If Cookie Monster were on social media, he’d be captioning everything, “GFC is for grain-free cookie. That’s good enough for me.” Too far? OK, we’ll let a pro take it from here. This week’s featured foodie is Danielle Walker of Against All Grain. She specializes in (you guessed it!) grain-free recipes, so you better believe these GF cookies taste like the real deal. Does anyone mind if we bring them all to this year’s cookie swap?

against all grain: Macaroons

Somewhere between the Samoas of our Girl Scout cookie phase and the sticky macaroons of the Passover table lie these fluffy chocolate cookies. They're delicately sweet with honey and just the right level of rich (we <3 you, coconut milk). We might just wrap up a stack to give as holiday gifts.

against all grain: Gingersnap

Gingersnaps always seem to (politely) scream “HOLIDAYS!” and we’re totally good with that. These ginger-heavy cookies don’t include molasses, like their traditional counterparts, but we think caramelized honey and coconut sugar make a damn fine substitute.

against all grain: sunbutter chocolate chip

Peanut butter cookies taste so good, but that joy can’t be shared by the nut free. To please these pals, swap PB for sunflower butter. Toss in chocolate chunks by the fistful and serve with a glass of milk. You won’t miss the nuts one bit, and this allergy-friendly cookie is sure to be a hit at holiday bake sales and potlucks alike.

against all grain: shortbread

Gluten-free friends shouldn’t have to live life without shortbread. Enter the almond flour version. Even without the regular flour, a pile of these crumbly cookies and a cup of tea are exactly what you need at 4 p.m. The fact that they’re sweetened with maple syrup instead of sugar only makes them more appealing, wouldn’t you agree?

against all grain: Marshmallow

“If it’s not candy cane-flavored, why bother serving it at the holidays?” If these peppermint marshmallow cookies could talk, that’s exactly what they’d say. And if you’ve never made meringue cookies before, here’s a secret: They’re way easier than you think. As long as your oven is set to bake low and slow, you’re just a few hours away from minty, melt-in-your-mouth treats.

Danielle Walker is the writer behind the blog Against All Grain. Walker is also the author of three cookbooks: Against All Grain, Meals Made Simple, and her latest release—Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion. For more from Danielle, follow her on Instagram, Pinterest, Facebook, and Twitter.

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