30+ Delicious Sunday Gluten-Free Cookie Recipes for Every Craving

Sundays are all about relaxing, recharging, and indulging in a few well-deserved treats.

If you’re someone who follows a gluten-free lifestyle or simply enjoys baked goods without the gluten, you know how hard it can be to find cookies that match the texture and flavor of traditional ones.

Luckily, we’re here to change that. We’ve compiled over 30 amazing gluten-free cookie recipes that are perfect for your Sunday baking adventures.

From classic chocolate chip and oatmeal raisin to unique flavors like lemon zest and matcha white chocolate, there’s something for everyone.

Whether you’re a novice baker or a seasoned pro, these recipes will inspire you to whip up some delicious cookies that’ll make your Sunday extra sweet.

Get ready to enjoy gluten-free treats that are soft, chewy, crisp, or perfectly balanced with just the right amount of sweetness.

No matter what kind of cookie you’re craving, you’ll find it here, along with the joy of knowing every bite is completely gluten-free.

Let’s dive into these delightful recipes and transform your Sunday into a flavorful, cookie-filled day.

30+ Delicious Sunday Gluten-Free Cookie Recipes for Every Craving

With over 30 gluten-free cookie recipes at your fingertips, Sundays will never be the same again.

These cookies bring the comfort and joy of baking without any gluten-related concerns.

From classic flavors to innovative twists, there’s no shortage of ideas for a satisfying and delicious weekend treat.

Perfect for sharing with family and friends or simply savoring with your favorite cup of tea or coffee, these recipes promise to add a touch of sweetness to your Sunday.

So, preheat your oven, grab your mixing bowls, and start baking your way to a memorable, gluten-free cookie feast.

Chewy Gluten-Free Oatmeal Raisin Cookies

These gluten-free oatmeal raisin cookies are packed with chewy oats and sweet raisins, making them a comforting treat that everyone will love. With a hint of cinnamon and the perfect balance of flavors, they’re ideal for sharing at Sunday brunch or enjoying with a warm cup of tea.

Ingredients:

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free all-purpose flour blend
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the gluten-free oats, flour blend, baking soda, cinnamon, and salt.
3. In a separate bowl, whisk together the melted butter, brown sugar, and white sugar until smooth. Add the egg and vanilla extract and beat until well combined.
4. Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the raisins.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are golden and the centers are set. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.

These chewy gluten-free oatmeal raisin cookies are a perfect balance of soft and crispy, offering that nostalgic touch of homemade goodness. They’re sure to be a hit at any gathering or a delightful treat to keep on hand for snacking throughout the week. Enjoy them as a special addition to your Sunday dessert lineup.

Gluten-Free Chocolate Chip Cookies

The ultimate gluten-free chocolate chip cookie recipe—soft and chewy with a perfect ratio of chocolate chips to dough. They are rich and indulgent but easy enough to make any day of the week, especially for a cozy Sunday afternoon.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla extract, beating well.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
5. Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These gluten-free chocolate chip cookies are a true crowd-pleaser, boasting the same delightful chewiness and rich chocolate flavor you love from traditional cookies. Perfect for any sweet moment on a Sunday, they’re both a comforting snack and an indulgent treat that everyone will want to reach for.

Gluten-Free Peanut Butter Cookies

These gluten-free peanut butter cookies have a rich, nutty flavor and a signature crisscross pattern on top. They’re soft and melt-in-your-mouth tender, with just the right amount of sweetness to satisfy your dessert cravings.

Ingredients:

• 1 cup creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the peanut butter, white sugar, and brown sugar. Stir in the egg, vanilla extract, baking soda, and salt until well combined.
3. Scoop tablespoon-sized balls of dough and place them on the baking sheet, spacing them about 2 inches apart.
4. Flatten each ball with a fork, making a crisscross pattern on top.
5. Bake for 10-12 minutes, or until the edges are set and the cookies look slightly cracked. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These gluten-free peanut butter cookies are the perfect blend of sweet and savory. The simplicity of this recipe ensures that you can whip them up in no time, making them a go-to choice for an easy and delicious Sunday treat. Their rich, nutty flavor makes them irresistible, leaving everyone coming back for more.

Gluten-Free Lemon Shortbread Cookies

These gluten-free lemon shortbread cookies offer a light and buttery texture with a refreshing hint of lemon. They are perfect for those who prefer a delicate, less sweet cookie that pairs beautifully with a cup of tea on a Sunday afternoon.

Ingredients:

• 1 cup gluten-free all-purpose flour blend
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/3 cup powdered sugar
• 2 tablespoons granulated sugar
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, cornstarch, and salt. Set aside.
3. In a mixing bowl, cream the softened butter, powdered sugar, and granulated sugar until smooth. Stir in the lemon zest and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
5. Scoop tablespoon-sized portions of dough, roll them into balls, and place them on the baking sheet. Gently press each cookie flat with the bottom of a glass or your hand.
6. Bake for 12-15 minutes, or until the edges are lightly golden. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.

