The Best Gluten Free Cookie Recipes

You’ll want the most extraordinary gluten-free cookie recipes you can discover if you’re gluten-free. These cookies are usually light and fluffy, with a buttery flavor. They’re also more straightforward to create than most recipes because whole grains can be used instead of flour. And the majority of them only call for three ingredients: melted butter, sugar, vegan butter, and egg yolks. Use melted butter and egg yolks or egg replacements to avoid a dry cookie.Gluten-Free Cookies Recipe

There are also some fantastic vegan recipes for your favorite desserts. Recipes that are both vegan and gluten-free are top-rated. These dishes are also suitable for youngsters on special diets or gluten-free individuals. Nuts are used in specific recipes, while almonds, oats, and nuts are used in others. Instead of flour, you can use a sugar substitute. You can cook and enjoy your gluten-free dish once you’ve found one that meets your tastes.

Consider vegan and paleo variants if you want something sweeter than regular cookies. These cookies are made with dark chocolate chunks and are vegan and paleo-friendly. Coconut sugar is used in a vegan variation of this recipe, but you can use any refined sugar in place of honey. While we’re on tasty, nutritious cookies, you should try the Flourless Strawberry Chocolate Chip Cookies! They’ll be very soft and delectable!

Here Are Some Best Gluten-free Cookie Recipes

Gluten-free Cut-out Sugar Cookies

Use this cookie recipe year-round to bake homemade gluten-free cookies for special occasions and people, taking advantage of the colorful cookie cutters on the market. Colored frosting and confetti-like sprinkles can be added to make them even more festive.

Gluten-free Chocolate Walnut Truffle Cookies

Brownie enthusiasts, rejoice. This gluten-free chocolate walnut truffle cookie recipe has a thick, chocolaty flavor. Here’s another item to adore: This recipe has only six tablespoons of gluten-free all-purpose flour, yet it makes two dozen cookies.

Gluten-free Almond Flour Chocolate Chip Cookies

In these chocolate chip cookies, almond flour replaces wheat flour, resulting in a thin, crispy snap with a slightly chewy feel. Because the soft dough expands a lot in the oven, give the scoops plenty of room to expand.

Gluten-free Chocolate Chip Sunbutter Cookies

These chocolate chip sunbutter cookies are gluten-free, dairy-free, and nut-free, so you don’t have to worry about particular ingredients. Sunbutter gives a toasted flavor, and oats replace wheat flour. Because some people have similar responses to sunflower and other seeds, use gluten-free oats and declare ingredients to those with food allergies.

Gluten-free Coconut Flour Cookies

Sweetened shredded coconut and roughly chopped chocolate provide a lot of flavor to these gluten-free coconut flour cookies. When wheat sensitivity prevents you from eating traditional cookies, these are a great alternative.

Gluten-free Vanilla Wafers

This easy recipe, derived from a madeleine recipe, uses everyday household items found in most refrigerators and pantries a huge plus when you want a traditional vanilla wafer cookie with no effort.

Gluten-free Sesame Crisp Cookies

These fantastic sweet sesame crisp cookies use only a tiny amount of light buckwheat or sweet sorghum flour and butter to keep things light. Along with their distinct flavor, toasted sesame seeds provide a welcome boost of nourishment.

Gluten-free Molasses Ginger Cookies

This recipe makes a robust cookie with a strong molasses taste that’s great for lunch boxes or on the go. If your flour blend doesn’t already have it, add guar gum or xanthan gum. A little ice cream scoop makes portioning the batter for uniformly sized cookies a breeze.

Gluten-free Pumpkin Cookies

Pumpkin cookies are also a good option. While the flavor and texture of a regular cookie are retained, this version is egg-free, making it ideal for families with egg-intolerant children. Don’t forget about the cream cheese icing! There’s nothing like a delicious cookie with a smidgeon of pumpkin flavor. There are tons of other excellent gluten-free cookie recipes available!

Gluten-free Carrot Cake Cookies

Carrot cake cookies are easy to make and tasty. Traditional carrot cake flavors are combined with a hint of spiciness. The optimum time to consume these cookies is when they are baked. They can, however, be kept at room temperature for up to three days. Remember that they may soften after that time, so if you plan on serving them later, you may need to chill them. If you need to offer these cookies to youngsters, you can double the recipe and freeze half of it for later.

How Do You Make Gluten-free Cookies Moist?

An extra egg or yolk might help add moisture and enhance the structure. For structure and freshness, add 14 tsp of xanthan gum to each cup of gluten-free flour. Allow up to 30 minutes for batter or dough to absorb liquid and avoid a gritty texture before baking. Gluten-free baked foods might be crumbly and fall apart more easily than gluten-rich baked goods. Scooping the cookies more minor is one technique to keep them from breaking apart.

The smaller cookies will hold together better and be less likely to crumble. A moister, softer cookie is achieved by using more brown sugar than white sugar. The addition of an extra egg yolk accentuates the chewiness of the dish. The thickness of the cookie dough balls increases by rolling them higher than they are wide. The chewiness is improved by using melted butter (along with more flour).

What’s the Best Way to Prevent Gluten-free Cookies From Crumbling?

Scooping the cookies more minor is one technique to keep them from breaking apart. The smaller cookies will hold together better and be less likely to crumble. So, if you’re used to using three tablespoons of dough to portion out your cookie dough, consider lowering it to just two. Chilling the flours and xanthan gum allows them to absorb more liquid, making the dough firmer and more straightforward to handle. Your cookies will crumble if you don’t give them enough time to rest.

Mix-ins are like the Spanx of the cookie industry, and they’re a sneaky method to make your gluten-free cookies appear like cookies rather than deformed gluten-free blobs. Baked items produced with almond flour tend to be exceptionally soft and delicate when they first come out of the oven. Allow them to cool for ten to thirty minutes in the baking pan or on the baking sheet before transferring them to a cooling rack to cool fully.

Why Are My Gluten-free Cookies So Dry?

Gluten-free batters, on the whole, aren’t as thick as regular wheat flour batters. Some gluten-free bread dough, for example, is so thin that it must be poured into a pan — it’s as thin as cake batter. Adding more flour or starch will always result in a flaky, inedible mess. If your cookie dough is too dry and crumbly, return it to the mixing bowl and add a couple of tablespoons of milk.

If necessary, add extra — the dough should hold together, but most cookie doughs aren’t sticky. Gluten-free flours are heavy, rich, and flavorful, resulting in heavy, dry, and bland baked items. Overmixing or using too much of any ingredient results in “crumbly” dough during the mixing procedure. By adding one to two tablespoons of liquid (water, milk, or softened butter) to your mix, you can reverse this.


Gluten-free oatmeal cookies are another famous cookie. Because ordinary oats can be contaminated with gluten components, use gluten-free oats, such as rolled or instant, to prepare these cookies. Substitute almond flour or coconut flour for the gluten-free nutty flavor. Coconut flour is ideal for bringing a touch of the tropics to your cooking, and these dishes will make your holiday gatherings even more enjoyable.

Another tasty option is pretzel cookies. Gluten-free pretzels or ordinary pretzels can be used in this recipe. Butter, sugar, and chocolate are the only three components needed to make them, and you may also add different flavors to them to make them even more delectable! If you’re making these cookies for kids, leave off the pretzels; otherwise, you’ll wind up with a gummy, flat cookie that doesn’t seem like a cookie.