Updated November 30, 2018.
Gluten free cookies recipes are so good, you will never know you’re enjoying one of America’s favorite treats, gluten-free!
There is nothing like a gluten free cookie and a glass of ice-cold milk to stave off hunger between meals.
So, what makes gluten free cookie recipes the best ever?
It is all in the dough!
Take advantage of this snack opportunity to make nutrition count; use Whole Grain Gluten Free Flour Blend to boost protein, vitamins and minerals.
When milk is called for in a recipe, consider enriching your cookies with protein/calcium rich powdered milk; add the powdered milk to the dry ingredients and the equivalent water measure to the wet ingredients.
A great gluten free cookie recipe can be the “key” for a multitude of scrumptious cookie variations.
Cookie-making success is all up to you!
By following the tips and using the special helps on this webpage and on featured gluten free cookie recipes, you should get perfect results every time.
Read each recipe carefully! Understand every word.
Be sure to have everything ready before you start, including chopping nuts and freezing chocolate chips.
Preheat the oven before you start mixing so the oven comes to the full and correct temperature before baking cookies.
Collect all your ingredients in one place so they are conveniently at hand; this will save time and many steps.
Collect all your kitchen equipment and tools in one place so they are ready when you need them, including mixing bowls and cookie sheets.
Carefully measure all ingredients exactly. Taking the time to measure accurately will save much grief when your cookies don't turn out perfect.
Mix carefully and as directed; follow the instructions just as described in the recipe.
Prepare and bake cookies as indicated in the recipe; correct baking is essential for successful cookie outcomes.
Master basic cooking skills.
Understand the terms used on this website, an important step to cooking up award winning cookies.
To receive the best cookie product results, use the ingredients recommended in the recipe.
For great cooks who wish to convert recipes to allergy-free versions, consult the Gluten Free Substitutions Chart.
If needed, use the Food Equivalents Chart as a guide to determine weights and measurements of common food ingredients in various forms; for your convenience, imperial and metric conversions are included.
There are several methods to melt chocolate to prevent scotching and burning.
Double Boiler Method
Makeshift Double Boiler Method
Use a rubber spatula to scrape melted chocolate from hot container.
Some cookie recipes on this website call for chopped dates requiring some preparation before adding them to the dough.
Purchasing packaged date pieces from grocery store shelves pose a health hazard for people with Celiac Disease, Gluten Intolerance and allergies to wheat, because the date pieces are usually dusted with oat flour.
While oats in any form are by nature gluten-free, gluten cross contamination frequently happens in grain fields from blowing grain dust of other nearby grain fields, contaminated agriculture, transportation and processing facility equipment.
For the best health protection, prepare dates at home.
Fresh dates are a sticky fruit.
Pitted dates can easily be cut to size using a wet scissors, occasionally dipped in water.
If desired dust "chopped" dates with a minimum amount of certified gluten-free oat flour or other gluten-free flour.
Some cookie recipes in this cookbook call for a variety of nut sizes, requiring some preparation before adding them to the dough.
Use fingers to break up whole nuts and nut halves into 1/2 inch, 1.27 cm pieces.
Use a scissors to cut whole nuts and nut halves into 1/4 inch pieces, 0.64 cm pieces.
Coarsely Chopped Nuts
Use a food chopper or chef's knife and a cutting board to chop a measure of nuts into 1/8 inch, 0.32 cm pieces or smaller.
Finely Chopped Nuts
Use a food chopper or chef's knife and a cutting board to chop a measure of nuts into very fine bits.
Some cookie recipes in this cookbook call for a variety of grated peels, requiring some preparation before adding them to the dough.
Gluten-free cookies are more fragile than their wheat-flour based cousins and require special handling.
Handling techniques are built into the recipe.
In addition, the following cookie best practices will help ensure the best gluten-free cookie outcomes.
Use an oven thermometer to help set your oven to an accurate temperature as indicated in the recipe.
Choose bright, shiny cookie sheets with at least 2 inches, 5.08 centimeters clearance from oven walls to allow for hot air to circulate freely and so cookies will brown evenly.
To prevent cookies from browning too quickly or too much on the bottom, bake cookies on an air insulated cookie sheet lined with parchment paper.
As an alternative nest two standard cookie sheets together to create "air" insulation and line with parchment paper.
Thoroughly mix all softened ingredients, butter, sugar or syrups, such as maple syrup or molasses, eggs and melted chocolate, before adding dry ingredients.
Stir gluten-free flavoring extracts into creamed ingredients mixture before adding dry ingredients.
Measure dry ingredients into a large sifter set on a parchment square to catch the spillage.
Sift the dry ingredients into the creamed ingredients mixture and combine thoroughly.
Then, stir flavored chips, chopped fruits and nuts into the cookie dough.
Chill dough and/or shape dough as directed in the recipe and place on prepared cookie sheets.
ALWAYS place cookie dough on cool cookie sheets in order to retain shape; placing cookie dough on hot cookie sheets causes dough to spread into a melty mess.
Bake cookies, one cookie sheet at a time, on a rack located at the center in the oven.
To save time and effort, work with 3 or 4 cookies sheets: one to bake, one to let baked cookies set up on, one to cool, and a cooled cookie sheet to fill with cookie dough.
ALWAYS BAKE ONE TEST COOKIE FIRST, make adjustments, and then bake another test cookie.
Repeat until a perfect cookie is achieved, and then proceed with finishing baking the rest of the cookie dough.
Set the timer for the minimum amount of time indicated in the recipe; check the cookies and cook until desired doneness.
DO NOT OVER BAKE.
Remove cookies from oven when they appear slightly under-cooked; they will continue to bake while setting up on the hot cookie sheet.
If bottoms brown too quickly or burn, raise the oven rack.
If tops brown too quickly or burn, lower the oven rack.
Weather conditions do affect gluten-free drop cookie dough, especially humidity.
In humid conditions, dry ingredients stored in the pantry will absorb more moisture than when stored in a cool dry place, affecting the "dryness".
Thus, dry ingredients, especially flour, will not be able to absorb as much liquid ingredients in the recipe, resulting in a wetter dough and causing cookies to spread out like pancakes when baked.
Adjust for high humidity by adding 1 or 2 tablespoons of flour to the dough.
Likewise, if cookie dough is too dry due to very low humidity and cookies don't spread into nice cookie shapes when baked, add 1 or 2 tablespoons milk to the dough.
Baking gluten-free drop cookies at higher elevations requires no recipe alterations or baking modifications.
Remove cookie sheets from the oven and let cookies set up on the hot cookie sheets, as indicated in the recipe, before slipping them off the cookie sheets with a wide cookie spatula and slide them on to a wire cookie rack to finish cooling completely.
Store gluten-free cookies in an air tight container and keep in a cool dry place.
Gluten-free cookies can be stored in the freezer for 9 to 12 months.
Arrange cookies in an air tight container lined with waxed paper.
Separate layers of cookies with more waxed paper and cover top layer with another piece of waxed paper.
Close container, label and freeze.
Thaw cookies at room temperature for 10 to 15 minutes before serving.
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