This Eggnog Cookie are made with oat flour and protein powder for a gluten-free guilt-free cookie recipe that is vegan-friendly and full of festive flavor just in time for the holiday season! Make one in minutes for a midday pick-me-up, after-dinner dessert, and everything in between!
The Only Cookies Santa Will Want to Eat
Are you baking cookies this time of year? Sometimes, I think that’s all I do, but I’m not complaining! With recipes like No-Bake Chocolate Pecan Cookies, PB Stuffed Chocolate Chip Cookies,White Chocolate Pistachio Cookies, and more, there’s never a shortage of sweet treats in my house, but it’s not my fault! You see, clearly, I’m on the nice list this year. So, I’m just doing my duty in finding the best cookies to leave out for Santa, and that means tasting them all just to make sure. You feel me? However, in my cookie baking endeavours, one cookie recipe has stood out from all the rest! This eggnog cookie is by far the winner, and quite honestly, I cannot get enough of it.
Made with protein, oat flour, and eggnog butter, it’s everything you never knew you needed in a cookie recipe and so much more. Not only is it super soft, but they’re also full of warm spiced eggnog flavor for an explosion of holiday flavor. Did I mention it can also be made in the microwave in just 1 minute? Yep, you read that right! That means you can definitely sneak one in while your little ones nap. Or, is that just me? Either way, you definitely don’t want to miss out on making this eggnog cookie recipe…for Santa, obviously. Keep reading to find everything you’ll need!
Ingredients for Eggnog Cookies
For this recipe, I broke the ingredients into two sections, one for the cookie itself and another for the frosting which is optional (but really isn’t).
For the Cookies
Eggnog Butter – Don’t fret, this is nothing crazy!! In fact, its just nut butter that is spiced to taste like eggnog. If you don’t have it or can’t find eggnog butter, you can make a simple swap! Try using an equal swap of cashew butter, ⅛ tsp nutmeg, a pinch of cinnamon and a tiny splash of vanilla extract.
Protein Powder – As always, I used Nuzest protein (code: thekellykathleen to save some money) in the vanilla flavor. However, any protein powder you have on hand can be used. Just keep in mind that the flavor and texture of your eggnog cookies may vary depending on what kind you use.
Milk – I opted for soy milk for this recipe, but any milk you prefer works just as well.
Flour – To keep this recipe gluten-free, I used pre-made oat flour. However, you could definitely make your own by pulsing whole oats in a food processor or high-speed blender until a fine, powder-like texture is formed!
Baking Essentials – You’ll also need salt and baking soda to enhance the flavors of this eggnog cookie recipe and create a fluffy texture.
For the Frosting
To make the frosting for your eggnog cookies, you’ll want to save some milk, eggnog butter, and vanilla protein! Or, feel free to use a store bought frosting instead. I recommend sticking with a fairly neutral flavor so you don’t overpower the eggnog.
For even more flavor and texture, try adding in extra ingredients such as chocolate chips, peppermint pieces, cinnamon, caramel, or even cheesecake bites! Or, try adding a dash of cinnamon and nutmeg to enhance the spice of the eggnog.
How to Make this Eggnog Cookie Recipe
You guys, I’m about to blow your mind with how easy these cookies are to make. Just follow the 4 easy steps below!
- Mix. To start, mix all of the cookie ingredients in a bowl until they are well-combined.
- Form. Next, wet your hands, and form the dough into a cookie shape.
- Microwave. Place the formed cookie on a lightly oiled plate, and microwave it for 1 minute.
- Frost. Let the microwaved cookie sit for 5 minutes to set and cool, and top it with your homemade frosting (or frosting of choice).
How to Make the Frosting
To create your own frosting, whisk the ingredients in a small bowl until they are smooth and creamy. If your frosting is too dry, add a bit more milk until the desired consistency is reached. Or, if your frosting is too runny, add dashes of protein powder, stirring until it thickens.
Make a Festive Cookie
Tis the season, am I right? If you want to have a little fun with your eggnog cookie, try giving it a festive flair! Some of my favorite ways to do so include:
- Shaping them with a cookie cutter
- Adding sprinkles
- Creating a design with icing
- Add food coloring
Can I Make More than One Cookie?
Sure! If you want to make a big batch of these cookies, just multiply the ingredients by the number of cookies you want to make. Admittedly, I have not tried them in the oven. However, they should bake at 350 degrees for about 8 minutes. Just be sure to keep an eye on them!
If you want to make several cookies ahead of time, they’re super easy to store! Just place them in an airtight container, and store them at room temperature for 1-2 days. Or, store them in the fridge for up to 4 days!
For an even longer storage option, place your eggnog cookies in the freezer for up to 6 months. However, if you place them in the freezer, I recommend skipping the frosting until you’re ready to eat them.
More Cookies You’ll Love
- Vegan Iced Oatmeal Cookies
- White Chocolate Chip Chocolate Cookies
- Cinnamon Roll Cookies
- 3-Ingredient Peanut Butter Cookies
I told you guys these eggnog cookies were super easy! I’ve been making them for myself all week. (Don’t tell my kids.) However, I know eggnog can be a pretty divisive topic. Are you team eggnog? Clearly, you know my answer. Let me know yours in the comments below!
Single Serve Protein Eggnog Cookie
- 1 tbsp eggnog butter
- 1 tbsp vanilla protein
- 2 tbsp soy milk
- 2 tbsp flour I used oat
- Pinch of salt
- Pinch of baking soda
- 1 tbsp milk
- 1 tbsp eggnog butter
- 1/2 tsp smooth vanilla protein
- Mix all of the ingredients in a bowl before forming it into a cookie shape with your (wet!) hands. Place the cookie on a lightly oiled plate and microwave it for 1 minute. Let it sit for about 5 minutes before topping it with whatever frosting you’d like or you can leave it plain.