40+ Irresistible Holiday Gluten-Free Almond Flour Recipes to Try This Season

The holiday season is all about family gatherings, festive treats, and indulgent flavors. But for those who follow a gluten-free diet, finding delicious desserts and baked goods can be a challenge.

Enter almond flour! This gluten-free, nutrient-packed flour is the perfect ingredient for creating a variety of holiday goodies that everyone can enjoy.

Whether you’re making cookies, cakes, breads, or savory dishes, almond flour offers a nutty, rich flavor and tender texture that elevates any holiday recipe.

In this blog post, we’ve gathered over 40 holiday recipes that use almond flour as a key ingredient.

From classic gingerbread cookies to decadent cakes and breads, you’ll find plenty of gluten-free options that are just as festive and delicious as traditional holiday treats.

Say goodbye to dry, crumbly gluten-free baked goods and embrace the magic of almond flour this holiday season.

40+ Irresistible Holiday Gluten-Free Almond Flour Recipes to Try This Season

As the holidays approach, the kitchen is the heart of your home, where family traditions are made and memories are baked into every dish.

Almond flour is not only a fantastic gluten-free substitute but also adds richness, moisture, and flavor to your favorite holiday recipes.

With these 40+ holiday gluten-free almond flour recipes, you have an abundance of options to satisfy every craving—whether you’re baking a sweet dessert or preparing a savory dish.

This holiday season, you can indulge in treats that everyone can enjoy without compromising on taste or texture.

Whether you’re hosting a gluten-free guest or just want to try something new, these almond flour recipes will bring joy to your holiday table.

So grab your apron, preheat the oven, and get ready to make some unforgettable holiday treats!

Almond Flour Gingerbread Cookies

These gluten-free almond flour gingerbread cookies are the perfect treat for the holiday season. Soft, spicy, and full of festive flavor, they bring together the warmth of cinnamon, nutmeg, and ginger with the rich nuttiness of almond flour. Whether you’re baking them for a holiday party or gifting them to loved ones, these cookies are sure to bring comfort and joy to your festivities.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon fresh grated ginger (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, coconut flour, baking soda, spices, and salt.
3. In a separate bowl, combine the maple syrup, melted coconut oil, egg, vanilla extract, and grated fresh ginger (if using). Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll the dough into small balls (about 1 inch) and place them on the prepared baking sheet. Flatten each ball slightly with the back of a spoon.
6. Bake for 8-10 minutes, or until the edges begin to brown.
7. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
8. Optionally, decorate with royal icing or a dusting of powdered sugar for extra festive flair.

These almond flour gingerbread cookies are a deliciously spiced, soft alternative to traditional gingerbread cookies. The almond flour gives them a nutty depth that pairs wonderfully with the warm spices, making them the perfect treat to share with family and friends during the holiday season. Plus, they’re gluten-free, making them accessible for all to enjoy, whether they have dietary restrictions or not. Store these cookies in an airtight container, and they’ll stay fresh for days, allowing you to savor their holiday charm throughout the season.

Almond Flour Sugar Cookies

Soft, chewy, and lightly sweet, almond flour sugar cookies are a gluten-free alternative to classic sugar cookies. These cookies have a delicate crumb and a delightful buttery flavor, making them ideal for holiday cookie exchanges, decorating with loved ones, or enjoying with a warm cup of tea. With just a few simple ingredients, these almond flour cookies are a holiday must-have for anyone following a gluten-free lifestyle.

Ingredients:

• 2 1/4 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup coconut oil (melted)
• 1/4 cup maple syrup or honey
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup sugar (for rolling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the almond flour, baking soda, and salt.
3. In a separate bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir to form a dough.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in sugar and place them on the prepared baking sheet.
6. Gently flatten each dough ball with the back of a spoon.
7. Bake for 8-10 minutes, or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond flour sugar cookies are wonderfully soft and chewy, with just the right balance of sweetness. The natural richness of almond flour elevates the flavor, while the sugar coating gives each bite a satisfying crunch. Whether you’re decorating them with festive icing or enjoying them plain, these cookies are a fantastic gluten-free option to add to your holiday spread. They also make for a thoughtful homemade gift or an excellent addition to your holiday cookie exchange. Store them in an airtight container to keep them fresh, and enjoy them throughout the holiday season.

