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A tall stack of eggnog cookies on a wooden bowl with Christmas ornaments at the background

Eggnog Cookies

These Eggnog Cookies are delightful Christmas cookies that are made with delicious holiday flavors. Its crisp from outside and soft from inside. These are made with a combination of nuts and spices that make them extremely desirable.
Course Dessert
Cuisine American, British
Keyword eggnog cookies, eggnog cookies recipe, vegan eggnog cookies recipe, vegan eggnog recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 12
Calories 96kcal
Author Gunjan


For vegan eggnog

  • 1/4 cup raw cashew nuts
  • 3/4 cup unsweetened coconut milk (tetra pack)
  • 1 tsp cinnamon powder
  • 1/2 tsp nutmeg powder
  • 1 tsp cardamom powder

For the cookies

  • 1 tbsp flaxseed meal soaked in 3 tbsp water
  • 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 tbsp olive oil
  • 1/4 cup powdered white sugar
  • 1 tsp vanilla extract


  • In a blender combine all the ingredients for
    vegan eggnog and blend it smooth. Keep it aside.
  • Preheat oven at 350-degree Fahrenheit and
    prepare a cookie sheet with a parchment paper.
  • In a mixing bowl combine almond flour, coconut
    flour, baking powder and salt. Mix very well with a spatula making sure that
    there are no lumps.
  • In another mixing bowl combine oil and sugar. Whip
    it up with a spatula/spoon for 2-3 minutes or until sugar is well coated with
  • Then add soaked flax meal and vanilla extract to
    the sugar mixture. Whip it up for about 5 minutes or until its soft and fluffy.
  • Now, fold in all the wet ingredients (blended
    eggnog and flax egg mixture) into the dry ingredients and mix with a spoon/hands.
    It will become like a sticky and crumbled dough. They should be able to stick together.
  • With the help of a cookie scoop place 12 cookies on the cookie sheet. Make round
    ball of each cookie between your palms and press gently from the center. Try to
    seal the edges as much as possible and flatten them between your palms. (If the
    cookies start to stick in your hands wet them with water but not too wet).
  • Place the cookie sheet in the oven and bake it
    for 35-40 minutes or until golden in color.
  • Turn it off and take them out of the oven. Let
    these cool slightly and enjoy the crisp cookies.


  • Texture of these cookies - These cookies when out of the oven are crisp from outside and soft from inside. Hence, taste best when enjoyed immediately. These are best when they are warm.
  • How to store them - They can be stored in an air tight container at room temperature for about 2 weeks. However, they become soft once packed.
  • How to re-fresh them - Toast them in a toaster oven for 3-4 minutes. Air fry them at 300 degree for 3-4 minutes. Or simply re-bake them.
  • Serving size - This recipe makes 12 cookies and the serving size is 1 cookie person.
  • I have provided step wise images in the post above for your convenience.


Calories: 96kcal | Carbohydrates: 7g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Sodium: 62mg | Potassium: 73mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg