Looking for the 10 best gluten-free cookie recipes? You're in luck! Start with Classic Gluten-Free Chocolate Chip Cookies for that chewy goodness. If you're feeling adventurous, try the Chewy Almond Flour Cookies, or go for Dairy-Free Chocolate Chip Cookies if you need a twist. Don't forget the fun of Funfetti Cookies, and keep things cozy with Gluten-Free Snickerdoodles. For a chocolate explosion, the Gluten-Free Double Chocolate Cookies are a must! Oatmeal Raisin and Salted Caramel varieties offer invigorating flavors, while Nut-Free Cookies cater to those with allergies. Stick around to discover treats that'll wow your taste buds!
Main Points
- Classic Gluten-Free Chocolate Chip Cookies provide a chewy texture with rich flavor, enhanced by resting the dough and using high-quality ingredients.
- Gluten-Free Snickerdoodles offer a soft, chewy delight with a warm cinnamon-sugar flavor, perfect for any occasion.
- Dairy-Free Chocolate Chip Cookies cater to vegan diets while maintaining a rich taste, with dough chilling for optimal texture.
- Gluten-Free Double Chocolate Cookies deliver intense chocolate flavor, requiring chilling to prevent spreading for perfect cookies.
- Funfetti Gluten-Free Cookies add a colorful twist, customizable with various mix-ins for a festive treat.
Classic Gluten-Free Chocolate Chip Cookies
Classic Gluten-Free Chocolate Chip Cookies are a delightful treat that everyone can enjoy, even those with gluten sensitivities. These cookies achieve the perfect chewy texture with crispy edges and a gooey center thanks to the use of brown butter and almond flour. The combination of high-quality gluten-free flour blends and semi-sweet chocolate chips creates a rich flavor that will satisfy any sweet tooth.
Whether you're hosting a gathering or simply indulging yourself, these cookies are sure to be a hit.
To make the most of your baking experience, it's essential to allow the dough to rest for at least 30 minutes before baking. This resting period improves the flavors and contributes to a better texture in the finished cookies. For best results, consider chilling the dough overnight. When baked at the right temperature, these cookies will come out perfectly golden around the edges while maintaining a deliciously gooey center, making them irresistible.
Ingredients:
- 1 cup brown butter, cooled
- 1 cup almond flour
- 1 ½ cups gluten-free flour blend
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips (or dairy-free chocolate chips for a vegan option)
Instructions:
In a large mixing bowl, combine the cooled brown butter with the brown sugar and granulated sugar, mixing until well blended.
Add the eggs and vanilla extract, and continue to mix until smooth. Gradually incorporate the almond flour, gluten-free flour blend, baking soda, and salt, stirring until a dough forms.
Fold in the chocolate chips, then cover the bowl and let the dough rest in the refrigerator for at least 30 minutes, or overnight for better flavor development.
Preheat your oven to 350°F, line a baking sheet with parchment paper, and scoop out portions of dough onto the sheet, spacing them evenly.
Bake for 10-12 minutes until the edges are golden but the centers are still slightly soft. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
To improve the flavor of your cookies, consider adding a pinch of sea salt on top just before baking to balance the sweetness.
Using high-quality ingredients, especially the chocolate chips, will make a noticeable difference in taste. If you prefer a thicker cookie, refrigerate the dough for a longer time or use a cookie scoop for uniform sizes.
Remember that the cookies will continue to firm up as they cool, so be careful not to overbake them to maintain that signature gooey center.
Enjoy your baking adventure!
Chewy Almond Flour Cookies
Chewy almond flour cookies are a delightful treat that combines the rich, nutty flavor of almond flour with a chewy texture that will have you reaching for seconds. The addition of brown butter improves their natural taste, giving these cookies a toasty aroma that's hard to resist. Perfect for anyone following a gluten-free and nut-free diet, these cookies are simple to make and require no mixer, allowing you to whip them up quickly by hand.
Chilling the dough before baking is an essential step that many bakers overlook. By allowing the dough to rest for at least 30 minutes—or even overnight—you'll improve the flavor and texture of the cookies while preventing them from spreading too much during baking. The end result is a batch of approximately 20-22 large cookies that aren't only delicious but also a little indulgent, perfect for sharing (or keeping all to yourself!).
Ingredients:
- 2 cups almond flour
- 1 cup gluten-free flour blend
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (browned)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
To prepare the cookies, start by browning the butter in a small saucepan over medium heat until it turns a golden brown color, then set it aside to cool slightly. In a large mixing bowl, combine the almond flour, gluten-free flour blend, brown sugar, granulated sugar, baking soda, and salt.
Stir in the cooled brown butter, egg, and vanilla extract, mixing until a dough forms. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes, or overnight for best results.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Once chilled, scoop the dough into large balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For the best results, be sure to accurately measure your almond flour and gluten-free flour; a kitchen scale can help with this. If you're looking to improve the flavor even more, consider adding in chocolate chips or chopped nuts to the dough.
Remember that the chilling step is vital—it not only improves the flavor but also helps the cookies maintain their shape while baking. Enjoy experimenting with different add-ins and toppings to personalize your chewy almond flour cookies!
Dairy-Free Chocolate Chip Cookies
Dairy-free chocolate chip cookies are a delightful treat that everyone can enjoy, regardless of dietary restrictions. By using melted vegan butter and dairy-free chocolate chips, you can create a rich and satisfying cookie that doesn't compromise on flavor. These cookies are perfect for gatherings, snacks, or even a sweet indulgence after a long day. Plus, with the right ingredients, you can whip up a batch that rivals traditional chocolate chip cookies in taste and texture.
To achieve the best results, it's essential to chill the dough for at least 2 hours before baking. This resting period allows the flavors to meld and prevents the cookies from spreading too much in the oven, resulting in a chewy texture with a gooey center. Substituting regular milk with almond milk or any plant-based milk helps maintain moisture while keeping the recipe completely dairy-free.
Ingredients:
- 1 cup melted vegan butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/4 cup almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup dairy-free chocolate chips
In a large mixing bowl, combine the melted vegan butter, brown sugar, granulated sugar, almond milk, and vanilla extract until well blended. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dairy-free chocolate chips.
Cover the dough and chill in the refrigerator for at least 2 hours. Preheat your oven to 350°F (175°C). Scoop tablespoon-sized portions of the chilled dough onto a lined baking sheet, leaving space between each cookie. Bake for 10-12 minutes or until the edges are golden but the centers still look slightly soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
For the best texture, make sure to chill the dough thoroughly; this step is vital for achieving that perfect chewy consistency. Additionally, if you prefer a more intense chocolate flavor, feel free to mix in chopped dairy-free chocolate bars along with the chocolate chips. Experimenting with different types of dairy-free chocolate can also yield delicious results.
Nut-Free Gluten-Free Cookies
Nut-Free Gluten-Free Cookies
If you're looking for a delightful treat that caters to nut allergies while still being gluten-free, these Nut-Free Gluten-Free Cookies are perfect for you. Using high-quality gluten-free flour blends like King Arthur or Bob's Red Mill, these cookies maintain a chewy texture and rich flavor that everyone will love.
With just a few simple substitutions, you can whip up a batch of scrumptious cookies that are safe for those with nut allergies, guaranteeing that no one has to miss out on the cookie experience.
These cookies can be easily customized to suit your preferences, whether you opt for classic chocolate chip, sweet sugar cookies, or hearty oatmeal raisin. For those who also need a dairy-free option, simply swap in melted vegan butter and dairy-free chocolate chips to accommodate dietary restrictions.
These cookies store well, and you can even freeze the dough for a quick baking option on busy days.
Ingredients
- 1 cup gluten-free flour blend
- 1/2 cup coconut sugar (or brown sugar)
- 1/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup melted vegan butter (or regular butter)
- 1 tablespoon vanilla extract
- 1/2 cup dairy-free chocolate chips (optional)
Cooking Instructions
In a mixing bowl, combine the gluten-free flour blend, coconut sugar, granulated sugar, baking soda, and salt; mix well.
In a separate bowl, whisk together the melted vegan butter and vanilla extract until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If using, fold in the dairy-free chocolate chips.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips
For best results, verify that all your ingredients are confirmed gluten-free, especially the flour blend.
If you prefer a thicker cookie, chill the dough for about 30 minutes before baking. Additionally, feel free to experiment with mix-ins such as raisins or dairy-free white chocolate chips for variation.
And remember, if you'd like to prepare the dough in advance, simply scoop the dough into balls and freeze them. When you're ready to bake, just add a couple of extra minutes to the baking time.
Enjoy your delicious nut-free gluten-free cookies!
Gluten-Free Oatmeal Raisin Cookies
Gluten-Free Oatmeal Raisin Cookies
Gluten-free oatmeal raisin cookies are a delightful treat that combines the chewy texture of oats with the sweet, spiced flavor of cinnamon and raisins. These cookies are perfect for those who need to avoid gluten but still want to indulge in a classic dessert. The use of certified gluten-free oats and a gluten-free flour blend guarantees that each bite is both satisfying and safe for those with gluten sensitivities.
Whether enjoyed as a snack or served at gatherings, these cookies are sure to please!
To boost the cookie experience, consider browning your butter before mixing it in. This process adds a rich nutty aroma that improves the complete flavor profile of the cookies. With a simple list of ingredients and straightforward preparation steps, you'll have a batch of delicious gluten-free oatmeal raisin cookies ready to share or savor throughout the week.
