For those with gluten allergies or sensitivities, finding tasty and satisfying desserts can be a challenge. Luckily, there are plenty of gluten-free cookie recipes that are not only delicious but also easy to make. Here are some of our favorite gluten-free cookie recipes that actually taste good.
These cookies are made with almond flour instead of traditional wheat flour, which gives them a nutty flavor and a slightly crumbly texture. To make them, you will need:
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, baking soda, and salt. In a separate bowl, mix together the melted coconut oil, honey, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the chocolate chips. Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Coconut macaroons are naturally gluten-free and also happen to be incredibly delicious. To make them, you will need:
- 3 cups shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 egg whites
- Pinch of salt
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract. In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture until well combined. Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 15-20 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These cookies are made with just four ingredients and are both gluten-free and dairy-free. To make them, you will need:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mix together the peanut butter, sugar, egg, and vanilla extract until well combined. Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Use a fork to press down on the cookies, creating a criss-cross pattern on the top. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These three gluten-free cookie recipes are all easy to make and taste great. Whether you're looking for a classic chocolate chip cookie, a coconut macaroon, or a peanut butter cookie, these recipes are sure to satisfy your sweet tooth without aggravating your gluten allergy or sensitivity.
1. Almond Flour Chocolate Chip Cookies
These cookies are made with almond flour instead of traditional wheat flour, which gives them a nutty flavor and a slightly crumbly texture. To make them, you will need:
- 2 1/2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, baking soda, and salt. In a separate bowl, mix together the melted coconut oil, honey, eggs, and vanilla extract. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the chocolate chips. Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
2. Coconut Macaroons
Coconut macaroons are naturally gluten-free and also happen to be incredibly delicious. To make them, you will need:
- 3 cups shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 egg whites
- Pinch of salt
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mix together the shredded coconut, sweetened condensed milk, and vanilla extract. In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture until well combined. Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 15-20 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
3. Peanut Butter Cookies
These cookies are made with just four ingredients and are both gluten-free and dairy-free. To make them, you will need:
- 1 cup peanut butter
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mix together the peanut butter, sugar, egg, and vanilla extract until well combined. Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart. Use a fork to press down on the cookies, creating a criss-cross pattern on the top. Bake for 10-12 minutes, or until the edges are lightly golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Conclusion
These three gluten-free cookie recipes are all easy to make and taste great. Whether you're looking for a classic chocolate chip cookie, a coconut macaroon, or a peanut butter cookie, these recipes are sure to satisfy your sweet tooth without aggravating your gluten allergy or sensitivity.
