By Grace Gilson and Kate Klein

Maybe when you think about gluten free food, your first reaction is to cringe in disgust, but maybe these recipes will change your mind! From classic gingerbread to my personal favorite, the hint of orange cookies, there is a baked good for everyone this holiday season. Each year as we approach the winter holidays, I normally do a cookie-bake with two of my closest friends. Over the course of the day we make hundreds of cookies in different varieties. This year, we are unable to do this due to covid restrictions, but I hope that you will be able to try and enjoy all of these cookies!

A note about gluten free ingredients: In some of these recipes you may find a need for xanthan gum, or, if not given a specific type of flour, you may be left wondering which gluten free flour is best. For the best replication of wheat flour, I recommend Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. If you use this, you do not need to add xanthan gum as it is already an ingredient. If you are not interested in this product, I recommend experimenting with other products (Check if the flour already contains xanthan gum, if not you will have to add some)! Leave a comment on what flour you tried!

Chocolate Snowflake Crinkles

Prep-time: 15 min active, 1 hour passive Makes: 2 ½ dozen cookies


  • 3oz unsweetened baking chocolate, melted
  • 1⅓ cup sugar
  • ⅓ cup oil
  • 3 eggs at room temperature
  • 1 ½ cups and 2 tablespoons gluten-free flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon xanthan gum
  • ¼ teaspoon salt
  • ½ cup powdered sugar


  1. Mix oil and sugar to wet sand consistency
  2. Mix in 1 egg at a time until smooth and yellow. Mix in melted chocolate at medium speed until well incorporated.
  3. Mix dry ingredients, gluten free flour, cocoa, baking powder, xanthan gum, salt.
  4. Mix dry ingredients into wet ingredients until well incorporated into a thick, wet dough.
  5. Chill dough for 1 hour
  6. Preheat the oven to 350º.  Roll dough into ~1 tbsp balls and tumble in powdered sugar. Place 1.5-2 inches apart on parchment
  7. Bake 11-12 minutes until cookies are plump but still solid.

Ricciarelli-Sienese Almond Cookies

Prep-time: 15 min active, 1 hour passive Makes: 12 dozen cookies


  • ½ cup almond flour
  • ¼ cup granulated sugar
  • ½ cup powdered sugar (+½ cup for dusting)
  • ½ teaspoon baking powder
  • pinch of salt
  • zest of 1 orange
  • 1 egg white
  • ¼ teaspoon almond extract
  • ½ teaspoon vanilla extract


  1. Combine almond flour, sugar, ½ cup powdered sugar, baking powder, salt, and orange zest
  2. Beat egg white until stiff peaks form add extracts
  3. Combine egg whites and dry ingredients until sticky dough forms
  4. Divide the dough into 12 equal parts and form balls or flattened football shapes
  5. Dip each cookie in the remaining ½ cup powdered sugar
  6. Transfer to a silicone baking sheet, leaving space between cookies
  7. Allow to sit at room temperature for 45min-1hr, bake 25-27 minutes at 275º

Gingerbread Biscotti

Prep time: 15 min active 45-50 minutes passive

Makes: ~2 dozen cookies


  • 2 ½ cup gf flour blend (can be bought at Costco)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ teaspoon ground cinnamon
  • 1 ½ teaspoon ground ginger
  • ¾ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ¼ teaspoon black pepper
  • 6 tablespoons butter or butter alternative
  • 1 cup brown sugar
  • 2 teaspoon vanilla extract 
  • 2 large eggs
  • 2 tablespoon unsweetened molasses


  1. Preheat the oven to 350º. Line a baking sheet with parchment
  2. Whisk together dry ingredients
  3. In a separate bowl, cream butter and sugar. Beat in eggs, add vanilla and molasses
  4. Mix dry ingredients into wet to create a stiff dough
  5. Divide dough in half and form flat longs on the cookie sheet
  6. Bake 30 minutes, or until slightly firm to touch
  7. Transfer to a cutting board and cut ¾ inch slices
  8. arrange cut slices on baking sheet and bake 10 more minutes until crisp