Just in time for the Christmas Cookie Madness: 102 Gluten Free Cookie Recipes! (2024)

FAQs

Do gluten-free cookies take longer to bake? ›

These recipes often call for longer baking times at a lower temperature compared to traditional recipes.

Add more fat or liquid: It might just be that you need a bit more moisture in your recipe, especially if you're converting a regular “gluten-ful” recipe to gluten-free. Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps.

Use a Binder. Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

A gluten-free dough that is sticky and too soft can be caused by the following reasons: you may have kneaded the dough too hard or too long, or you may have measured the wrong quantity of liquid.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Sorghum Flour

It's great in pie crusts, cakes, muffins, breads like our Best No-Knead GF Bread and Fluffy Gluten-Free Focaccia, and cookies like our Cranberry Macadamia Nut Cookies.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Chilling the dough for at least several hours results in cookies that are extra-thick and chonky because it allows the flours to absorb more moisture.

Your results may vary if using a different GF flour blend. The longer you let the dough sit in the fridge before baking, the better these cookies will be!

It might sound scary, but xanthan gum is key for successful gluten-free baking. It helps bind together the ingredients, preventing your cookies from falling to pieces.

Should you let gluten free cookie dough rest? ›

Instead of proceeding directly to baking, let the gluten-free cookie dough rest for about 30 minutes at room temperature. This resting period is crucial for hydration, not leavening. During this time, gluten-free flours absorb moisture from the wet ingredients, altering the dough's texture and consistency.

You used a starchy gluten free flour blend.

Some starchy blends need more flour because the starch softens when the liquid ingredients are added. This also happens with the Cup4Cup flour blend due to the dried milk powder. You used too much butter. This sort of goes hand in hand with using too little flour.

7- If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn't be sticky.

If your oven is baking too hot or too cold, your cookies will be baked too quickly or too slowly. This could result in your cookies burning or falling flat while baking. To remedy this, buy an oven thermometer (it doesn't need to be an expensive one) so that you know what the temperature in your oven actually is.

Tips for Making Perfect Gluten Free Sugar Cookies

If your dough is sticky: You may have a sticky dough if you're baking at high altitude. Incorporate 2-3 Tablespoons more flour into the dough then refrigerate until firm and bake.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Adjust baking times and temperatures: Gluten-free baked goods may require different baking times and temperatures than their gluten-containing counterparts. Set your timer for 5 minutes less than you would for a gluten-containing item or recipe from legacy cookbooks.

Taste is subjective. Gluten free cookies tend to be more crumbly, so there's a bit of a texture difference, they tend to also be sweeter (not just sugar, but the binding agents used are polysaccharides).

If you wanted to make smaller half-sized cookies then the baking time will be reduced, however it is unlikely to be half of the time.