Chocolate Chip Christmas Cookies
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Why You’ll Love This Recipe
- Chocolate Chip Christmas Cookies are filled with mini chocolate chips and sprinkles.
- They are made with almond flour and tapioca flour which creates the perfect texture.
- This cookie recipe is made with really simple and wholesome ingredients!
- You’d never believe this cookie recipe is actually healthy.
- You only need one bowl and 30 minutes of your time.
- These cookies are best served slightly warm.
- Feel free to add in whichever sprinkles you want depending on the holiday!
- If you loved this one, be sure to check out my Gluten Free Chai Cookies for another fun idea!
Ingredients And Substitutions
These are the main ingredients and substitutions for Chocolate Chip Christmas Cookies. Scroll down to the recipe card for a full list of ingredients and instructions.
Almond flour is the main ingredient in this cookie recipe, it’s a gluten and grain free flour that creates such a lovely texture.
Tapioca flour is necessary for binding all the ingredients together and creating a really yummy texture. You may also use arrow root powder or corn starch in replace.
Baking powder and baking soda will work together to create a fluffy texture.
Salt helps to balance out all the sweetness and flavors.
Vanilla bean paste is my favorite to add into recipes, especially baked goods. However, vanilla extract works great as well.
We’re using just an egg yolk for this recipe because they are high in fat in relation to the egg white which is high in protein so often acts as a binder. Adding egg yolks to the cookies yields a super tender, chewy cookie.
I like to use coconut sugar which is a unrefined sweetener, however cane sugar works great too.
Just a touch of butter to create that buttery taste that we all desire in cookie recipes. This is also going to help provide a really moist texture overall.
I used oak milk in this recipe, but you can easily swap for any dairy free or regular milk.
I prefer to use mini chocolate chips so that there is a piece of chocolate in every bite, but regular sized works great too. Also, chocolate chunks is a great alternative.
Red and green sprinkles add that festive flair!
How To Make
ONE: Preheat oven to 350F and prepare a baking sheet by lining it with parchment paper. In a bowl mix together the melted butter, coconut sugar, egg yolk, vanilla extract, and oak milk. Whisk until ingredients are fully combined.
TWO: Add in almond flour, tapioca flour, baking powder, baking soda, and salt.
THREE: Fold in chocolate chips and sprinkles last. Then, using a single cookie scoop roll dough into a ball, place on the baking sheet and flatten with the palm of your hand. Bake for 12-14 minutes or until sides are slightly golden brown.
FOUR: Let cool on the baking sheet for 5 minutes and enjoy!
Tips And Tricks
Mix together the wet ingredients before adding in the dry.
These cookies won’t spread during baking, they will only puff up, so be sure to flatten then before baking to give them a head start.
Tapioca flour can be swapped for corn starch or arrowroot powder.
Place more chocolate chips and sprinkles on top before baking.
How To Serve And Store
Serve these Chocolate Chip Christmas Cookies warm and with a glass of milk or a cup of coffee. They taste really yummy at room temperature, but even better slightly warmed up.
Store leftovers in an airtight container on the counter and enjoy up to 4 days.
Taste And Texture
These gluten free cookies taste like a lighter version of your favorite chocolate chip cookie. Since they are made with coconut sugar, these cookies are not overly sweet, but instead perfectly sweet.
The edges are crispy and the center is warm, soft and gooey.
Frequently Asked Questions
Yes, I’m sure that would work but please note the texture will be totally different. Oat flour will create a more dense cookie vs almond flour is light and airy. Also, you may not need to full 2 cups so add in little by little until you reach the desired consistency.
No, not if you are using the almond flour. The tapioca flour can be swapped out for corn starch or arrow root powder, but it’s necessary for binding the ingredients together and creating a lovely texture.
Yes, you can use the whole egg. We’re using just an egg yolk for this recipe because they are high in fat in relation to the egg white which is high in protein so often acts as a binder. Adding egg yolks to the cookies yields a super tender, chewy cookie.
Other Recipes You May Like
- Gluten Free Chai Cookies
- Creme Brûlée Gluten Free Cookies
- Frozen Hot Cocoa Cookies
- Gluten Free Chocolate Thumbprint Cookies
- Coffee Cake Cookies
If you make these Chocolate Chip Christmas Cookies, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok or Pinterest!