Why You’ll Love This Gluten-Free Chocolate Chip Cookie Recipe.

Just my gluten-free oatmeal cookie recipe, this is a simple recipe to make. And there’s so much to love about it!

• Beginner-friendly. These cookies are simple to make!  You just mix the ingredients into a dough, scoop into cookies, and bake. It’s a perfect recipe for beginners. 
• Flavorful. Brown sugar and vanilla extract give the cookies a deep flavor. 
• Freezer-friendly! These cookies freeze beautifully. Which is nice when you crave a gluten-free cookie but don’t feel like baking. Just grab one from the freezer.

Ingredients You’ll Need.

Here’s what you need to make these cookies along with what each ingredient does in the recipe. The full recipe, with amounts and step-by-step directions, is at the bottom of the post. Enjoy! 

• Gluten-Free Flour. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Flour blend. Using a different flour might change the results. 
• Brown Sugar. For a classic chocolate chip cookie flavor, use light brown sugar. If you love molasses, use dark brown sugar. 
• Granulated Sugar. Adds sweetness and makes the cookies crisp on the edges. 
• Butter. Melted butter makes these cookies quick to make. Use salted or unsalted butter. 
• Eggs. Two eggs bring the dough together and give the cookies a little lift. 
• Chocolate Chips. Traditional “toll house”-style chocolate chip cookies use semi-sweet chocolate chips but you can use whatever you love. 
• Baking Soda. A little baking soda helps the cookies to rise and enhances browning. 
• Salt. Enhances all the other flavors. Use table salt. It mixes easily into the dough.

Variation: Gluten-Free and Dairy-Free Chocolate Chip Cookies.

Want to make these dairy-free? These are the swaps you need to make.

• Replace the butter with a dairy-free butter-style spread. You can also use melted coconut oil. Gluten-free chocolate chip cookies made with coconut oil tend to be a little crisper than those made with butter.

• Use dairy-free chocolate chips. Always check the ingredient label to ensure the chocolate chips are both gluten-free and dairy-free.

How to Make the Best Gluten-Free Chocolate Chip Cookies.

These cookies are easy to make. You simply mix the dough. Add your favorite chocolate chips and bake!

How to Make the Best Gluten-Free Chocolate Chip Cookies. 

1. Combine the melted butter and sugars. Do this in a large mixing bowl. Mix until smooth. You can use a handheld or electric mixer for this. Next, add the eggs and vanilla extract. Blend until thick and creamy. 
2. Add the dry ingredients. Stir in the gluten-free flour, baking soda and salt. The dough will be thick. 
3. Stir in the chocolate chips. Add your chocolate chips and, if you’re using them, nuts. Stir until the chocolate chips are mixed throughout the dough. 
4. Scoop the cookies. Drop the dough onto a parchment-lined baking sheet. You want about a tablespoon of dough per cookie. I like to use a cookie scoop for this step. It makes perfect cookies every time!
5. Bake. Bake the cookies in a preheated oven until the edges are set. A pan takes about 12 minutes. 
6. Cool. Let the cookies cool on the pan for about 5 minutes and then transfer them to a wire rack to cool completely. 

Tips for Success.

Here are my favorite tips for making perfect gluten-free chocolate chip cookies, every time.

• Let the melted butter cool a little. After melting the butter, let it cool for a few minutes before you use it. This way it won’t accidentally cook the egg. 
• Use your favorite chocolate. For the very best gluten-free chocolate chip cookie, use a chocolate you love. This means you can use a combination of dark and milk chocolate chips. You could use chopped chocolate. Or all white chocolate chips. It’s up to you! 
• Chill the Dough. The longer the dough sits, the better the cookies. This is because resting the dough gives the gluten-free flour a chance to absorb the liquid in the dough. So after mixing, you can chill this dough in the refrigerator for up to 24 hours. 

Frequently Asked Questions.

How to Store and Freeze Gluten-Free Chocolate Chip Cookies.

Store them on the counter.

Let the cookies cool completely. Then store them in an airtight container on the counter for up to five days. 

Or freeze them for later. 

If you’d like to freeze these, bake the cookies as directed. Allow them to cool completely. Place them in a freezer container, I like to put a piece of parchment between the layers. Freeze the cookies for up to three months. 

How to freeze gluten-free cookie dough. 

Having gluten-free cookie dough in the freezer makes it a snap to bake a batch of cookies quickly. 

1. Prepare the dough as directed. 
2. Scoop into balls. 
3. Place the dough balls onto a cookie sheet. 
4. Freeze for two hours or until the dough is firm. 
5. Transfer the dough to a freezer container.

How to Bake Frozen Gluten-Free Cookie Dough.

1. Remove the cookie dough from the freezer. Place on a parchment-lined baking sheet. 
2. Heat oven to 350℉. Heating the oven after removing the dough from the freezer allows the dough to thaw slightly.
3. Bake cookies until set. They usually take a few more minutes when baked from frozen. Cookies baked from frozen dough don’t spread as much as cookies made from room-temperature dough.

Gluten-Free Cookie Recipe to Try.

Love cookies? Me too. Here are some other yummy recipes to try.

• Gluten-Free Sugar Cookies. Easy recipe for roll and cut cookies.
• Gluten-Free Monster Cookies. So many good things in one recipe!
• Gluten-Free Shortbread Cookies. A perfect recipes for a classic cookie.
• Gluten-Free Jam Thumbprints. These simple cookies are so tasty!

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Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies are crispy, buttery, and really easy to make. (Dairy-free option included.)

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 60 cookies

Ingredients

• 2 ¼ cups gluten-free flour (11 ¼ ounces; 318 grams)
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter or dairy-free spread, melted and slightly cooled or (8 ounces; 226 grams)
• 1 cup brown sugar (7 ½ ounces; 212 grams)
• ½ cup granulated sugar (3 ½ ounces; 100 grams)
• 2 teaspoons vanilla extract
• 2 large eggs (about 4 ounces; 113 grams out of shell)
• 1 (12-ounce) bag chocolate chips

Instructions

• Adjust oven rack to the middle position. Preheat oven to 350°F. Line two baking sheets with parchment paper.
• Whisk together gluten-free flour with baking soda, and salt. Set the bowl aside.
• In a large bowl, combine melted butter with the brown and granulated sugar. Mix until smooth. Add eggs and vanilla extract. Stir until smooth.

  Add the gluten-free flour mixture. Mix the dough until a soft dough forms. Add chocolate chips. Stir to combine.
• Drop dough, about one tablespoon each, onto prepared baking pan. Bake until edges are set, about 12 minutes.
• Cool cookies on the pan for a few minutes and then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 5 days.

Notes

Gluten-free flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour blend. Using a different flour blend can result in different results. 

Dairy-Free Option. Replace the melted butter with a dairy-free spread and the chocolate chips with dairy-free chocolate chips.

Brown Sugar. Light or dark brown sugar can be used. Dark brown sugar gives the cookies a stronger molasses flavor and darker color.

 

 

 

The post How to Make Gluten-Free Chocolate Chip Cookies appeared first on Gluten-Free Baking.

What are gluten-free molasses cookies? 

Think of molasses cookies as soft gingerbread cookies. They’re soft and spicy with a lovely crunchy sugar coating. They taste like molasses and baking spices. The ginger and cinnamon make them a perfect Christmas cookie. 

While the flavor is similar to gluten-free gingerbread cookies, these are a drop-style cookie. So they’re faster to make because there’s no rolling or cookie cutters required. The ingredients include gluten-free flour, butter, brown sugar, and molasses. Along with a perfect blend of spices and vanilla. 

Ingredients.

Let’s take a look at the ingredients you need to make this recipe. As with all gluten-free recipes, these cookies were developed using the following ingredients. Using different ingredients or substitutions can cause the recipe to fail. 

