The Best Gluten Free Cookie Recipes

I perfected gluten-free cookies with impossibly crisp edges and pillowy centers that even skeptics will swear are the real thing.

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I’m obsessed with how Classic Gluten Free Chocolate Chip Cookies bite into crisp edges and molten pockets of chocolate. I love the way Chewy Gluten Free Peanut Butter Cookies press into that satisfyingly dense, slightly salty center that keeps me sneaking them from the plate.

I adore cookies that read like comfort but hit like bold sugar and butter hits. And I’m picky: texture matters more than labels.

But when a gluten free cookie snaps, melts, or folds under your teeth the right way, I forget all the compromises that led me here. Pure cookie joy.

No exaggeration. Honestly, always.

Ingredients

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Classic Gluten Free Chocolate Chip Cookies: Basically buttery, melty chips and familiar comfort you’ll crave with every bite.
Chewy Gluten Free Peanut Butter Cookies: Plus nutty protein punch and irresistible crisscross texture, super satisfying.
Gluten Free Ginger Molasses Cookies: Warm spices and chewy molasses—cozy, slightly sticky, perfect with tea.
Gluten Free Snickerdoodles: Basically tangy cream of tartar snap with cinnamon sugar—old-school cookie joy.
Gluten Free Oatmeal Raisin Cookies: Plus hearty oats for chew and raisins for sweet, chewy pockets.
Double Chocolate Gluten Free Cookies: Basically intense cocoa hit and fudgy chunks—for serious chocolate cravings.
Gluten Free Jam Thumbprint Cookies: Plus buttery shortbread base with bright jam burst in the center.
Gluten Free Holiday Cut Out Sugar Cookies: Basically sturdy, easy-to-cut dough that holds festive shapes and icing.

Ingredient Quantities

Classic Gluten Free Chocolate Chip Cookies
- 2 1/4 cups (300 g) gluten free all purpose flour blend, with xanthan gum included
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups (270 g) semi sweet chocolate chips

Chewy Gluten Free Peanut Butter Cookies
- 1 1/2 cups (360 g) creamy peanut butter, not natural (so it has some sugar)
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 tsp vanilla extract

Gluten Free Ginger Molasses Cookies
- 2 cups (260 g) gluten free all purpose flour blend
- 2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) packed dark brown sugar
- 1 large egg
- 1/4 cup (85 g) molasses
- Extra granulated sugar for rolling, about 1/4 cup

Gluten Free Snickerdoodles
- 2 cups (260 g) gluten free all purpose flour blend
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 1/4 cups (250 g) granulated sugar, divided (about 1 cup for dough, 1/4 cup for coating)
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 tbsp ground cinnamon for rolling

Gluten Free Oatmeal Raisin Cookies
- 1 1/2 cups (180 g) certified gluten free rolled oats
- 1 1/4 cups (160 g) gluten free all purpose flour blend
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp fine salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (150 g) raisins

Double Chocolate Gluten Free Cookies
- 1 3/4 cups (220 g) gluten free all purpose flour blend
- 1/2 cup (45 g) unsweetened cocoa powder, sifted
- 1 tsp baking soda
- 1/2 tsp fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) packed brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup (175 g) chopped dark chocolate or chocolate chips

Gluten Free Jam Thumbprint Cookies
- 2 cups (260 g) gluten free all purpose flour blend
- 1/2 tsp fine salt
- 3/4 cup (170 g) unsalted butter, cold and cubed
- 2/3 cup (85 g) powdered sugar, plus extra for dusting
- 1 large egg yolk
- 1 tsp pure vanilla extract
- About 1/2 cup jam (raspberry, apricot or your favorite)

Gluten Free Holiday Cut Out Sugar Cookies
- 2 1/2 cups (325 g) gluten free all purpose flour blend
- 1 tsp xanthan gum if your blend does not contain it
- 1/2 tsp fine salt
- 3/4 cup (170 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tsp pure vanilla extract
- Optional: royal icing ingredients or sanding sugar for decorating

How to Make this

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1. Preheat oven to 350 F and line baking sheets with parchment or silicone mats; for thinner cookies flatten slightly before baking, for thicker chill dough 30 to 60 minutes first.

