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Gluten and Dairy-Free Christmas Cookies that Santa will Love

Baking cookies for Santa is a time-honored tradition. For families with food allergies, it can be a tradition that could be canceled due to allergens. Fortunately, there are still ways to bake cookies for Santa. In fact, there are many recipes out there that are sure to be a hit. Here are a few recipes for allergy-friendly cookies for Santa.

Allergy-Friendly Cookies for Santa

*Disclaimer - When baking allergy-friendly recipes make sure to check all ingredients. Sometimes recipes will change and may now contain allergens they previously did not. Using items such as an egg replacer, baking soda or powder substitute, or rice flour can be safe alternatives to ingredients you may not be able to consume.

Here are a few of the most common recipes served to Santa during Christmas time. With a few simple modifications they can be the perfect treat for Santa or to enjoy as a family.

Gingerbread People

Recipe adapted from Minimalist Baker


  • 2 tsp egg replacer
  • ½ cup brown sugar
  • ½ cup vegan butter
  • 3 tbsp molasses
  • ¾ tsp ginger
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp salt
  • ½ tsp baking soda
  • 1 ½ cup rice flour 


  1. In a large bowl, add the egg replacer, butter, molasses, brown sugar, salt, spices, and baking soda.
  2. Beat mixture, on low, with a mixer.
  3. Add gluten-free flour to the wet ingredients and stir with a wooden spoon until well combined.
  4. Cover and chill dough for at least one hour.
  5. Once chilled preheat the oven to Bake at 350°F.
  6. Dust two pieces of wax paper with rice flour.
  7. Roll out dough to roughly ⅛ inch between two sheets of wax paper.
  8. Remove top sheet and dip cookie cutters into rice flour. Then cut out your shapes.
  9. Lift wax paper with the cut dough.
  10. Freeze for 5 minutes to make them easier to transfer to a cooking sheet.
  11. Place cookies on a baking sheet and leave 2 inches for spreading.
  12. Bake for 8-10 minutes or until they are slightly browned on the edges.
  13. Once cooled decorate in the style you like best. 

Sugar Cookies

Adapted from Loving It Vegan


  • ½ cup vegan butter
  • ¾ cup cane sugar
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 2 cup gluten-free flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp vegan milk
  • 1 cup powdered sugar
  • ½ tsp vanilla extract
  • 1 tbsp vegan milk


For the Dough:

  1. Preheat the oven to Bake at 350°F.
  2. Cream the butter and sugar together and then add the vanilla and almond extract.
  3. Stir the flour into a mixing bowl and add the baking soda and salt.
  4. Add the two mixtures together and mix by hand until crumbly.
  5. Add 2 tbsp of vegan milk and mix in to create a ball of dough.
  6. Flour your hands and a baking mat.
  7. Transfer the ball of dough to the baking mat.
  8. Use a rolling pin to roll out the dough to around ¼ to ½ inch thick.
  9. Dip a cookie cutter in flour so it doesn’t stick and cut out your cookies.
  10. Bake in the oven for 10 minutes.
  11. While baking, make your frosting.
For the Frosting:
  1. Add powdered sugar, ½ tsp of vanilla extract, and 1 tbsp of vegan milk to a bowl.
  2. Mix until smooth and use to decorate cookies once they have cooled. 


Thumbprint Cookies

Adapted from Sweet Simple Vegan



  1. Preheat the oven to Bake at 325°F and line a baking sheet with parchment paper.
  2. In a large bowl whip the vegan butter until creamy. Add in sugar and cream until smooth.
  3. Add the egg substitute, vanilla extract, and salt and mix until smooth.
  4. Gradually add flour and baking powder and mix until fully incorporated.
  5. Chill the dough in the refrigerator for ten minutes.
  6. Add 2-3 tbsp of cane sugar into a small bowl. Using a tablespoon sized scoop, scoop out a mound of the dough and roll it into a small ball.
  7. Then roll the ball in the small bowl of sugar until fully coated and place the dough ball onto the baking sheet.
  8. Use the back of the measuring spoon to make imprints into the center of the dough.
  9. Spoon a small amount of jam into the center of each dough ball, but do not overfill.
  10. Bake for 15 minutes or until golden. 

Peanut Butter Cookies 

Adapted from Simple Veganista


  • 1 cup natural peanut butter
  • 1 cup cane sugar
  • 6 tbsp vegan milk
  • 2 tsp vanilla extract
  • 1 cup rice flour
  • 1 tsp baking soda substitute


  1. Preheat the oven to Bake at 350°F.
  2. Line a cookie sheet with parchment paper.
  3. In a large bowl - mix together peanut butter and sugar until creamy.
  4. Stir in the vegan milk and vanilla.
  5. Add the flour, baking soda substitute, and salt.
  6. Mix to combine.
  7. Roll and flatten.
  8. Roll dough into half inch balls.
  9. Place balls of dough about 2 ½ inches apart.
  10. Use a fork to flatten in a crisscross pattern.
  11. Dust with sugar.
  12. Bake for 10 to 13 minutes. 


Adapted from Mama Knows Gluten-Free


  • 1 cup vegan butter
  • ½ cup powdered sugar
  • 1 tsp pure vanilla extract
  • 2 ¼ cups rice flour
  • ¾ cup finely chopped nuts
  • powdered sugar for rolling


  1. Preheat the oven to Bake at 400°F.
  2. In a large bowl - cream together butter, vanilla, and powdered sugar.
  3. Add the flour and chopped nuts and mix until fully combined.
  4. Shape into 1 inch balls with a tablespoon or cookie scoop.
  5. Place 1 inch apart on a parchment lined cookie sheet.
  6. Place in the freezer for 5 minutes.
  7. Bake for 10-13 minutes until set but not turning brown.
  8. Allow the cookies to cool for 3-5 minutes.
  9. Place powdered sugar in a small bowl and roll the cookies in the powdered sugar while they are still warm.
  10. Allow the cookies to cool again, and then roll them for a second time in the powdered sugar.