Mini Chocolate Almond Flour Christmas Cookies
This post may contain affiliate links. As an Amazon Associate and an affiliate for other programs, I earn a commission from qualifying purchases. Read the disclosure policy for more information.
These Mini Chocolate Almond Flour Christmas Cookies are everything holiday baking should be—cute, festive, and irresistibly delicious! They’re made with almond flour, black cocoa, sunflower seed butter, and naturally colored chocolate. These cute little cookies are perfect for cookie platters, hot cocoa boards, and gifting, and they happen to be gluten-free, vegan, and so much fun to decorate.
There is something undeniably joyful about a holiday cookie that’s as fun to make as it is to eat. These Mini Chocolate Almond Flour Christmas Cookies check every festive box—rich cocoa flavor, naturally gluten-free, vegan ingredients, vibrant plant-based colors, and plenty of whimsical holiday shapes. Made with simple pantry staples and finished with a glossy coat of naturally dyed chocolate and festive sprinkles, they deliver all the nostalgic charm of classic Christmas cookies with a wholesome (mini) twist. 😍
Why You’ll Love These Cookies
Rich chocolate flavor: Black cocoa and maple syrup create a deep, brownie-like taste in each bite.
Wholesome ingredients: Almond flour, sunflower seed butter, and natural color powders keep the recipe gluten-free, vegan, and dye-free.
Perfect holiday shapes: The dough holds its structure beautifully, making it ideal for mini Christmas cookie cutters.
Adorable & fun to decorate: Naturally colored chocolate and sprinkles turn each cookie into a festive, creative culinary project.
Quick and easy: They bake in just 10 minutes and require minimal prep, making them great for last-minute holiday baking.
Great for gifting and gatherings: Their mini size and vibrant colors make them perfect for cookie platters, hot cocoa boards, and edible gift boxes.
A festive palette without synthetic dyes: Because the chocolate coating is tinted using natural colorants—pink pitaya powder, blue spirulina, purple yam powder and matcha— the result is a clean, colorful, holiday-ready cookie that aligns perfectly with plant-forward, dye-free baking.
Ingredients
Almond flour. Almond flour provides a naturally gluten-free, tender texture that keeps the cookies soft and delicately crumbly.
Black cocoa powder. Using unsweetened black cocoa powder adds a deep, rich chocolate flavor and a striking dark color. You can also just use regular unsweetened cacao/cocoa powder.
Baking powder. Gives the mini cookies just enough lift to keep them light while maintaining their cute, compact shape.
Salt. I like to use Himalayan pink salt to enhance the chocolate notes and balance the sweetness in every bite, while not having a strong salt flavor.
Sunflower seed butter. Using sunflower seed butter acts as the dairy-free fat source, binding the dough and lending a subtle nutty richness without having to use real butter.
Pure vanilla extract. Rounds out the flavors and adds a slight vanilla flavor to the chocolate base.
Maple syrup. Provides natural sweetness while adding moisture so the dough comes together smoothly.
Vegan white chocolate chips. Using dairy-free white chocolate chips offers a creamy base that can be easily tinted with natural colors for festive decoration.
Dark chocolate chips. You only need a little bit of darker colored chocolate to mix with the white chocolate for the little gingerbread men.
Pink pitaya powder. Using pitaya powder gives the white chocolate a vibrant, naturally derived pink hue that I used for the stockings.
Blue spirulina powder. Blue spirulina powder produces a light blue for wintery snowflakes.
Matcha powder. Matcha powder is used to color the Christmas tree cookies a soft green.
Purple yam powder. I used this Lilac Taro Yam Powder for the prettiest purple mittens!
Holiday sprinkles. Finish decorating the cookies with cheerful sparkle and texture, bringing all the festive details together. This is optional, as I know it can be a little tedious, but it’s so fun!
Products Used In This Recipe
| Product Image | Product Name / Our Rating / Price | Primary Button |
|---|---|---|
|
|
||
|
|
||
|
|
||
|
|
|
|
|
|
||
|
|
||
|
|
|
|
|
|
|
|
|
|
||
|
|
||
|
|
||
|
|
||
|
|
||
|
|
||
|
|
||
|
|
How to Make Mini Almond Flour Chocolate Christmas Cookies
1. Mix the dry ingredients
In a medium bowl, whisk together the almond flour, black cocoa powder, baking powder, and salt.