Almond Flour Cranberry Orange Muffins

These gluten-free almond flour cranberry orange muffins are bursting with the bright flavors of fresh cranberries and citrus zest. Perfect for breakfast, brunch, or as a festive snack, these muffins are moist, flavorful, and filled with the refreshing combination of sweet-tart cranberries and zesty orange. Their crumbly texture, thanks to almond flour, makes them a wonderful gluten-free alternative to traditional muffins.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 2 large eggs
• 1/4 cup melted coconut oil
• Zest of 1 orange
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries (roughly chopped)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups.
2. In a large bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, combine the maple syrup, eggs, melted coconut oil, orange zest, and vanilla extract. Mix until smooth.
4. Stir the wet ingredients into the dry ingredients until fully combined.
5. Gently fold in the chopped cranberries.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

These cranberry orange muffins offer a delightful burst of flavor, making them an ideal gluten-free treat for the holiday season. The combination of almond flour and cranberries results in a moist, tender crumb, while the orange zest adds a refreshing brightness that pairs beautifully with the tart cranberries. Perfect for gifting or enjoying with family, these muffins bring a little taste of festive cheer to your table. They also freeze well, so you can make them ahead of time and enjoy them for weeks to come.

Almond Flour Pumpkin Bread

This gluten-free almond flour pumpkin bread is a moist, tender loaf that’s packed with autumn flavors. Sweetened with maple syrup and spiced with cinnamon, nutmeg, and cloves, it’s the perfect treat for cozy fall mornings or holiday gatherings. The richness of almond flour adds a delightful texture, making this pumpkin bread a favorite among both gluten-free and traditional bakers alike.

Ingredients:

• 2 1/2 cups almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup canned pumpkin puree
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined. Fold in the chopped walnuts or pecans if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond flour pumpkin bread is a must-bake for the fall and holiday seasons. The combination of pumpkin and spices fills your kitchen with a comforting, seasonal aroma, while the almond flour provides a moist, dense texture that makes each slice indulgent yet gluten-free. Perfect for breakfast, a midday snack, or even as a gift, this bread is a versatile treat that everyone can enjoy. Store it in an airtight container at room temperature for up to five days, or freeze it for longer storage.

Almond Flour Cranberry Pistachio Cookies

These gluten-free almond flour cranberry pistachio cookies are the perfect blend of sweetness, crunch, and festive color. The tartness of the cranberries pairs wonderfully with the rich, salty pistachios, while the almond flour base gives these cookies a chewy, satisfying texture. These cookies are an excellent choice for holiday cookie exchanges or as a special treat to share with friends and family.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup dried cranberries
• 1/2 cup shelled pistachios, roughly chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the almond flour, baking soda, and salt.
3. In a separate bowl, mix the maple syrup, melted coconut oil, egg, and vanilla extract until smooth.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Fold in the dried cranberries and chopped pistachios.
6. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and flatten slightly.
7. Bake for 10-12 minutes, or until the edges are golden brown.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These almond flour cranberry pistachio cookies are a delightful combination of tart, salty, and sweet flavors, making them the perfect addition to your holiday cookie collection. The almonds give them a satisfying chew, while the cranberries and pistachios add vibrant colors and a festive touch. Whether you’re enjoying them with a cup of tea or packaging them as gifts, these cookies are sure to be a hit at your next holiday gathering. Store them in an airtight container to keep them fresh for up to a week, or freeze them for longer enjoyment.

Almond Flour Chocolate Hazelnut Cake

This gluten-free almond flour chocolate hazelnut cake is decadently rich and moist, with the perfect balance of chocolatey goodness and toasted nutty flavor. Almond flour creates a dense yet tender crumb, and the added hazelnuts give it a delightful crunch and earthy flavor. This cake is an indulgent holiday dessert that pairs beautifully with whipped cream or a scoop of vanilla ice cream.

Ingredients:

• 2 cups almond flour
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 cup finely ground hazelnuts
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In a large bowl, whisk the eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Stir the wet ingredients into the dry ingredients, then fold in the ground hazelnuts and chocolate chips (if using).
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond flour chocolate hazelnut cake is a luxurious, gluten-free dessert that’s sure to impress at any holiday celebration. The rich chocolate flavor, paired with the subtle nuttiness of hazelnuts, creates a dessert that’s indulgent yet not overly heavy. Whether you serve it on its own or dress it up with whipped cream or berries, this cake is a perfect choice for those seeking a gluten-free treat without sacrificing taste. It also keeps well, making it a great option for making ahead of time for busy holiday gatherings.

