27 Best Gluten-Free Cookie Recipes You’ll Want to Bake Again

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Gluten-free cookies can be soft, chewy, crisp, buttery, or flourless. This collection gives you familiar chocolate and sugar cookies alongside nut-butter cookies, macaroons, oatmeal cookies, shortbread, and fruit-filled options. Most flour-based recipes specify a 1:1 baking blend containing xanthan gum; the almond-flour and flourless recipes have their own formulas. Every entry includes a full ingredient list and method. Pay attention to the chilling and cooling steps: they do as much for the texture as the time in the oven.

Gluten-free ingredient check: Use labeled gluten-free flour, broth, sauces, spice blends, and tortillas where specified. Choose certified gluten-free oats. Keep utensils and work surfaces free of wheat flour and crumbs. All oven temperatures below are Fahrenheit; timing is a guide, and the stated doneness cue controls.

Before You Start

Weigh the flour where grams are listed. Scooping a packed cup can add enough flour to make a cookie dry.
Do not swap almond or coconut flour into a recipe written for a 1:1 blend.
Chill when directed. Warm dough spreads differently and can leave greasy edges.
Use certified gluten-free oats and labeled gluten-free chocolate or dried fruit.
Let cookies firm on the pan before moving them, especially flourless nut-butter cookies and almond-flour cookies.

Choose a Recipe

Chocolate Chip Cookies
Double Chocolate Cookies
Walnut Chocolate Cookies
Cinnamon Sugar Cookies
Lemon Sugar Cookies
Orange Chocolate Cookies
Ginger Spice Cookies
Cardamom Sugar Cookies
Coconut Chocolate Cookies
Cranberry Orange Cookies
Pecan Brown Sugar Cookies
Espresso Chocolate Cookies
Maple Walnut Cookies
Lime Coconut Cookies
Blueberry Lemon Cookies
Toasted Almond Cookies
Chocolate Cherry Cookies
Cinnamon Raisin Cookies
Flourless Peanut Butter Cookies
Flourless Almond Butter Cookies
Almond Flour Chocolate Chip Cookies
Coconut Macaroons
Oatmeal Raisin Cookies
Chocolate Oatmeal Cookies
Almond Shortbread Cookies
Jam Thumbprint Cookies
Tahini Chocolate Cookies

1. Chocolate Chip Cookies

Brown sugar and a short chill give these cookies soft centers and lightly crisp edges.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
1 cup gluten-free chocolate chips

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

Storage and recipe note: Store fully cooled cookies airtight at room temperature up to 3 days, or freeze up to 2 months. Almond flour and coconut flour are not cup-for-cup substitutes for this blend.

2. Double Chocolate Cookies

Cocoa and chocolate chips make a rich cookie for chocolate lovers. Pull them when the centers still look slightly soft.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

150 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
¾ cup gluten-free chocolate chips
¼ cup unsweetened cocoa powder

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt, and cocoa. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

3. Walnut Chocolate Cookies

Walnuts add crunch to a familiar chocolate chip cookie. Chop the nuts fairly small so the dough portions evenly.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup granulated sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
½ cup chopped walnuts
½ cup gluten-free chocolate chips

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

4. Cinnamon Sugar Cookies

A cinnamon-sugar coating gives these cookies a simple bakery-style finish. Flatten the balls lightly before baking.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
¾ cup granulated sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
2 tbsp granulated sugar for coating
1 tsp cinnamon for coating

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in no additional ingredients; reserve the cinnamon and 2 tbsp sugar for coating. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart. Mix the reserved coating sugar and cinnamon, roll balls in it, and flatten lightly.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

5. Lemon Sugar Cookies

Lemon zest scents the dough while a little lemon juice adds brightness. They are a useful cookie for spring or summer gatherings.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
¾ cup granulated sugar
1 large egg
½ tsp baking soda
¼ tsp salt
½ tsp vanilla
1 tbsp lemon zest
1 tbsp lemon juice

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and ½ tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

6. Orange Chocolate Cookies

Orange zest cuts through the richness of dark chocolate. A small amount is enough to perfume the whole batch.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
1 tbsp orange zest
¾ cup gluten-free dark chocolate chips

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

7. Ginger Spice Cookies

Ginger and molasses create a soft spice cookie. Keep the dough chilled so the cookies spread evenly.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
½ tsp vanilla
1½ tsp ground ginger
½ tsp cinnamon
2 tbsp molasses

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and ½ tsp vanilla, then molasses.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

8. Cardamom Sugar Cookies

Cardamom gives plain sugar cookies a fragrant twist. Use a light hand with the spice so it stays balanced.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
¾ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
¾ tsp ground cardamom

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

9. Coconut Chocolate Cookies

Shredded coconut adds a chewy edge to chocolate cookies. Unsweetened coconut keeps them from becoming overly sweet.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
½ cup unsweetened shredded coconut
½ cup gluten-free chocolate chips

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

10. Cranberry Orange Cookies

Dried cranberries and orange zest bring a tart, bright flavor. Check dried fruit labels for coatings or additives.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
½ tsp vanilla
¾ cup dried cranberries, gluten-free
1 tbsp orange zest

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and ½ tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

11. Pecan Brown Sugar Cookies

Pecans and brown sugar make a warm, nutty cookie. Let the baked cookies sit on the pan before moving them.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
¾ cup brown sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
¾ cup chopped pecans

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

12. Espresso Chocolate Cookies

A little instant espresso deepens the chocolate flavor. Choose a gluten-free powder that dissolves into the egg mixture.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

165 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
1 tsp gluten-free instant espresso powder
¾ cup gluten-free chocolate chips
2 tbsp cocoa powder

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt, and cocoa. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

13. Maple Walnut Cookies

Maple syrup and walnuts give these cookies a mellow flavor. The syrup replaces a portion of the granulated sugar.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

190 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
¾ cup chopped walnuts
2 tbsp maple syrup

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla, then maple syrup.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

14. Lime Coconut Cookies

Lime zest lifts the flavor of chewy coconut. These cookies suit a dessert tray when you want something beyond chocolate.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
¾ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
½ tsp vanilla
½ cup shredded unsweetened coconut
1 tbsp lime zest
1 tbsp lime juice

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and ½ tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

15. Blueberry Lemon Cookies

Dried blueberries add bursts of fruit without making cookie dough wet. Lemon zest sharpens their sweetness.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
½ tsp vanilla
¾ cup dried blueberries, gluten-free
1 tbsp lemon zest

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and ½ tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

16. Toasted Almond Cookies

Almonds give these cookies a crisp bite. Toast them briefly in a dry skillet and cool before mixing.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
¾ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
½ tsp vanilla
¾ cup sliced almonds
¼ tsp almond extract

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and ½ tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

17. Chocolate Cherry Cookies

Dried cherries bring a tart contrast to cocoa and chocolate. Cut large cherries into smaller pieces for even portions.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

150 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
½ cup chopped dried cherries, gluten-free
½ cup gluten-free chocolate chips
¼ cup cocoa powder

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt, and cocoa. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

18. Cinnamon Raisin Cookies

Raisins and cinnamon create a soft, familiar cookie. The dough uses a gluten-free flour blend instead of oats.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

180 g gluten-free 1:1 baking flour blend containing xanthan gum
½ cup softened butter
¾ cup brown sugar
1 large egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
¾ cup raisins
1 tsp cinnamon

Instructions

Beat butter and the dough sugars until creamy, about 2 minutes. Beat in egg and 1 tsp vanilla.
Whisk flour, baking soda, salt. Stir into butter mixture, then fold in the remaining fruit, nuts, chocolate, extracts, zest, juice, or spices listed in the ingredients. Chill dough 30 minutes.
Heat oven to 350°F. Line two pans with parchment. Scoop 18 equal balls, about 1½ tbsp each, spacing 2 inches apart.
Bake 10–13 minutes until edges are set and centers are no longer wet. Cool on pans 10 minutes, then transfer to a rack.

19. Flourless Peanut Butter Cookies

Peanut butter supplies both the fat and structure in these simple cookies. Use smooth, well-stirred peanut butter for consistent dough.

Yield: 16 cookies
Timing: Prep: 10 minutes; bake: 10–12 minutes

Ingredients

1 cup smooth peanut butter, gluten-free
¾ cup sugar
1 egg
½ tsp vanilla
¼ tsp salt

Instructions

Heat oven to 350°F and line a pan with parchment.
Stir all ingredients into a thick dough.
Form 16 balls and flatten with a fork in a crosshatch pattern.
Bake 10–12 minutes until edges set. Cool on the pan 15 minutes before moving.