2. Add the wet ingredients
In a separate bowl, stir together the sunflower seed butter, maple syrup, and vanilla.
3. Bring the dough together
Fold the wet ingredients into the dry mixture until a soft, pliable cookie dough forms. It should be easy to roll without crumbling; if needed, rest the dough for a few minutes to let the almond flour fully hydrate.
4. Roll and cut
Roll the dough 1/2-1 inch thick between two sheets of parchment paper. Use mini Christmas cookie cutters— trees, stars, stockings, snowflakes, gingerbread men, mittens, etc.—to cut out as many shapes as you can. Gently transfer the cookies to a parchment-lined baking sheet.
You’ll get 70-90 cookies, depending on the size of your cookie dough cutters and how much cookie dough you eat 🤭😜. If you want more, double the cookie dough recipe.
5. Bake
Bake the cookies at 350 degrees Fahrenheit for 8-10 minutes—just long enough for the edges to set. The cookies will firm up as they cool, so avoid over baking.
6. Cool Completely
Allow the cookies to cool fully before decorating. This helps the chocolate coating adhere smoothly.
Decorating With Naturally Colored Chocolate
This is where the magic happens. You can decorate your cookies however you’d like! That’s what makes these mini cookies so fun 🤗. Working with 1 color and one cookie pattern at a time, melt 1/4 cup of white chocolate in a small bowl and whisk in the colored powder you want to use.
- Pink: pitaya powder
- Blue: blue spirulina
- Green: matcha
- Purple: purple yam
- Tan/light brown: dark chocolate chips + white chocolate chips
💡 I found the best method for melting white chocolate and combining it with a coloring powder is to use the double broiler method over medium-low heat!
Adjust the intensity of the color by adding more or less powder. Dip each cooled cookie into your chosen color.
💡 Keep in mind, the amount of powder you add to adjust the color will also adjust the intensity of the flavor. Powders are not flavorless like liquid food coloring (except for pink pitaya).
Working with a few mini cookies at a time, using a fork, submerge the cookie in the colored white chocolate and let the excess chocolate drip off. Place the cookie on the parchment-lined baking sheet. Add any sprinkles before the chocolate sets. You can also use edible markers to help decorate the cookies since they are so small! But do that after the chocolate has hardened.
Here’s a blog post I wrote about using natural food coloring and making your own at home!
A Guide To Homemade Natural Food Coloring
Making your own homemade natural food coloring is easy and fun! Ditch the artificial food dyes and learn how to make all the colors of the rainbow to color your food naturally using real, whole foods instead of synthetic artificial food dyes.
Tips for Perfect Mini Holiday Cookies
- Chill if needed: If your dough feels too soft to cut cleanly, chill it for 10–15 minutes.
- Use parchment: Sandwiching the cookie dough between two pieces of parchment paper keeps rolling smooth and prevents sticking.
- Decorate quickly: The chocolate will firm up fast, so sprinkle immediately after dipping. I chocolate coated 2-3 mini cookies at a time and then sprinkled, then did 2-3 more.
- Store properly: Keep decorated cookies in an airtight container at room temperature for several days, or refrigerate for slightly longer freshness.
Festive Ways to Serve Them
- Add them to a holiday cookie or hot cocoa charcuterie board.
- Package in clear party bags or tins for homemade holiday gifts.
- Scatter them across a dessert table for a colorful, whimsical presentation.
- Use them as edible toppers for cakes, cupcakes, or hot cocoa.
FAQ
Can I make these cookies ahead of time?
Yes. These cookies hold their shape beautifully and stay fresh for several days. You can bake them 2–3 days ahead and decorate later, or store fully decorated cookies in an airtight container.
Can I freeze the cookies?
Absolutely. Freeze the baked cookies for up to 2 months. Thaw at room temperature and decorate once fully defrosted. You may decorate and then freeze, however, the colored chocolate coating may discolor or lose its vibrancy since we’re using natural food coloring.
Can I substitute a different nut or seed butter?
