Quick and easy gluten free cookies (2023)

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Quick and Easy Gluten Free Cookies - These 5 ingredient gluten free cookies are easy enough to start with and will be on the table in no time!

Quick and easy gluten free cookies (1)

My dad didn't cook much as a kid, but he used to bake us cookies a few times a year on the weekends. They made a delicious Saturday breakfast or breakfast for dinner over the weekend!

The only types of cookies I ate as a kid were my dad's (and sometimes canned ones in someone else's fridge at home), so I didn't realize until college that there were so many different types of cookies. Two of the most common are rolled cookies (which are cold butter + fold dough + cut with a cookie cutter) and loose cookies (which you usually just grab and toss naturally on a baking sheet).

I've gone YEARS without eating a cookie after going gluten free because most of the recipes just didn't work, most felt gummy or dry and almost always tasteless. Last year I decided it was time to create my own and today is the time to share the cookie recipe we've made dozens of times since!

(Video) Soft n Chewy Gluten-Free Chocolate Chip Cookies

These gluten-free cookies are something of a cheat cookie: they *look* a lot like laminated cookies on the outside, but they're just as easy to make as cookies. These are AWESOME for beginners!

One thing that makes our gluten free cookie recipe unique is that there is no butter or eggs! Instead, we use a shortcut that still delivers light, delicious cookies. This is what you need to get started...


  • Ingredients for gluten free biscuits
  • How to make gluten free cookies step by step
  • FAQ + tips for the best gluten free cookies
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5 ingredients you need to make gluten free cookies:

  • Gluten free measure for measuring flour.I useKing Arthur Measuring Meal Measuring Mealfor gluten-free biscuits. It's our favorite for its blend of starches and grains that gives really consistent results. It also contains xanthan gum.
  • Backpulver.For this signature stand up and breathe!
  • Zucker.A little sugar balances the flavors without sweetening them and helps them brown nicely.
  • Sal.With crackers, you usually want the saltiness to come through a bit. They won't be overly salty, but you'll definitely use some to get that classic cookie flavor.
  • Full fat Greek yogurt.Our magic ingredient! Full-fat Greek yogurt (not low-fat or low-fat!) has enough fat and protein to give these gluten-free cookies just the right texture and flavor, similar to butter and buttermilk in a traditional recipe. Here's how we can make gluten-free cookies without eggs or butter!
  • Butter for brushing (if desired).Lastly, you can brush the tops of the cookies with melted butter before baking. I love this effect!


  • DO NOT use light/low-fat yogurt or regular yogurt.for these cookies. You need Greek-style full-fat yogurt to get the right texture!
  • FLOUR🇧🇷 We highly recommend itKing Arthur measures flourfor this recipe. If you must use a different brand, be sure to use a cup for cup gluten free flour mix that contains xanthan gum and be sure to do someasure accurately.Bob's Red Mill or Cup4Cup would probably be a good place to start, but we recommend King Arthur whenever possible.Using a different brand or mix may alter your results, so it's important to measure accurately. You cannot use almond flour or coconut flour in this recipe.
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How to bake gluten free cookies step by step:

  1. Preheat oven to 425 degrees F🇧🇷 & Lay out a baking sheet with baking paper.
  2. Combine the dry ingredients.In a large bowl, mix flour, yeast, sugar and salt. Hit to combine.
  3. Add yogurtand use a spatula to mix the yogurt with the dry ingredients until they just start to combine.
  4. Roll out the dough on a clean work surface(It will still be fairly dry and may not look cohesive - don't panic!).
  5. Use your hands to knead and mix the dough.until it gathers into a ball.
  6. Cut the dough into 12 equal parts(I like to cut the dough into 4 parts (quarters) and then cut each quarter into 3 parts. You can also weigh the dough and divide by 12 to balance each cookie portion.)
  7. Form each portion of dough into a ball with your hands, then roll out into a cylindrical cookie shape., about 1 cm thick.
  8. Place the cookie on the prepared baking sheet and repeat the process.until all 12 cookies are made.
  9. Brush the tops of the cookies with melted butter.(This adds wonderful flavor and helps brown more evenly!)
  10. Bake at 425 degrees F. for 18-20 minutesor even golden.
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Yummy cookie topping ideas to try

Now that you have a fresh batch of gluten-free, light and fluffy cookies, the next question to ask yourself is, "What are some good cookie ingredients?" Well, here are some of our favorites...