These gluten-free lemon shortbread cookies are perfect for those looking for a lighter, more refined dessert option. Their buttery texture and bright lemon flavor create a refreshing treat that pairs well with any Sunday afternoon gathering. Whether served with tea or simply enjoyed as a snack, these cookies will add a touch of elegance to your day.

Gluten-Free Snickerdoodle Cookies

These gluten-free snickerdoodle cookies are soft, chewy, and rolled in a cinnamon-sugar blend for that signature snickerdoodle flavor. Perfectly spiced with a hint of tanginess from the cream of tartar, these cookies are always a crowd-pleaser.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons sugar (for rolling)
• 1 teaspoon ground cinnamon (for rolling)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix the gluten-free flour, baking soda, cream of tartar, and salt. Set aside.
3. In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, and beat until well combined.
4. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. In a small bowl, mix the additional sugar and cinnamon for rolling.
6. Scoop tablespoon-sized portions of dough, roll them into balls, and coat each ball in the cinnamon-sugar mixture. Place on the baking sheet, spaced about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gluten-free snickerdoodle cookies bring the warmth of cinnamon and the softness of a perfectly baked cookie together. Their simple preparation and classic flavor make them a great addition to any Sunday treat spread, providing a nostalgic yet delightful twist that will satisfy your sweet tooth. They’re perfect for sharing or savoring with a glass of milk.

Gluten-Free Double Chocolate Cookies

For chocolate lovers, these gluten-free double chocolate cookies are a rich and decadent option that won’t disappoint. Made with both cocoa powder and gluten-free chocolate chips, these cookies are gooey, chocolatey, and ideal for a Sunday dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/2 cups gluten-free chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, sift together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the softened butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla extract, beating until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until combined. Fold in the chocolate chips.
5. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the cookies look set but still soft in the center. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gluten-free double chocolate cookies are a chocolate lover’s dream, offering rich, gooey centers and a burst of chocolatey flavor in every bite. Perfect for indulging after a hearty Sunday brunch or as an afternoon pick-me-up, these cookies are bound to become a new favorite. Their easy preparation ensures you can enjoy them any time you want a special treat.

Gluten-Free Almond Biscotti

This gluten-free almond biscotti is a delightful, crisp treat perfect for dipping in coffee or tea. With a touch of almond extract and a satisfying crunch, these biscotti are great for a Sunday morning snack or as a thoughtful homemade gift.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon almond extract
• 1/2 cup chopped almonds

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the sugar and butter until light and fluffy. Beat in the eggs one at a time, followed by the almond extract.
4. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Fold in the chopped almonds.
5. Divide the dough in half and shape each half into a log about 12 inches long. Place on the baking sheet and flatten slightly.
6. Bake for 20-25 minutes or until golden. Let cool for 5 minutes before slicing each log into 1/2-inch thick pieces.
7. Lay the slices cut-side down and bake for an additional 10 minutes, turning halfway, until crisp.

This gluten-free almond biscotti is the perfect treat to pair with your Sunday coffee or tea. It offers a satisfying crunch and a subtle almond flavor that complements a warm beverage beautifully. Whether you’re enjoying a peaceful morning or sharing with friends, these biscotti are a timeless choice that won’t disappoint.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are sweet, chewy, and wonderfully simple to make. With their golden, crispy exterior and soft, moist interior, they make a great dessert or snack to brighten your Sunday.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/2 cup sweetened condensed milk
• 2 large egg whites
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt.
3. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the coconut mixture until just combined.
4. Using a spoon or cookie scoop, drop mounds of the mixture onto the prepared baking sheet, spacing them about 1 inch apart.
5. Bake for 15-18 minutes or until the tops are golden brown. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gluten-free coconut macaroons are simple, delicious, and perfect for any occasion. Their chewy texture and lightly sweet flavor make them a standout treat for your Sunday dessert table. They’re easy to make and are sure to be a crowd-pleaser, with the perfect balance of crisp edges and moist centers.

Gluten-Free Maple Pecan Cookies

These gluten-free maple pecan cookies are infused with a warm maple flavor and loaded with crunchy, toasted pecans. They offer the perfect combination of sweetness and nutty richness, making them an ideal treat for a Sunday afternoon.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter, brown sugar, and maple syrup until smooth. Add the egg and vanilla extract, and beat until well combined.
4. Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in the chopped pecans.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the cookies are lightly golden around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gluten-free maple pecan cookies are an excellent choice for those looking for a treat that’s both sweet and subtly nutty. The rich flavor of maple syrup combined with the crunch of toasted pecans makes these cookies a standout addition to your Sunday baking. They’re perfect for serving at a gathering or simply enjoying as a cozy snack with your afternoon coffee or tea.

