13 Gluten-Free Cookie Recipes That Taste Like the Real Thing

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Whisk the almond flour, rice flour, baking soda, and salt in a medium bowl to combine evenly.

In a separate large bowl, cream the softened butter and brown sugar until light and fluffy using a hand mixer or a wooden spoon.

Beat in the egg and vanilla extract until the mixture is smooth and well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overworking the dough. Then fold in the chocolate chips evenly.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, until the edges are golden while the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Convenience - Uses pantry-friendly, gluten-free starches for a quick mix-and-bake cookie dough.

Flavor balance - Cinnamon and sugar coating gives each bite a warm, sweet spice that goes with the subtle tang in the dough.

Texture - Soft interior with a lightly crisp edge thanks to proper binding agents.

Appeal - Delicious for anyone avoiding gluten but still craving a classic treat.

Tapioca starch - Replace with arrowroot powder for a similar light texture.

Xanthan gum - Use guar gum if xanthan gum is unavailable to maintain chewiness.

Butter - Swap for coconut oil or dairy-free margarine for a dairy-free cookie.

Sugar - Substitute white sugar with coconut sugar or maple sugar for a different sweetness profile.

½ cup unsalted butter - softened to room temperature for easy mixing.

¾ cup granulated sugar - to sweeten the cookie dough.

1 large egg - provides moisture and structure.

1 teaspoon vanilla extract - adds depth of flavor.

1 ½ cups tapioca starch - gluten-free starch to give chew and structure.

½ teaspoon xanthan gum - helps bind the dough and improve texture.

1 teaspoon cream of tartar - provides the classic snickerdoodle tang.

½ teaspoon baking soda - helps cookies rise slightly.

¼ teaspoon salt - balances sweetness.

2 tablespoons granulated sugar - for rolling the cookies.

2 teaspoons ground cinnamon - mixed with sugar for coating.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.

In a large bowl, cream the softened butter and ¾ cup sugar together until light and fluffy. Beat in the egg and vanilla extract until fully combined.

In a separate bowl, whisk together the tapioca starch, xanthan gum, cream of tartar, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring until a smooth dough forms.

In a small bowl, combine the 2 tablespoons sugar and cinnamon. Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until coated. Place them spaced apart on the prepared baking sheet.

Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Simplicity - Uses minimal, pantry-friendly ingredients that require little prep.

Texture - Soft and tender inside, plus a lightly crisp exterior.

Flavor - Pronounced peanut butter taste balanced by the subtle nuttiness of almond flour.

Gluten-free - Made entirely without traditional flour, catering to gluten-sensitive diets.

Peanut Butter - Substitute creamy peanut butter with almond or cashew butter for a milder nut flavor.

Sweetener - Use honey or maple syrup instead of sugar for a more natural sweetness and a chewier texture.

Flour - Ground sunflower seeds or oat flour can replace almond flour if nut allergies are a concern.

Add-ins - Stir in chocolate chips, chopped nuts, or dried fruit for additional texture and flavor.

1 ½ cups almond flour - Provides a tender, nutty base without gluten.

½ cup creamy peanut butter - Adds rich flavor and moisture.

½ cup granulated sugar - Sweetens the cookies evenly.

1 large egg - Binds the mixture and adds structure.

½ teaspoon baking soda - Supports gentle rise and texture.

½ teaspoon vanilla extract - Enhances overall flavor.

In a medium bowl, combine almond flour, sugar, and baking soda. Stir until evenly mixed.

Add peanut butter, egg, and vanilla extract to dry ingredients. Mix until a smooth dough forms. The dough will be slightly sticky but manageable.

Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie gently with the back of a fork, creating a crisscross pattern.

Bake for 10 to 12 minutes, until the edges are just turning golden. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!

Convenience - Quick preparation with simple pantry ingredients and minimal mixing steps.

Flavor balance - Deep notes from brown sugar and cinnamon complement naturally sweet raisins.

Texture - Chewy oats give a satisfying bite, contrasted by tender edges for great mouthfeel.

Appeal - A classic cookie everyone loves, made gluten-free without compromising taste.

Swap raisins with dried cranberries for a slightly tart twist that goes with the cinnamon.

Use coconut oil instead of butter to make the recipe dairy-free while keeping moistness.

Replace brown sugar with coconut sugar for a more subtle caramel flavor and lower glycemic index.