Storage and recipe note: Store airtight up to 3 days; freeze up to 2 months. Do not move while hot.

20. Flourless Almond Butter Cookies

Almond butter gives these cookies a rich, nutty flavor. They firm up significantly as they cool.

Yield: 16 cookies
Timing: Prep: 10 minutes; bake: 10–12 minutes

Ingredients

1 cup smooth almond butter, gluten-free
¾ cup brown sugar
1 egg
½ tsp vanilla
¼ tsp salt

Instructions

Heat oven to 350°F. Line a pan.
Stir almond butter, sugar, egg, vanilla, and salt until smooth.
Scoop 16 portions, flatten slightly, and leave 2 inches between them.
Bake 10–12 minutes, then cool on pan 15 minutes before lifting.

Storage and recipe note: Store airtight at room temperature 3 days or freeze 2 months.

21. Almond Flour Chocolate Chip Cookies

Almond flour produces tender, slightly chewy cookies. The dough needs chilling because it contains no starch-based flour blend.

Yield: 16 cookies
Timing: Prep: 10 minutes; chill: 30 minutes; bake: 11–14 minutes

Ingredients

2 cups blanched almond flour
¼ cup melted cooled butter
⅓ cup maple syrup
1 egg
½ tsp baking soda
¼ tsp salt
1 tsp vanilla
½ cup gluten-free chocolate chips

Instructions

Whisk butter, syrup, egg, and vanilla.
Stir in almond flour, baking soda, and salt, then chocolate chips. Chill 30 minutes.
Heat oven to 350°F. Scoop 16 portions onto parchment and flatten to ½-inch thick.
Bake 11–14 minutes until edges brown. Cool completely on pan.

Storage and recipe note: Store airtight in refrigerator up to 5 days; freeze 2 months.

22. Coconut Macaroons

Egg whites bind shredded coconut into small, chewy mounds. Watch the tips near the end so they brown without burning.

Yield: 18 macaroons
Timing: Prep: 10 minutes; bake: 18–22 minutes

Ingredients

3 cups unsweetened shredded coconut
3 egg whites
½ cup sugar
1 tsp vanilla
¼ tsp salt

Instructions

Heat oven to 325°F and line a pan.
Whisk whites, sugar, vanilla, and salt until frothy, not stiff.
Fold in coconut. Pack into 18 small mounds with a scoop or damp hands.
Bake 18–22 minutes until tips are golden. Cool on pan.

Storage and recipe note: Store airtight 3 days at room temperature; freeze 2 months.

23. Oatmeal Raisin Cookies

Certified gluten-free oats make a chewy cookie with a familiar cinnamon flavor. A short rest hydrates the oats and flour.

Yield: 18 cookies
Timing: Prep: 15 minutes; rest: 20 minutes; bake: 11–14 minutes

Ingredients

120 g gluten-free 1:1 flour with xanthan gum
1½ cups certified gluten-free rolled oats
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 egg
1 tsp vanilla
½ tsp baking soda
½ tsp cinnamon
¼ tsp salt
½ cup raisins

Instructions

Beat butter and sugars 2 minutes, then egg and vanilla.
Whisk flour, baking soda, cinnamon, and salt; add to wet mixture. Fold in oats and raisins; rest 20 minutes.
Heat oven to 350°F. Scoop 18 portions onto lined pans, 2 inches apart, and flatten slightly.
Bake 11–14 minutes until edges are golden. Cool 10 minutes on pan.

Storage and recipe note: Store airtight 3 days. Use certified gluten-free oats and a clean baking tray.

24. Chocolate Oatmeal Cookies

Oats give chocolate cookies a chewy texture. Cocoa replaces some flour so the dough stays balanced.