Ingredients
- 1 cup certified gluten-free oats
- 1 cup gluten-free flour blend
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter (or coconut oil for dairy-free)
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup raisins
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium saucepan, melt the butter over medium heat until it begins to brown, then remove from heat and let it cool slightly.
In a large mixing bowl, combine the brown sugar, granulated sugar, and browned butter, mixing until well blended. Add the egg and vanilla extract, and beat until smooth.
In another bowl, whisk together the gluten-free flour blend, oats, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the raisins.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart, and bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips
For an added twist, consider mixing in chopped nuts like walnuts or pecans for a crunchy texture. If you prefer a softer cookie, slightly underbake them and let them cool on the baking sheet before transferring them to a rack.
Always check your gluten-free flour blend for any additional ingredients that might contain gluten. Finally, store your cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting enjoyment!
Peanut Butter Gluten-Free Cookies
Peanut butter gluten-free cookies are a delightful treat that brings together the rich, creamy flavor of peanut butter with a chewy texture that will satisfy any cookie craving. These cookies are incredibly simple to make, requiring just a handful of ingredients that you likely already have in your pantry. The absence of flour makes them a fantastic option for those following a gluten-free diet, without sacrificing taste or enjoyment.
To improve the cookie's flavor and to achieve the perfect chewy texture, it's recommended to chill the dough before baking. This small step helps prevent the cookies from spreading too much in the oven, allowing them to retain their shape while developing a deeper peanut butter flavor. You can also customize the recipe by adding your favorite mix-ins, such as chocolate chips or nuts, to take these cookies to the next level.
Ingredients:
- 1 cup natural peanut butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
- Optional mix-ins: chocolate chips, oats, or chopped nuts
In a large mixing bowl, combine the peanut butter, sugar, egg, baking soda, vanilla extract, and salt. Mix until well combined and a dough forms. If desired, fold in any optional mix-ins. Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Once chilled, scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with a fork, creating a crisscross pattern on top. Bake for 10-12 minutes or until the edges are lightly golden.
Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
When making peanut butter gluten-free cookies, it's important to use natural peanut butter, as it contains no added sugars or oils that can affect the texture and flavor of the cookies. For an even richer taste, consider using a combination of smooth and crunchy peanut butter.
Remember to monitor the baking time closely, as oven temperatures may vary, and overbaking can lead to dry cookies. Enjoy these cookies fresh out of the oven, or store them in an airtight container for up to a week for a delicious snack anytime!
Gluten-Free Snickerdoodles
Gluten-free snickerdoodles are a delightful twist on the classic cookie that everyone knows and loves. These cookies boast a soft and chewy texture, thanks to a blend of gluten-free flour and almond flour. The addition of cinnamon and sugar creates a warm and inviting flavor, making them a perfect treat for any occasion. Chilling the dough is crucial to achieving the perfect texture and preventing the cookies from spreading too much while baking.
To start this delectable cookie adventure, gather all your ingredients and prepare to indulge in the sweet, tangy flavors of snickerdoodles. This recipe not only caters to those with gluten sensitivities but also guarantees a delicious outcome that will satisfy everyone's sweet tooth. Whether you're enjoying them with a cup of tea or sharing them with friends and family, these gluten-free snickerdoodles are sure to be a hit.
Ingredients:
- 1 cup gluten-free all-purpose flour
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon cream of tartar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions:
In a large mixing bowl, cream together the softened butter and 1/2 cup of granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, and cream of tartar. Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes to 1 hour. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Once chilled, scoop out tablespoon-sized amounts of dough, roll them into balls, and then roll each ball in a mixture of the 2 tablespoons of granulated sugar and ground cinnamon. Place the dough balls on the prepared baking sheet, spacing them a couple of inches apart.
Bake for 10-12 minutes, or until the cookies are lightly golden and slightly crinkled on top. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Extra Tips:
To guarantee the best flavor and texture, always measure your flour accurately, as too much can lead to dry cookies.
If you prefer a stronger cinnamon flavor, feel free to adjust the amount of cinnamon in the rolling mixture. For added fun, try adding a little pinch of nutmeg or a splash of almond extract for a unique twist.
Funfetti Gluten-Free Cookies
Funfetti gluten-free cookies are a delightful treat that combines the joy of colorful sprinkles with the comforting taste of classic cookies. Perfect for celebrations, birthdays, or just a sweet indulgence, these cookies are made using gluten-free flour blends, guaranteeing that everyone can enjoy them without worry.
The addition of vibrant sprinkles not only improves their visual appeal but also adds a playful touch that makes them a hit among both kids and adults alike. The combination of brown sugar, granulated sugar, butter, eggs, and a hint of vanilla extract creates a rich and satisfying flavor, while the gluten-free flour guarantees they remain soft and chewy.