• Gluten-free all-purpose flour. A gluten-free flour blend with xanthan gum works helps the cookies hold their shape. If your blend doesn’t include xanthan, whisk a half teaspoon into your gluten-free flour before using.
• Butter. Use softened butter. Dairy-free butter works great in this cookie recipe.
• Brown sugar. For the best flavor, use dark brown sugar. It contains more molasses than light brown sugar.
• Molasses. Be sure to use unsulphured or light molasses. (Grandma’s molasses is the brand I use.) Do not use blackstrap molasses in this recipe. 
• Egg. One large egg helps the dough come together.
• Spices. A generous amount of ginger and cinnamon add the spicy flavor. Use whatever baking spices you love. 

How to Make Gluten-Free Molasses Cookies.

I love this recipe because it’s so easy to make! You simply mix the dough. Let it chill for a couple hours and then roll into balls. The most important step? Scraping the bowl as you make the dough. We want every bit of molasses in the cookies. 

Storing and Freezing.

Store the cooled cookies in an airtight container. These keep for up to five days. 

These cookies freeze beautifully. Place them into a freezer container. I like to separate the layers with parchment paper so they don’t stick. Freeze the cookies for up to three months. 

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Soft Gluten-Free Molasses Cookies

Easy gluten-free molasses cookies. Soft and spicy. Perfect for Thanksgiving and Christmas. (Or anytime!)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 24 cookies

Ingredients

• 2 ¼ cups gluten-free all-purpose flour, see note (11 ¼ ounces; 318 grams)
• 2 teaspoons baking soda
• 1 ½ teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 12 tablespoons butter, softened (6 ounces; 170 grams)
• ¾ cup packed dark brown sugar (5 ½ ounces; 155 grams)
• ¼ cup unsulfured molasses (3 ounces; 85 grams)
• 1 large egg
• ½ cup coarse sugar or turbinado (4 ounces; 113 grams)

Instructions

• Whisk together gluten-free flour, baking soda, ginger, cinnamon, and salt in a medium bowl. Set aside.
• Mix together the butter and brown sugar in a large bowl until it's thick and creamy. Add the molasses and egg and mix until light, about one minute. Stop the mixer and scrape down the bottom and sides of the bowl.

  Add the gluten-free flour mixture. Mix on medium speed until a thick dough forms.
• Cover the bowl and chill for one hour or overnight.
• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Roll the dough into balls, about one tablespoon each. Roll dough into coarse sugar, if desired. Place dough balls on the prepared baking sheet, about 2 inches apart.
• Bake until the cookies are set and slightly cracked, about 12-15 minutes.
• Remove pan from the oven and let cookies cool on the pan for 4 to 5 minutes. Transfer cookies to a wire rack and cool completely.
• Store cooled in a sealed container for up to 5 days. Or freeze for up to 3 months.

Notes

Ingredient Note

Gluten-Free Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Flour Blend. Using a different blend might change the texture of the cookies. If you’re using a blend that does not contain xanthan gum, whisk a half teaspoon into the flour before using. 

Molasses. Use unsulphured or dark molasses. Blackstrap molasses are too strong for these cookies. 

 

The post Soft Gluten-Free Molasses Cookies appeared first on Gluten-Free Baking.

How do you make gluten-free peanut butter blossoms?

It’s easy!

• Make the dough. You’ll want to use a gluten-free flour blend for these cookies. Flourless gluten-free peanut butter cookies don’t hold their shape well enough for peanut butter blossom cookies.
• Scoop the dough and roll into rounds. A cookie scoop make this step easy.
• Roll dough into sugar. You can use regular granulated sugar or coarse sugar. If you roll the cookies in coarse sugar, they have a bit more shine and crunch.  For the holidays, I love to use colored sugar.
• Bake. Place the cookies onto a parchment-lined baking sheet and bake until the edges are set.
• Add a Chocolate Kiss. As soon as the cookies come out of the oven, press an unwrapped kiss candy into the center of the cookie.
• Cool. Allow the cookies to cool on the pan for about five minutes before transferring them to a wire cooling rack.

What type of peanut butter should I use for blossom cookies?

Creamy peanut butter is traditional. You can use crunchy peanut butter. Cookies made with crunchy peanut butter tend to crack a bit more than those made with creamy.

What type of sugar should I roll the cookie dough in before baking?

Granulated sugar is traditional. But you can use colored sugar, either coarse or fine, or turbinado sugar. Both coarse and turbinado sugar add a nice crunch to the cookies.

How long do these cookies take to bake?

A pan of peanut butter blossoms takes about 8 to 10 minutes to bake. The quick baking time makes these cookies perfect for holiday gift giving.

Can I use a peanut butter cup instead of a Kiss candy?

You sure can! Press a mini peanut butter cup into the just baked cookie as you would with the chocolate kiss.

(Always check the label to make sure the peanut butter cup is gluten-free.)

Can I freeze peanut butter blossoms?

Yes. However, I prefer to make the dough, round it into balls and freeze. This prevents the Hershey’s kiss from getting broken or knocked off. When I’m ready to bake, I preheat the oven, roll the dough in sugar and bake.

If you want to freeze baked peanut butter blossoms, here’s what to do:

• Bake cookies and allow to cool.
• Place cookies in a single layer in a freezer container.
• Separate layers with a piece of waxed paper.
• Freeze for up to two months.

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Gluten-Free Peanut Butter Blossoms

The Best Gluten-Free Peanut Butter Blossom Recipe. Easy to Make! 

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 36 cookies

Calories 115kcal

Ingredients

• ½ cup granulated sugar,plus additional for rolling cookies (see note) (3 ¾ ounces; 106 grams)
• ½ cup packed brown sugar (3 ¾ ounces; 106 grams)
• ½ cup creamy peanut butter (4 ¾; 135 grams)
• ½ cup butter or dairy-free margarine, softened (4 ounces; 113 grams)
• 1 large egg
• 1 ½ cups gluten-free baking flour (see note) (7 ounces; 198 grams)
• ¾ teaspoon baking soda
• ½ teaspoon baking powder
• 36 chocolate kisses, unwrapped

Instructions

• Adjust oven rack to middle position. Preheat oven to 375℉. Line two baking sheets with parchment paper.
• Mix granulated sugar, brown sugar, peanut butter, butter and egg in a large bowl with electric mixer on medium speed until combined. Stop mixer. Add gluten-free flour, baking soda and baking powder. Blend, on medium speed, until a dough forms.
• Round dough, about one tablespoon each, into balls. Roll in additional granulated sugar. Place dough balls, about 2 inches apart, onto prepared baking sheets.
• Bake until edges are light golden brown, about 8 to 10 minutes.
• Remove pan from the oven. Immediately press one chocolate Kiss in center of each cookie. Allow cookies to cool on the pan for five minutes. Transfer cookies to a cooling rack. Repeat with remaining dough and candies.

Notes

Gluten-Free Flour Note: Use an all-purpose gluten-free flour that contains xanthan or guar gum. These cookies were tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Do NOT use a grain-free (nut) flour.

Sugar Note: Roll cookies in colored sugar (traditional or coarse) for a Christmas or holiday look.

The post Gluten-Free Peanut Butter Blossoms Recipe appeared first on Gluten-Free Baking.

Gingerbread cookies are a holiday classic for a reason. Not only are they cute, they’re really tasty. This recipe makes cookies that are soft and spicy. And using a gluten-free flour blend means it’s easy to make the dough in just a few minutes. 

Remember: this dough must be chilled before baking. I recommend mixing it up at least a few hours—or a day before—you want to make cookies. 

What You Need to Make the Best Gluten-Free Gingerbread Cookies: Ingredients.

