36+ Delicious Gluten-Free All-Purpose Flour Cookie Recipes You’ll Love

If you’ve been on the lookout for scrumptious gluten-free cookie recipes that use versatile all-purpose flour, you’re in the right place!

Whether you’re avoiding gluten due to dietary restrictions or just trying something new, these 36+ cookie recipes are sure to satisfy your sweet tooth.

From chewy chocolate chip cookies to delicate shortbread and inventive twists on classic favorites, there’s something for every cookie lover.

The beauty of these recipes is that they all use gluten-free all-purpose flour, making it easy to bake up a batch of treats that are both delicious and safe for those with gluten sensitivities.

So, grab your mixing bowl, and let’s get baking with these irresistible gluten-free cookie ideas!

36+ Delicious Gluten-Free All-Purpose Flour Cookie Recipes You’ll Love

There you have it – over 36 gluten-free cookie recipes to satisfy your cravings without the gluten!

Whether you’re baking for a special occasion, a family treat, or simply indulging in a sweet moment at home, these recipes are sure to deliver the perfect balance of flavor, texture, and fun.

With all-purpose gluten-free flour as your key ingredient, you can enjoy familiar favorites and try new creations, all while keeping it gluten-free.

Happy baking, and don’t forget to share your creations with loved ones – because a good cookie is always worth sharing!

Soft and Chewy Gluten-Free Chocolate Chip Cookies

These soft and chewy chocolate chip cookies are a gluten-free twist on the classic treat, offering the perfect balance of sweetness and gooeyness in every bite. Made with gluten-free all-purpose flour, they retain the chewy texture and rich chocolate flavor you know and love.

Ingredients:

• 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar together until creamy and smooth, about 2 minutes.
4. Add in the eggs, one at a time, and vanilla extract. Mix until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
6. Fold in the chocolate chips, making sure they are evenly distributed.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The combination of brown and white sugars creates a beautifully soft, chewy texture, while the semi-sweet chocolate chips give these cookies a perfect sweetness. These cookies are not only gluten-free but also packed with indulgent chocolatey goodness. For an extra special treat, you can even sprinkle a pinch of sea salt on top of each cookie before baking to elevate the flavor.

Gluten-Free Snickerdoodle Cookies

Snickerdoodle cookies are an absolute favorite for those with a sweet tooth. These gluten-free snickerdoodles are coated in a cinnamon-sugar mixture that crisps up nicely in the oven, creating a delightful contrast to their soft and fluffy centers.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp cream of tartar
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/4 cup granulated sugar (for coating)
• 2 tsp ground cinnamon (for coating)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt.
3. In a large bowl, cream the butter and granulated sugar together until light and fluffy.
4. Add the eggs, one at a time, mixing well after each addition, followed by the vanilla extract.
5. Gradually incorporate the dry ingredients into the wet ingredients until fully combined.
6. In a small bowl, combine the sugar and cinnamon for the coating.
7. Roll tablespoon-sized portions of dough into balls, then roll each ball in the cinnamon-sugar mixture.
8. Place the dough balls onto the prepared baking sheet, spacing them 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The result is a batch of perfectly balanced snickerdoodles, with the signature tanginess from the cream of tartar and the warm, aromatic cinnamon flavor coating each cookie. These cookies are irresistibly soft with just the right amount of crunch on the outside, making them a wonderful treat for any occasion.

Gluten-Free Oatmeal Raisin Cookies

These gluten-free oatmeal raisin cookies are hearty, chewy, and full of flavor. The combination of oats, raisins, and cinnamon makes them the perfect snack or dessert, while the use of gluten-free all-purpose flour ensures they’re suitable for those with gluten sensitivities.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups old-fashioned gluten-free rolled oats
• 1 1/2 cups raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, beat the butter and brown sugar until light and fluffy.
4. Add the eggs, one at a time, followed by the vanilla extract. Mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
6. Stir in the oats and raisins until evenly distributed.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These oatmeal raisin cookies offer a chewy texture with a comforting spiced flavor from the cinnamon and the natural sweetness of raisins. With a hearty oat base, they feel substantial yet satisfying, perfect for those craving something wholesome and indulgent. Plus, they’re easy to make and guaranteed to be a hit with friends and family alike.

Gluten-Free Peanut Butter Cookies

These gluten-free peanut butter cookies are rich, soft, and bursting with the irresistible flavor of peanut butter. With only a few ingredients, they are quick to make and perfect for any peanut butter lover.

Ingredients:

• 1 cup peanut butter (creamy or chunky)
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• A pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter, sugar, egg, vanilla extract, baking soda, and salt until smooth and well combined.
3. Roll tablespoon-sized portions of dough into balls and place them on the baking sheet. Flatten each ball slightly with a fork, making a crisscross pattern.
4. Bake for 8-10 minutes or until the edges are golden and the cookies are firm.
5. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These peanut butter cookies are irresistibly soft with a slightly crisp exterior. The natural saltiness of the peanut butter complements the sweetness of the sugar, making them a treat that’s both indulgent and satisfying. They also have a nice balance of sweetness and salt, making them perfect for peanut butter lovers.

