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Craving cookies but can’t eat gluten? No worries! Gluten-free cookies can be just as yummy as regular ones. You don’t need fancy ingredients or baking skills to make them.
With a few simple swaps, you can enjoy soft, chewy, and delicious cookies that everyone will love. Let’s explore some easy recipes that’ll satisfy your sweet tooth without the gluten.
Exact Ingredients ( + Possible Substitutes)
Here’s what you’ll need to make delicious gluten-free cookies:
• 1 cup gluten-free all-purpose flour blend
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 tsp xanthan gum
• 1/2 tsp baking soda
• 1/4 tsp salt
For the wet ingredients:
• 1/2 cup softened butter (or coconut oil for dairy-free)
• 3/4 cup coconut sugar (or brown sugar)
• 1 egg (or flax egg for vegan option)
• 1 tsp vanilla extract
Don’t forget the mix-ins! Add 1 cup of chocolate chips, nuts, or dried fruit.
Can’t find some ingredients? Try these swaps:
• Replace almond flour with more all-purpose gluten-free flour
• Swap coconut flour for additional almond flour
• Use tapioca starch instead of xanthan gum
Remember to check that all your ingredients are certified gluten-free. This ensures your cookies are safe for those with gluten sensitivities or celiac disease.
Experiment with different flavors by adding cinnamon, nutmeg, or lemon zest to the dough. You can also try peanut butter or almond butter for a nutty twist.
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and sugars until light and fluffy. Beat in the egg and vanilla extract.
Mix your dry ingredients in a separate bowl. Gradually add them to the wet mixture, stirring until well combined. Fold in chocolate chips.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet. Leave space between each cookie for spreading.
Bake for 8-10 minutes or until edges are golden brown. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
For extra chewy cookies, chill the dough in the fridge for an hour before baking. This step is optional but worth it!
Enjoy your homemade gluten-free chocolate chip cookies with a cold glass of milk or your favorite hot beverage.
Tips, Tricks & Storing
Making gluten-free cookies can be tricky, but with a few handy tips, you’ll be baking like a pro in no time!
Mix your own gluten-free flour blend using a 40:60 ratio. Use 40% whole grain flour and 60% white starch flour. This creates a balanced texture for your cookies.
Add xanthan gum to your flour mix. Use 1/4 teaspoon per cup of flour. This helps bind the ingredients together, mimicking the role of gluten.
Increase the baking powder in your recipe. This helps your cookies rise and gives them a better texture.
Chill your dough before baking. Put your cookie sheet with cut cookies in the fridge for a bit. This helps them hold their shape and reduces spreading.
Use parchment paper or reusable baking sheets. This prevents sticking and makes clean-up a breeze.
Store your gluten-free cookies in an airtight container. They’ll stay fresh at room temperature for 3-5 days.
For longer storage, freeze your cookies. Place them in a freezer-safe bag and they’ll keep for up to 3 months. Thaw at room temperature when you’re ready to enjoy!