Yield: 18 cookies
Timing: Prep: 15 minutes; rest: 20 minutes; bake: 11–14 minutes

Ingredients

100 g gluten-free 1:1 flour with xanthan gum
¼ cup cocoa powder
1½ cups certified gluten-free oats
½ cup softened butter
¾ cup brown sugar
1 egg
1 tsp vanilla
½ tsp baking soda
¼ tsp salt
½ cup gluten-free chocolate chips

Instructions

Beat butter and sugar, then egg and vanilla.
Combine flour, cocoa, baking soda, and salt. Stir into wet mixture, then oats and chocolate; rest 20 minutes.
Heat oven to 350°F. Scoop 18 equal portions onto parchment and flatten slightly.
Bake 11–14 minutes until set. Cool on pans 10 minutes.

Storage and recipe note: Store airtight 3 days or freeze 2 months.

25. Almond Shortbread Cookies

This egg-free shortbread has a crisp, delicate crumb. Chill the dough log well before slicing.

Yield: 20 cookies
Timing: Prep: 15 minutes; chill: 1 hour; bake: 14–18 minutes

Ingredients

180 g gluten-free 1:1 flour with xanthan gum
½ cup almond flour
¾ cup softened butter
½ cup powdered sugar, gluten-free
½ tsp vanilla
¼ tsp salt

Instructions

Beat butter and sugar until smooth. Add vanilla and salt.
Stir in both flours to form dough. Shape a 2-inch-diameter log in parchment; chill 1 hour.
Heat oven to 325°F. Cut into 20 rounds, about ⅓-inch thick, and arrange on parchment.
Bake 14–18 minutes until edges just color. Cool completely.

Storage and recipe note: Store airtight at room temperature up to 5 days; freeze 2 months.

26. Jam Thumbprint Cookies

A small spoonful of jam adds color to buttery cookies. Make the indentation before baking so the filling stays in place.

Yield: 18 cookies
Timing: Prep: 15 minutes; chill: 30 minutes; bake: 12–15 minutes

Ingredients

180 g gluten-free 1:1 flour with xanthan gum
½ cup softened butter
½ cup sugar
1 egg yolk
1 tsp vanilla
¼ tsp salt
⅓ cup gluten-free raspberry jam

Instructions

Beat butter and sugar, then yolk and vanilla. Add flour and salt.
Chill 30 minutes. Heat oven to 350°F and line a pan.
Roll into 18 balls. Press a well in each with your thumb and fill with about ¾ tsp jam.
Bake 12–15 minutes until edges lightly brown; cool on pan.

Storage and recipe note: Store airtight 3 days or freeze 2 months.

27. Tahini Chocolate Cookies

Tahini gives these cookies a toasted, slightly savory flavor. Stir the jar well before measuring so the dough is not oily.

Yield: 16 cookies
Timing: Prep: 10 minutes; chill: 30 minutes; bake: 10–13 minutes

Ingredients

¾ cup well-stirred tahini
½ cup brown sugar
1 egg
120 g gluten-free 1:1 flour with xanthan gum
½ tsp baking soda
¼ tsp salt
½ tsp vanilla
½ cup gluten-free chocolate chips

Instructions

Mix tahini, sugar, egg, and vanilla.
Stir in flour, soda, and salt, then chocolate. Chill 30 minutes.
Heat oven to 350°F. Scoop 16 portions onto parchment and flatten slightly.
Bake 10–13 minutes until edges set. Cool on pan 10 minutes.

Storage and recipe note: Store airtight 3 days at room temperature; freeze 2 months.

Frequently Asked Questions

Why do gluten-free cookies crumble while hot?

Their structure firms as they cool. Wait for the stated pan-cooling time before lifting them.

Can I freeze the dough?

Most scoopable butter-cookie doughs freeze well as portions. Bake from chilled or frozen and watch the edges; frozen dough may need extra time.

Are all recipes dairy-free?

No. Several use butter or dairy chocolate. Choose a recipe developed without dairy or use a separate dairy-free cookie formula.

Make the Collection Work for Your Week

Pick the recipes that fit your schedule, check your pantry against their measured ingredients, and prepare only the components that will keep well. Label leftovers with the cooking date. Refrigerate perishable foods within 2 hours, or within 1 hour when the surrounding temperature is above 90°F. Keep the refrigerator at 40°F or below. Follow each recipe’s shorter storage limit where one is given; reheating does not rescue food that was stored unsafely.

Cooking and storage reference: FoodSafety.gov safe cooking temperatures and cold food storage chart.

Further reading: King Arthur Baking’s guide to gluten-free flour types.

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