For those looking to personalize their cookies, feel free to add in your favorite mix-ins like chocolate chips or chopped nuts. Whether you're baking for a party or just a cozy night in, these funfetti cookies are sure to brighten your day.
Ingredients:
- 1 ½ cups gluten-free flour blend
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter (or dairy-free alternative), softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup colorful sprinkles
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
In a separate large bowl, beat the softened butter with both sugars until light and fluffy. Add the egg and vanilla extract, mixing until well combined. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined.
Gently fold in the colorful sprinkles, then scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For added flavor and texture, consider incorporating chocolate chips or nuts into the dough along with the sprinkles. If you prefer a chewier cookie, slightly underbake them and allow them to cool on the baking sheet.
Storing your cookies in an airtight container will keep them fresh for several days, and you can also freeze them for future enjoyment. Just remember to let the frozen cookies thaw at room temperature before indulging!
Gluten-Free Double Chocolate Cookies
Gluten-free double chocolate cookies are a decadent treat that anyone can enjoy, regardless of dietary restrictions. With their rich chocolate flavor and chewy texture, these cookies are perfect for satisfying your sweet tooth. The combination of high-quality gluten-free flour blends and almond flour creates a delightful base that pairs perfectly with cocoa powder and chocolate chips. Not only are these cookies delicious, but they're also simple to prepare, making them a great option for both novice and experienced bakers.
To make these cookies even more delectable, it's important to chill the dough for a few hours before baking. This step improves the flavor and helps maintain the cookies' shape, preventing them from spreading too much in the oven. Whether you choose to enjoy them fresh out of the oven or save some dough for a later date, these gluten-free double chocolate cookies will surely become a favorite in your household.
Ingredients:
- 1 cup gluten-free flour blend
- 1/2 cup almond flour
- 1/2 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup dairy-free chocolate chips (optional)
- 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
- 2 large eggs (or flax eggs for vegan)
- 1 teaspoon vanilla extract
Instructions:
In a large mixing bowl, whisk together the gluten-free flour blend, almond flour, cocoa powder, baking soda, and salt until well combined.
In another bowl, mix the melted butter, sugar, brown sugar, eggs (or flax eggs), and vanilla extract until smooth.
Gradually combine the wet ingredients with the dry ingredients, stirring until just incorporated. Fold in the chocolate chips.
Once the dough is mixed, cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop out tablespoon-sized portions of dough, roll into balls, and place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
To achieve the best texture and flavor, be sure to chill the dough for the recommended time.
If you're looking to make these cookies vegan, simply substitute the eggs for flax eggs and use dairy-free chocolate chips.
For added convenience, you can portion the dough and freeze it for up to 3 months; just bake straight from the freezer, adding a couple of extra minutes to the baking time.
Enjoy your cookies fresh, or store them in an airtight container for up to a week to maintain their deliciousness!
Salted Caramel Gluten-Free Cookies
Salted caramel gluten-free cookies are a delightful treat that combines the rich flavors of caramel with the satisfying chewiness of a freshly baked cookie. Ideal for those following a gluten-free diet, these cookies aren't only delicious but also incredibly versatile. The use of brown sugar adds depth to the flavor profile, while a sprinkle of flaky sea salt on top perfectly balances the sweetness.
Whether enjoyed as an afternoon snack or a dessert after dinner, these cookies are sure to impress anyone who tries them. The secret to achieving the perfect texture lies in the gluten-free flour blend, which typically includes xanthan gum to guarantee the cookies hold together without crumbling. Adding salted caramel sauce or caramel bits directly into the dough brings a sweet and salty contrast that enhances each bite.
For those who prefer a dairy-free option, substituting with vegan butter and dairy-free chocolate chips allows everyone to enjoy these cookies without sacrificing flavor or texture.
Ingredients:
- 1 cup gluten-free flour blend (with xanthan gum)
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup salted caramel sauce or caramel bits
- 1/2 cup vegan butter (or regular butter)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Flaky sea salt for sprinkling on top
To make the cookies, begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the vegan butter and sugars until light and fluffy. Add the egg and vanilla extract, mixing well to combine.
In another bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Fold in the salted caramel sauce or bits. Scoop large tablespoons of dough onto the prepared baking sheet, leaving enough space between each cookie.
Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and immediately sprinkle with flaky sea salt before transferring to a wire rack to cool.
When baking salted caramel gluten-free cookies, it's important to keep an eye on the baking time, as they can easily overbake. For a softer cookie, you may want to slightly underbake them, as they'll continue to firm up as they cool.
If you're using a gluten-free flour blend that doesn't contain xanthan gum, you may need to add a teaspoon of it to guarantee proper texture. Additionally, these cookies freeze well, so consider making a double batch and storing some in an airtight container for a future treat!