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Fridays are a time to unwind, relax, and indulge in a well-deserved treat after a busy week.
For those following a gluten-free lifestyle, finding the perfect dessert can sometimes feel like a challenge.
However, with the right recipes, you can enjoy the same delicious flavors as traditional cookies, all while sticking to your gluten-free diet.
That’s where our collection of 45+ Friday gluten-free cookie recipes comes in!
Whether you’re craving classic chocolate chip, chewy oatmeal, or something more unique like chai spiced or coconut macaroons, you’ll find a cookie recipe that satisfies your sweet tooth.
These gluten-free cookies are not only easy to make but also versatile enough to accommodate various dietary preferences.
So, grab your mixing bowls and get ready to discover the ultimate selection of gluten-free cookie recipes that will make your Fridays even sweeter!
45+ Mouthwatering Friday Gluten-Free Cookie Recipes to Try Today
With over 45 gluten-free cookie recipes to choose from, your Friday baking adventures just got a whole lot sweeter and simpler!
From rich peanut butter cookies to light and citrusy lemon sugar cookies, there’s something for everyone in this extensive collection.
Whether you’re baking for yourself or sharing with friends and family, these recipes ensure that you don’t have to compromise on taste while enjoying a gluten-free lifestyle.
So, the next time Friday rolls around, skip the store-bought cookies and treat yourself to some homemade gluten-free goodness. Your taste buds will thank you!
Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are a classic, made with gluten-free flour but still packed with the same chewy texture and rich chocolatey goodness that you crave. The cookies have crispy edges and soft centers, perfect for a Friday treat or sharing with friends and family. This recipe ensures that everyone can enjoy a traditional favorite without gluten!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¼ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups gluten-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with both sugars until creamy and light.
- Add the egg and vanilla extract, mixing until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture and stir until fully incorporated.
- Gently fold in the gluten-free chocolate chips, ensuring they are evenly distributed throughout the dough.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free chocolate chip cookies are a fantastic way to enjoy a beloved treat without gluten. The balance of crispy edges and gooey centers, combined with the melt-in-your-mouth chocolate chips, makes for an irresistible snack. Whether you’re gluten intolerant or just looking for a delicious Friday indulgence, this cookie recipe will surely satisfy your sweet tooth!
Gluten-Free Oatmeal Raisin Cookies
For those who love the wholesome flavor of oats, these gluten-free oatmeal raisin cookies are a perfect choice. These soft, chewy cookies are filled with heart-healthy oats, sweet raisins, and a hint of cinnamon, making them a great snack to enjoy throughout the day or as a perfect end to your week. With a gluten-free twist, everyone can indulge in these flavorful treats.
Ingredients:
- 1 ½ cups gluten-free rolled oats
- 1 ¼ cups gluten-free all-purpose flour
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¼ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup raisins
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, gluten-free flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter with both sugars until fluffy and well combined.
- Add the egg and vanilla extract, and beat until smooth.
- Slowly add the dry ingredients to the wet mixture and mix until just combined.
- Stir in the raisins, ensuring they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free oatmeal raisin cookies offer the perfect balance of chewy texture and sweet, spiced flavor. With oats as the base, they provide a filling, satisfying treat that is both healthy and delicious. The combination of raisins and cinnamon elevates the taste, making these cookies a lovely treat for a cozy Friday evening or a fun bake to share with others. Enjoy them with a cup of tea or coffee for the ultimate comfort snack!
Gluten-Free Snickerdoodle Cookies
Gluten-free snickerdoodle cookies are the perfect blend of soft, chewy, and slightly crisp, with a sweet cinnamon-sugar coating that adds just the right amount of flavor. These cookies are easy to make and are perfect for a Friday treat to unwind with or share at a gathering. With a gluten-free twist, they provide all the comforting flavors of the classic snickerdoodle without any gluten!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with sugar until creamy and light.
- Add the egg and vanilla extract, and continue to beat until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
- In a small bowl, combine the 2 tbsp sugar and cinnamon for rolling.
- Roll tablespoon-sized portions of dough into balls and roll each ball in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are slightly firm and the centers are soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free snickerdoodle cookies are a delightful way to enjoy a beloved classic without gluten. The soft, chewy texture and the warm, spiced cinnamon-sugar coating make them incredibly comforting. Whether you’re enjoying them solo or sharing them with friends, these cookies are an excellent way to celebrate the end of the week. Their simple, nostalgic flavor is a crowd-pleaser, making them a must-try recipe for any gluten-free baking enthusiast!
Gluten-Free Peanut Butter Cookies
For peanut butter lovers, these gluten-free peanut butter cookies deliver the rich, nutty flavor you crave, with a soft, chewy texture and a slightly crisp edge. With only a few simple ingredients, including peanut butter, sugar, and an egg, these cookies are a quick and easy treat that will satisfy your sweet tooth without any gluten. They’re perfect for a Friday snack or a quick dessert after dinner.