Almond Flour Gingerbread Cookies

These gluten-free almond flour gingerbread cookies are a festive delight with a soft, chewy texture and the perfect balance of spices. The combination of ginger, cinnamon, and molasses gives them that traditional gingerbread flavor, while the almond flour ensures a gluten-free option that everyone can enjoy. Perfect for holiday cookie swaps, these gingerbread cookies are a great way to bring some seasonal cheer to your celebrations.

Ingredients:

• 2 cups almond flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup molasses
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 large egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, ginger, cinnamon, cloves, baking soda, and salt.
3. In another bowl, combine the molasses, maple syrup, melted coconut oil, egg, and vanilla extract. Mix until smooth.
4. Add the wet ingredients to the dry ingredients and stir until a dough forms.
5. Roll the dough into small balls and place them on the prepared baking sheet. Flatten each ball with a fork or your fingers.
6. Bake for 8-10 minutes, or until the cookies are golden around the edges.
7. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These almond flour gingerbread cookies offer a festive and gluten-free twist on a holiday classic. The rich blend of spices and the natural sweetness from molasses and maple syrup make them a seasonal favorite. Their soft, chewy texture combined with the earthy taste of almond flour ensures they’re both satisfying and delicious. These cookies are perfect for gifting, enjoying with a cup of tea, or as part of a holiday cookie platter. Store them in an airtight container for up to a week, or freeze them for later enjoyment.

Almond Flour Eggnog Muffins

Almond flour eggnog muffins bring all the flavors of the beloved holiday drink into a moist, gluten-free muffin form. The rich spices of cinnamon, nutmeg, and vanilla, combined with the creamy texture of eggnog, make these muffins a festive treat for breakfast or dessert. With almond flour as the base, they are naturally gluten-free and have a slightly nutty flavor that complements the spices beautifully.

Ingredients:

• 2 cups almond flour
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup eggnog (dairy or non-dairy)
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, whisk together the eggs, eggnog, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide the batter evenly between the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

These almond flour eggnog muffins are an irresistible gluten-free treat that captures the essence of the holidays in every bite. The warm spices and creamy eggnog flavor make them a delightful addition to any holiday breakfast or brunch spread. The almond flour creates a tender and moist muffin that pairs perfectly with a hot cup of coffee or tea. Whether you make them for yourself or share them with loved ones, these muffins are sure to bring festive cheer. Store them in an airtight container for up to 3 days or freeze for longer storage.

Almond Flour Apple Cinnamon Cake

This almond flour apple cinnamon cake is a comforting, gluten-free dessert that combines the sweetness of fresh apples with the warmth of cinnamon. The almond flour base provides a rich, moist texture, while the apples keep the cake light and fruity. Topped with a cinnamon-sugar swirl, this cake is a perfect treat for holiday gatherings or as a cozy dessert after a chilly winter day.

Ingredients:

• 2 cups almond flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/4 cup maple syrup
• 1/4 cup coconut oil (melted)
• 1 teaspoon vanilla extract
• 2 medium apples, peeled, cored, and diced
• 1/4 cup chopped walnuts (optional)
• 1 tablespoon cinnamon sugar (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
2. In a large bowl, combine the almond flour, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Gently fold in the diced apples and chopped walnuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top. Sprinkle the cinnamon sugar over the top of the batter.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond flour apple cinnamon cake is a moist, flavorful dessert that’s perfect for holiday gatherings or a comforting treat to enjoy with family. The combination of apples, cinnamon, and almond flour creates a rich and fragrant cake that’s gluten-free but still deliciously indulgent. The cinnamon-sugar topping adds a sweet, crispy finish that complements the soft cake. It’s the ideal dessert for any apple lover and can easily be served on its own or with a scoop of vanilla ice cream. Keep the leftovers in an airtight container for up to five days, or freeze for later enjoyment.

Almond Flour Chocolate Peppermint Brownies

These gluten-free almond flour chocolate peppermint brownies offer a rich and indulgent holiday treat, combining the deep flavor of dark chocolate with a refreshing hint of peppermint. The almond flour base gives the brownies a dense, moist texture while keeping them gluten-free. Topped with a touch of crushed peppermint candies and a drizzle of dark chocolate, these brownies make the perfect festive dessert for any occasion.