• All-Purpose Gluten-Free Flour. A gluten-free all-purpose flour makes these cookies easy to make. The recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If your gluten-free flour doesn’t include xanthan gum, whisk a half teaspoon into the flour blend before adding the other ingredients.
• Spices: Ginger, Cinnamon, and Cloves. You can’t make a gingerbread cookie without ginger! A full tablespoon of ground ginger gives these cookies that classic spicy flavor. Ground cinnamon and a little ground cloves combine to round out the flavor. If you don’t keep cloves in the house, it’s fine to skip it. No need to buy a jar for only 1/4 teaspoon.
• Molasses. In addition to ginger, molasses gives gingerbread cookies their classic flavor. Use baking or robust molasses. Blackstrap molasses are not the same as baking molasses and can’t be used in this recipe.
• Butter. Adds tenderness and a delicious flavor. For dairy-free cookies, replace the butter with an equal amount of a dairy-free butter spread. Use softened (room temperature) butter when making these cookies. 
• Brown Sugar. Dark brown sugar is recommended for the lovely molasses flavor it brings to the cookies. If you don’t have it on hand, you can use light brown sugar. Gingerbread cookies made with light brown sugar bake up a little lighter in color than those made with dark brown sugar.
• Egg. One egg holds the dough together. 
• Baking Powder. A half teaspoon of baking powder helps to lighten these cookies. Too much baking powder would cause the cookies to puff and lose their shape during baking.
• Salt. A half teaspoon of salt enhances the flavor of these cookies. Use table salt, not flaky or Kosher salt.

How to Make Gluten-Free Gingerbread Cookies. Step-by-Step.

If you’ve ever made a roll-out cookie dough, like gluten-free sugar cookies, these steps will look familiar to you. Remember, the dough needs to chill for at least two hours before baking.

Make and Chill the Dough.  

1. Mix the gluten-free flour, cinnamon, ginger, baking powder, cloves, and salt in a small mixing bowl. 
2. Set that bowl aside. In a large bowl, mix together the butter and brown sugar until it’s thick and creamy. 
3. Add the egg and molasses. Mix until combined.At this step, scrape the sides of the bowl. 
4. Stir in the flour and mix until a dough forms. The dough should feel stiff but a little sticky and soft. That’s normal.
5. Pat the dough into a disk. Divide it in half and wrap each half in plastic wrap. If it feels sticky, dust it with a little gluten-free flour so it doesn’t stick to your hands. Chill the dough for at least two hours. If you can, make it the night before you plan to make the cookies.

Roll and Cut into Shapes.

This is the fun part! You get to roll out the dough and cut it into your favorite shapes.

After the dough is chilled, preheat your oven and line two baking sheets with parchment paper. 

While the oven heats, roll out the dough to about 1/4-inch thickness. As you roll the dough, move it around on the counter to prevent it from sticking. If it cracks when you first roll it out, it’s too cold. Cover it and let it sit at room temperature for about 15 minutes and then re-roll. 

Dip your cookie cutter into gluten-free flour. Cut out the cookies and transfer them to the parchment-lined baking sheet, about an inch apart.

Press the remaining dough back into a ball. Roll it out and repeat.

If you want to add colored sugar to the cookies, sprinkle it on after you place the cookies on the baking sheet.

Bake the Cookies.

Since these are brown cookies, it can be difficult to tell when they’re done. Look for them to appear dry. If they seem shiny, bake for another few minutes. 

You want to let the cookies cool on the pan for about five minutes before transferring them to a cooling rack. They’re soft and delicate when they first come out of the oven. If you let them cool on the pan, they set up and won’t break when moved. 

Decorate (optional).

If you want to decorate your gingerbread cookies, use the easy icing recipe included with the recipe. This icing sets up hard, making it perfect for piping on faces that don’t smear. If you prefer a soft and creamy frosting, use my recipe for gluten-free buttercream.

How to Store Gluten-Free Gingerbread Cookies.

Let the cookies cool completely before you place them into a storage container. If they’re warm when you put them away, they’ll steam in the container and get soft. 

You can store gluten-free gingerbread cookies in a container with a lid at room temperature for up to one week. 

To Freeze: Allow the cookies to cool. Layer in a freezer container, with parchment or waxed paper between the layers, and freeze for up to three months. 

To Thaw: Allow the cookies to thaw at room temperature. 

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Easy Gluten-Free Gingerbread Cookies

Easy gluten-free gingerbread cookie recipe. These sweet and spicy cookies are perfect for Christmas.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

30 minutes minutes

Total Time 55 minutes minutes

Servings 24 cookies

Ingredients

Gluten-free Gingerbread Cookie Dough

• 3 cups gluten-free baking flour, see note (15 ounces; 425 grams)
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground clove
• 12 tablespoons butter, softened (1 ½ sticks) (6 ounces; 170 grams)
• ¾ cup packed dark brown sugar (5 ½ ounces; 155 grams)
• 1 large egg (about 2 ounces; 50 grams out of shell)
• 4 tablespoons molasses (3 ounces; 85 grams)

Cookie Icing

• 2 cups powdered sugar (8 ounces; 226 grams)
• 4 ½ teaspoons meringue powder
• 4-5 tablespoons water

Instructions

For the Gluten-Free Gingerbread Cookie Dough

• Whisk together gluten-free flour, ground ginger, ground cinnamon, baking powder, salt, and ground clove. Set aside.
• Cream together butter and dark brown sugar until a thick paste forms, about 30 seconds. Add egg and molasses. Blend until combined. Stop mixer and scrape down the bottom and sides of the bowl. Run mixer for a few seconds after scraping the bowl. Add the dry ingredients. Blend until a dough forms.
• Lightly dust your countertop with gluten-free flour. Turn dough out onto counter and pat into a round. Wrap tightly with plastic wrap. Chill for two hours or overnight.
• Preheat oven to 350°F. Line one or two baking sheets with parchment paper and set aside. Remove dough from the refrigerator and allow to stand for about 15 minutes. This allows the dough to soften a little, making it easier to roll.

  Divide dough in half and roll out to about ¼-inch thickness on a generously rice floured countertop. Cut into shapes.
• Place cookies on a parchment-lined baking sheet. Bake until edges are golden-brown and aromatic, about 12 minutes. Repeat with remaining dough. Be sure to allow the baking sheet to cool between batches to prevent the cookies from spreading.
• Cool cookies on a wire rack. Decorate as desired. Store cookies in a covered container for up to one week.

For the Cookie Icing

• Whisk together confectioners’ sugar and meringue powder in a large bowl. Add 4 tablespoons of water.

  Mix on high speed until thick, about three minutes. If icing is too thick, add a teaspoon of additional water until it’s the right consistency.
• This icing will form a crust. Transfer it to a piping bag right after you make it. Decorate cooled cooled cookies as desired.

  Icing recipe can be doubled.

Notes

Ingredient Notes.

Recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. If your flour blend doesn’t contain xanthan gum, whisk 1/2 teaspoon into the flour blend before using. 

The post The Best Gluten-Free Gingerbread Cookies appeared first on Gluten-Free Baking.

If you love sugar cookies, you know there are two types: cut-out cookies and drop cookies. This recipe is the second type. It’s perfect for when you’re in the mood for sugar cookies but don’t have a lot of time.

 And if you want the cut-out style too, we’ve got a gluten-free sugar cookie recipe that you roll and cut into shapes.

Gluten-Free Sugar Cookies Ingredients

How to Make Easy Gluten-Free Sugar Cookies.

Make the Dough

Start by whisking the gluten-free flour, baking powder, and salt together. Set this aside. 

Next, in either a large mixing bowl or the bowl of a stand mixer, mix the butter and sugar together. Mix on medium speed until it looks thick and creamy. 

Add the egg and vanilla to the butter-sugar mixture. I like to add the vanilla along with the egg because it mixes evenly throughout the batter. Mix on medium speed for about 30 seconds. 

Stop the mixer and scrape off the thick butter from the side and bottom of the bowl. After scraping, mix for another 20 seconds or so. 

Turn the mixer off and add the whisked dry ingredients. Mix on medium speed until a dough forms. 

Shape the Cookies.

Scoop the dough and roll it into balls. Each cookie should be about 1 ½ tablespoons each. I like to use a cookie scoop for this step. 

Roll the dough into sugar (this is optional) and place them on a parchment-lined baking sheet. Space the dough about two inches apart. This keeps them from sticking to each other as they bake. 

Flatten the dough by pressing down on it with your hand or the bottom of a drinking glass. These cookies spread during baking. But if you don’t press them down before baking, they tend to be rather thick in the middle. 