Add chopped nuts like walnuts or pecans to introduce crunch and extra nutrition.

1 cup certified gluten-free rolled oats - Provides the chewy base and texture.

¾ cup gluten-free all-purpose flour - Keeps the cookie structure light and tender.

½ teaspoon baking soda - Helps the cookies rise slightly and spread properly.

½ teaspoon ground cinnamon - Adds warm, aromatic spice.

¼ teaspoon salt - Balances sweetness and enhances flavor.

½ cup unsalted butter, softened - Adds richness and moisture.

½ cup packed light brown sugar - Brings deep sweetness and chewiness.

¼ cup granulated sugar - Balances brown sugar with a bit of crispness.

1 large egg - Binds ingredients together and helps texture.

1 teaspoon pure vanilla extract - Enriches overall flavor.

¾ cup raisins - Bring sweetness and chew throughout cookies.

In a medium bowl, whisk together the gluten-free flour, rolled oats, baking soda, cinnamon, and salt. Set aside.

In a large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and well combined. Add the egg and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the raisins evenly.

Scoop cookie dough by tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of the spoon.

Bake for 10 to 12 minutes until edges are lightly golden but centers remain soft. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.

Convenience - Uses a cup-for-cup gluten-free flour blend for simple measuring and mixing.

Texture - Tender inside with slightly crisp edges, perfect for decorating or enjoying plain.

Flavor balance - Mild vanilla and just the right amount of sweetness make these cookies versatile.

Appeal - Fits both casual snacking and special occasions, great for families and gatherings.

Gluten-free flour blend - Substitute with another trusted blend labeled for 1:1 baking to maintain texture.

Butter - Use vegan butter or coconut oil for a dairy-free version, which will slightly alter the crumb but still taste great.

Egg - Replace with a flax or chia egg (1 tablespoon ground seed + 3 tablespoons water) for an egg-free option.

Sugar - Try coconut sugar or a granulated sugar substitute for lower glycemic impact, adjusting sweetness to taste.

2 ½ cups gluten-free cup-for-cup flour blend - A blend that includes xanthan gum works best for structure.

½ teaspoon baking powder - Helps the cookies rise a little and keeps them tender.

¾ cup unsalted butter, softened - Provides richness and helps with texture.

¾ cup granulated sugar - Sweetens the cookies evenly.

1 large egg - Binds ingredients and adds moisture.

2 teaspoons vanilla extract - Adds warm, classic flavor.

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and promotes even baking.

In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt until well combined. Set aside.

In a large bowl, use a mixer to cream the softened butter and sugar together until light and fluffy, about 2 to 3 minutes.

Beat in the egg and vanilla extract until fully incorporated. Gradually add the dry ingredients, mixing on low speed until the dough forms and is smooth.

Roll the dough into balls about 1 tablespoon each and place them two inches apart on the prepared baking sheets. Flatten each ball slightly with your hand or the bottom of a glass.

Bake for 10 to 12 minutes until the edges are just starting to turn golden. Remove from oven and let cookies cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.

Convenience - Simple ingredients and a quick mixing process make these cookies easy to prepare any day of the week.

Flavor balance - The combination of cocoa powder and chocolate chunks creates layers of rich, satisfying chocolate taste.

Texture - Soft and fudgy on the inside with lightly crisp edges, similar to a chewy brownie.

Appeal - Perfect for families or gatherings where gluten sensitivity is a concern, offering a treat everyone can enjoy.

Gluten-free flour blend - You can try almond flour or oat flour as alternatives, but you may need to adjust the moisture slightly.

Chocolate chunks - Swap with dairy-free or vegan chocolate if you want to avoid dairy, keeping the flavor intact.

Sweetener - You can use coconut sugar or maple syrup instead of granulated sugar for a different sweetness profile.

Butter - Use coconut oil or a plant-based butter substitute for a dairy-free version that still yields good texture.

1 cup gluten-free all-purpose flour blend - Make sure it contains xanthan gum or add ½ teaspoon if not included.

⅓ cup unsweetened cocoa powder - Adds rich chocolate flavor.

½ teaspoon baking soda - Helps the cookies rise slightly.

½ cup unsalted butter, softened - Provides moisture and richness.

¾ cup granulated sugar - Sweetens the cookie dough.

1 large egg - Binds the ingredients together.