Ingredients:

• 2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 1/4 cup dark chocolate chips
• 1/4 cup crushed peppermint candies (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, combine the maple syrup, melted coconut oil, eggs, vanilla extract, and peppermint extract. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until smooth. Fold in the chocolate chips.
5. Pour the batter into the prepared baking pan and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Allow the brownies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Optional: drizzle with melted dark chocolate and sprinkle with crushed peppermint candies for an extra festive touch.

These almond flour chocolate peppermint brownies are a decadent, gluten-free dessert that brings together the best of chocolate and peppermint flavors. The moist, fudgy texture and the holiday-inspired peppermint twist make them the perfect treat for Christmas parties, family gatherings, or a cozy night at home. The addition of peppermint extract and crushed candies enhances the festive spirit, while the almond flour base ensures a rich yet light texture. Serve these brownies at your next holiday celebration for a dessert that will impress both gluten-free and non-gluten-free guests alike.

Almond Flour Cranberry Orange Scones

These almond flour cranberry orange scones are a delightful gluten-free treat with a perfect balance of tangy cranberries and fresh orange zest. The almond flour adds richness and moisture to the scones, making them tender and flavorful. Whether served for breakfast, brunch, or as a snack with tea, these scones are a holiday favorite that embodies the bright, zesty flavors of the season.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 1/2 cup fresh cranberries (or dried cranberries, chopped)
• 2 tablespoons orange juice (optional, for extra flavor)
• 1 tablespoon almond milk (or other non-dairy milk)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk together the maple syrup, melted coconut oil, eggs, vanilla extract, and orange zest.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in the cranberries and orange juice (if using) until evenly distributed.
6. Turn the dough out onto a lightly floured surface (use almond flour or coconut flour) and shape it into a round disk about 1 inch thick.
7. Slice the disk into 8 wedges and place them on the prepared baking sheet.
8. Brush the tops with almond milk for a golden finish.
9. Bake for 15-18 minutes, or until the scones are golden brown around the edges.
10. Let the scones cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.

These almond flour cranberry orange scones are a wonderfully festive and gluten-free treat, perfect for brightening up any holiday breakfast or brunch. The combination of tart cranberries and aromatic orange zest offers a refreshing flavor that pairs beautifully with the almond flour base. The scones are tender and light, making them easy to enjoy with your favorite warm beverage. These make a lovely addition to holiday spreads, whether shared with family at breakfast or enjoyed with tea in the afternoon. Store them in an airtight container for up to 3 days or freeze for longer storage.

Almond Flour Pumpkin Spice Pancakes

These almond flour pumpkin spice pancakes bring all the warmth of fall to your breakfast table. Packed with the seasonal flavors of pumpkin, cinnamon, and nutmeg, these gluten-free pancakes are fluffy, tender, and satisfyingly filling. They’re a great option for a holiday breakfast, especially when paired with maple syrup or whipped cream for extra indulgence.

Ingredients:

• 1 1/2 cups almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup canned pumpkin puree
• 1/4 cup almond milk (or any non-dairy milk)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil (for greasing the pan)

Instructions:

1. Preheat your griddle or skillet over medium heat and grease with coconut oil.
2. In a large bowl, combine the almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the eggs, pumpkin puree, almond milk, maple syrup, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and mix until smooth.
5. For each pancake, spoon about 1/4 cup of batter onto the hot griddle and spread it slightly into a round shape.
6. Cook for about 3-4 minutes on each side, or until golden brown and cooked through.
7. Remove the pancakes from the pan and keep warm while you cook the remaining pancakes.
8. Serve with maple syrup, whipped cream, or your favorite toppings.

These almond flour pumpkin spice pancakes offer a delightful, gluten-free twist on a fall classic. The combination of almond flour and pumpkin puree makes the pancakes soft and satisfying, while the warm spices of cinnamon, nutmeg, and ginger give them a cozy, seasonal flavor. Perfect for holiday breakfasts or weekend mornings, these pancakes are sure to become a family favorite. Whether you top them with syrup, whipped cream, or a sprinkle of cinnamon, these pancakes are an indulgent, yet healthy way to celebrate the season. Store leftovers in the fridge for up to 3 days or freeze for future enjoyment.