2. For each cookie, whisk dry ingredients separately: for chocolate chip combine gluten free all purpose flour blend with 1 tsp baking soda and 1/2 tsp fine sea salt (use a blend with xanthan gum included); for ginger molasses, snickerdoodle and jam thumbprint use their listed flours and leaveners exactly, adding 2 tsp cream of tartar to snickerdoodles; for double chocolate sift cocoa with 1 tsp baking soda and 1/2 tsp salt; for oatmeal raisin stir 1 1/2 cups gluten free rolled oats into 1 1/4 cups flour with 1 tsp baking soda, 1 tsp cinnamon and 1/2 tsp salt.

3. Cream butter and sugars until light and slightly fluffy in a large bowl for recipes that call for butter: chocolate chip, ginger molasses, snickerdoodles, double chocolate, oatmeal and holiday cut outs. Use 3/4 cup butter unless recipe specifies 1/2 cup. Add brown sugar where noted and granulated sugar where noted.

4. Add eggs, yolk or egg yolks and vanilla as called for: 1 large egg for chocolate chip, peanut butter, ginger, jam thumbprint uses 1 egg yolk, snickerdoodles use 2 eggs, double chocolate use 2 eggs, holiday cut outs use 1 egg plus 1 yolk. Beat until just combined. For peanut butter cookies use creamy peanut butter, 1 cup sugar, 1 egg, 1 tsp baking soda, 1/2 tsp salt and 1 tsp vanilla and mix until smooth.

5. For molasses cookies add 1/4 cup molasses and 3/4 cup packed dark brown sugar to the butter, then mix in the dry ginger, cinnamon and cloves mixture; for double chocolate fold cocoa into the dry flour then mix into butter and sugar.

6. Fold in add ins gently: 1 1/2 cups semi sweet chocolate chips for classic chocolate chip; 1 cup chopped dark chocolate for double chocolate; 1 cup raisins for oatmeal; 1/2 cup jam reserve for thumbprints; oats were already included in the oatmeal dough.

7. For jam thumbprints cut cold cubed butter into 2 cups gluten free flour and 1/2 tsp salt until coarse, stir in 2/3 cup powdered sugar, 1 egg yolk and 1 tsp vanilla, press dough into balls, make thumb indentations and fill with about 1/2 cup jam. Dust with extra powdered sugar once cooled.

8. For snickerdoodles roll dough balls in a mixture of about 1/4 cup granulated sugar and 1 tbsp ground cinnamon, then bake; for ginger molasses roll in extra granulated sugar before baking.

9. Scoop uniform dough portions onto prepared sheets about 2 inches apart. Bake most cookies 9 to 12 minutes at 350 F until edges are set and centers still soft for chewy cookies; chocolate chip and double chocolate may take 10 to 12 minutes, peanut butter 10 to 12 minutes, oatmeal 9 to 11 minutes, snickerdoodles 9 to 10 minutes, cut out sugar cookies bake 8 to 10 minutes and should not brown much.

10. Let cookies cool on the sheet 5 minutes then transfer to a rack to finish cooling. Store airtight once fully cool, and for best texture chill dough before baking when you want thicker chewier cookies or press decorations on cut outs after cookies are completely cool.

Equipment Needed

1. Oven (preheated to 350 F)
2. Baking sheets (2 or more) plus parchment paper or silicone baking mats
3. Large mixing bowls (at least 2)
4. Electric mixer or sturdy hand mixer (or a wooden spoon if you want to work harder)
5. Measuring cups and spoons (dry and liquid)
6. Rubber spatula and a sturdy wooden spoon
7. Cookie scoop or spoon for uniform portions
8. Cooling rack(s)
9. Rolling pin and cookie cutters (for cut out cookies)
10. Pastry cutter or fork for cutting cold butter into flour and a fine mesh sieve or sifter for cocoa and powdered sugar when needed

FAQ

Q: Can I swap the gluten free all purpose flour for almond flour or oat flour?

A: You can, but you cant just swap 1:1. Almond flour is much wetter and will make cookies dense and crumbly unless you cut back on butter or add an extra egg. Oat flour absorbs more liquid, so you might need a little more butter or an extra egg white. For best results stick with a cup-for-cup gluten free blend that contains xanthan gum unless the recipe says otherwise.

Q: My cookies spread too much or too little. How do I fix that?

A: If they spread too much chill the dough for 30 to 60 minutes before baking and make sure your butter wasn't too soft or melted. If they dont spread enough, either slightly soften the butter next time or press the dough down a bit before baking. Oven temp can be a factor too, so check with an oven thermometer.

Q: Do I need to use xanthan gum in these recipes?

