10 Gluten Free Cookie Recipes

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

In a bowl, cream the butter, brown sugar, and gluten-free sugar until light and fluffy.

Add the egg and vanilla, mixing until smooth.

In another bowl, whisk together the gluten-free flour, baking soda, and salt.

Add the dry ingredients into the wet mixture and stir until combined.

Fold in the chocolate chips.

Scoop the dough onto the baking sheet, leaving a little space between each cookie.

Bake for 10–12 minutes, or until the edges are lightly golden.

Let them cool on the tray for a few minutes before transferring to a rack.

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

In a bowl, mix butter and sugar until creamy and smooth.

Add the egg and vanilla, mixing well.

Stir in the almond flour, baking powder, and salt. The dough will be soft.

Scoop or shape small balls of dough and gently flatten them on the baking tray.

Bake for 10–12 minutes, or until the edges are just golden.

Let them cool completely they firm up as they cool.

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

In a large bowl, stir together the peanut butter, sugar, and egg until smooth.

If using, fold in vanilla or chocolate chips.

Scoop tablespoon-sized balls of dough onto the tray.

Flatten each slightly with a fork in a crisscross pattern the classic look.

Bake for 8–10 minutes. They’ll look soft when they come out, but they firm up as they cool.

Cool on the tray for 10 minutes, then enjoy.

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

In a bowl, whisk together the oats, gluten-free flour (or almond flour), baking soda, and salt.

In another bowl, cream butter and both sugars until light and fluffy.

Beat in the egg and vanilla.

Add the dry oat mixture to the wet ingredients and mix until combined.

Fold in the chocolate chips.

Scoop dough into small balls and place them on the tray.

Bake for 10–12 minutes, until golden around the edges.

Let them cool on the tray for 5 minutes before moving them to a rack.

Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

In a medium bowl, whisk together almond flour, baking soda, and salt.

In a separate bowl, whisk the melted coconut oil/butter, sugar, egg, and vanilla until smooth.

Add the dry ingredients into the wet mixture and stir until a soft dough forms.

Fold in the chocolate chips.

Scoop small dough balls onto your baking sheet.

Bake for 10–12 minutes, or until the edges turn lightly golden.

Cool for 5–10 minutes they firm up as they cool.

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

In a medium bowl, mix peanut butter, sugar, and egg until smooth and fully combined.

If using, fold in chocolate chips and vanilla.

Scoop dough by tablespoonfuls onto the baking sheet, spacing them apart.

Flatten each cookie slightly with a fork in a crisscross pattern.

Bake for 8–10 minutes, just until edges are lightly golden.

Cool on the baking sheet for 5 minutes they’re soft when warm but firm up as they cool.

Sprinkle a pinch of sea salt on top if desired.

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

In a small bowl, mix the cinnamon and sugar for the coating. Set aside.

In a larger bowl, cream the butter and sugar until smooth.

Add the egg and vanilla, mixing well.

Stir in the almond flour, baking soda, and salt until a soft dough forms.

Scoop small balls of dough (about 1–2 tbsp each) and roll them in the cinnamon-sugar mixture.

Place them on the baking sheet and flatten slightly with your fingers or a fork.

Bake for 10–12 minutes, until lightly golden on the edges.

Let them cool for a few minutes on the tray they’ll be soft and chewy inside.

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

In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.

In a larger bowl, cream the butter and sugar until smooth and fluffy.

Add the egg and vanilla extract, mixing well.

Gradually stir in the dry ingredients until a soft, chocolatey dough forms.

Fold in the chocolate chips.

Scoop tablespoon-sized balls of dough onto the baking sheet and gently flatten them.

Bake for 10–12 minutes, until the edges are set but the centers remain soft.

Let them cool for 5–10 minutes on the tray they firm up a bit but stay fudgy inside.

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

In a medium bowl, mix almond flour, baking soda, and salt. Set aside.

In a larger bowl, cream butter and sugar until smooth and fluffy.

Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until fully combined.

Gradually stir in the dry ingredients until a soft dough forms.

Scoop small balls of dough onto the baking sheet and gently flatten them.

Bake for 10–12 minutes, until edges are lightly golden.

Let cookies cool completely on a wire rack.

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

In a medium bowl, mix oats, almond flour, baking soda, and salt.

In a separate bowl, whisk together melted coconut oil, sugar (or maple syrup), egg, and vanilla extract.

Combine the wet and dry ingredients until a soft dough forms. Fold in your raisins, chocolate chips, or nuts.

Scoop tablespoon-sized portions onto the baking sheet and gently flatten them.

Bake for 10–12 minutes, until edges are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.