Almond Flour Gingerbread Cookies

These gluten-free almond flour gingerbread cookies are a holiday classic with a twist. Soft, chewy, and full of warming spices like ginger, cinnamon, and cloves, they are the perfect treat to enjoy with a cup of hot cocoa or to leave out for Santa. The almond flour gives them a nutty flavor and tender texture, making them an irresistible gluten-free option for holiday baking.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil (melted)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the almond flour, coconut flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In another bowl, whisk together the maple syrup, molasses, egg, vanilla extract, and melted coconut oil.
4. Add the wet ingredients to the dry ingredients and mix until a dough forms. If the dough is too sticky, refrigerate for 30 minutes.
5. Roll the dough between two sheets of parchment paper to about 1/4 inch thickness.
6. Use cookie cutters to cut out shapes and place them on the prepared baking sheet.
7. Bake for 8-10 minutes, or until the edges are golden brown.
8. Allow the cookies to cool completely before decorating with icing or enjoying as is.

These almond flour gingerbread cookies are a wonderful gluten-free option for your holiday cookie exchange or family gathering. The combination of almond flour and warming spices results in cookies that are both tender and flavorful. The richness of molasses and maple syrup adds a deep sweetness that pairs perfectly with the spices. These cookies are simple to make, and their soft texture makes them enjoyable for all ages. Whether you decorate them with icing or enjoy them plain, these gingerbread cookies will fill your home with the smells of the season and become a new holiday tradition.

Almond Flour Pecan Pie Bars

Almond flour pecan pie bars are a gluten-free twist on the classic pecan pie, offering the same sweet, nutty filling with a slightly different texture. The almond flour crust is buttery and crumbly, perfectly complementing the rich, gooey filling made with pecans, maple syrup, and vanilla. These bars are perfect for the holiday dessert table, offering a convenient way to serve the beloved flavors of pecan pie in a portable form.

Ingredients: For the crust:

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1 tablespoon maple syrup
• 1/4 teaspoon salt

For the filling:

• 2 large eggs
• 1/2 cup maple syrup
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 1/2 cups pecan halves

Instructions:

1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a medium bowl, combine the almond flour, coconut flour, melted butter, maple syrup, and salt. Mix until the dough comes together.
3. Press the dough into the bottom of the prepared baking dish to form an even layer. Bake for 8-10 minutes, until lightly golden.
4. While the crust is baking, prepare the filling. In a large bowl, whisk together the eggs, maple syrup, melted butter, vanilla extract, cinnamon, and salt.
5. Stir in the pecan halves and pour the filling over the baked crust.
6. Return the pan to the oven and bake for an additional 20-25 minutes, until the filling is set and golden brown.
7. Let the bars cool completely in the pan before slicing into squares.
8. Store in an airtight container for up to 3 days.

These almond flour pecan pie bars offer all the richness and warmth of traditional pecan pie but in a more convenient bar form. The buttery almond flour crust provides a nutty base that contrasts beautifully with the sticky, sweet filling. The pecans add a satisfying crunch, while the maple syrup gives the bars an extra depth of flavor. Perfect for sharing at holiday gatherings or enjoying with family, these bars bring the nostalgic flavors of pecan pie without the need for a pie crust. They are a great addition to any holiday dessert table and can easily be made ahead of time.

Almond Flour Eggnog Bread

This almond flour eggnog bread is a perfect holiday treat, blending the rich, creamy flavors of eggnog with the nutty texture of almond flour. The subtle spices of nutmeg and cinnamon create a festive flavor profile, while the almond flour ensures a moist, tender loaf that’s naturally gluten-free. This bread is ideal for breakfast, an afternoon snack, or even as a gift wrapped in festive paper for a loved one.

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup eggnog (dairy or dairy-free)
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil or line it with parchment paper.
2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat the eggs, eggnog, maple syrup, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Optional: Dust with powdered sugar or drizzle with a simple glaze before serving.

This almond flour eggnog bread is a delicious and festive addition to your holiday baking repertoire. The rich, spiced flavor of eggnog shines through, while the almond flour gives the bread a moist and tender texture. This bread is perfect for serving at holiday gatherings or enjoying as a treat throughout the season. The combination of cinnamon and nutmeg adds a warmth that complements the creaminess of the eggnog, making each bite a cozy indulgence. Serve it fresh or toast it for an extra treat, and it’s sure to become a holiday favorite in your household.

Note: More recipes are coming soon!