Sweet Cookie Toppings:

  • honey butter.Simple, light and delicious, agood honey butterIt's one of my favorite ingredients for sweet cookies.
  • Zimtbutter.Or enhance the flavor withour whipped honey cinnamon butter!
  • freezing jam.I'm a big fan offrozen gelatin–Strawberry, raspberry, peach, pear…everything! It tastes much fresher and lighter to me and doesn't require pressure canning. (You literally heat some stuff on the stovetop, mix it into fruit puree, pour it into clean jars or containers, and then pop it in the freezer!) Of course, any other brand or type of jam will work too!
  • Nutella and bagasse.TO ATTEMPT! Chocolate Hazelnut Butter, like Nutella orBrand PB&Co+ strawberries or raspberries = one of the best toppings for shortbread cookies!
  • Coarse Sugar.Sprinkle a little on top for an easy cookie toppingTurbocharged/chunky sugaron the melted butter before placing the cookies in the oven.

Cracker fillings:

  • sausage sauce.Make them into gluten free cookies and gravy by adding a littlegluten free sausage sauceAbove! It's decadent, sure, but worth it.
  • hot honeyIn case you haven't tried it yet, hot honey is REALLY tasty and spicy! It's honey infused with chili oil, jalapenos, habaneros, etc. depending on the brand, so it's got a bit of sweetness AND a kick. Small things have a big impact! Drizzle some over the cookie or top with some crispy chicken or ham for an epic sandwich. We like?Red clay stamphot honey, or you cando your thing!
  • ham and fried eggs.Likewise, you can turn your gluten-free cookie into a breakfast sandwich by adding treats like ham, bacon or sausage, fried eggs, tomatoes, cheese, or veggies.
  • sandwich fillings!Or keep things lighter with sausage + cheese + salad + sandwiches like tomato, cucumber, mayonnaise or mustard.
  • Cheddar and chives.Before baking, grate some cheddar cheese over the crackers or add some chopped chives to the batter along with the yogurt.
  • Season all bagels.Butter gluten-free cookies and sprinkle with all of the bagel seasoning before baking. Use store-bought products ordo your thing!
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Frequently Asked Questions + Tips for the Best Gluten Free Cookies:

What is the difference between loose biscuits and cut biscuits?Cookies are not made with a cutter or glassware. With cookie dough, the butter doesn't "leaf" between the layers of folds, so the cookies are light and fluffy, but not layered or flaky like cut out cookies.

Can gluten free cookies be frozen?Yes! I prefer to freeze my gluten free cookies after I've baked them. Allow them to cool before placing in an airtight freezer bag, then squeeze out excess air and store in the freezer. How long do gluten free cookies last in the freezer? In my experience, they stay fresh in the freezer for up to 2 months.

How to reheat leftover cookies.Whenever possible, I recommend thawing frozen cookies in the fridge or on the counter first, then reheating them on a baking sheet in the oven at 350 degrees for 8-10 minutes. If reheating from frozen you may want to turn the temp down to 325 and give them another 5-10 minutes to warm through.

(Video) 5 Gluten Free Cookie Recipes

Can gluten free cookie dough be frozen?I don't recommend it. I tried it, but the cookies freeze much better after baking than before.

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  • The best gluten free flourNot only does it make beautiful cookies, it also makes light cakes and muffins, creamy brownies, and beautiful cookies!
  • bright sheet storage– For even baking. These last forever!
  • precut sheets of parchment- They make life so much easier by saving you a step!
  • cheap kitchen scales– Weighing flour instead of measuring it by volume gives the most consistent and beautiful results. It might sound complicated, but it's REALLY quick and easy. It will change your baking life!

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Quick and easy gluten free cookies

  • Author: candy and thank you
  • Total time: 40 minutes
  • Harvest: 12gluten free cookies1X
  • Diet: i eat gluten
Print recipe


These 5-ingredient gluten-free cookies are easy enough for beginners and will be on the table in no time!



