Gluten Free Cookies Recipe
Make Gluten Free Cookies Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie dough
Add-ins & finishing
Method
Cookie dough
- 1
Prepare dry ingredients
In a medium bowl whisk together the gluten-free all-purpose flour blend, almond flour, baking soda, and fine sea salt until evenly combined. Set aside.
- 2
Cream butter and sugars
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the softened unsalted butter on medium speed for about 30 seconds until smooth. Add the granulated sugar and light brown sugar and beat 2–3 minutes until mixture is light and fluffy and the sugars are fully incorporated.
- 3
Add eggs and flavoring
Add the eggs one at a time, beating briefly after each addition until incorporated. Scrape down the bowl as needed. Add the vanilla extract and the plain yogurt or sour cream and mix on low speed until combined — this adds moisture and helps bind the gluten-free dough.
- 4
Combine wet and dry
With the mixer on low speed, slowly add the dry ingredients to the wet mixture in two additions, mixing just until no large streaks of flour remain. Do not overmix; stop as soon as the dough is uniform.
Add-ins & finishing
- 5
Fold in add-ins
Using a spatula, fold in the chocolate chips and optional chopped nuts until evenly distributed through the dough.
- 6
Portion cookies
Line 2 baking sheets with parchment paper or silicone mats. Use a 1.5-tablespoon cookie scoop or a spoon to portion dough into even mounds spaced about 2 inches (5 cm) apart. For larger cookies, use a 2-tablespoon scoop and space farther apart.
- 7
Chill (recommended)
For best texture and to prevent spreading, chill the scooped dough on the baking sheets in the refrigerator for 20–30 minutes (or up to overnight). If baking immediately, you can still get good results but cookies may spread slightly more.
- 8
Preheat oven and bake
Preheat oven to 350°F (175°C). If chilled, bake directly from the fridge. Bake one sheet at a time on the middle rack for 10–13 minutes, or until the edges are set and the centers still look slightly soft. Rotate the sheet halfway through baking for even color.
- 9
Finish and cool
Remove the baking sheet from the oven and immediately sprinkle a small pinch of coarse sea salt over each warm cookie, if using. Allow cookies to cool on the baking sheet for 5–7 minutes to firm up, then transfer to a wire rack to cool completely. Cookies will continue to set as they cool.