These Mistletoe Cookie Bites are easy to make and a crowd favorite every holiday season. They only require a handful of ingredients and are also really fun to make whether you’re listing to Christmas music solo in your kitchen or gathered with others at a cookie baking exchange. I grew up making these every year with my mom to give as gifts and to bring to holiday parties, so I wanted to rework the recipe to meet other dietary needs! This way more of us can enjoy these too!
Mistletoe Cookie Bites
These cookies have been a staple in my holiday season for as long as I can remember, and now that I have celiac disease, I really wanted to make them gluten free while also finding a way to make them dairy free so that more people can enjoy them.
When I tested this recipe, I shared my remakes with my family and they all agree you can’t tell they were gluten free or dairy free! I am so excited to bring this recipe to you whether you’re looking to start a new tradition or just want to change up your holiday cookie roster.
Products I use and Recommend:
Here are the products/brands that I use and love for this recipe. Click the ingredients below to be taken to the exact product!
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- egg free
- dairy free (using compliant butter, chocolate chips & chocolate center)
- vegetarian
- vegan (using compliant butter, chocolate chips & chocolate center)
- nut free (using compliant flour, chocolate & butter)
As always, be sure to check the ingredient labels of any of the ingredients you use!
Keep it Dairy Free
To make these dairy free, you simply use dairy free butter and compliant chocolate chips. Hershey brand Kisses are not dairy free (or not that ones I have found, anyway!), so you can either make your own using a chocolate mold and chocolate of your choice, or you can opt to use a dairy free peanut butter cup to change things up.
If you opt to use a mini peanut butter cup, note that the cookies will not keep the perfect round shape and will spread out a little more, making them look more like a really thick cookie. If the shape isn’t important to you, I highly recommend giving this option a try because they are DELICIOUS. Seriously, I can’t stop thinking about them!
Click here for the peanut butter cups I use.
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
HUNGRY FOR MORE?
Here are some more easy and healthy dessert recipes to add into the rotation:
- Hot Fudge Pop Tarts
- Healthy Pumpkin Bread
- Better for You Puppy Chow/Muddy Buddies
- Chocolate Hazelnut Spread
- Refined Sugar Free Chocolate Avocado Mousse
- Healthy Gluten Free Cosmic Brownies
- Easy Coconut Cookies and Cream Ice Cream
- Vegan Chickpea Cookie Dough
And some of my holiday favorites:
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Mistletoe Cookie Bites
Equipment
- Mixer or Hand Mixer
- Large Baking Sheet
- Parchment Paper
- Wire Cooling Rack
Ingredients
Cookie Bites
- 1 cup butter
- ⅓ cup granulated sugar
- ⅓ cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- 2 cups gluten free flour (I use Bob's Red Mill 1:1 Gluten Free Baking Flour)
- 1 cup mini chocolate chips
- 30-40 Hershey chocolate kisses (can sub mini peanut butter cups, see notes)
Chocolate Drizzle
- ¼ cup chocolate chips
- 1 tsp coconut oil (can sub butter)
Instructions
- Heat your oven to 375°F, line a large baking sheet with parchment paper and remove wrappers from chocolates.
- Beat butter, granulated sugar, brown sugar (or coconut sugar) and vanilla in a large bowl until well blended and the butter is fully incorporated. You may need to scrape down the sides once or twice.
- Add flour to the butter mixture and blend until completely smooth. Then, stir in the mini chocolate chips.
- Take about a tablespoon of the cookie dough and flatten it into a circle with your hands. Place a chocolate kiss in the center and wrap the cookie dough around it, then roll it into a ball until it is completely covered. Once a perfect ball is formed, place it on the parchment lined baking sheet and repeat until the dough is gone. You should have 35-40 cookies!
- Refrigerate the cookies for 10-20 minutes. Don't skip this step as this really helps the cookies keep their shape!
- Bake the cookies for 10 to 12 minutes (or until set) on the middle rack. Be sure to watch closely to ensure the cookies are holding their round shape. If cooked too long, they may start to spread out or brown on the bottom.
- Once cool to the touch remove the cookies from the cookie sheet to a wire rack (on top of a piece of parchment paper) to cool completely.
- Prepare the chocolate drizzle by combining chocolate chips and coconut oil in a microwave safe dish. Heat in 30 second increments, stirring between each, until smooth.
- Dip a fork into the melted chocolate and drizzle it over the cookie bites in fast sweeping motions.
- Allow to cool, then keep refrigerated until you're ready to gift or serve!
Notes
- Using parchment paper will help keep the cookies from browning on the bottom.
- Don’t skip the step where you cool the dough in the fridge before baking as this helps the cookies keep their round shape.
- If you’re looking to make these dairy free, you can opt to make your own “kisses” for the center or use a dairy free peanut butter cup. Note that the cookies will not be as round and will spread out more if you do this, but they will be just as delicious!
- Refrigerate the cookies while waiting to serve or gift.
Easy and delicious!
So glad you think so!! 🙂