Bake Until Set.

Bake until the cookies are set and very light golden brown on the edges. A pan of these cookies takes about 12 minutes to bake. As always, it’s better to go by how they look than the clock.

Remove the pan from the oven and let the cookies cool on the pan for about three minutes. If you move them before that, they can break because they’re so hot and delicate from the oven. Once they’ve cooled for a few minutes, transfer them to a wire rack to cool completely. 

Storage and Freezing Tips.

Once the cookies are completely cool, store them in an airtight container at room temperature for up to five days. 

How to Freeze Baked Gluten-Free Cookies. 

These cookies freeze nicely. Let them cool completely and then place into a freezer container. To keep the cookies from sticking to each other, place a piece of waxed or parchment paper between each layer. Freeze the cookies for up to three months. When you’re ready to enjoy, let them thaw on the counter. 

How to Freeze Gluten-Free Sugar Cookie Dough. 

If you want to make the dough in advance and bake it later, here’s what to do. Prepare the dough as directed. Roll the cookies into balls and roll into sugar. Place the cookie dough balls onto a parchment-lined baking sheet. Freeze on the pan for about an hour. Then transfer the dough to a freezer bag. The dough keeps in the freezer for up to two months. 

When ready to bake, here’s what to do.

• Place the frozen dough on a parchment-lined baking sheet. Let it thaw for about 20 minutes. 
• Preheat your oven and bake the cookies as directed. Thawed dough sometimes takes an extra minute or so to bake. Check them after 12 minutes and adjust the baking time as needed.

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Easy Gluten-Free Sugar Cookies (Drop Style)

These gluten-free sugar cookies are light and crisp on the edges and soft in the center. They’re sweet and buttery. (Perfect recipe for beginners.

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 24 cookies

Ingredients

• 1 ⅓ cups gluten-free flour, see note (7 ounces; 198 grams)
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup granulated sugar (5 ¾ ounces; 165 grams)
• ½ cup softened butter (1 stick; 4 ounces; 113 grams)
• 1 large egg (out of shell: 2 ounces; 56 grams)
• 1 teaspoon vanilla extract
• ½ cup sanding or coarse sugar (about 4 ounces; 113 grams)

Instructions

• Preheat oven to 350℉. Line baking sheets with parchment paper.
• Whisk together the gluten-free flour, baking powder, and salt in a small bowl.
• Mix together the sugar, softened butter, and vanilla in a large mixing bowl until a thick paste forms, about 1 minute. Add the egg and mix until well combined. Reduce speed to low and add the dry ingredients. Scrape down the sides and bottom of the bowl. Mix until a dough forms.
• If the dough is soft and sticky, chill for 10-15 minutes. If not, skip to the next step.
• Roll the dough, about 1 tablespoon each, into a balls or use a cookie scoop.

  Roll the dough into sanding sugar.

  Place dough onto the prepared baking sheet. Space cookies about 2 inches apart. Flatten cookies to ¾-inch thickness with the bottom of a glass or measuring cup.
• Bake cookies, one sheet at a time, until set and lightly golden brown on the edges, about 12 minutes.
• Cool cookies for 5 minutes on the baking sheet. Transfer cookies to a wire rack to cool. Store cookies in an airtight container for up to five days.

Notes

Gluten-Free Flour. Bob’s Red Mill 1:1 Gluten-Free Baking Flour recommended. If you use a flour blend that doesn’t contain xanthan or guar gum, whisk a half teaspoon into the flour before using.

To Make Ahead. The cookie dough can be made ahead.  Wrap the dough with plastic wrap and refrigerate for up to two days. Let dough soften at room temperature and then roll and bake as directed.

To Freeze the Dough. Make the dough as directed. Shape and roll into sugar. Place them on a baking sheet. Freeze until solid, then transfer to a freezer container or bag. Freeze for up to 2 months.

To Bake from Frozen. Place frozen dough on a parchment-lined baking sheet and bake as directed. Increase baking time to about 15 minutes.

The post Easy Gluten-Free Sugar Cookies (Drop Style) appeared first on Gluten-Free Baking.

Snickerdoodles look and taste a lot like sugar cookies. But there’s one important difference: classic snickerdoodles are made with cream of tartar. Since cream of tartar is acidic, it gives the cookies a subtle and lovely tangy flavor. This one ingredient sets them apart from classic sugar cookies. 

Just like gluten-free chocolate chip cookies, snickerdoodles are a “drop” cookie. All you need to do is mix the dough, roll it in the coating, drop it onto a prepared baking sheet, and bake. No chilling or rolling is required. This means not only are these cookies tasty, but they’re easy to make too!

Ingredients

Here’s what you need to make a batch of gluten-free snickerdoodles. It’s always a good idea to measure all your ingredients before you start mixing the dough. This way you know you’ve got everything you need to make the cookies.

• Gluten-free Flour. Use a gluten-free flour that contains xanthan or guar gum. Without it, the cookies spread too much. I tested the recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. 
• Cream of tartar. This works with the baking soda to give the cookies a slightly puffy texture and a very subtle tangy flavor. You can replace the cream of tartar and baking soda with one teaspoon baking powder. Snickerdoodles made with baking powder instead of cream of tartar taste similar to sugar cookies. Different but still delicious. 
• Baking soda. Combines with the cream of tartar to give the cookies lift. 
• Salt. Use fine (table) salt. It blends easily into the dough and enhances the flavor. 
• Cinnamon. There’s ground cinnamon in the dough and in the coating.
• Butter. Softened butter gives these cookies a rich flavor and tender texture. For a dairy-free version, use a dairy-free butter that’s suitable for baking. 
• Sugar. Use granulated sugar for the classic snickerdoodle texture. If you want your cookies extra soft and chewy, use brown sugar. 
• Egg. One egg brings the dough together. 
• Vanilla Extract. A teaspoon of vanilla extract adds flavor. 

How to Make Gluten-Free Snickerdoodles.

If you’ve ever made gluten-free sugar cookies or chocolate chip cookie dough, you’ll recognize these steps. It’s a simple dough to make. The key to success? Start with softened butter.

1. Cream the batter and sugar. Mix softened butter with the sugar until it’s smooth and creamy. This step gives the cookies a nice light texture. 
2. Scrape the bowl. After mixing the butter and sugar with the egg, stop the mixer. Scrape it down. This removes the thick layer of butter that clings to the bowl. After you give the bowl a good scrape, run the mixer again. This blends everything together. 
3. Use a cookie scoop. My favorite tool for making cookies is a cookie scoop. It makes shaping the dough so easy. And every cookie is the same size! This means they all take the same time to bake. 
4. Press the dough down. After you put the dough on the pan, press it down. Do this with your hand or the bottom of a glass. This step helps the cookies spread evenly.
5. Don’t over bake! If you love cookies that are tender in the center, bake until the edges just start to turn golden brown. For crisp cookies, bake them an extra minute or two.

Storage Tips

Store the cooled cookies on the counter in a container with a lid for up to five days. 

How to Freeze Baked Cookies.

Place the cooled cookies in a freezer container. To keep the cookies from sticking, place a layer of wax or parchment paper between each layer. Freeze for up to three months. 

How to Freeze Cookie Dough.

Gluten-free snickerdoodle dough freezes very well.

• Prepare the cookie dough as directed.
• After rolling it in cinnamon-sugar, place the cookies on a pan.
• Space the cookies apart so the dough doesn’t stick together.
• Freeze for about an hour. Once the cookie balls are frozen, transfer them to a freezer container or bag. 
• When you’re ready to bake: preheat the oven to 375°F. Place the frozen cookie dough on a cookie sheet lined with parchment paper. Bake until set, about 12 minutes. 

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Easy Gluten-Free Snickerdoodle Recipe

Easy recipe for gluten-free snickerdoodles. These buttery sugar cookies are rolled in cinnamon-sugar before baking. Making the cookies tasty and pretty! (Dairy-free variation included.)

