7. Cookie Dough with Almonds and Dates
Instead of refined sugar, this gluten free cookie dough recipe uses dates to make it sweet. Dates are loaded with minerals, B-complex vitamins, and amino acids, the building blocks of protein. This three-ingredient recipe couldn’t be easier—baking is even optional.
Ingredients:
- 1 cup almond flour
- 8 dates
- 1/4 tsp. pure vanilla extract
Directions:
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- Preheat your over to 250°F.
- Place all ingredients in a high-speed blender and blend until a dough-like consistency is formed.
- Scoop out the dough, divide it into six even-sized portions, and squeeze and roll each into a ball.
- Flatten into a cookie shape between your palms.
- Place on a lined cookie sheet and bake for 5 minutes. Alternatively, eat the chilled dough raw as a late-night treat.
8. Gluten-free Peanut Butter and Jelly Cookies
Peanut butter can be substituted with the nut or seed butter of your choice but the resulting cookie may vary based on butter density.
Ingredients:
- ½ cup creamy peanut butter
- ¼ cup coconut oil
- A large egg
- ½ cup coconut sugar
- 1¼ cups blanched almond flour (not almond meal)
- ½ teaspoon sea salt
- ½ cup raspberry jam
Directions:
- In a large bowl, pulse peanut butter, oil, coconut sugar, and egg with a hand blender.
- Blend until smooth and stir in almond flour and salt.
- Scoop dough 1 tablespoon at a time onto a parchment-lined baking sheet.
- Flatten the center of each cookie using your thumb.
- Scoop a bit of jam into the center of each cookie.
- Bake at 350° for 8-10 minutes.
- Cool and serve.
9. Gluten-free Molasses Cookies
Blackstrap molasses is a sweet source of many vitamins and minerals including iron, calcium, magnesium, and phosphorus.
Ingredients:
- 2 cups gluten-free flour of your choice
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 6 tablespoons) coconut oil OR 6 tablespoons of olive oil
- 1/2 cup raw sugar, brown sugar, or coconut sugar
- 6 tablespoons molasses
- An egg
- 1-2 tablespoons orange zest, optional
- 3 tablespoons raw sugar, for rolling
Directions:
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- In a medium mixing bowl, mix together the flour, baking soda, salt, and spices.
- In a large mixing bowl, mix together everything but the 3 tablespoons of raw sugar.
- Add the dry mix to the wet mix and stir just until combined.
- Refrigerate for 1-2 hours.
- Preheat the oven to 350°F and line a baking sheet with a piece of parchment paper.
- Roll the dough into balls of about 1 1/2″ in diameter, roll them in the sugar, and bake for 6-9 minutes.
- Let the cookies cool for a few minutes on the baking sheet and then cool completely on a wire rack.
- Store in an airtight container for up to 5 days.
To make your own gluten-free flour, try:
- 188 grams (1 cup) white rice flour
- 68 grams (1/4 cup) potato starch
- 26 grams (1/8 cup) tapioca flour/starch
- 3/4 teaspoon xanthan gum