The Ultimate Gluten Free Cookies

Introduction

Who says gluten free cookies have to be bland, crumbly, or dry? With this easy and reliable recipe, you’ll get cookies that are golden, chewy on the inside, and perfectly crisp on the edges—just like the classic bakery chocolate chip cookies everyone dreams about. Whether you’re living gluten free by necessity or by choice, these cookies will please everyone at your table—no special flours, no gritty texture, and no one will even guess they’re gluten free!

Why You’ll Love This Gluten Free Cookies Recipe

• Soft, chewy, and golden brown—every single time
• Easy to make with pantry staples
• No weird aftertaste, no gritty texture
• Customize with your favorite add-ins: nuts, dried fruit, or even white chocolate
• Perfect for sharing (if you don’t eat them all yourself!)

Gluten Free Cookies: The Ingredients Explained

Let’s break down what goes into making gluten free cookies that truly taste like the real thing:

Dry Ingredients

• 1 1/3 cups (200g) gluten free measure-for-measure flour: Choose a blend designed for cookies (Cup4Cup, Pillsbury, King Arthur).
• 1/4 cup (25g) almond flour: Adds tenderness and a subtle nutty flavor.
• 1 teaspoon baking soda: For lift and spread.
• 1/2 teaspoon kosher salt: Balances sweetness and deepens flavor.

Other Ingredients

• 1/2 cup (113g) butter: Browned for a rich, nutty taste. (Can use dairy-free substitute if needed.)
• 1 tablespoon milk of choice: For moisture—dairy or plant-based both work.
• 3/4 cup (160g) brown sugar & 1/4 cup (50g) granulated sugar: This blend ensures chewy centers and crispy edges.
• 1 large egg: Binds everything and adds richness.
• 2 teaspoons vanilla extract: Classic cookie flavor.
• 1 cup (170g) chocolate chips: Because, cookies!
• Sea salt for sprinkling (optional): For a gourmet finish.

Step-by-Step: How to Make the Best Gluten Free Cookies

1. Mix the Dry Ingredients

In a medium bowl, whisk together the gluten free flour, almond flour, baking soda, and salt. Set aside.

2. Brown the Butter

In a medium skillet over medium-low heat, melt the butter. As it foams, stir often—watch for the golden color and a toasty, nutty aroma (about 5–7 minutes). Immediately pour into a bowl to stop the cooking and cool slightly.

3. Combine Wet Ingredients

Add the milk, brown sugar, and granulated sugar to the warm brown butter. Whisk well.
Next, whisk in the egg and vanilla extract until the mixture is smooth, creamy, and a little shiny.

4. Combine Wet and Dry

With a rubber spatula, stir the dry ingredient mixture into the wet until just combined. Don’t overmix! Fold in the chocolate chips.

5. Rest the Dough

Cover and let sit at room temperature for 30 minutes (this hydrates the flour and gives a better cookie), or refrigerate for up to 5 days for an even richer flavor.

6. Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
Scoop the dough into balls (about 2 tablespoons each) and place 2 inches apart.

Bake for 10–12 minutes or until edges are golden and centers are just set.
Let cool on the baking sheet for 5 minutes—this finishes the cooking and keeps them soft. Sprinkle with sea salt if you like, then transfer to a wire rack to cool completely.

Tips, Variations & Troubleshooting

• For thicker cookies: Chill the dough longer, up to 24 hours.
• Make it dairy free: Use vegan butter and non-dairy milk.
• Switch it up: Add nuts, white chocolate, coconut, or dried cranberries for your own signature cookie.
• Avoid dry cookies: Don’t overbake! Take them out when just set in the center.
• Spread too much? Chill the dough a bit longer before baking.

How to Store & Freeze Gluten Free Cookies

• Store in an airtight container at room temperature for up to 4 days.
• Freeze dough balls for up to 3 months—bake straight from frozen, adding 2 extra minutes.
• Freeze baked cookies for 2 months. Thaw at room temp or reheat in a warm oven for a just-baked taste.

Nutrition (per cookie, makes about 18)

• Calories: ~150
• Fat: 7g
• Carbs: 20g
• Protein: 2g
• Sugar: 10g

Gluten Free Cookies FAQ

Can I make these vegan?
Yes—use vegan butter, plant milk, and a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water, rested 5 min).

Why are my gluten free cookies dry or crumbly?
Most often, it’s overbaking or too much flour. Measure by weight if you can, and pull them out when just golden on the edges.

Can I freeze the dough?
Absolutely! Scoop onto a tray, freeze, then store in a bag—bake as needed.

Can I make these nut free?
Replace the almond flour with more gluten free flour, but the texture may be slightly less tender.

Do I have to use chocolate chips?
Nope! Try chopped dark chocolate, or stir in toffee bits, raisins, or your favorite mix-ins.

Conclusion

With this recipe, gluten free cookies can finally compete with the best bakery treats—soft, chewy, and packed with flavor. Try them once and they’ll become your go-to treat for parties, lunchboxes, and late-night cravings. No more missing out—gluten free cookies can truly be amazing!

Print

Check also:

Lemon Chicken Ricotta Meatballs

Chicken and meat easy Recipes

suggestions:

• Garlic Roasted Chicken and Potatoes
• The best Strawberry Cheesecake Shake
• Summer Chocolate Chip Cookie Dough Layer Cake
• Garlic Butter Bacon Cheeseburger Rollups Recipe
• Chicken and Chickpea Curry recipe