1 teaspoon vanilla extract - improves the chocolate flavor.

¾ cup dark or semisweet chocolate chunks - Creates melty pockets of chocolate throughout the cookies.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined.

Using a mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Add the egg and vanilla extract, stirring until smooth.

Gradually add the dry ingredients into the wet ingredients, mixing just until incorporated. Fold in the chocolate chunks evenly throughout the dough.

Scoop the dough onto the prepared baking sheet in tablespoon-sized portions, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to finish cooling. This helps them firm up without losing their chewy texture.

Convenience - Quick mixing and simple baking, perfect for busy schedules.

Flavor balance - Rich butter combined with natural coconut sweetness creates a subtle yet memorable taste.

Texture - Tender, crumbly shortbread that isn't dry or dense.

Appeal - Suitable as a snack or a charming addition to afternoon tea or gatherings.

Butter substitute - Use coconut oil for a dairy-free version with a boost of coconut aroma.

Sweetener swap - Replace granulated sugar with coconut sugar or a natural sweetener like maple syrup for a different flavor.

Flour adjustment - Combine coconut flour with almond flour if you prefer a less crumbly texture.

Flavor variation - Add a splash of vanilla extract or a pinch of cinnamon for a subtle twist.

½ cup softened unsalted butter - Provides richness and the classic shortbread texture.

¼ cup granulated sugar - Adds sweetness without overpowering the coconut flavor.

½ cup coconut flour - Contributes a mild coconut taste and tender crumb.

¼ teaspoon salt - Enhances the overall flavor balance.

½ teaspoon pure vanilla extract - Brings warmth and depth to the cookies.

Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

In a mixing bowl, beat the softened butter and sugar together until the mixture looks light and fluffy.

Add the coconut flour, salt, and vanilla extract to the bowl, then mix everything until a soft dough forms. It will be slightly crumbly but should hold together when pressed.

Roll the dough into small balls, about one inch in diameter, and place them on the prepared baking sheet. Gently flatten each ball with the palm of your hand or the bottom of a glass.

Bake for 15 to 18 minutes, or until the edges start to turn a light golden color. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Convenience - Simple mix-and-bake method suits busy schedules.

Flavor balance - Molasses sweetness merges perfectly with spicy ginger and warm spices.

Texture - Soft and chewy inside with slightly crisp edges for an inviting bite.

Appeal - Gluten-free and naturally vegan, making it approachable for many diets.

Molasses - Use maple syrup for a milder sweetness and a slightly different flavor.

Ground ginger - Replace with fresh grated ginger for a brighter, sharper ginger taste.

Gluten-free flour blend - Substitute with almond flour; expect a more delicate texture and slightly nutty flavor.

Coconut oil - Use unsalted butter or vegan butter to adjust richness and flavor.

2 cups gluten-free all-purpose flour - Use a blend containing xanthan gum for structure.

1 teaspoon baking soda - Helps the cookies rise and spread correctly.

½ teaspoon salt - Enhances overall flavor.

2 teaspoons ground ginger - Adds warm, spicy notes.

1 teaspoon ground cinnamon - Provides subtle sweetness and spice.

½ teaspoon ground cloves - Contributes a deep, aromatic spice touch.

¼ teaspoon ground nutmeg - Adds complexity to the spice mix.

½ cup coconut oil, melted - Binds ingredients and adds moisture.

½ cup molasses - Gives rich sweetness and signature flavor.

1 cup brown sugar, packed - Sweetens and contributes to chewy texture.

1 large egg - Binds dough ingredients.

1 teaspoon vanilla extract - Enhances overall flavor.

Additional granulated or coarse sugar for rolling - Creates a slightly crisp coating on the outside.

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a medium bowl, whisk together the gluten-free flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.

In a large bowl, mix the melted coconut oil, molasses, and brown sugar until well combined. Add the egg and vanilla extract, beating until the mixture is smooth.

Gradually stir the dry ingredients into the wet ingredients until just combined to form a soft dough.

Roll tablespoons of dough into balls and then roll each ball in granulated sugar to coat. Place them about 2 inches apart on the prepared baking sheets.

Bake for 10 to 12 minutes until the edges are set but the centers remain soft. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Convenience - Quick to mix and bake, with straightforward steps ideal for busy days.

Flavor balance - The tang of lemon zest and juice goes well with just the right amount of sweetness.