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 24 cookies

Ingredients

For the Gluten-Free Snickerdoodle Dough

• 1 ⅓ cups Bob’s Red Mill Gluten-free Baking Flour (6 ⅔ ounces; 185 grams)
• 1 teaspoon cream of tartar, see note 1
• ½ teaspoon baking soda
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 stick butter, softened (4 ounces; 113 grams)
• ¾ cup granulated sugar (5 ¼ ounces; 150 grams)
• 1 large egg

For the Cinnamon-Sugar Coating

• ¼ cup granulated sugar (1 ¾ ounces; 50 grams)
• 2 teaspoons ground cinnamon

Instructions

• Preheat oven to 375℉. Line two baking sheets with parchment paper or grease lightly.
• Whisk the gluten-free flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl.
• In a large bowl, mix the butter and sugar together until smooth. Add the egg. Mix on medium-high speed. Stop the mixer once and scrape the bottom and sides of the bowl.
• Stop the mixer. Add the gluten-free flour mixture. Blend until the dough comes together.
• Prepare Cinnamon-Sugar Coating: stir together cinnamon and sugar in a small bowl. 
• Scoop the dough, about one tablespoon each, into balls. Roll in cinnamon-sugar. Place on baking sheet, about an inch apart to allow for spreading. If you want, sprinkle a little extra cinnamon-sugar on each cookie. Flatten the dough a little with your hand or the bottom of a drinking glass dipped in gluten-free flour.
• Bake until edges are golden brown and cookies have set, about 12 minutes.
• Allow cookies to cool on the baking sheet for five minutes. Then transfer to a wire rack and let cool completely.
• Store cookies wrapped on the counter for up to five days or freeze cooled cookies in a freezer bag for up to four months.

Notes

Note 1: Cream of Tartar. If you don’t have cream of tartar, replace it and the baking soda with 1 teaspoon baking powder.

Dairy-Free Variation: To make these cookies dairy-free, replace the softened butter with your favorite dairy-free buttery spread. Be sure to use one that’s suitable for baking. 

The post Gluten-Free Snickerdoodles appeared first on Gluten-Free Baking.

Jam thumbprints are one of my favorite cookies. There’s just something about the combination of the buttery cookie and the jam topping. Not only are they tasty, they’re so fun to make. You can roll them in granulated sugar, powdered sugar, or leave them plain before baking. As for the jam, I usually use strawberry or raspberry. But any jam works. Use whatever you love.

If you love buttery cookies, consider making a batch of gluten-free shortbread to go along with these. They make a nice pair if you make cookie tins to give as gifts.

Simple Ingredients. Tasty Cookies.

• Gluten-Free Flour. Use a gluten-free flour blend that contains xanthan gum. It helps the cookies hold their shape. If your blend doesn’t contain xanthan, whisk a ¼ teaspoon into it before making the dough. 
• Granulated Sugar. Adds sweetness. 
• Salt. Enhances the other flavors. 
• Baking Powder. A tiny amount of baking powder gives the cookies a delicate texture.
• Butter. Softened butter is critical to making the dough. Both salted and unsalted butter work in this recipe. I prefer salted butter because I think it gives the cookies a richer flavor. If you’re using a dairy-free butter replacement, make sure it’s suitable for baking. Avoid using oil. It makes for greasy cookies. 
• Egg. One large egg brings the dough together. 
• Jam. You can use your favorite jelly, jam, or preserves. They all work and they’re all tasty. 
• Vanilla or Almond Extract. Adds flavor. You can use either vanilla or almond extract. If you have both on hand, use them. The blend adds a really nice flavor.

How to Make Gluten-Free Jam Thumbprints.

There are four simple steps to making these cookies: prepare the dough, roll them into balls, fill them with jam, and bake. Let’s take a look at each.

Step One: Make the dough. 

The key to making these cookies is to use softened butter. If the butter is too cold the dough won’t come together. Start by mixing together the butter and sugar until it’s thick and creamy. There’s no need to mix until it’s fluffy, like you do when making a gluten-free pound cake. In fact, if you over-mix the butter and sugar, the cookies can spread. So stop once the butter and sugar come together.

Once you mix the butter and sugar, add the egg and vanilla extract. Mix until the egg is thoroughly combined. The butter should lighten a little. It will almost look like thick frosting. When it does, stop the mixer and scrape down the bottom and sides of the bowl. Most of the time, even if your butter is at the right temperature, a thin layer of butter and sugar clings to the bowl. You want off the side of the bowl before you add the flour mixture. Because if it’s left clinging to the bowl, it can add streaks of butter to the dough. When baked, these streaks can make the dough greasy.

Finally, add the gluten-free dry ingredients. Mix until a dough forms. This only takes about 30 seconds or so. The dough will be firm. After mixing, chill the dough for about 10 minutes.

Step Two: Roll into Balls. 

Roll the dough into balls. I like to use a cookie scoop for this step. First, I scoop the dough and then roll it into balls. If you don’t have a cookie scoop, use a measuring spoon. Place the cookies about two inches apart on a parchment-lined baking sheet.

If you’d like, you can roll the dough in granulated sugar for a sweet crunch or powdered sugar for a pretty snowball-like appearance.

Step Three: Add the Jam. 

Now the fun part. Press a small indentation into each cookie. You can either use your finger or thumb or the back of a ½ teaspoon measuring spoon. If the dough starts sticking to your finger or spoon, dust it with a little gluten-free flour. It keeps the dough from sticking.

Try not to press so hard that the cookie dough cracks. If it does, press the cookie back together. Once each cookie has a little indentation, fill it with a little jam. You really don’t need much jam. About a ¼ teaspoon is usually enough. If you add too much jam, it can run over the edge of the cookies and make a mess.

Step Four: Bake.

A pan of these cookies takes 12 to 15 minutes to bake. Look for the edges to be a pale golden color. When you remove them from the oven, let the cookies cool on the pan for about three minutes. Then transfer them to a wire rack to cool completely. 

You’re going to want to wait before eating them. The jam is very hot right out of the oven. So it’s best to let them cook before taking a bite.

Baking Tips.

Follow these tips to make the best gluten-free jam thumbprints every time.

Chill the Dough

Pop the dough into the fridge for about 10 minutes before rolling it into balls. This gives the dough time to firm up a bit. If your kitchen is very warm, chill the dough for longer.

Don’t use too much jam. 

If you love jam, you might want to put a big spoonful of jam onto each cookie. I understand this! But you’re going to want to resist this urge. If you use too much, the jam will run all over the cookies as they bake. About a ¼ teaspoon really is enough. 

Storage Tips

These cookies keep at room temperature for up to five days when stored in an airtight container. Don’t place warm cookies into a container or they’ll steam and fall apart. 

To freeze: These cookies freeze beautifully. Once they’re fully cooled, place them into a freezer container. I like to layer them with a piece of parchment between each layer. They keep for up to two months in the freezer.

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Gluten-Free Thumbprint Cookies

Classic thumbprint cookies made gluten-free. The buttery cookie is topped with a little jam. Recipe includes a dairy-free variation.

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 32 cookies

Ingredients

• 1 ¾ cups gluten-free flour, see note (8 ounces; 226 grams)
• ½ teaspoon salt
• ¼ teaspoon baking powder
• ½ cup butter, softened (4 ounces; 113 grams)
• ½ cup granulated sugar (3 ½ ounces; 100 grams)
• 1 large egg (about 2 ounces; 56 grams out of shell)
• ½ teaspoon vanilla or almond extract, see note
• ¼ cup jam, any flavor (3 ounces; 85 grams)

Instructions

• Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
• Whisk together gluten-free flour, salt, and baking powder in a small bowl.
• In a large bowl, mix butter and granulated sugar together until thick and creamy. Stop the mixer and scrape the sides and bottom of the bowl.
  
• Add the egg and vanilla extract. Mix until light. Stop the mixer and scrape down the sides and bottom of the bowl. Run mixer for about 10 seconds to incorporate wherever you’ve scraped from the sides.
• Add the dry ingredients. Mix until a dough forms. Chill dough for ten minutes.
  
