Looking for gluten free cookie recipes that actually taste amazing? You’re in the right place! From chewy chocolate chip to soft snickerdoodles, these tried-and-true recipes deliver all the comfort and sweetness you crave—without the gluten.
Key Takeaways
- Gluten free doesn’t mean flavor-free: With the right ingredients, gluten free cookies can be just as rich, chewy, and satisfying as traditional ones.
- Use a trusted gluten free flour blend: Not all flours are created equal—look for blends with xanthan gum or add it yourself for better texture.
- Chill your dough: This prevents spreading and helps develop flavor, especially in cookies made with nut flours or oats.
- Don’t overmix: Overmixing can lead to dense cookies—mix just until ingredients are combined.
- Experiment with add-ins: Nuts, chocolate chunks, dried fruit, and spices can elevate your gluten free cookies to the next level.
- Store properly: Keep cookies in an airtight container to maintain freshness and prevent them from drying out.
- Most recipes are naturally dairy-free adaptable: Swap butter for coconut oil or vegan butter to make them vegan-friendly too.
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Why Gluten Free Cookies Can Be Just as Delicious
Let’s be honest—when you first go gluten free, cookies might seem like a distant memory. The thought of giving up that perfect chew, the crispy edges, or the gooey center of a warm chocolate chip cookie can feel like a real loss. But here’s the good news: gluten free cookie recipes have come a long way. Thanks to better ingredients, smarter techniques, and a growing community of bakers, you can now enjoy cookies that are every bit as delicious as their traditional counterparts.
The secret lies in understanding how gluten works—and how to mimic its texture without using wheat. Gluten gives dough elasticity and structure, so when you remove it, you need to replace that function with the right combination of flours, binders, and fats. The good news? Once you get the hang of it, baking gluten free cookies becomes second nature—and even fun!
Essential Ingredients for Perfect Gluten Free Cookies
Choose the Right Gluten Free Flour
Not all gluten free flours are created equal. While you *can* use single-ingredient flours like almond or coconut flour, most successful gluten free cookie recipes rely on a pre-mixed gluten free flour blend. These blends are formulated to mimic all-purpose flour and often include a mix of rice flour, tapioca starch, and potato starch.
Look for brands like Bob’s Red Mill, King Arthur, or Cup4Cup, which already contain xanthan gum—a key binder that helps hold cookies together. If your blend doesn’t include it, add ¼ teaspoon of xanthan gum per cup of flour to prevent crumbly results.
Don’t Skip the Binders
Without gluten, cookies can fall apart easily. That’s where binders like xanthan gum, psyllium husk, or even flax eggs come in. These ingredients help create structure and chew, giving your cookies that satisfying bite.
Use Quality Fats and Sweeteners
Butter (or a dairy-free alternative like coconut oil) adds richness and helps with browning. Brown sugar contributes moisture and chew, while white sugar gives crispness. For a deeper flavor, try using a mix of both.
Top 5 Gluten Free Cookie Recipes You’ll Love
1. Classic Gluten Free Chocolate Chip Cookies
This is the holy grail of gluten free cookie recipes—crisp on the edges, soft in the center, and loaded with melty chocolate chips. Start with 1 ¼ cups of a reliable gluten free flour blend, ½ teaspoon baking soda, and a pinch of salt. Cream together ½ cup softened butter (or vegan butter), ½ cup brown sugar, and ¼ cup white sugar. Add one egg and 1 teaspoon vanilla, then mix in the dry ingredients. Fold in 1 cup of gluten free chocolate chips and chill the dough for 30 minutes before baking at 350°F for 10–12 minutes.
Pro tip: For extra chew, replace 1 tablespoon of flour with cornstarch.
2. Soft and Chewy Oatmeal Raisin Cookies
Oats are naturally gluten free, but make sure to buy certified gluten free oats to avoid cross-contamination. Combine 1 cup gluten free oats, ¾ cup gluten free flour blend, ½ teaspoon cinnamon, and ½ teaspoon baking soda. In another bowl, cream ½ cup butter with ¾ cup brown sugar, then add one egg and 1 teaspoon vanilla. Mix in the dry ingredients and fold in ½ cup raisins. Bake at 350°F for 10–11 minutes.
These cookies are perfect with a glass of almond milk or a cup of tea.
3. Gluten Free Snickerdoodles
Cinnamon-sugar lovers, rejoice! These soft, pillowy cookies are rolled in cinnamon sugar before baking for that signature crackly top. Use 1 ½ cups gluten free flour blend, 1 teaspoon cream of tartar, ½ teaspoon baking soda, and a pinch of salt. Cream ½ cup butter with 1 cup sugar, add one egg and 1 teaspoon vanilla, then mix in dry ingredients. Roll dough into balls, coat in a mix of 2 tablespoons sugar and 1 teaspoon cinnamon, and bake at 375°F for 8–10 minutes.