(Video) Gluten Free Cookies - Eggless Jowar Cookies Recipe - No Wheat Flour/Maida | Skinny Recipes

  • 3 Bags(360g.)gluten free measured flour(we recommend King Arthur), weighed thedug and leveled**
  • 2 tablespoons🇧🇷 Backpulver
  • 1 tablespoon🇧🇷 Zucker
  • 1 teaspoon. Sal
  • 3 Bags(670g.) Low-Fat and Full-Fat Greek Yogurt* (DO NOT use regular or low-fat yogurt!)
  • 1 tablespoon🇧🇷 melted butter to paint the lids (optional)


  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. In a large bowl, mix flour, yeast, sugar and salt. Hit to combine.
  3. Add the yogurt and use a spatula to mix the yogurt with the dry ingredients until just beginning to combine.
  4. On a clean counter, roll out the dough (it will still be fairly dry and may not feel cohesive, don't panic!).
  5. Use your hands to knead the dough and mix into a ball.
  6. Cut the dough into 12 equal portions (I like to cut the dough into 4 parts (quarters) then cut each quarter into 3 parts. You can also weigh the dough and divide by 12 to weigh each cookie portion evenly.)
  7. Form each portion of dough into a ball with your hands, then roll out into a cylindrical cookie about 1cm thick.
  8. Place cookie on prepared baking sheet and repeat until all 12 cookies are formed.
  9. Brush the tops of the cookies with melted butter.
  10. Bake at 425 degrees F. for 18-20 minutes or until golden brown.


*We have had good success with the Fage and Chobani brands. Again, be sure to use plain GREEK STYLE yoghurt (often labeled full fat or 5%).

**We strongly recommend weighing flour whenever possible for the most accurate results. If you can't weigh it, be sure to use theShovel and leveling methodfor the most accurate measurement. Using too much flour can make the cookies dry or sticky. Even an extra tablespoon can make a huge difference in texture.

(Video) How To Make Gluten & Egg Free Butter Cookies | Aani's Gluten Free Kitchen

  • Installation time: 15 minutes
  • Time to cook: 20 minutes
  • Category: Garrison
  • Method: Cook
  • Cocina: north american

Keywords:gluten free cookies, gluten free cookies, gluten free cookies, gluten free cookies, easy gluten free cookies

Recipe card powered byQuick and easy gluten free cookies (21)


What is the best gluten free flour to use for cookies? ›

Brown Rice Flour

rice flour is a very popular flour. Actually, it is the most common flour used in gluten-free baking. This is because the texture is extremely light, fine, and slightly gritty. Rice flour has a very mild taste, which allows for other flours to be mixed in to create a perfect gluten-free baked product.

What holds gluten-free cookies together? ›

Remember: Xanthan Gum is Your Friend

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. Be careful to not use too much; no one likes gummy baked goods.

Does gluten free flour take longer to bake cookies with? ›

Gluten-free batters need a longer bake time.

Because gluten-free batters contain more liquid than traditional versions, they typically take longer to bake. If you remove them from the oven too soon, you may develop a gummy, mushy texture.

What is the easiest gluten-free flour to use? ›

Best Overall: Bob's Red Mill Gluten Free 1-to-1 Baking Flour

This mix, which has all recognizable ingredients (including sweet white rice flour, which is the main ingredient in mochi, a nice light, powdery, starchy flour that doubles as a binder), worked well in all three of our tests.

How do I make my gluten-free baking more fluffy? ›

Some ingredients that may help to create that fluffier and more elastic end result include: unflavored gelatin, xanthan gum, guar gum, and eggs.

How do you make gluten-free cookies rise? ›

Binding agents (such as xanthan gum, guar gum, or flax) help give gluten-free baked goods the elasticity needed to create structure — so if your favorite gluten-free flour mix doesn't contain one, you'll probably want to add one.

How do you improve the texture of gluten-free cookies? ›

Give xanthan gum a try – This is a very common bonding agent in gluten-free baked foods. If your recipes tend to crumble too much then add some xanthan gum to the ingredients and you will get much better elasticity. These tips are amazing for improving the texture and taste of your gluten-free foods.

