Gluten-Free Holiday Sugar Cookies {Recipe}

December 1, 2019

This post has been sponsored. All opinions expressed are mine alone. Affiliate links are present. I will receive small commission if you click a link and make a purchase.

One of my favorite things to do during the holiday season is bake everything from cakes and pies to cookies and bars. I love to experiment with different ingredients and am always looking to make things a tad healthier if possible. These gluten free cookies are made with almond and coconut flour which are high in healthy fats and fiber yet still have the classic soft and chewy sugar cookie taste everyone loves.

A staple in all of my baked goods are high quality organic eggs. Pete & Gerry’s Organic Eggs are my go-to because they are certified USDA organic, free range eggs. The eggs are sourced from small family owned farms that are certified humane, meaning they follow the highest standards of humane fair animal treatment. Pete & Gerry’s Organic Eggs are always farm fresh and free of gmo’s, antibiotics, hormones, and pesticides. Eggs are packaged in eco-friendly 100% post-consumer recycled plastic, which leaves a smaller carbon footprint than pulp cartons. Pete & Gerry’s Organic Eggs can be found nationwide (or even on Amazon!) — find a store close to you here.

These Gluten-Free Sugar Cookies are perfect for holiday baking. You can easily customize what you want to add on top but we love to add naturally colored candy gems (these are a favorite). They are quick and easy to make and a festive sweet treat!

Gluten Free Holiday Sugar Cookies


¾ cup + 2 tbsp sugar
¾ softened butter (sub solid coconut oil for dairy free cookies)
1 tsp vanilla extract
1 Pete & Gerry’s Organic Egg
2 cups super fine almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/4 tsp salt
Candy gems for topping


Preheat oven to 375. Blend butter and sugar in a large bowl until evenly incorporated. Mix in vanilla. Next, add Pete & Gerry’s Organic Egg and blend until mixture is light and fluffy. In a separate bowl mix almond and coconut flours, baking soda and salt. Add the dry ingredients to the wet and mix well. Form 1 inch cookie balls and place an inch apart on parchment paper lined cookie sheet. Bake for about 6-7 minutes and then gently press candy gems in cookies. Bake for 3-4 more minutes or until the edges and tops are just beginning to become golden colored (don’t over-bake!). Let cookies cool on baking sheet for at least 10 minutes. Enjoy immediately or cover in airtight container for 2-3 days. (Makes about 2 dozen cookies)

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