Quick. What's your favorite cookie?
Straight up sugar cookies?
I don't discriminate. I like them all.
Which is why I want to teach you today how to make your OWN recipe for gluten-free cookies. What I'm giving you here is a basic recipe to follow, an outline if you will. I did the same for gluten-free, vegan waffles and pancakes, and that recipe has probably been used more times than all my other recipes combined. It's not just because it's good. It's because it's simple and gives you, the reader, control over the ingredients you want to use.
Let's start. Here's the recipe. Below the recipe, you'll find notes on each ingredient and what you can use:
|My mom's latest batch, following my guidelines|
Make Your Own Gluten-Free Cookies
This recipe is designed to be foolproof. You can take this general recipe and customize it as you like. Read the whole post as it contains information on what ingredients can be used.
1 1/3 cups gluten-free flour
1/3 - 2/3 cup granulated sugar (2/3 cup is pretty sweet, so err on the side of less)
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons puree
6 tablespoons liquid fat
(Optional) 1/2 teaspoon extract
(Optional) 2/3 cup add-ins
- Preheat the oven to 350 degrees F. Set out 2 cookie sheets. You can
grease them, but I find it's generally not necessary with these cookies. (Depending on what ingredients you use, the number of cookies you end up with will change, but expect to make around 12-16 cookies.)
- Whisk together the flour, sugar, baking powder, and salt in a large bowl. Add the puree, fat, and extract. Stir until completely mixed.
- Stir in the add-ins if using.
- Roll heaping tablespoons of dough into balls and flatten slightly. Depending on what ingredients you use, your dough may be stickier and you will not be able to roll it into balls. In that case, just drop the dough onto the cookie sheets as you would any other drop cookies. Those will spread slightly.
- Bake for approximately 12 minutes, checking after 10 minutes. Let cool on the cookie sheet for a few minutes before transferring to a cooling rack.
1 1/3 cups gluten-free flour
- 1 1/3 cups all-purpose gluten-free flour (without xanthan gum) OR
- 1 cup flour (brown rice, garbanzo bean, sorghum, teff, buckwheat, millet, or quinoa) + 1/3 cup starch (potato, arrowroot, tapioca, or cornstarch) - in this case, you can use 1 cup of just one flour (i.e. 1 cup brown rice flour + 1/3 cup tapioca starch) or you can mix a bunch of flours together, equaling 1 cup. Sometimes I just take out all my bags of flour and add a few tablespoons of each until I reach 1 cup, then I add my 1/3 cup of starch OR
- To make these grain-free, you'll have to make a few changes to the basic outline, so instead I'll give you the link to the almond flour/coconut flour version I made.
2/3 cup granulated sugar
- Cane sugar, Sucanat, brown sugar
- Coconut palm sugar, xylitol, erythritol
- Any other granulated sugar
- Pureed fruit (i.e. applesauce, pureed pear, pureed banana)
- Pureed sweet potato, pumpkin or other winter squash (these should be cooked before pureeing)
- Oil (grapeseed, canola, olive)
- Melted butter
- Melted coconut oil
- Melted Earth Balance
- Pure vanilla extract
- Any other extract for a different flavor (almond, orange, etc.)
- Chocolate chips
- Chopped nuts
- Chopped dried fruit or raisins
- Coconut flakes
- Sesame seeds
- Have fun!
For vegans, you can add chopped nuts or seeds to your batter. For non-vegans, eggs are a great way to increase the protein in your cookies:
- Add 1 large egg with your wet ingredients. Cut the puree down from 6 tablespoons to 2 tablespoons. Cut the baking powder down from 1 teaspoon to 1/2 teaspoon.
Banana Chocolate Chunk Cookies
Lemon Mint Cookies
Sesame Breakfast Cookies (recipe in my cookbook)
Make sense? Have questions? Leave them in the comments and I'll do my best to answer!
Come up with a version of this that you enjoy? Feel free to leave a comment with your recipe or a link to your recipe if you post it.