Gluten free cookie recipes are here to help place a smile onto your sweet tooth! Whether you make oatmeal caramel chocolate chip, peanut butter, or chocolate brownie clusters, all three of these gluten free cookie recipes are quick and easy to make.
If you’ve been following the wheat-free posts I’ve been doing for the last 2 weeks, you might be climbing the walls about this time and are probably ready for something sweet that you can crunch!
The truth is, most of us have the option to go wheat-free if we choose. But for many people, being wheat-free is not an option. Many of my older friends who have given up wheat say that their joints feel better and that their arthritis pain has diminished. In any case, I don’t want to turn this into a gluten-free website, but I will continue to tag recipes gluten-free where appropriate.
I found a couple of wheat-free cookie recipes several years ago when we first took Sophie off wheat because of allergies. She’s not completely wheat free, but we try. I’ve adapted other traditionally wheat-free dishes like this Tabbouleh, which uses bulgur wheat, for quinoa and this Mediterranean Rice Salad, in which I substituted orzo for brown rice.
The first gluten free cookie recipe, chocolate brownie clusters, is from Buddy, the Cake Boss.
My mom makes these all time and said I “HAD” to post the recipe. They are delicious and pretty easy. I use egg whites from a carton, just so I don’t have to waste all those egg yolks. It took a lot longer than the 5 minutes the recipe said, to get the whites stiff, more like 10 or 15, probably because I used them cold. Whites whip up faster if they are room temperature. It’s worth it though, because then you just add the sugar, cocoa and nuts and bake. They really do taste like little brownie bites!
- 3 extra-large egg whites
- 1/2 teaspoon freshly squeezed lemon juice
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 cups raw walnut halves
Position a rack in the center of the oven and preheat to 325* F.
Put the egg whites and lemon juice in the bowl of a stand mixer fitted with the whip attachment. (Be sure bowl is immaculately clean, as any grease will prevent whites from whipping to stiff peaks) Whip whites on low speed for 2 minutes and then increase speed to high whip until stiff peaks form, about 5 minutes.
Sift the sugar and cocoa powder a bowl and then fold into the batter with a rubber spatula until batter is smooth and shiny. Fold in the walnuts, until they are well coated with batter.
Line cookie sheets with parchment paper or use silpat, silicone baking sheets. Drop heaping tablespoons of batter 1/2 " apart , being sure to include about the same number of walnuts (3 or 4) in each cluster.
Bake until outside has crisped and the bottom starts to pull away from the parchment paper, 15 to 20 minutes.
Remove the cookie sheet from the oven. As soon as the clusters can be moved, use a spatula to transfer them to a rake and let them cool.
Store in an airtight container for up to one week. They won't last more than a day though!
This second gluten free cookie recipe is even easier than the first! Just 4 ingredients in these peanut butter cookies!
- 1 cup of peanut butter creamy or chunky
- 1 cup sugar
- large egg lightly beaten
- 1 teaspoon baking soda
Preheat oven to 350* and grease baking sheets, or use parchment or silpat.
In an electric mixer, fitted with a paddle attachment, beat together peanut butter and sugar until combined well.
Add beaten egg and baking soda until combined well.
Roll level teaspoons of dough into balls. Arrange 1" apart on baking sheets and with the back of a fork, press balls down making a cross-hatch pattern.
Bake cookies in a batches in the middle of the oven until puffed and golden, about 10 minutes
Cool cookies on baking sheet 2 minutes, and then transfer to racks to cool completely.
Store in an airtight container for 1 week. Makes about 70.
The third gluten free cookie recipe, for flourless caramel chocolate chip oatmeal cookies, is from the local paper.
Dorothy Reinhold, of Shockingly Delicious, adapted it from Marcy Goldman. I adapted it further by adding chocolate chips and nuts to the plain oat batter.
- 1/3 cup unsalted butter
- 1 1/2 cups rolled oats not quick-cooking. Use organic oats if you need to guarantee that they are completely gluten-free.
- 1/2 cup granulated sugar
- 1/4 cups dark brown sugar firmly packed
- 1/2 cup chopped walnuts optional
- 1/2 cup chocolate chips optional
- 1/8 teaspoon salt
- 1 teaspoon vanilla
- 1 egg
Melt the butter and set aside to cool. Place all ingredients in a medium sized bowl and mix gently by hand or at lowest speed of an electric mixer.
Mound the dough into a ball and refrigerate for at least 20 minutes. (don't skip this step)
Preheat oven to 350* F. Line cookie sheets with parchment or silpats.
Form the chilled dough into 1" balls and place on baking sheets. The cookies won't rise, but will spread out slightly.
Bake for 13-15 minutes or until the edges are browned and the tops of the cookie are golden.
Remove from oven and cool on the baking sheet, (about 10 minutes) before removing using a spatula. The cookies should peel off the parchment easily.
Makes 2 dozen cookies.