They’re best served warm—just like grandma used to make.
4. Peanut Butter Blossoms
A gluten free twist on the classic holiday favorite. Mix 1 cup gluten free flour blend, ½ teaspoon baking soda, and ¼ teaspoon salt. In a separate bowl, cream ½ cup peanut butter, ¼ cup butter, ½ cup brown sugar, and ¼ cup white sugar. Add one egg and 1 teaspoon vanilla, then blend in dry ingredients. Roll into balls, place on a baking sheet, and press a gluten free chocolate kiss into the center before baking at 350°F for 10–12 minutes.
These are a crowd-pleaser at parties or bake sales.
5. Double Chocolate Gluten Free Cookies
For the ultimate chocolate fix, try these fudgy, rich cookies. Use 1 cup gluten free flour blend, ½ cup cocoa powder, ½ teaspoon baking soda, and a pinch of salt. Cream ½ cup butter with ¾ cup sugar, add one egg and 1 teaspoon vanilla, then mix in dry ingredients. Fold in ½ cup chocolate chips and bake at 350°F for 9–11 minutes.
Serve with a scoop of dairy-free ice cream for a decadent dessert.
Tips for Baking Success Every Time
Chill Your Dough
This is a game-changer, especially for cookies made with nut flours or oats. Chilling the dough for at least 30 minutes (or up to 24 hours) helps prevent spreading and allows flavors to develop. It also makes the dough easier to handle.
Use Parchment Paper or Silicone Mats
Gluten free cookies can be more delicate, so lining your baking sheet prevents sticking and makes cleanup a breeze.
Don’t Overbake
Gluten free cookies continue to set as they cool. Remove them from the oven when the edges are just golden and the centers look slightly underbaked. They’ll firm up on the sheet for a few minutes before transferring to a wire rack.
Measure Ingredients Accurately
Baking is a science, and gluten free baking is especially sensitive to ratios. Use a kitchen scale for best results, or spoon and level your flour when measuring by volume.
Storing and Freezing Gluten Free Cookies
Room Temperature Storage
Most gluten free cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. Layer cookies with parchment paper to prevent sticking.
Freezing for Later
You can freeze both baked cookies and unbaked dough. For baked cookies, wrap individually in plastic wrap and place in a freezer-safe bag. They’ll keep for up to 3 months. To freeze dough, roll into balls and freeze on a tray before transferring to a bag. Bake straight from frozen, adding 1–2 minutes to the baking time.
This is perfect for holiday prep or when you want fresh cookies on demand.
Making Gluten Free Cookies Vegan or Dairy-Free
Many gluten free cookie recipes can easily be adapted to be vegan or dairy-free. Simply swap regular butter for coconut oil, vegan butter, or applesauce (for a lower-fat option). Replace eggs with flax eggs (1 tablespoon ground flax + 3 tablespoons water = 1 egg) or commercial egg replacer.
Most chocolate chips are naturally dairy-free, but always check the label. Look for brands like Enjoy Life or Pascha, which are certified gluten free and vegan.
Conclusion
Baking gluten free cookies doesn’t have to be intimidating—or boring. With the right ingredients, a few smart techniques, and these delicious gluten free cookie recipes, you can enjoy all your favorite treats without the gluten. Whether you’re baking for dietary needs, allergies, or just want to try something new, these cookies prove that flavor and texture don’t have to be sacrificed.
So preheat that oven, gather your ingredients, and get baking. Your taste buds (and your family) will thank you.
Frequently Asked Questions
Are gluten free cookies healthier than regular cookies?
Not necessarily. While gluten free cookies avoid wheat, they can still be high in sugar and fat. The health benefits come from dietary needs—like celiac disease or gluten sensitivity—not from inherent nutritional superiority.
Can I use almond flour instead of gluten free flour blend?
Yes, but almond flour behaves differently. It’s denser and higher in fat, so you’ll need to adjust the recipe—usually by adding a binder like xanthan gum and reducing other liquids. It works best in recipes like macarons or shortbread.
Why do my gluten free cookies spread too much?
This is usually due to warm dough or missing binders. Chill your dough before baking and make sure your flour blend includes xanthan gum. Also, avoid over-creaming butter and sugar, which can add too much air.
Are oats gluten free?
Oats are naturally gluten free, but they’re often processed in facilities that handle wheat. Always choose certified gluten free oats to avoid cross-contamination.
Can I freeze gluten free cookie dough?
Absolutely! Roll dough into balls, freeze on a tray, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 minutes to the cooking time.
Do gluten free cookies taste different?
With quality ingredients and good recipes, the difference is minimal. Many people can’t tell the difference between gluten free and traditional cookies—especially when they’re fresh from the oven.