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

by DailyHealthPost Editorial

gluten free cookies

10. Gluten-free Nut Biscuits

You’ll go nuts for these gluten free cookies!

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Ingredients:

  • 125g unsalted butter, softened
  • 1/2 firmly packed cup (100g) brown sugar
  • 1 large egg, lightly beaten
  • A teaspoon pure vanilla extract
  • 2 tablespoons natural yogurt
  • 1 cup (150g) rice flour
  • 1 cup (150g) unsalted mixed nuts with sultana raisins, roughly chopped

Directions:

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  1. Preheat the oven to 180°C/350°F.
  2. Line 2 baking trays with parchment paper.
  3. Using an electric beater, cream butter and sugar until pale and thick.
  4. Add the egg and vanilla, and beat until well combined.
  5. Fold in yogurt, flour and nut mix.
  6. Roll into balls, one tablespoon at a time, flatten and place on trays.
  7. Bake in the oven for 12 minutes or until golden.
  8. Cool on trays for 5 minutes, then transfer to a rack to cool.
  9. Keep in an airtight container for up to 3 days.

11. Gluten-free Almond Cookies

These almond-flavored gluten free cookies are packed with protein, healthy fats, calcium, and happiness.

Ingredients:

  • 2 cups almond flour (also known as almond meal)
  • ¼ tsp sea salt or pink Himalayan salt
  • ¼ tsp baking soda
  • 1 tsp pure vanilla extract
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted

Directions:

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  1. Pre-heat oven to 325 degrees.
  2. Line a cookie sheet with parchment paper and set aside.
  3. In a medium bowl, whisk together almond flour, salt, and baking soda.
  4. In a separate bowl, mix together melted coconut oil, vanilla extract and maple syrup.
  5. Add wet ingredients to dry ingredients and stir until well combined.
  6. Use your hands to form a big ball of dough, cover with plastic wrap, and refrigerate for 15 minutes.
  7. Roll dough into 12 golf-sized balls and flatten between your palms to make discs.
  8. Place discs onto parchment lined cookie sheet and bake for about 12 minutes.
  9. Let cool completely before handling.

12. Gluten-free Coconut Cookies

This gluten-free cookie recipe makes sweet, moist, chewy cookies. If you drizzle them with melted dark chocolate, they’ll taste like a popular candy bar.

Ingredients:

  • 2 1/2 cups almond flour
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup light brown sugar, packed
  • 2 large eggs
  • 1/4 cup plus 1 tablespoon coconut oil melted (not hot)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup dark chocolate chips (optional for drizzling)

Directions:

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  1. In a large bowl, whisk almond flour, coconut, baking powder, salt, and brown sugar until there are no more lumps.
  2. In a separate bowl, whisk eggs on high speed for 1 full minute.
  3. Add coconut oil, vanilla extract, and almond extract and stir into the egg mixture.
  4. Add wet ingredients to the dry ingredients and stir with a wooden spoon.
  5. Tightly cover and place in the back of your fridge (where it’s really cold) for 2 hours or up to overnight.
  6. Preheat oven to 375°F and line two baking sheets with parchment paper.
  7. Roll into balls, 2 tablespoons at a time and place them a couple inches apart on the baking sheets.
  8. Press down on each ball of dough to flatten and bake for 9 minutes.
  9. Cool on the baking sheets for a few minutes and transfer to wire racks to cool completely.

Baking without gluten is becoming less of a challenge, with options available at even small grocery stores. With a little ingenuity and experimentation, it’s possible to replace gluten-laden dishes with healthy and delicious alternatives that won’t make you sick. Even perfect little treats like these gluten free cookies.

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