Ingredients:
- 1 cup peanut butter (smooth or crunchy)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt (optional)
- 1 tsp baking soda (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the peanut butter, sugar, egg, vanilla extract, and salt (if using). Stir until well blended.
- If you prefer a slightly puffier cookie, add the baking soda and mix until fully incorporated.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Using a fork, gently press each ball of dough down, creating a crisscross pattern on top.
- Bake for 8-10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free peanut butter cookies are perfect for satisfying your sweet cravings while keeping it simple. The peanut butter flavor is rich and prominent, while the sugar adds just the right amount of sweetness. They’re quick to prepare and require very few ingredients, making them an excellent choice for a Friday afternoon baking session. The chewy texture and slight crunch make them a delightful treat that pairs well with a glass of milk or a hot beverage.
Gluten-Free Lemon Cookies
These gluten-free lemon cookies offer a bright, zesty flavor that’s perfect for those who love a citrusy treat. The cookies have a light, delicate texture and are coated in a tangy lemon glaze, adding an extra burst of citrus. These cookies are refreshing and perfect for a Friday pick-me-up or for sharing at a gathering with friends and family.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- For the glaze:
- ½ cup powdered sugar
- 1 tbsp lemon juice
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter with the granulated sugar until creamy and light.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and beat until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture and mix until fully incorporated.
- Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers are set.
- While the cookies are cooling, prepare the glaze by mixing the powdered sugar with the lemon juice until smooth.
- Once the cookies have cooled, drizzle the lemon glaze over the top of each cookie.
- Allow the glaze to set before serving.
These gluten-free lemon cookies are a bright and refreshing treat that will awaken your taste buds with their tangy lemon flavor. The light texture and zesty glaze make them perfect for any occasion, especially a Friday dessert to celebrate the weekend. These cookies are a great way to enjoy the bright flavors of lemon in a gluten-free form, and their delicate sweetness makes them ideal for pairing with tea or coffee. It’s a simple recipe that will become a favorite in your gluten-free baking repertoire.
Gluten-Free Coconut Macaroons
These gluten-free coconut macaroons are chewy on the inside, crispy on the outside, and packed with the natural sweetness of coconut. With just a few ingredients—coconut, egg whites, and sugar—these cookies are a deliciously simple yet indulgent treat. They’re perfect for those who love coconut and need a gluten-free option for dessert or a Friday afternoon snack.
Ingredients:
- 2 ¾ cups unsweetened shredded coconut
- 2 large egg whites
- 1 cup granulated sugar
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, salt, and vanilla extract.
- In a separate bowl, whisk the egg whites until stiff peaks form.
- Gently fold the egg whites into the coconut mixture until well combined.
- Using a spoon, scoop tablespoon-sized portions of the mixture and form them into small mounds on the baking sheet.
- Bake for 18-20 minutes, or until the edges are golden brown.
- Let the macaroons cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free coconut macaroons are a sweet, satisfying treat that’s easy to make and full of coconut goodness. Their chewy interior and crispy edges create the perfect balance in texture, making them a delightful snack for any coconut lover. Whether you’re enjoying them on a Friday evening with your favorite drink or bringing them to a gathering, these macaroons are sure to impress. With only a few ingredients, they are simple to prepare and provide a great gluten-free dessert option.
Gluten-Free Almond Flour Cookies
These gluten-free almond flour cookies are soft, nutty, and slightly chewy, with a delicate almond flavor that’s sure to please. Made with almond flour, these cookies are a great gluten-free option that also adds a subtle richness. Perfect for a Friday dessert or snack, they come together easily and are sure to become a favorite for anyone looking for a simple yet delicious gluten-free treat.
Ingredients:
- 2 cups almond flour
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup honey or maple syrup
- ¼ cup unsalted butter, softened
- 1 tsp vanilla extract
- 1 large egg
- Optional: ¼ cup chocolate chips or chopped nuts
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the almond flour, baking soda, and salt.
- In a separate bowl, beat the softened butter with honey or maple syrup until creamy.
- Add the egg and vanilla extract, and mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth. If desired, fold in chocolate chips or chopped nuts.
- Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden and the cookies have set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free almond flour cookies are not only easy to make but also pack a rich, nutty flavor that’s perfect for satisfying your sweet cravings. The almond flour gives the cookies a unique texture that’s soft and chewy, and the added honey or maple syrup provides natural sweetness. Whether you enjoy them as an afternoon snack or a weekend dessert, these cookies are a simple and delicious way to indulge in a gluten-free treat. With minimal ingredients, they’re a must-try for anyone following a gluten-free lifestyle.