Yes. Any thick, creamy nut or seed butter—such as almond, cashew, or tahini—will work, but flavors vary. Sunflower seed butter or cashew butter gives the most neutral result. You may use peanut butter, but you’ll definitely taste that in the cookie (which the chocolate peanut butter combo is dreamy anyway! 😜)
Can I use regular cocoa powder instead of black cocoa?
You can. The flavor will be lighter and the cookies will not have the same deep color, but the recipe still bakes up perfectly.
How do I get the natural chocolate colors vibrant?
Start with melted white chocolate and whisk in small amounts of the colored powders. Add more as needed, just keep in mind adding more will also alter the taste (if the powder has a strong flavor).
What is the best method for melting the dairy-free white chocolate?
I have found that using the double broiler method works best with dairy-free white chocolate. This method melts the white chocolate by placing a heat-safe bowl over a pot of simmering water, allowing the steam’s indirect heat to warm the chocolate slowly and evenly without burning. This slow melting process also allows the colored powders to whisk in and infuse the chocolate more uniformly.
Can I use store-bought sprinkles?
Yes—just be sure they align with your dietary needs. Many sprinkles are gluten-free and vegan, but always check labels for added confectioner’s glaze, gelatin, or wheat ingredients.
Why do I need to cool the cookies before decorating?
If the cookies are warm, the chocolate will melt and slide off. Cooling helps the coating set into a smooth, glossy finish.
Do the cookies spread while baking?
No. This dough holds its shape, making it ideal for mini cookie cutters and detailed holiday designs.
How should I store decorated cookies?
Keep them in an airtight container at room temperature for 3–4 days. If your home runs warm, you can refrigerate them.
Can I make these cookies without cookie cutters?
Yes. You can roll the dough into small balls, flatten gently, and bake as mini chocolate rounds. The decorating process remains the same. Have fun with these! 😊
These Mini Almond Flour Chocolate Christmas Cookies bring together seasonal flavor, playful shapes, and vibrant color—perfect for celebrating the joy of the season with treats that are gluten-free, vegan, and absolutely delightful.
If you make these adorable Mini Almond Flour Chocolate Christmas Cookies, don’t forget to leave a comment below as well as giving this recipe a five star rating ⭐️⭐️⭐️⭐️⭐️ ! Tag me on Instagram, Facebook, or Pinterest if you make them- I’d love to see yours! ❤️🎄❄️✨
More Christmas Cookies To Try
Chocolate Peppermint Cream Sandwich Cookies
Soft and tender gluten-free chocolate cookies filled with a vegan peppermint cream filling for the perfectly easy holiday cookie treat! I think these Chocolate Peppermint Cream Sandwich Cookies may just rank up there at the top of your list this holiday season!
Flourless Salted Tahini Chocolate Chip Cookies
Made with only 7 ingredients, these Flourless Salted Tahini Chocolate Chip Cookies are the easiest gluten-free, grain-free, nut-free, vegan cookies to satisfy any cookie craving in just 20 minutes!
Grain-Free Marbled Snowflake Sugar Cookies
These Grain-Free Marbled Snowflake Sugar Cookies are the easiest cut-out sugar cookies to make for the holidays! Dip the cookies in a powdered sugar marble icing for the most beautiful snowflake cookie design! They are also gluten-free and vegan.
Almond Flour Peanut Butter Blossom Cookies
These Almond Flour Peanut Butter Blossom Cookies are a simple gluten-free, vegan version of the popular peanut butter blossoms we all love so much! The almond flour peanut butter cookies are made with only 6 ingredients and then garnished with a dairy-free chocolate candy.
Buttery Soft Italian Sprinkle Biscotti Cookies (gluten-free!)
These melt-in-your-mouth gluten-free Buttery Soft Italian Sprinkle Biscotti Cookies are so easy to make for any occasion. The vegan buttery cookie dough is made with almond flour and cassava flour, dairy-free milk, butter, and yogurt, then dipped in an orange-flavored icing and sprinkled with rainbow nonpareil sprinkles!
