Chocolate Chip Christmas Cookies

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Indulge in the joy of the season with these Chocolate Chip Christmas Cookies! They’re not just delicious, but also gluten-free, offering the perfect mix of crispy edges and soft, tender centers. Plus, they’re adorned with mini chocolate chips and festive sprinkles for that extra holiday cheer!

Why You’ll Fall in Love with This Recipe:

  • These Chocolate Chip Christmas Cookies are bursting with mini chocolate chips and colorful sprinkles, making every bite a delightful treat.
  • Crafted with almond flour and tapioca flour, these cookies boast a texture that’s simply irresistible.
  • What’s more? This recipe calls for simple, wholesome ingredients, proving that tasty treats can still be good for you.
  • Surprisingly healthy, these cookies will have you fooled with their delicious taste and satisfying texture.
  • With just one bowl and 30 minutes of your time, you’ll have a batch of these festive cookies ready to enjoy.
  • For the ultimate indulgence, savor these cookies slightly warm straight from the oven.
  • Customize your cookies with your favorite sprinkles to suit any holiday occasion!

Here are some handy tips to ensure your Chocolate Chip Christmas Cookies turn out perfectly:

  • Before adding the dry ingredients, mix together the wet ingredients to ensure they are well combined.
  • These cookies won’t spread much during baking, so be sure to flatten them slightly before baking to help them bake evenly.
  • If you don’t have tapioca flour, you can substitute it with corn starch or arrowroot powder without compromising on texture.
  • For an extra pop of flavor and color, add more chocolate chips and sprinkles on top of the cookies before baking.

Now, let’s answer some common questions:

  • Can you use oat flour instead of almond flour? Yes, you can, but keep in mind that oat flour will result in a denser cookie compared to the light and airy texture of almond flour. Adjust the amount of flour gradually until you achieve the desired consistency.
  • Can you skip the tapioca flour? No, tapioca flour is essential for binding the ingredients together and achieving the perfect texture. However, you can substitute it with corn starch or arrowroot powder if needed.

Chocolate Chip Christmas Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Servings 14 cookies


  • 1/3 cup coconut sugar
  • 1/4 cup butter melted
  • 1/4 cup oat milk
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup mini chocolate chips
  • 1/2 cup festive sprinkles


  • Preheat your oven to 350°F and line a baking sheet with parchment paper.
  • In a bowl, whisk together the melted butter, coconut sugar, egg yolk, vanilla extract, and oat milk until well combined.
  • Add the almond flour, tapioca flour, baking powder, baking soda, and salt, and mix until fully incorporated.
  • Gently fold in the chocolate chips and sprinkles.
  • Using a cookie scoop, roll the dough into balls, place them on the prepared baking sheet, and flatten them slightly with your palm.
  • Bake for 12-14 minutes, or until the edges are lightly golden brown.
  • Allow the cookies to cool on the baking sheet for 5 minutes before indulging in these festive delights!


  • Mix the wet ingredients first before adding the dry ones.
  • Flatten the cookies slightly before baking for even cooking.
  • Tapioca flour can be substituted with corn starch or arrowroot powder.
  • Add extra chocolate chips and sprinkles for a more festive look.

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