Gluten-Free Double Chocolate Cookies
For chocolate lovers, these gluten-free double chocolate cookies are a dream come true. Rich, fudgy, and full of decadent chocolate, these cookies are the perfect combination of soft and chewy with a rich cocoa flavor. The addition of chocolate chips gives them an extra indulgent touch. Perfect for a Friday treat, these cookies will satisfy even the most intense chocolate cravings while being gluten-free.
Ingredients:
- 1 cup gluten-free all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ½ cup gluten-free chocolate chips
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until creamy.
- Add the egg and vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Fold in the chocolate chips until evenly distributed throughout the dough.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are set but still soft in the center.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free double chocolate cookies are the perfect indulgence for chocolate enthusiasts. Their deep, rich cocoa flavor and melt-in-your-mouth chocolate chips make each bite a delight. Whether you’re sharing them with friends or savoring them solo, these cookies will fulfill your chocolate cravings while remaining gluten-free. The simple ingredients and quick prep time make them a perfect choice for an easy and satisfying Friday evening treat.
Gluten-Free Matcha Cookies
These gluten-free matcha cookies bring a vibrant green color and earthy flavor to your baking repertoire. The slight bitterness of the matcha powder balances beautifully with the sweetness of the cookie, creating a unique and sophisticated treat. These cookies are a great way to enjoy the health benefits of matcha while indulging in a gluten-free dessert on a relaxing Friday afternoon.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tbsp matcha powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup white chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, matcha powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until creamy and fluffy.
- Add the egg and vanilla extract, and mix until smooth and well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. If using, fold in the white chocolate chips.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are set and lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These gluten-free matcha cookies are an excellent choice for anyone looking for a unique twist on traditional cookie flavors. The earthy matcha flavor pairs perfectly with the sweetness of the cookie dough, offering a delightful contrast. The optional addition of white chocolate chips adds a creamy touch that complements the matcha’s flavor. Whether you’re enjoying these cookies for a Friday snack or sharing them with friends, they offer a delicious and health-conscious gluten-free option that stands out from the usual sweet treats.
Gluten-Free Oatmeal Raisin Cookies
These gluten-free oatmeal raisin cookies are a nostalgic and wholesome treat. Packed with hearty oats and sweet raisins, they’re the perfect balance of chewy and crispy. With a touch of cinnamon and vanilla, these cookies offer a comforting flavor that’s both satisfying and delicious. They’re ideal for a cozy Friday evening snack or as an afternoon pick-me-up.
Ingredients:
- 1 ½ cups gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 cup raisins
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the gluten-free oats, flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter with brown sugar until creamy and light.
- Add the egg and vanilla extract, mixing until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until combined.
- Fold in the raisins.
- Scoop tablespoon-sized portions of dough and drop them onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
These gluten-free oatmeal raisin cookies are an irresistibly comforting treat with a perfect chewy texture. The combination of oats and raisins gives the cookies a hearty and satisfying flavor, while the hint of cinnamon adds warmth and spice. These cookies are an excellent choice for anyone craving a healthy yet indulgent snack, and they’re ideal for a Friday treat. Whether enjoyed with a cup of tea or shared with friends, these oatmeal raisin cookies will quickly become a staple in your gluten-free baking collection.
Gluten-Free Chai Spiced Cookies
These gluten-free chai spiced cookies bring the warm and aromatic flavors of chai tea into a soft, chewy cookie form. Infused with cinnamon, ginger, and cardamom, these cookies are perfect for cozying up on a chilly Friday afternoon. Their spiced flavor profile makes them an excellent treat for fall or winter, offering the perfect balance of sweetness and warmth.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ tsp baking soda
- ½ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup honey or maple syrup
- ½ cup chopped pecans or walnuts (optional)
Instructions:
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, cinnamon, ginger, cardamom, cloves, salt, and baking soda. Set aside.
- In a large bowl, beat the softened butter with brown sugar until creamy.
- Add the egg, vanilla extract, and honey (or maple syrup), mixing until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- If using, fold in the chopped pecans or walnuts.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free chai spiced cookies offer a delightful combination of bold spices that will transport you to a cozy, comforting place. The cinnamon, ginger, and cardamom create an aromatic and flavorful experience, while the soft texture of the cookie makes each bite a treat. These cookies are perfect for the colder months and ideal for a Friday afternoon snack. Whether enjoyed on their own or with a warm beverage, these chai spiced cookies are sure to become a favorite in your gluten-free dessert rotation.
Gluten-Free Apple Cinnamon Cookies
These gluten-free apple cinnamon cookies are a flavorful and moist treat, perfect for celebrating the sweetness of apples and the warmth of cinnamon. Soft, chewy, and fragrant, these cookies are a perfect dessert for a Friday evening or a weekend gathering. The combination of grated apples and cinnamon provides a comforting taste that everyone will love.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 small apple, peeled and grated (about 1 cup)
- ¼ cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter with the granulated sugar until light and creamy.