A: Use it only if your flour blend doesn't already have it. Xanthan gum helps gluten free dough hold together and gives better chew and structure. If your blend has it, dont add extra or cookies can get gummy.

Q: Can I make these recipes dairy free or vegan?

A: Mostly yes. Replace butter with a solid vegan butter or coconut oil (note coconut oil will change flavor and texture). For eggs use flax egg (1 tbsp ground flax + 3 tbsp water per egg) or a commercial egg replacer. Vegan swaps may change chew and spread so expect a little experimenting.

Q: How should I store and freeze the cookies?

A: Store cooled cookies in an airtight container at room temp for up to 4 days. For longer keep them in the fridge up to 10 days. To freeze, individually flash-freeze on a tray then transfer to a freezer bag for up to 3 months. Reheat 10-15 seconds in the microwave or 5 minutes at 300F in the oven to refresh.

Q: My snickerdoodles/ginger cookies are too hard after cooling. Why?

A: Overbaking is the usual culprit. Take them out when edges are set and centers still a little soft they finish cooking on the sheet. Also using too much flour or packing measuring cups can dry them out. Spoon and level the flour or weigh it for best results.

The Best Gluten Free Cookie Recipes Substitutions and Variations

Gluten free all purpose flour blend
- 1:1 rice based GF blend with xanthan gum included — use same weight as called for, but expect slightly crumblier cookies.
- Almond flour — use 3/4 the weight called for and add 1 to 2 tbsp tapioca starch per cup to help bind; makes cookies denser and more tender.
- Oat flour (certified GF) — swap cup for cup but add 1/4 tsp xanthan gum per cup if your blend lacks it; gives a chewier, more rustic cookie.
- Make-your-own blend: 2 parts white rice flour, 2 parts brown rice flour, 1 part tapioca starch, plus 1 tsp xanthan gum per 2 cups — use same total weight as recipe.
Unsalted butter
- Salted butter — use same amount and omit or cut recipe salt by about 1/4 to 1/2 tsp depending on taste.
- Coconut oil (solid) — measure 1:1, works well in chewy cookies but lends a mild coconut flavor and makes edges crisper.
- Vegetable shortening — 1:1 swap for very soft, cakey cookies and less spread; might need slightly more flavoring.
- Margarine (stick) — 1:1 works in a pinch; avoid tub margarine since higher water content changes texture.
Large eggs
- Flax egg: 1 tbsp ground flaxseed + 3 tbsp water, let sit 5 minutes = 1 egg; best for binding in denser cookies.
- Chia egg: same ratio as flax, 1:3; similar binding but a bit gelatinous.
- Unsweetened applesauce: 1/4 cup = 1 egg; use for moist, cake like cookies, may reduce spread.
- Commercial egg replacer (like Ener-G) — follow package for 1 egg; very reliable for structure in most GF cookies.
Packed brown sugar
- Make your own: 1 cup granulated sugar + 1 tbsp molasses = 1 cup light brown sugar; pack it in the measuring cup like usual.
- Coconut sugar — swap 1:1, gives a deeper caramel note but slightly less moisture.
- Dark brown sugar — 1:1 if you want stronger molasses flavor, especially nice in ginger or chocolate cookies.
- Maple syrup + granulated sugar: replace 1 cup brown sugar with 3/4 cup granulated sugar + 1/4 cup maple syrup, reduce other liquids slightly.

Pro Tips

1. Measure flour by weight when you can. Scooping with a cup can pack the flour and make gluten free cookies dry and crumbly, so use a scale or spoon and level. If your blend seems extra thirsty, add a tablespoon or two of milk or an extra yolk to bring things together.

2. Chill the dough more often than you think. Gluten free dough benefits from 30 to 60 minutes in the fridge to firm up so cookies spread less and stay chewy. If you want flatter cookies, press them down just before baking instead of skipping the chill.

3. Don’t skip xanthan gum unless you know your blend already has it. If your blend lacks it, add the amount called for in the cut out cookie list. It’s the glue that gives structure and prevents crumbly messes. For extra chew, replacing one egg with an extra yolk helps.

4. Watch oven time and use the sheet trick. Gluten free cookies go from perfect to dry fast, so pull them when edges are set but centers still soft, then let them finish on the hot baking sheet for 5 minutes. Rotate sheets front to back halfway through baking for even color, and always let fully cool before storing so they don’t sweat and get soggy.