• Scoop dough, about one tablespoon each, and roll into balls. Place cookies, about two inches apart, on the prepared baking pan.
  
• Using your finger or the back of a ½ teaspoon measuring spoon, press an indentation into each cookie. If the cookie dough cracks, gently press it back together.
• Spoon about ¼ teaspoon of jam into each indentation.
  
• Bake cookies for 12-15 minutes or until cookies are firm and the edges are light golden brown.
• Let the cookies cool on the pan for three minutes. Then transfer cookies to a wire rack to cool completely.
• Store cookies in an airtight container for up to five days or freeze once cooled for up to two months.

Notes

Gluten-Free Flour: This recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. For the best results, use a gluten-free flour blend that contains xanthan or guar gum. If yours doesn’t, whisk 1/4 teaspoon into the flour before using. This recipe has not been tested with nut or grain-free flour. 

Dairy-Free Variation: Replace the butter with a dairy-free butter that’s labeled for baking. Coconut oil is not recommended as it can make the cookies heavy and greasy. 

Vanilla and Almond Extract. If you have almond extract in the house, use a blend of vanilla and almond extract. It makes for extra tasty cookies. Use 1 ½ teaspoons vanilla extract and ½ teaspoon almond extract.

 

The post Gluten-Free Thumbprint Cookies appeared first on Gluten-Free Baking.

These gluten-free chocolate cookies taste like a cross between a brownie and a chocolate chip cookie. They’re crisp on the edges and tender in the middle. For an extra burst of chocolate, add some chocolate chips. Dairy-free options are included. 

(And if you love the sound of that, put my gluten-free brownie recipe and gluten-free chocolate chip cookie recipe on your “to-do” list.)

Ingredients You Need to Make These Cookies.

Gluten-Free Flour. Makes the cookies soft and tender. Use a blend that contains xanthan gum. 

Cocoa Powder. For dark, rich cookies, use Dutch-processed cocoa powder. If you can’t find it, natural cocoa powder works but the cookies won’t be as dark. 

Baking soda. gives the cookies a light texture

Salt. A little salt enhances all the other flavors. 

Butter. Melted butter makes the cookie dough easy to mix together. For a dairy-free version, use your favorite dairy-free butter for baking. 

Brown and Granulated Sugar. Combining brown and granulated sugar gives these cookies a hint of molasses that goes great with the chocolate. 

Egg. Helps bring the dough together 

Vanilla extract. Adds a nice homemade flavor

Chocolate Chips. For an added chocolate flavor, stir a cup of chocolate chips into the dough.

How to Make the Cookies. 

Think of this dough as a “stir and drop”. You simply stir the dough together and then drop it onto a baking sheet. It’s that easy. Here’s what to do.

Step One: Make the Dough.

Start by whisking together the gluten-free flour with the other dry ingredients. (Except for the sugars!) Doing this ensures that the baking soda and salt are evenly mixed throughout the dough.

In a large bowl, mix together the butter, sugars, eggs, and vanilla extract until it’s smooth and creamy. The mixture almost looks like caramel sauce at this step. 

Add the dry ingredients and stir until a dough forms. At this point, I like to stop and scrape the bottom and sides of the bowl. Gluten-free flour loves to stick to the bowl and we want to mix it in completely. 

If you’re adding chocolate chips or nuts, stir them in now.

This dough is much softer than many gluten-free cookie doughs. It’s almost as soft as brownie batter but not quite. After mixing, I like to let it sit for about five minutes. It sets up a little and makes it easier to scoop into balls.

If you want to make the dough in advance, you can. Make it as directed, cover the bowl, and then refrigerate. This really gives the flavors time to develop. Cookies made with premade dough don’t spread as much as cookies baked right away.

Step Two: Shape and Bake.

Line a baking sheet with a piece of parchment paper or lightly grease it with nonstick spray. Scoop the dough into balls and drop it onto the baking sheet. There’s no need to roll the dough into balls. In fact, it’s too soft to roll. 

I love to use a cookie scoop for this step. Not only is it fast, all the cookies come out the same size. Win-win. 

If you’re using chocolate chips or nuts, you can always press a few extra into the top of the cookies. It gives them a really pretty appearance when baked. 

Bake until the cookies look set and puffed. A pan of these cookies takes about 10 minutes.

Step Three: Cool and Enjoy.

The cookies are really delicate when they come out of the oven. If you move them right away, they can break. Let them cool on the pan for about three minutes before transferring them.

Variations

Inside-Out Chocolate Chip Cookies: Stir a cup of white chocolate chips into the batter.

Spicy Chocolate Cookies: Add 1 teaspoon ground cinnamon and 1/4 teaspoon ground cayenne along with the gluten-free flour.

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Gluten-Free Chocolate Cookies

These gluten-free chocolate cookies taste like a cross between a brownie and a chocolate chip cookie. They’re crisp on the edges and tender in the middle. For an extra burst of chocolate, add some chocolate chips. Dairy-free options are included.

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 24 cookies

Calories 140kcal

Ingredients

• 1 ¼ cups gluten-free flour, see note (7 ½ ounces; 212 grams)
• ¼ cup cocoa powder, Dutch-process suggested (¾ ounce; 20 grams)
• ½ teaspoon baking soda
• ½ teaspoon salt
• 8 tablespoons butter, melted (1 stick) (4 ounces; 113 grams)
• ½ cup dark brown sugar (3 ¾ ounces; 106 grams)
• ⅓ cup granulated sugar (2 ⅓ ounces; 66 ounces)
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cups chocolate chips, optional (6 ounces; 170 grams)
• 1 cup chopped nuts, optional (4 ounces; 113 grams)

Instructions

• Preheat oven to 350℉. Line a baking sheet with parchment paper.
• Whisk together gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl.
• In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, egg, and vanilla extract. Mix until smooth.
• Add the dry ingredients. Mix until a thick soft dough forms. Stir in chocolate chips and nuts, if using.
• Drop dough by the tablespoon onto the prepared baking sheet. Bake until the edges are set, about 12 minutes.
• Let cookies cool on the pan for about three minutes and then transfer to a wire rack.
• Store cooled in an airtight container for up to four days or place cookies into a freezer container and freeze for up to two months.

Notes

Gluten-Free Flour: Cookies were tested with Bob’s 1:1 Gluten-Free Baking Flour. You might get a different result (texture and flour) if you use a different flour.

Butter: For dairy-free cookies, use a dairy-free butter spread. 

Chocolate Chips: Use regular or mini chocolate chips. Milk, semi-sweet, and white chocolate chips all work. Use what you love.

The post Gluten-Free Chocolate Cookies appeared first on Gluten-Free Baking.

I think graham crackers are one of life’s perfect foods. And, to be honest, I haven’t found a store-bought version that I like. The few that I’ve tried have been either too thick and dense or too rich and crumbly. I need my graham crackers light and crunchy–and not too sweet.

This recipe hits all those notes. The graham crackers, which are sweetened with honey and brown sugar, taste great enjoyed as a snack or used for s’mores. You can also grind them into crumbs to use for a pie or cheesecake crust.

Ingredients.

Gluten-Free Flour. Use your favorite gluten-free flour blend to make these crackers.  Unlike many gluten-free recipes, this one doesn’t require xanthan or guar gum. If your blend contains xanthan gum, you might need to use a splash of additional liquid to help the dough come together.

Substitute: If you don’t want to use a gluten-free flour blend, use 1 1/2 cups brown rice flour and 1/2 cup cornstarch instead.

Dark Brown Sugar. The sweetness of these graham crackers comes from a combination of dark brown sugar and honey. Since dark brown sugar contains more molasses than light brown sugar, it adds a nice color and flavor to the crackers. 

Substitute: Use an equal amount of light brown sugar. (If you use light brown sugar, the crackers will bake up lighter than those pictured.) Don’t replace the brown sugar with all honey or the dough will be too soft to roll. 

Honey. Three tablespoons of honey give the graham crackers a nice sweetness and flavor without making the dough too soft. 

