Real Recipes From Real Home Cooks ®

gluten-free essentials: sweet cookie delights

Recipe by
Andy Anderson !
Wichita, KS

I have a lot of friends, and clients that do not do gluten, so it can sometimes be a challenge to put together recipes that have a good mouth feel and taste good. I went through several batches of these cookies before coming up with this particular recipe, but it was worth the time. If you prefer to use regular flour, just sub an equal amount of all-purpose flour (not self-rising), for the gluten-free variety. Keep the faith, and keep cooking.

yield serving(s)
prep time 20 Min
cook time 18 Min
method Bake

Ingredients For gluten-free essentials: sweet cookie delights

  • 8 Tbsp
    sweet butter, unsalted, softened
  • 1/2 c
    coconut, or brown sugar
  • 3 - 4 Tbsp
    maple syrup, or fresh clover honey
  • 1 lg
  • 1/2 tsp
  • 1 3/4 c
    gluten-free flour, more on this later
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • chocolate chips
  • crystallized ginger
  • raisins or other dried fruit
  • walnuts or other nuts or seeds

How To Make gluten-free essentials: sweet cookie delights

  • 1
  • 2
    What will you need? You will need a baking sheet, parchment, or Silpat lined, and three bowls.
  • 3
    How to store it? Covered, they will last two or three days; however, these cookies can be frozen, in which case they will last 2 – 3 months. Longer, if vacuum sealed.
  • 4
    Gluten-Free Flours There are a lot of different gluten-free flours that work well with baking cookies. Some of them include: • Almond four • Sorghum flour • Brown rice flour • Oat flour • Tapioca flour • Tigernut flour And many more. I have been experimenting with something called glutinous rice flour. Regardless of the name, it does not contain any gluten, but it mimics many of the characteristics of regular flour. For these cookies I used 1 1/2 cups of almond flour, and 1/4 cup glutinous rice flour. FYI: Do not confuse glutinous rice flour with regular rice flour, they are not the same thing.
  • 5
    Gather your ingredients (mise en place).
  • 6
    Step One
  • 7
    Take the butter out of the fridge, and let it sit on your counter for an hour or so, or until it softens.
  • 8
    Do not stick it in the microwave or melt it in a pan. We want “softened” butter; not melted butter.
  • 9
    Add the butter and sugar to a bowl.
  • 10
    Mix until creamed.
  • 11
    Step Two
  • 12
    Add the maple syrup (or honey), egg, and vanilla to a bowl.
  • 13
    Whisk until completely combined.
  • 14
    Step Three
  • 15
    Add the flours to a bowl and whisk to combine.
  • 16
  • 17
    Add the Step Two ingredients, to the Step One ingredients, and thoroughly whisk until combined.
  • 18
    Add the Step Three ingredients to the bowl.
  • 19
    Fold together until completely mixed.
  • 20
    Step Four
  • 21
    Add a cup or two of the suggested extras or choose some of your own.
  • 22
    My first batch used chopped nuts, and dried cranberries… Yummy.
  • 23
  • 24
    Place a rack in the middle position and preheat the oven to 350f/175c.
  • 25
    Add rounded balls of the dough to the parchment or Silpat lined baking sheet.
  • 26
    As you can see, I am using ring molds to help to shape the cookies. If you are just putting them on the baking sheet then give them plenty of space, because they will spread out as they are cooking. If you are a crazy chef, like me, and are using ring molds, I would place them about an inch (2.5cm) apart.
  • 27
    If you are just placing the dough on the sheet, then bake for 15 minutes. If you are using ring molds, bake for 18 minutes.
  • 28
    Allow to cool slightly before removing from the baking sheet.
  • 29
  • So yummy
    Some folks like having cookies with a glass of cold milk. My advice is to choose whatever makes you happy. Enjoy.
  • Stud Muffin
    Keep the faith, and keep cooking.
  • Peace to all