Gluten-Free Cookies

If there’s one thing I’m known for, it’s gluten-free cookies—I even used to run a gluten-free cookie subscription box! This is my biggest recipe collection, filled with soft and chewy classics, bakery-style chocolate chip cookies, fun flavors loaded with mix-ins, holiday cut-outs, cookie bars, and cookie cups. I have celiac disease, so every recipe is completely gluten-free and tested until the texture is perfect. No grittiness, no gumminess, and no dry or crumbly cookies. Just soft, chewy, bakery-quality results every time. Not sure where to start? Try my gluten-free chocolate chip cookies (reader favorite!), chewy sugar cookies, or monster cookies if you love mix-ins. And if you’re feeling festive, my cut-out ugly sweater cookies or cookie cups are always a hit at parties.

Classic Gluten-Free Cookies

Holiday & Seasonal Gluten-Free Cookies

Tips for Easy Gluten-Free Cookies

  • Use the right flour blend. Not all gluten-free flours act the same. I recommend a 1:1 blend with xanthan gum (like Bob’s Red Mill Gluten-Free Baking Flour in the blue bag or King Arthur Measure for Measure Gluten-Free Flour) for soft, chewy cookies.
  • Measure by weight when possible. Different gluten-free flours pack differently in a measuring cup depending on the way you scoop it, so I always include metric measurements and highly recommend using a food scale for consistent, bakery-quality results every time. Plus… fewer measuring cups to wash!
  • Chill the dough when the recipe says to. Chilling helps control the spread, hydrates the flours to eliminate a gritty texture, and creates thicker, chewier cookies.
  • Underbake slightly for soft, chewy centers. Cookies continue to set as they cool. Pull them out when the centers still look a little soft for the perfect texture.

Latest Gluten-Free Cookie Recipes

FAQs

Why do my gluten-free cookies spread too much?

This usually happens when the butter is too warm or the dough wasn’t chilled. Using the right flour blend and chilling the dough (if the recipe says to) helps cookies hold their shape.

How do I make my gluten-free cookies soft and chewy instead of dry?

Start by measuring your flour correctly. I highly recommend weighing it so you don’t accidentally use too much, which can make cookies dry and crumbly. I also like to slightly underbake my cookies for that soft, chewy center. They’ll continue to bake on the hot cookie sheet after they come out of the oven. As soon as the centers are no longer wet or shiny, it’s time to pull them out!

Can I freeze gluten-free cookie dough or baked cookies?

Yes! Most gluten-free cookie dough freezes really well. Scoop the dough into balls and freeze, then bake straight from frozen (just add a minute or two). Baked cookies can also be frozen once cooled.

Do I always need to chill gluten-free cookie dough?

Not always! I’ll tell you in each recipe. Some doughs need it to prevent spreading; others work great baked right away.