Candy Cane Shortbread Cookies (red dye-free)
These Candy Cane Shortbread Cookies are only made with 4 ingredients and are super fun to make for the holidays! The gluten-free, vegan shortbread is made with gluten-free baking flour, plant-based butter, naturally sweetened with maple syrup and are colored naturally with red beet powder keeping these cookies dye-free! They are extra delicious served with a glass of cold plant-based milk or hot cocoa.
Mini Almond Flour Chocolate Christmas Cookies
- Total Time: 30 minutes
- Yield: 70–90 mini cookies 1x
Description
These Mini Chocolate Almond Flour Christmas Cookies are everything holiday baking should be—cute, festive, and irresistibly delicious! They’re made with almond flour, black cocoa, sunflower seed butter, and naturally colored chocolate. These cute little cookies are perfect for cookie platters, hot cocoa boards, and gifting, and they happen to be gluten-free, vegan, and so much fun to decorate.
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup unsweetened black cocoa powder
- 1/4 teaspoon salt
- 1/4 cup unsweetened sunflower seed butter
- 1/2 teaspoon pure vanilla extract
- 1/4 cup pure maple syrup
For Decorating
18-27 oz dairy-free white chocolate chips
2-4 teaspoons coconut oil, divided
9 oz dairy-free chocolate chips (used to make the little gingerbread men mixed with white chocolate)
Sprinkles
Snowflake candies
Instructions
-
Preheat the oven to 350 degrees F.
-
In a medium bowl, whisk together the almond flour, black cocoa powder, baking powder, and salt. In a separate bowl, stir together the sunflower seed butter, maple syrup, and vanilla. Fold the wet ingredients into the dry mixture until a soft cookie dough forms. It should be easy to roll without crumbling; if needed, rest the dough for a few minutes to let the almond flour fully hydrate.
-
Roll the dough 1/2-1 inch thick between two sheets of parchment paper. Use mini Christmas cookie cutters—trees, stars, stockings, snowflakes, gingerbread men, mittens, etc.—to cut out as many shapes as you can, re-rolling the dough until it is all used up. Gently transfer the cookies to a parchment-lined baking sheet.
-
Bake the cookies at 350 degrees Fahrenheit for 8-10 minutes—just long enough for the edges to set. The cookies will firm up as they cool, so avoid over baking.
-
Allow the cookies to fully cool before decorating. This helps the chocolate coating adhere smoothly.
-
Working with one color and one cookie shape at a time, melt 1/4 cup of white chocolate chips and 1/2 teaspoon of coconut oil using the double broiler method (see notes.) Add desired colored powder ½ teaspoon at a time. Adjust the intensity of the color by adding more or less powder (keeping in mind the more you add, the more the taste and texture may be altered).
-
Using a fork, dip each cooled cookie into the melted chocolate and let the excess chocolate run off. Once coated, place on parchment paper and add sprinkles right away before the chocolate sets. Repeat for all of the remaining cookies.
-
Repeat the melting, coloring, and coating process for the next set of cookie shapes, and so on.
For the trees (green): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1 teaspoon matcha.
For the mittens (purple): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1/2 teaspoon purple sweet potato powder.
For the stockings (pink): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1 1/2 teaspoons pink pitaya powder.
For the snowflakes (blue): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + just a pinch of blue spirulina powder to get that light blue. Blue spirulina is very concentrated.
For the gingerbread men (light brown): I used 1/4 cup white chocolate chips + 1/2 teaspoon coconut oil + 1/2 teaspoon regular chocolate chips. -
Let the coating harden completely either at room temperature or place in the fridge for about 20 minutes. If you’re drawing on the cookies with the edible marker, make sure the cookies are completely set before doing so. Store cookies in an airtight container at room temperature or in the fridge.
Notes
READ THE BLOG POST FOR MORE INFORMATION & TIPS!
I have found that using the double broiler method (slowly melting the chocolate in a heat-safe bowl over a pot of simmering water) works the best when using dairy-free white chocolate and food coloring powders vs. melting the chocolate chips in the microwave.
If you want to make more cookies, simply double the cookie dough recipe.
I used this mini Christmas cookie cutter and I used these nonparelis, and these wintery sprinkles.
Using edible markers is helpful when decorating cookies this small!
- Prep Time: 20
- Cook Time: 10 minutes
- Category: Cookies
0