Texture - Crisp edges with a tender center create a pleasant bite every time.

Family-friendly - Suitable for gluten-sensitive eaters while appealing to all ages with its fresh flavor.

Gluten-free flour blend - Use any reliable all-purpose gluten-free flour mix to keep the texture consistent.

Coconut oil or butter substitute - Replace butter with coconut oil for a dairy-free version that adds subtle richness.

Honey or maple syrup - Swap granulated sugar for liquid sweeteners if you want a slightly different texture and natural sweetness.

Almond extract - Add a half teaspoon instead of lemon zest for a different but complementary flavor twist.

1 ½ cups gluten-free all-purpose flour - Make sure it contains xanthan gum for structure.

½ teaspoon baking powder - To help the cookies rise lightly.

¼ teaspoon salt - Enhances overall flavor.

½ cup unsalted butter, softened - Provides richness and moisture.

¾ cup granulated sugar - Offers balanced sweetness.

1 large egg - Binds the dough.

1 tablespoon lemon zest - Fresh zest adds bright citrus flavor.

2 tablespoons fresh lemon juice - Adds tanginess and moisture.

1 teaspoon vanilla extract - Smooths out the overall flavor.

Extra granulated sugar for rolling - Creates a sweet, crisp outer coating.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This keeps your cookies from sticking and makes cleanup easier.

In a medium bowl, whisk together the gluten-free flour, baking powder, and salt. Set this dry mix aside.

In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until smooth and combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a soft dough. Avoid overmixing to maintain tender cookies.

Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball lightly in extra granulated sugar and place them spaced apart on the prepared baking sheet. Flatten each slightly with the bottom of a glass or your palm.

Bake for 10-12 minutes or until the edges turn golden and the tops are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Convenience - The dough comes together quickly and uses common baking staples combined with gluten-free flour blend.

Flavor balance - The maple syrup provides a rich, natural sweetness that goes well with toasted walnuts.

Texture - Soft centers with crisp edges and crunchy walnut bits give each bite interest.

Family-friendly - These cookies are gentle on dietary restrictions without sacrificing flavor or enjoyment.

Maple syrup - Use honey or agave nectar for a slightly different natural sweetness if you prefer.

Walnuts - Substitute pecans or almonds for a different nutty crunch that will still go with the cookie texture.

Gluten-free flour blend - Replace with an oat flour mix or almond flour but expect a slightly different texture and density.

Butter - Use coconut oil or vegan butter to make these cookies dairy-free without losing moisture.

1 cup gluten-free all-purpose flour - A blend that includes xanthan gum for proper texture.

½ teaspoon baking soda - Helps the cookies rise and stay soft.

¼ teaspoon salt - Balances sweetness and highlights flavors.

¼ cup unsalted butter, softened - Adds richness and moisture.

⅓ cup maple syrup - The natural sweetener that flavors the dough.

1 large egg - Binds ingredients and contributes to softness.

1 teaspoon pure vanilla extract - Enhances the overall flavor.

½ cup walnuts, toasted and chopped - Adds crunch and nutty flavor.

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Toast the walnuts lightly in a dry skillet over medium heat until fragrant, then chop roughly.

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

In a large bowl, cream the softened butter and maple syrup together until smooth. Beat in the egg and vanilla extract until fully combined.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in the chopped toasted walnuts.

Drop rounded tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are set but the cookies remain soft in the center. Cool on the baking sheet for a few minutes before transferring to a wire rack.

Convenience - The dough comes together quickly with simple mixing, and the baking time is short.

Texture - These cookies have a tender, chewy center with a slightly crisp edge.

Flavor balance - The creamy white chocolate goes well with the crunchy macadamia nuts.

Appeal - These gluten-free cookies satisfy both special diet restrictions and sweet cravings.

Macadamia nuts - Use walnuts, pecans, or almonds if you want a different nut flavor or have a nut allergy, substitute with pumpkin seeds.

White chocolate chips - Try dark or milk chocolate chips for a richer or sweeter profile.

Gluten-free flour - Any all-purpose gluten-free blend with xanthan gum will work well as a substitute.

Butter - Use coconut oil solidified or a dairy-free margarine for a dairy-free version.

1 cup gluten-free all-purpose flour blend

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

½ cup brown sugar, packed

¼ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 cup white chocolate chips

¾ cup macadamia nuts, roughly chopped

Using a mixer, beat the softened butter with both sugars until creamy and well combined. Add the egg and vanilla extract, mixing until smooth.

