12 Recipes for Gluten-Free Cookies You Won’t Be Able to Resist

by DailyHealthPost Editorial

gluten free cookies

4. Gluten-free Pumpkin Cookies

A modest amount of sugar, soft, moist, and loaded with vitamin A!


Wet Ingredients:

  • 1 cup unsweetened pumpkin
  • ½ cup coconut oil, melted
  • ¼ cup honey or maple syrup
  • 1 Tbsp water
  • 1 Tbsp orange extract

Dry Ingredients:

  • 1½ cup gluten-free flour
  • 4-8 Tbsp honey or maple syrup)
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp salt
  • ½ cup chopped or ground nuts, optional


  1. Preheat oven to 375°.
  2. Combine pumpkin, oil, honey, and extract in a medium bowl.
  3. Add flour, baking soda, and trimmings. Mix until just combined.
  4. Fold in nuts.
  5. Scoop onto a baking sheet and bake 8-10 minutes (about 5 minutes longer if using a nut or seed-based flour), until lightly browned.

5. Gluten-free Gingerbread Cookies

Savory and sweet, these gluten free cookies are great for holidays (or anytime!). These cookies freeze well too.


  • ½ cup gluten free oat flour
  • ⅓ cup brown rice flour
  • 2 tablespoons cornmeal
  • ⅓ cup white rice flour
  • ⅓ cup buckwheat flour
  • 1½ teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 3 tablespoons organic grass fed butter, at room temperature
  • 3 tablespoons coconut oil, melted and slightly cooled (or 6 tablespoons coconut oil instead of butter)
  • 4 tablespoons unsulphured molasses
  • 1 tablespoon honey
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon quality pure vanilla extract


  1. Combine the dry ingredients in a medium bowl.
  2. In a large bowl, beat the butter, oil, molasses and sugar until combined.
  3. Add and beat the egg and vanilla extract until combined.
  4. Add the dry mixture to the wet mixture and beat until combined.
  5. Form the whole mixture into a ball, wrap in plastic wrap, and refrigerate for at least 2 hours or overnight.
  6. Preheat the oven to 350°F and place the rack on the middle shelf.
  7. Roll out the dough to about ¼ inch thick.
  8. Use a cookie cutter to cut out shapes transfer to a parchment-lined baking sheet.
  9. Bake for about 8 minutes.
  10. Cool for a few minutes and store in an airtight container.

6. Gluten-free, Dairy-free, No Refined Sugar, No-bake Cookie Dough

This is a versatile all-around gluten free cookie dough recipe that can be used as the basis for your creative baking pursuits or eaten as written. With no gluten, dairy, or refined sugar, it’s a boon for many with special dietary needs. A healthy cookie—who woulda thought?


  • 1/2 cup mashed banana or unsweetened applesauce
  • 1/2 cup vanilla protein powder
  • A teaspoon cinnamon
  • 1 tablespoon oat or coconut flour
  • 1 tablespoon granulated coconut sugar
  • 2 tablespoon cashew or almond butter
  • 1 tablespoon maple syrup
  • 1 tablespoon or more dairy-free milk
  • dairy-free chocolate chips


  1. Mix together mashed banana, applesauce, vanilla protein powder, cinnamon, oat/coconut flour, and sugar.
  2. Melt the nut butter together with the maple syrup in a small saucepan over low heat.
  3. Add the resulting mixture to the dry ingredients.
  4. Incorporate the dairy-free milk until you obtain a thick batter.
  5. Add the dairy-free chocolate chips, if desired.
  6. Roll out the mixture and cut with a cookie cutter. Refrigerate 30-60 minutes until firm.
  7. Enjoy!