- Add the egg and vanilla extract, mixing until smooth.
- Stir in the grated apple and fold in the dry ingredients until well combined.
- If desired, fold in the chopped walnuts for added texture and flavor.
- Scoop tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the cookies are golden and set in the center.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free apple cinnamon cookies are a deliciously warm and comforting treat, perfect for anyone craving the flavors of fall. The combination of fresh grated apple and cinnamon adds both sweetness and spice, while the soft texture makes them melt in your mouth. These cookies are an excellent choice for a Friday night dessert or a snack to enjoy with friends and family. Their easy preparation and delightful taste make them a go-to gluten-free treat for any occasion.
Gluten-Free Peanut Butter Cookies
These gluten-free peanut butter cookies are a simple yet irresistible treat, packed with rich peanut butter flavor. With a perfect balance of sweetness and saltiness, these cookies are crispy on the outside and soft on the inside. Made with just a handful of ingredients, they’re quick to prepare, making them the perfect treat for a relaxing Friday evening or anytime you need a gluten-free snack.
Ingredients:
- 1 cup peanut butter (smooth or crunchy)
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
- Optional: ¼ cup chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the peanut butter, sugar, egg, vanilla extract, and salt. Mix until smooth and well combined.
- If desired, fold in chocolate chips for an extra indulgent touch.
- Scoop tablespoon-sized portions of dough and roll them into balls, then place them on the baking sheet. Flatten each ball slightly with a fork to create a crisscross pattern.
- Bake for 8-10 minutes, or until the edges are golden and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free peanut butter cookies are the perfect blend of sweet, salty, and nutty flavors. With minimal ingredients, they’re easy to make and bake quickly, making them a great last-minute treat for your Friday evening or a satisfying snack throughout the week. The addition of chocolate chips is optional but adds a delicious layer of richness. Whether you’re a peanut butter fan or just looking for a gluten-free dessert, these cookies are sure to satisfy your cravings.
Gluten-Free Coconut Macaroons
These gluten-free coconut macaroons are sweet, chewy, and full of coconut flavor. They are incredibly simple to make, requiring just a few ingredients, and offer a delightful texture with each bite. With a slightly crispy exterior and a soft, chewy center, these macaroons are perfect for anyone looking for a light and naturally gluten-free dessert to enjoy on a Friday or any special occasion.
Ingredients:
- 2 ½ cups shredded unsweetened coconut
- ¼ cup granulated sugar
- 2 large egg whites
- 1 tsp vanilla extract
- Pinch of salt
- Optional: ¼ cup melted dark chocolate for dipping
Instructions:
- Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the shredded coconut, sugar, egg whites, vanilla extract, and salt. Stir until well combined.
- Using your hands, form the mixture into small mounds (about 1 tablespoon each) and place them on the prepared baking sheet.
- Bake for 18-20 minutes, or until the macaroons are golden brown on the edges.
- Remove from the oven and let cool on the baking sheet for a few minutes.
- If desired, dip the bottoms of the macaroons in melted dark chocolate and allow them to set before serving.
These gluten-free coconut macaroons are a sweet, satisfying treat that’s perfect for coconut lovers. Their chewy texture and light sweetness make them an ideal dessert for any occasion, especially when you’re looking for something gluten-free. The optional dark chocolate dip adds a decadent touch, taking these macaroons to the next level of indulgence. Simple to prepare and bake, these macaroons are a must-try for anyone with a gluten-free diet or anyone craving a coconut-flavored treat.
Gluten-Free Lemon Sugar Cookies
These gluten-free lemon sugar cookies are a refreshing twist on the classic sugar cookie. The bright and tangy lemon zest gives the cookies a zesty punch, while the sugar coating on the outside creates a crisp, sweet finish. Perfect for a Friday treat, these cookies offer the ideal balance of sweetness and citrus flavor, making them a great option for anyone craving a light, gluten-free dessert.
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1 tbsp lemon juice
- 2 tbsp granulated sugar for coating
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until creamy and light.
- Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Roll each ball in the extra sugar before placing them on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 8-10 minutes, or until the cookies are lightly golden around the edges.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
These gluten-free lemon sugar cookies are light, refreshing, and the perfect balance of tangy and sweet. The bright lemon flavor adds a unique twist to the classic sugar cookie, making them a delightful treat for any occasion. Their crisp exterior and soft interior make them a wonderful snack, perfect for a Friday night or anytime you’re craving a light and zesty gluten-free dessert. With their easy preparation and bright flavor, these lemon sugar cookies are sure to become a new favorite in your gluten-free baking repertoire.
Note: More recipes are coming soon!