Gradually add the dry ingredients to the wet mixture, mixing on low until combined. Fold in the white chocolate chips and chopped macadamia nuts.

Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges turn golden. Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Diet-friendly - Completely vegan and gluten-free, accommodating common allergies and lifestyle choices.

Flavor-rich - Uses coconut oil for subtle richness and flax eggs for structure without egg flavor.

Texture - Produces chewy centers with lightly crisped edges for a satisfying bite.

Simple preparation - Minimal ingredients and easy mixing make the process approachable for cooks at any level.

Coconut oil - Substitute with vegan butter or neutral vegetable oil if coconut flavor isn't preferred.

Flax eggs - Use chia eggs (chia seeds mixed with water) as a similar binder alternative.

Dairy-free chocolate chips - Choose dark chocolate chips certified vegan or chopped dairy-free chocolate bars.

Gluten-free flour - Replace with your preferred gluten-free all-purpose blend, making sure it contains xanthan gum or another binder for proper texture.

1 tablespoon flaxseed meal - Ground flaxseeds for flax eggs.

3 tablespoons water - To mix with flaxseed meal for flax eggs.

½ cup coconut oil, melted - Adds moisture and mild coconut flavor.

½ cup brown sugar, packed - Provides natural sweetness and chewiness.

¼ cup granulated sugar - Adds crispness and sweetness balance.

1 teaspoon vanilla extract - Enhances overall flavor depth.

1 ¼ cups gluten-free all-purpose flour - Forms the cookie base, ensures gluten-free.

½ teaspoon baking soda - Helps cookies rise and spread.

¼ teaspoon salt - Balances sweetness and lifts flavors.

¾ cup vegan chocolate chips - For classic melty chocolate pockets.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, combine the flaxseed meal and water. Stir well and let it sit for 5 minutes until thickened into a flax egg.

In a large bowl, mix the melted coconut oil with brown sugar and granulated sugar until smooth. Stir in the vanilla extract and the flax egg.

Whisk together the gluten-free flour, baking soda, and salt in a separate bowl. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.

Scoop tablespoons of dough onto the baking sheet, spacing them evenly. Flatten slightly with your hand or a spoon. Bake for 10 to 12 minutes until edges are lightly golden. Remove from oven and let cool on the sheet before transferring to a wire rack.

Convenience - Uses simple ingredients and doesn't require complex baking techniques.

Flavor balance - Combines pumpkin puree with traditional autumn spices for a warmly spiced treat.

Texture - Moist and soft crumb that holds together well without being dry or crumbly.

Appeal - Suitable for gluten-free diets, making it inclusive without sacrificing taste.

Pumpkin puree - Substitute with canned butternut squash puree for a slightly different sweetness and texture.

Gluten-free flour - Use a 1-to-1 gluten-free baking blend to maintain the same texture and rise.

Sweetener - Replace brown sugar with coconut sugar or a natural sweetener of choice if you want a different flavor.

Spices - Adjust the pumpkin spice by using clove or allspice instead of or in addition to cinnamon and nutmeg.

1 cup pumpkin puree - Smooth, canned or homemade pumpkin puree works well.

½ cup softened unsalted butter - Adds richness and tenderness to the cookies.

¾ cup brown sugar - Provides sweetness and moisture with a slight molasses flavor.

1 large egg - Helps bind the ingredients together.

1 teaspoon vanilla extract - Enhances the overall flavor.

1 ½ cups gluten-free all-purpose flour blend - Use one with xanthan gum included, or add ¼ teaspoon separate.

1 teaspoon baking soda - Helps the cookies rise properly.

½ teaspoon salt - Balances the sweetness.

1 ½ teaspoons pumpkin pie spice - A blend of cinnamon, nutmeg, ginger, and cloves.

Optional: ½ cup chopped walnuts or pecans - For added texture and flavor.

In a large bowl, cream together the softened butter and brown sugar until smooth and fluffy. Beat in the egg, then mix in the pumpkin puree and vanilla extract until fully combined.

In a separate bowl, whisk together the gluten-free flour, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in nuts if using.

Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Flatten each slightly with the back of a spoon if desired.

Bake for 10 to 12 minutes until the edges look set but the centers remain soft. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.