How do you keep gluten-free cookies soft? ›

An extra egg or yolk can help improve structure and add moisture. Add ¼ teaspoon of xanthan gum to each cup of gluten free flour for structure and freshness. Let batter or dough sit for up to 30 minutes before baking to absorb liquid and avoid a gritty texture.

What gluten-free flour is closest to all-purpose flour? ›

Potato Starch & Flour

And both absorb liquid well, so they're good for bulking up your flour mix. It can replace all-purpose flour cup for cup. However, because its texture lacks substance, it's best to mix it with other gluten-free flours. I like to use a maximum of ¼ cup of potato flour or starch for 2 cups of flour.

Can you just replace flour with gluten-free flour? ›

Gluten is what gives cakes and bakes structure and texture. You can't always replace regular flour with gluten-free flour. Different gluten-free and alternative flours provide different functions. You often have to use more than 1 gluten-free flour in a recipe to achieve a similar result to using regular flour.

What is the secret to making good cookies? ›

Here are the tips you need to know to make perfect cookies every time.
  1. All Ingredients Should Be at the Right Temperature (Usually Room) ...
  2. Chill the Dough. ...
  3. Consistency is Key. ...
  4. Bake One Batch at a Time. ...
  5. Cool On the Sheet Pan First.
Nov 30, 2021

What are the 7 basic ingredients in all cookies? ›

What are the basic baking ingredients?
  • Flour. Flour provides the structure for all baked goods because it contains proteins that interact with liquids to create gluten. ...
  • Leaveners. Leaveners create chemical reactions in your baked goods that cause them to expand and rise. ...
  • Salt. ...
  • Sugar. ...
  • Dairy. ...
  • Fats. ...
  • Extracts, Spices & Add-Ins.
Feb 12, 2021

What makes a cookie chewy or hard? ›

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

Are potatoes gluten-free? ›

Potatoes in their raw form do not contain any gluten and are therefore perfectly suitable for Coeliacs and anyone with special dietary needs. What you do need to be careful about is how they are prepared as any additional ingredients used could contain gluten, providing a 'back door' for them.

How can I make gluten-free easier? ›

Try taking things “one step at a time” to help make your gluten-free transition more manageable.
  1. STEP 1: Learn What Foods to Include or Avoid. ...
  2. STEP 2: Carefully Read Food Labels. ...
  3. STEP 3: Explore Gluten-Free Goods. ...
  4. STEP 4: Watch Out for Cross-Contact with Gluten. ...
  5. STEP 5: Join a GIG Support Group.
Mar 1, 2021

What baking powder is gluten-free? ›

The baking powder brands you can find in grocery stores are typically gluten-free – Bob's Red Mill and Clabber Girl are two brands of baking powder that do not contain gluten and are safe for those with celiac disease and gluten sensitivity.

Why is gluten-free baking so hard? ›

Gluten-Free Flours Require Special Measuring Techniques

These flours and starches are finer than wheat flours, making them hard to pack evenly and consistently into a measuring cup.

How do you make gluten-free baking taste better? ›

7 tips to make your gluten-free baking actually taste good
  1. Flour power. ...
  2. Mix it up! ...
  3. Less is more. ...
  4. Turn the heat down. ...
  5. Don't neglect the gums. ...
  6. Be careful with contamination. ...
  7. Nothing like a good book.
Jan 6, 2020

What can I add to gluten-free flour to make it rise? ›

What is this? The ratio for creating your own gluten-free self-rising dough is simple too. For every cup of Bob's Red Mill 1:1 Gluten-Free Flour, add 1.5 teaspoons of baking powder + 1/4 tsp salt.

What ingredients to stay away from if you are gluten-free? ›

Gluten-containing ingredients to avoid: malt, malt flavor, malt extract, malt vinegar, brewer's yeast, and ingredients with the words “wheat,” “barley,” or “rye” in the name or in parentheses after the name. Examples of ingredients to avoid: dextrin (wheat), wheat starch, malt extract (barley).

Are graham crackers gluten free? ›

Are Graham Crackers Gluten-Free? No, most regular graham crackers are made with graham flour, wheat flour, or whole wheat flour and are not gluten-free—but fortunately, there are many gluten-free graham crackers made with a gluten free flour blend. However, not all gluten-free grahams are created equal.