Substitute: Maple syrup. Since maple syrup tends to be thinner than honey, you might need to add a little extra gluten-free flour if the dough it too soft.

Butter. Cold butter is an important ingredient in this recipe. It releases steam as it bakes. This steam leaves behind tiny pockets of space, giving the crackers a nice cracker-like texture. 

Substitute: Dairy-free butter works great in this recipe. Oil does not.

Baking Powder. Makes the dough rise and gives it a nice texture. 

Salt. Enhances the flavors. Use table “fine” salt. Not Kosher or flaky salt.

How to Make Gluten-Free Graham Crackers.

The recipe requires a bit of special care. Here are the important steps you need to know to make a perfect batch of graham crackers every time.

Make the Dough.

The cracker-like texture of a graham cracker comes from both the baking powder and the way the cold butter is cut into the dough. If you’ve ever made a gluten-free pie crust or biscuits, you’ll recognize the method.

The key is to incorporate cold butter into the flour mixture quickly. The little cold bits of butter melt and turn to steam during baking. The steam leaves pockets of space behind, giving the crackers a light texture.

For this recipe, I think a food processor is the best tool for the job. In just seconds, you can mix the gluten-free flour together with the other ingredients and then quickly incorporate the butter. 

If you don’t have a food processor, here are a few ways to work the butter into the flour mixture.

• a pastry cutter. Roll the cutter into the flour mixture and cubed butter.
• two butter knives. Use these in almost a scissoring motion to work the butter into the flour.
• rub the cold butter into the flour with your hands. I like to “snap” the butter into the flour. If you’ve got warm hands, a pastry cutter or two knives are the better options. 

Roll Out the Dough.

The easiest way to roll out this dough is to use two pieces of parchment paper. This way you can get the dough nice and thin without it sticking to the counter. 

Sprinkle a piece of parchment paper with gluten-free flour.  Place the dough in the center of the paper and sprinkle more gluten-free flour on top of the dough. Cover the dough with a second piece of parchment.

Gently roll out until the dough is about 12 x 18 inches large. Gently peel the top piece of parchment off the dough.

If you don’t have parchment paper, dust your counter with gluten-free flour and keep moving the dough as your roll. This will keep it from sticking to the counter.

Cut into Crackers.

You can cut these into any shape you like. I like to make them into squares, about 2 ½-inches each. To do this, I use a pizza wheel. You could use a sharp knife or cookie cutter to cut the dough.

Make ’em Holey.

Have you ever noticed the small holes on top of graham crackers? These little holes are important. They allow steam to escape as the crackers bake, keeping them light and crisp. After you place the graham cracker on the pan, dot the top with a fork. 

And to give them that classic graham cracker look, I also score a line down the center. If you do this, don’t cut all the way through the dough. All you need to do is cut gently into the top of the dough. When the crackers are baked and cooled, they’ll snap easily along this line.

Bake Until Brown.

A pan of 2 ½-inch squares takes about 18 minutes to bake. Look for the crackers to be a deep brown. This color means they have a lovely flavor. 

Let them cool on the pan for at least 5 minutes. They’re really delicate when they come out of the oven. Then transfer them to a cooling rack. Like magic, they crisp as they cool.

How to Store Gluten-Free Graham Crackers.

Keep the leftover graham crackers in a container with a lid. It’s important to keep them dry. If it’s humid, they might soften. If your crackers get soft, place them onto a baking sheet and crisp in a 350℉ oven for about 10 minutes. 

There’s something fun about making a batch of graham crackers. This gluten-free version tastes just as good–and maybe better–than the ones from a box. The recipe makes graham crackers that are perfect for snacking, using to make s’mores, or grinding into crumbs for a pie or cheesecake crust. 

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Homemade Gluten-Free Graham Crackers

Gluten-free graham crackers are fun to make at home. You only need a few ingredients and about an hour to make this recipe. The result is crunchy, not-too-sweet crackers that are perfect for whenever you're craving a graham.

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24 graham crackers

Author Elizabeth Barbone

Ingredients

• 2 cups gluten-free baking flour (10 ounces; 283 grams)
• ⅓ cup dark brown sugar (2 ⅔ ounces; 75 grams)
• 1 teaspoon baking powder
• ½ teaspoon salt
• 6 tablespoons butter or dairy-free shortening, cold (3 ounces; 85 grams)
• 5-6 tablespoons milk, traditional or dairy-free (2 ½ -3 ounces; 70-85 grams)
• 3 tablespoons honey (1 ounces/ 30 grams)

Instructions

• Preheat oven to 350°F. Line a 13 by-18 baking sheet with parchment paper.
• Food Processor Directions: In the bowl of a food processor, combine gluten-free flour, dark brown sugar, baking powder, and salt. Pulse to combine.

  Add the butter. Pulse until small pieces of butter dot the flour mixture. The butter should be about the size of small peas.

  Add 5 tablespoons of milk and honey. Run food processor until dough forms, about 20 seconds. If the dough looks dry, add the remaining milk.

  Proceed to step 4.
• By Hand Directions: Whisk the gluten-free flour, dark brown sugar, baking powder, and salt together in a medium mixing bowl.

  Cut cold butter into flour mixture with a pastry cutter, two knives or by rubbing the butter between your fingers. Work the butter into the flour until no large pieces of butter remain. The butter should be the size of peas or small pebbles.

  Add 5 tablespoons of milk and honey. Use a wooden spoon and stir until a dough forms. If the dough is dry, add the additional tablespoon of milk.
• Lightly dust a 12-by-16-inch piece of parchment paper with gluten-free flour. Place dough in the center of the parchment. Dust the top of the dough with gluten-free flour. Cover the dough with another piece of 12-by-16-inch parchment paper

  OR

  Dust your counter and rolling pin generously with gluten-free flour. Lightly flour the top of the dough.
• Roll dough into a 12 by-16-inch rectangle. It will be about ⅛-inch thick.

  If you're rolling the dough directly on the counter, move it frequently to prevent it from sticking.
• Carefully remove the top piece of parchment paper. Cut dough into shapes. For squares, cut the dough into 2 ½-inch squares or use your favorite cookie cutters.
• Transfer the dough to a parchment-lined baking sheet. Prick each graham cracker lightly with a fork.
• Bake for 15-18 minutes or until brown.
• Allow the crackers to cool on the pan for 5 minutes. They are very soft and delicate when they come out of the oven. Transfer the crackers to a cooling rack. They crisp as they cool.
• Store gluten-free graham crackers in a container with a lid. If it's humid, the crackers might soften. To crisp them, place them in a 350℉ on a baking sheet for about 5 minutes. The crackers keep for about a week.

Notes

Gluten-Free Flour Blend
This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Using a different flour blend might affect the texture of the crackers. 

Note: The recipe was updated in 2023. The original recipe used the following homemade gluten-free flour blend. 

1 ½ cups brown rice flour (7 ½ ounces; 212 grams)
½ cup cornstarch (2 ounces; 57 grams)

Dairy-Free

To make these gluten-free graham crackers dairy-free, use a solid, cold dairy-free butter. 

The post How to Make Gluten-Free Graham Crackers appeared first on Gluten-Free Baking.

A dairy-free variation is included with the recipe.

Other gluten-free pumpkin recipes to try: gluten-free pumpkin muffins and this gluten-free pumpkin bread.

If you love pumpkin desserts, these cookies are for you. While testing the recipe, I jotted down a simple note: “the best pumpkin cookies.” I underlined “best”. So I was serious about it. After you make a batch, I think you’ll agree. They’re cakey and filled with a pumpkin-spice flavor. Since the cookies freeze so well; you can enjoy some now and freeze some for later. 

Can’t get enough pumpkin treats? Me too! Be sure to try these recipes for gluten-free pumpkin muffins and gluten-free pumpkin bread. Like these cookies, they’re loaded with pumpkin flavor and easy to make.

Ingredients.

