Christmas Cookies

Hey everyone!

Can you believe Christmas is already next week? It’s such a special time of year. This will be my first Christmas away from home, we will be spending it in Banff which should he pretty magical! I’m currently back in Ontario with family and normally create tons of new cookies recipes but this year I just re-created them from last year. 🙂

Sometimes “life” happens and can create a bit of disappointment which is harder to deal with around the holidays. But one thing we should never lose is HOPE and positivity, not just around this time of year, but everyday.

With that said, here are 4 of my favourite cookie recipes that are sure to brighten up any day!

Hope you all have a Very Merry Christmas!

Mich xo


Healthy Thumbprint Cookies –

Gluten Free Cranberry Pistachio Cookies –

Gluten Free Date Squares –

Double Chocolate Gluten Free M&M Cookies –

Gluten Free Cranberry Pistachio Cookies


Here is another great Christmas Cookie recipe that everyone will love! I made this recipe last Christmas using regular flour so I was skeptical on how it would taste as a gluten free version but it tastes just as good, if not better 🙂 Stay tuned for some more Christmas goodies as the Christmas Cookie Countdown continues!

Gluten Free Cranberry Pistachio Cookies


  • 1 cup organic butter or vegan butter, softened
  • 1 cup organic raw cane sugar
  • 2 cage free eggs
  • 1 (3.4oz) package instant pistachio pudding mix, sugar free or regular
  • 2 cups brown rice flour, or GF flour blend
  • 1/2 teaspoon himalayan sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 cup white chocolate chips
  • 1 cup dried cranberries


Pre heat oven to 350° F. Combine butter and sugar and cream for 4 – 5 minutes with electric hand or stand mixer. Add in the eggs and mix until well-incorporated. Add in the pudding mix and mix well.

Sift together the brown rice flour, salt and baking soda. Add in the wet pudding mixture. Mix in the vanilla, white chocolate chips and cranberries until incorporated.

Drop the cookie dough by the tablespoon onto a cookie sheet lined with parchment paper. Bake for 10 – 12 minutes, or until lightly browed around the edges.

After removing cookies from oven, cool on cookie sheet for 5 minutes before transferring to a cooling rack to complete the cooling process. Store leftover cookies in an airtight container.

Gluten Free Cranberry Pistachio Cookies



Mich xo