Easy Gluten-Free Cookies
Gluten-free baking doesn’t have to be complicated or disappointing. These gluten-free cookies are soft in the center, lightly crisp on the edges, and full of rich, comforting flavor. Whether you’re gluten-intolerant, baking for someone with dietary needs, or simply looking to try something new, this recipe delivers cookies that everyone will love—no one will guess they’re gluten-free.
Perfect for snacks, lunchboxes, holidays, or casual baking days, these cookies come together quickly using simple ingredients and a reliable gluten-free flour blend.
Why Gluten-Free Cookies Can Be Just as Good
One of the biggest misconceptions about gluten-free cookies is that they’re dry, crumbly, or bland. When made correctly, gluten-free cookies can be just as chewy and flavorful as traditional ones. The key is using a high-quality gluten-free flour blend that contains a binder like xanthan gum, which mimics the structure gluten normally provides.
Balancing fat, sugar, and moisture is also essential, ensuring the cookies stay soft and tender rather than gritty or fragile.
Ingredients
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1¾ cups gluten-free all-purpose flour (with xanthan gum)
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½ teaspoon baking soda
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¼ teaspoon salt
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½ cup (115 g) unsalted butter, softened
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¾ cup brown sugar
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¼ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 cup chocolate chips (gluten-free)
Optional add-ins:
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Chopped nuts
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Dried fruit
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White chocolate chips
Instructions
1. Preheat and Prepare
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients
In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy. This step helps create soft, chewy cookies.
4. Add Wet Ingredients
Beat in the egg and vanilla extract until fully incorporated.
5. Combine
Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms. Fold in chocolate chips or desired add-ins.
6. Scoop and Bake
Scoop dough into tablespoon-sized balls and place on the prepared baking sheet, leaving space between each cookie.
Bake for 10–12 minutes, until edges are set but centers are still soft.
7. Cool
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.
Tips for Perfect Gluten-Free Cookies
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Use a trusted flour blend: Look for one labeled “1:1” or “measure-for-measure.”
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Don’t overbake: Gluten-free cookies dry out faster than regular ones.
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Rest the dough: Letting the dough sit for 10–15 minutes improves texture.
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Measure carefully: Gluten-free baking is more sensitive to ingredient ratios.
Variations
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Gluten-Free Peanut Butter Cookies: Replace half the butter with peanut butter.
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Oatmeal Cookies: Use certified gluten-free oats for a hearty texture.
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Vegan Option: Substitute butter with plant-based butter and use a flax egg.
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Sugar-Free: Use a baking-friendly sugar substitute for a lower-sugar version.
Storage
Store gluten-free cookies in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months—just thaw at room temperature before serving.
Why You’ll Love This Recipe
These gluten-free cookies are easy, reliable, and incredibly delicious. Soft, chewy, and customizable, they’re proof that gluten-free baking can be just as satisfying as traditional baking. Whether you’re baking for dietary needs or pure enjoyment, this recipe is one you’ll come back to again and again.