• Pumpkin Puree. Gluten-free pumpkin cookies need pumpkin. The pumpkin flavor comes from a cup of pumpkin puree. Use canned 100% pumpkin, not pumpkin pie filling. The filling contains sugar and other ingredients we don’t need.
• Pumpkin Pie Spice. A blend of cinnamon, ginger, nutmeg, and allspice. If you don’t keep this blend in the house, you can replace it with ground cinnamon and ginger.
• Gluten-Free Flour. Look for a blend that contains xanthan or guar gum. It helps the cookies hold their shape during baking. If your blend doesn’t include it, whisk 1/2 teaspoon xanthan gum into the flour blend before using.
• Baking Powder and Baking Soda. The combination of baking powder and baking soda provides lift and helps the cookies to brown.
• Salt. Use fine (table) salt. It enhances the flavors of the cookies. 
• Butter. Use room temperature (softened) butter in this recipe. If you’re dairy-free use a dairy-free butter meant for baking.
• Granulated Sugar. The sweetness comes from granulated sugar and helps the cookies have a cake-like texture.
• Egg. One egg helps hold the batter together and creates a soft cookie. 
• Vanilla Extract. A teaspoon of vanilla extract adds flavor along with the pumpkin spice. 

Optional Ingredients.

Both chocolate chips and chopped nuts are lovely additions to these cookies. 

• Chocolate Chips. use up to two cups milk or dark chocolate chips or chunks. 
• Nuts. Add up to one cup of chopped nuts. For the best flavor, toast them before adding them to the batter.
• Dried Fruit. Dried cranberries or cherries taste great in these cookies. Add up to one cup of softened fruit.

How to Make Gluten-Free Pumpkin Cookies. 

1. Heat the Oven and Prep Your Pan.

Before you make the dough, turn on your oven. This gives the oven time to reach the right temperature as you mix the cookies. If you forget to turn on the oven, no problem. This cookie dough can sit on the counter while you wait for the oven to heat up. It’s important that the oven is at the right temperature before you start baking. Placing a pan in a cold oven can cause the cookies to spread. So it’s worth waiting for the oven to preheat. 

Line one or two baking sheets with parchment paper. Parchment keeps the cookies from sticking to the pan and makes clean-up easy. If you don’t have parchment, grease your cookie sheet lightly with nonstick cooking spray.

2. Make the Dough.

You need two bowls to make these cookies. A small one for the dry ingredients and a large bowl for the dough. Since the dough is thick, an electric mixer is recommended.

Start by whisking the dry ingredients together in a small bowl. This helps mix the baking powder, baking soda, and salt evenly throughout the gluten-free flour. Go ahead and set that bowl aside. You won’t need it for a few minutes. 

Get a large mixing bowl and mix butter and sugar until it’s smooth and thick. After a minute or so, stop the mixer. Scrape down the sides and bottom of the bowl. A rubber spatula is the best tool for this step. When you do this, remove the thick layer of butter that’s clinging to the bowl. If that thick butter blends into the dough, it can make some of the cookies greasy.  

Add the egg and vanilla extract. Blend until it looks light and fluffy. When it does, add the pumpkin puree. Stop the mixer and scrape down the sides and bottom of the bowl again. 

Finally, stop the mixer and add the gluten-free flour mixture. If you add it while the mixer is running, it can fly out of the bowl. 

Mix until a smooth and thick dough forms. The dough looks like a cross between traditional cookie dough and a thick cake batter. 

If you want to add chocolate chips or chopped nuts, add them now.

3. Scoop and Bake the Cookies.

Drop the dough onto the prepared pan. I like to use a cookie scoop for this. It’s faster for me than using a spoon and all the cookies come out the same size. If you don’t own a cookie scoop, drop the dough onto the pan with a spoon. Use about a tablespoon of batter for each cookie.

4. Cool and Glaze.

A pan takes about 15 minutes to bake. Look for them to be puffy and set with some light browning on the edges. If they look wet, bake for another few minutes.

Let the cookies cool on the pan for about three minutes. This helps them to set up so they don’t break when you transfer them to a wire rack. Transfer them to a wire cooling rack.

I like to finish these cookies with a simple vanilla glaze. It’s a snap to make. Just mix together powdered sugar, milk, and a little vanilla extract. The cookies need to cool completely before you glaze them or the glaze runs right off.

How to Store and Freeze Gluten-Free Pumpkin Cookies.

These cookies keep on the counter for about four days. To keep them fresh, place the cooled cookies into a container with a tight-fitting lid. 

How to Freeze.

The baked cookies freeze really well. I don’t recommend freezing the unbaked dough because of its cake-batter-like texture. If you need to freeze unbaked cookie dough, my gluten-free chocolate chip recipe freezes beautifully.

Let the cookies cool completely. Don’t freeze warm cookies. When you wrap warm cookies, it traps the steam. This makes the cookies gummy or crumbly when they thaw.

Place in a freezer container. If you need to layer the cookies, stack them with a piece of parchment paper between the layers. 

Print

Gluten-Free Pumpkin Cookies

Gluten-free pumpkin cookies are light and cakey with a lovely pumpkin flavor. Finish them with a drizzle of vanilla icing. So good. And so easy!

Course Cookies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 36 cookies

Calories 85kcal

Ingredients

For the Gluten-Free Pumpkin Cookies

• 2 ½ cups gluten-free all-purpose flour (12 ½ ounces; 370 grams)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 ½ teaspoons pumpkin spice
• ½ teaspoon salt
• 1 ¼ cups granulated sugar (8 ¾ ounces; 248 grams)
• ½ cup butter, softened (4 ounces; 113 grams)
• 1 large egg (about 2 ounces; 56 grams out of shell)
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree (canned pumpkin) (8 ounces; 226 grams)

For the Vanilla Glaze

• 1 cup powdered sugar (4 ounces; 113 grams)
• 1 ½ tablespoons milk
• ½ teaspoon vanilla extract

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper.
• Whisk together gluten-free flour, baking soda, baking powder, pumpkin spice, and salt in a small bowl. Set the bowl aside.
  
• Mix together butter and sugar in a large bowl until it's thick and creamy. Stop the mixer and scrape down the bottom and sides of the bowl. Mix for an additional 30 seconds.

  Add the egg and vanilla. Mix on medium speed until light, about one minute.
  
• Stop mixer. Add pumpkin puree and mix until combined. Add the gluten-free flour mixture and blend on medium-low speed until a batter forms.

  Drop dough, about a tablespoon each, onto prepared baking sheets.
  
• Bake the cookies until set and golden brown, about 15 minutes.

  Allow cookies to cool on the pan for about three minutes. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.
• Once cookies are cool, make the glaze.

  Stir together powdered sugar, milk, and vanilla in a small bowl. If the glaze is too thick to drizzle over cookies, add ½ teaspoon additional milk. If the glaze is too thin (runny), add 1 tablespoon additional powdered sugar. Drizzle glaze over cookies.
  
• Store cookies in an airtight container for up to four days or place in a freezer container and freeze for up to four months.

Notes

Ingredient Notes and Substitutions.

Gluten-free All-Purpose Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Gluten-free flours vary by brand. For best results, use one that contains xanthan gum or whisk in ½ teaspoon to the flour blend. Coconut and almond flours don’t work in this recipe.

Pumpkin Spice. Replace the pumpkin spice blend with 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground ginger. For the best flavor, be sure your spices are fresh.

Salt. I bake with table salt. It dissolves best in batters and gives an even flavor. If using kosher or a flaky salt, increase the salt to 1 teaspoon.

Granulated Sugar. I recommended using granulated (white) sugar in this recipe. Sugar replacements give very different results. If you decide to use one, know that the cookies might not turn out.

Butter. Dairy-free butter sticks can be used in place of unsalted butter. 

Egg. This recipe hasn’t been tested with an egg-replacer.

Vanilla extract. If you don’t have vanilla extract, simply omit it from the recipe.

Pumpkin Puree. Use canned pumpkin puree, not canned pumpkin pie filling. 

Milk. The glaze calls for a little milk. Replace this with a dairy-free milk or water.

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