Gluten-Free Pumpkin Spice Cookies

These gluten-free pumpkin spice cookies are a warm, seasonal favorite with a soft and chewy texture. Perfect for autumn Sundays or any time you crave a comforting treat, they are infused with classic fall spices and the subtle sweetness of pumpkin.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the gluten-free flour, baking soda, salt, and spices (cinnamon, nutmeg, and ginger). Set aside.
3. In a large bowl, cream the butter, brown sugar, and white sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, and beat until combined.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chopped pecans or walnuts if using.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are golden. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gluten-free pumpkin spice cookies are perfect for any cozy Sunday gathering. The warm, spiced flavor combined with the soft and chewy texture creates a delightful treat that’s as comforting as it is delicious. They pair beautifully with a hot cup of cider or a latte, making them an irresistible addition to your weekend treat rotation.

Gluten-Free Peanut Butter Cookies

Simple, rich, and delicious, these gluten-free peanut butter cookies are a classic that everyone will love. With just a few ingredients, you can make these cookies that are perfect for a Sunday snack or an after-dinner treat.

Ingredients:

• 1 cup natural peanut butter (unsweetened)
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon baking soda (optional for added texture)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Add baking soda if desired.
3. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the baking sheet and press down with a fork to create a crisscross pattern.
4. Bake for 8-10 minutes or until the edges are lightly golden. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These gluten-free peanut butter cookies are a must-try for any peanut butter lover. Their simplicity and rich, nutty flavor make them a timeless treat for Sundays. Enjoy them with a glass of milk or a warm cup of tea to make your weekend extra special.

Gluten-Free Matcha White Chocolate Cookies

These gluten-free matcha white chocolate cookies bring a unique and sophisticated twist to a classic cookie. The earthy, slightly bitter flavor of matcha pairs perfectly with the sweetness of white chocolate, creating a well-balanced treat.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon matcha powder
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup white chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking soda, salt, and matcha powder. Set aside.
3. In a large mixing bowl, cream the butter, brown sugar, and white sugar until light and fluffy. Add the egg and vanilla extract, and beat until combined.
4. Gradually add the dry ingredients to the wet mixture and mix until just combined. Fold in the white chocolate chips.
5. Drop spoonfuls of dough onto the baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the cookies are lightly golden around the edges. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gluten-free matcha white chocolate cookies offer a unique and enticing flavor combination that stands out from the crowd. The earthy matcha adds depth, while the white chocolate chips provide a touch of sweetness that balances the flavor perfectly. Ideal for an afternoon treat or a special Sunday dessert, these cookies are sure to impress anyone who loves a twist on the classic cookie recipe.

Gluten-Free Double Chocolate Chip Cookies

These gluten-free double chocolate chip cookies are a chocolate lover’s dream come true. With a rich cocoa base, gooey chocolate chips, and a soft, chewy texture, these cookies are perfect for indulging on a cozy Sunday.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup white chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter, brown sugar, and white sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the semisweet and white chocolate chips.
5. Drop large spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are set and the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gluten-free double chocolate chip cookies are everything you could want in a cookie: rich, indulgent, and perfectly balanced between chewy and gooey. The combination of semisweet and white chocolate chips creates a depth of flavor that will satisfy any chocolate craving. Perfect with a glass of milk or a hot cup of coffee, these cookies are ideal for a relaxed Sunday treat.

Gluten-Free Lemon Zest Cookies

Bright and refreshing, these gluten-free lemon zest cookies are perfect for those who love a tangy and citrusy treat. The light, airy texture paired with the subtle lemon flavor makes them an irresistible addition to any Sunday dessert table.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/4 cup powdered sugar (for rolling)
• 1 large egg
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
3. In a large bowl, cream the butter and white sugar until light and fluffy. Add the egg, lemon zest, vanilla extract, and lemon juice, and beat until combined.
4. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
5. Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in powdered sugar and place them on the baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are set and the tops crack slightly. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gluten-free lemon zest cookies are a refreshing change from more traditional cookie flavors. With their delicate lemon aroma and subtle sweetness, they’re perfect for a light Sunday dessert or an afternoon pick-me-up. The powdered sugar coating adds a touch of elegance and a hint of sweetness that contrasts beautifully with the zesty lemon flavor.

Gluten-Free Chocolate Hazelnut Cookies

These gluten-free chocolate hazelnut cookies are a decadent treat with a unique flavor profile. They combine the richness of chocolate with the nutty depth of toasted hazelnuts, making them perfect for a special Sunday indulgence.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped toasted hazelnuts
• 1/2 cup semisweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, mix the gluten-free flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the butter, brown sugar, and white sugar until smooth and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
4. Gradually incorporate the dry ingredients into the wet mixture. Stir in the chopped hazelnuts and chocolate chips.
5. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are set and the centers are slightly soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These gluten-free chocolate hazelnut cookies are an irresistible combination of sweet, nutty, and chocolatey flavors. The toasted hazelnuts add a satisfying crunch and enhance the rich cocoa base, making each bite a delightful experience. Perfect for a special Sunday treat, these cookies are sure to impress anyone with a love for indulgent flavors.

Note: More recipes​ are coming soon!