Is there a trick to baking with gluten-free flour? ›

To replace gluten, you'll need to use a different thickening agent like xanthan gum or guar gum in your baking. For each cup of gluten-free flour mix, add at least 1 teaspoon of gluten substitute. This comes from the dried cell coat of a microorganism called Xanthomonas campestris.

Why did my gluten-free cookies not rise? ›

13- Make sure your baking soda and/or baking powder are fresh. These are the leavening agents in your cookie recipe and if they are no longer active, your cookies won't puff up and may spread more. Try a fresh container if they've been open longer than 3 months.

How much longer do you bake with gluten-free flour? ›

Gluten-free goods tend to brown faster and take longer to cook through. So they need to be baked at a slightly lower temperature, for a slightly longer time. Every recipe is different, but in general, try lowering the temperature by 25 degrees and baking the item for 15 minutes longer.

Which improves make the gluten strong? ›

The gluten is formed during kneading of the bread dough. Kneading causes the gluten strands to get stronger and longer.

How do you make gluten-free baking moist? ›

Gluten-free baking can often be dry so it is important to add moisture. This can be achieved by increasing the amount of vegan butter or oil, adding fruit such as applesauce or pumpkin puree or using brown sugar rather than white sugar.

How do you make gluten-free baking less crumbly? ›

Xanthan Gum and Guar Gum

Xanthan gum or guar gum will prevent crumbling in breads, cakes, muffins, biscuits, and many other recipes. If a recipe turns out too crumbly the first time, add a pinch more xanthan gum.

Which gluten-free flour is closest to all-purpose flour? ›

Cassava Flour

This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour.

What is the best flour for baking cookies? ›

All-purpose flour is best used for: cookies, muffins, bread, pie crusts, pancakes, biscuits, pizza dough, and pasta.

Does gluten-free flour make cookies taste different? ›

Gluten-free recipes won't taste exactly the same as a wheat flour recipe. Just remember, gluten-free baked goods will taste better than anything made in a factory or mass-produced.

Does gluten-free flour taste different in cookies? ›

Yes, gluten-free cookies can taste different than regular cookies. This is because gluten-free cookies typically use different types of flour, such as rice flour, almond flour, or coconut flour, instead of wheat flour. This can result in a different texture and flavor in the cookie.

What can replace gluten in baking? ›

  • Corn Flour/Starch. Corn flour (or starch as they say in the US) is made from removing and purifying the starch from the centre of sweetcorn kernels. ...
  • Maize Flour. ...
  • Polenta. ...
  • Potato Flour. ...
  • Ground Nuts. ...
  • Buckwheat Flour. ...
  • Oats. ...
  • Tapioca Flour.

What can replace all-purpose flour for cookies? ›

Four All-Purpose Flour Alternatives
  • Chickpea Flour. Relatively new to American households, chickpea flour (also called garbanzo bean flour or besan in Indian kitchens) is arguably one of my favorite ingredients. ...
  • Rice Flour. ...
  • Almond Flour. ...
  • Buckwheat Flour.

Can I use plain flour instead of all-purpose flour for cookies? ›

Yes, all-purpose flour (aka plain flour) is perfect for cookie-making. To make your cookies a bit chewier, mix plain and bread flour.

Why do my cookies get hard after baking? ›

They go from soft to hard because they start to dry out, and it begins as soon as you pull them from the oven. (Yikes.) Whatever moisture is left in the cookies is always in a state of evaporation. At the same time, the sugars and starches are solidifying.

How can I improve my gluten-free cookie texture? ›

Give xanthan gum a try – This is a very common bonding agent in gluten-free baked foods. If your recipes tend to crumble too much then add some xanthan gum to the ingredients and you will get much better elasticity. These tips are amazing for improving the texture and taste of your gluten-free foods.

Can you use baking powder in gluten-free cookies? ›

Can you use baking powder with gluten-free flour? Absolutely. It is necessary to use baking powder with gluten-free flours to make sure the dough rises. Baking soda can be used instead of baking powder getting similar results, but you should combine it with buttermilk and cream of tartar.


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