Easiest Cookie Ever-This cookie uses 3 basic ingredients and is super delicious! Click HERE for my recipe which can also be customized to make it a Make It Your Way cookie!

Pferrernusse Cookies by Allergy Cookie- The Pfeffernusse is a traditional German holiday cookie. Pfeffernusse translates to “pepper nut” and describes this spiced, nut-like, nut-free cookie very well.  Dip them in hot cider during Fall holidays and hot chocolate during winter holidays! Click HERE for recipe.

Vegan Chocolate Chip Cookies– Who doesn’t love a chocolate chip cookie? Michelle from Michelle’s Gluten Free Kitchen has crated a recipe for the most delicious vegan and gluten free Chocolate Chip Cookie. Click HERE for recipe.

Cherry Chocolate Crunch -Appeared on Day 4 of the DFG Cookie Countdown. Santa will definitely want you to leave him some of these cookies ! Click HERE for recipe.

Aeverie’s Thumbprint – This cookie comes from Stephanie at Sweet Organic Living. Stephanie is a mom to 2 daughters with life threatening food allergies. Check out her recipe by clicking HERE.

Snowballs – How about a vegan, gluten free snowball cookie? Click Here for the recipe offered by Gottaeattolive on Instagram. The recipe is versatile enough to be made into balls or bars!

This young man is just 13 and has recently started baking. He is allergic to peanuts, tree nuts, Dairy, fish and shellfish. Check out his recipe below using @Hungryharrys 

and check him out on Instagram @allergykid2006 . He’s got a great future as a baker!

Crunchy Christmas Clumps. We used a recipe from Hungry Harry’s as the base
2 cups Hungry Harry’s™ All-Purpose Flour Blend
3/4 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup granulated sugar
3 tablespoons confectioner’s sugar
8 tablespoons coconut oil or vegetable shortening, soft but not melted
2 eggs, lightly beaten, or 2 egg replacers
1 teaspoon vanilla extract
Plus
2 teaspoons of cinnamon
Frosting
Pillsbury vanilla funfetti frosting (melted)
Red and Green colored sugar

Soft Baked Lemon Poppyseed Cookies from Healthy Gluten-Free Family, a favorite source for recipes and inspiration. These cookies are Gluten Free, Vegan and Paleo-Friendly and can be enjoyed year round! Click HERE for recipe

Who else is drooling over these Perfectly Imperfect Chocolate Covered Cherries!?
Here’s the recipe from @gotaeattolive on Instagram

Ingredients:

2 1/2 cups of powdered sugar (Wholesome corn free)

1/4 cup dairy free butter or shortening (Nativa original)

1/4 cup sweetened condensed coconut milk (Natures charm)

1 teaspoon vanilla extract

1 pinch salt

maraschinno cherries

1 bag of dairy free chocolate chips (enjoy life, or nestles simply delicious work lovely)

wax or parchment paper

Directions:

1.Drain cherries and place them onto wax paper and freeze for about an hour. (The colder they are the easier it is to cover them with the sugar mix.) 2.Next mix the first 5 ingredients together until smooth. Making sure there are no clumps of powdered sugar. Place mix in refrigerator and chill for about 30 minutes until firm.

3. Take the mix and cherries out. I take a handful of cherries out at a time as the cherries will thaw quickly. Scoop about a teaspoon of the mix and form it around the cherries. This takes a little bit of time and can be a messy job. Once the cherries are coated put them back into the freezer on the wax paper. Repeat this until all of the cherries are coated with the sugar mix.

4. On low heat
heat, melt the chocolate over the stove. Take the cherries out of the freezer and one by one dip them into the melted chocolate and back onto the waxed paper. You will want to either put them back into the freezer or into the fridge.

Gingerbread Cookie Ball – Find the recipe by looking for this photo on
@drtarasunshine 

Instagram page

Christmas Pillows from @gfdf_me – a light and airy cookie!
Find the Recipe  below :

Makes 24 cookies

Ingredients

3 Tbsp Dairy Free eggnog (I used Blue Diamond almond nog)

1 1/2 tbsp Rum or 3/4 tsp rum extract

1 tsp Vanilla Extract

2 Eggs large, beaten

1/2 cup vegan butter, softened ( I used 1 stick Earth Balance vegan butter)

1 cup Granulated Sugar

2 1/4 cups gluten free flour ( I used Bob’s Red Mill 1 to 1 baking flour)

2 tsp Baking powder

pinch of salt

1/4 teaspoon nutmeg

Powdered Sugar and nutmeg to sprinkle over baked cookies

Instructions

Preheat your oven to 350°F. Line a baking sheet with parchment paper.

In a large mixing bowl combine all* ingredients together (*except powdered sugar) until completely combined and a soft dough forms. It will be a little sticky. I used a whisk and spoon. No need for an electric mixer. You don’t want to over mix it. These cookies are all about achieving that pillowy texture!

Roll dough into golf ball-sized balls and place on a parchment paper lined baking sheet 2-3 inches apart and bake for 12 minutes or until the cookies puff up and set.

Remove from the oven to cool briefly on the cookie sheet. Sprinkle with powdered sugar first then add a sprinkle of nutmeg. Don’t be shy with the nutmeg as it greatly adds that special Christmas flavor.

I want to eat this whole plate of Sugar Cookies from our friend Karen @healthygffamily!
Sugar cookies are my fave but so many contain butter. These are both Gluten Free and dairy Free ! Head over to Karen’s page for the recipe 

Sesame Seed Cookies – A favorite modified to be dairy free, vegan, and gluten free. Check out my recipe HERE

Nana’s Pizzelle– Our final cookie featured in the DFG Cookie Countdown for 2019. This one is modified to be dairy free and gluten free and does require a pizzelle maker to make these wonderful Italian cookies. Recipe HERE