Gluten-Free Lemon Sugar Cookies

If you’re looking for something light and refreshing, these gluten-free lemon sugar cookies are the perfect choice. With a subtle citrus flavor and a delicate texture, these cookies are both soft and slightly crisp around the edges.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1/4 cup granulated sugar (for rolling)

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat together the butter and sugar until light and fluffy.
4. Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
6. Roll tablespoon-sized portions of dough into balls and then roll each in the additional sugar to coat.
7. Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The zesty lemon flavor adds a burst of freshness to these soft cookies, and the sugar coating on the outside gives them a delightful crunch. These cookies are perfect for those who enjoy citrus desserts and are a great light treat for any occasion.

Gluten-Free Double Chocolate Cookies

For chocolate lovers, these gluten-free double chocolate cookies are a dream. With rich cocoa in the dough and plenty of chocolate chips, they offer an intense chocolate flavor with a soft, melt-in-your-mouth texture.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until creamy and light.
4. Add the egg and vanilla extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated.
6. Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets.
8. Bake for 10-12 minutes, or until the cookies are set and the edges are slightly firm.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are indulgent and rich, with the deep cocoa flavor balancing perfectly with the sweetness of the chocolate chips. Their soft texture makes them an unforgettable treat for any chocolate lover.

Gluten-Free Almond Joy Cookies

Inspired by the beloved Almond Joy candy bar, these gluten-free cookies feature almonds, coconut, and chocolate for a delightful flavor combination. They’re rich, chewy, and filled with all the components you’d expect in an Almond Joy.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup shredded coconut
• 1/2 cup chopped almonds
• 1 cup milk chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract, and mix until combined.
5. Gradually incorporate the dry ingredients into the wet ingredients.
6. Stir in the shredded coconut, chopped almonds, and chocolate chips.
7. Drop tablespoon-sized portions of dough onto the baking sheet.
8. Bake for 10-12 minutes, or until the edges are golden and the cookies have set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These cookies are packed with texture and flavor from the coconut and almonds, making them a perfect treat for anyone who loves the Almond Joy candy bar. The chewy center and crunchy almonds make each bite satisfying and irresistible.

Gluten-Free Maple Pecan Cookies

These gluten-free maple pecan cookies are subtly sweet and nutty, with the warm flavor of maple syrup and crunchy pecans. They have a crisp edge and chewy center, making them a great choice for fall or winter.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup maple syrup
• 1 large egg
• 1 tsp vanilla extract
• 1 cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and brown sugar together until creamy.
4. Add the maple syrup, egg, and vanilla extract, mixing until combined.
5. Gradually incorporate the dry ingredients into the wet ingredients.
6. Fold in the chopped pecans until evenly distributed throughout the dough.
7. Drop tablespoon-sized portions of dough onto the baking sheet.
8. Bake for 10-12 minutes, or until the cookies are golden and firm around the edges.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

The sweet maple syrup perfectly complements the crunchy pecans in these cookies, making them a cozy, satisfying treat. These cookies have a lovely flavor that’s perfect for colder months, and the nutty pecans add a lovely richness to each bite.

Gluten-Free White Chocolate Macadamia Nut Cookies

A luxurious treat, these gluten-free white chocolate macadamia nut cookies offer a creamy, nutty, and sweet experience in every bite. The combination of white chocolate and macadamia nuts makes these cookies extra indulgent.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup white chocolate chips
• 1 cup chopped macadamia nuts

Instructions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy.
4. Add the egg and vanilla extract, mixing well.
5. Gradually incorporate the dry ingredients into the wet ingredients.
6. Stir in the white chocolate chips and chopped macadamia nuts.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets.
8. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

These cookies have a rich, creamy texture from the white chocolate, with the macadamia nuts adding a delightful crunch. They’re a great treat for anyone who loves the combination of sweet and nutty flavors in their baked goods.

Gluten-Free Cinnamon Roll Cookies

These gluten-free cinnamon roll cookies are a perfect fusion of cinnamon rolls and cookies, bringing all the warm, comforting flavors of a cinnamon roll in a more convenient and fun-to-eat cookie form. They’re soft, cinnamon-swirled, and finished with a light glaze.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 cup powdered sugar (for glaze)
• 1-2 tbsp milk (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. On a floured surface, roll out the dough to about 1/4-inch thick. Sprinkle ground cinnamon evenly over the surface.
7. Roll the dough into a log shape, then slice into 1-inch cookies.
8. Place the cookies on the prepared baking sheet, spacing them about 2 inches apart.
9. Bake for 8-10 minutes, or until the edges are golden.
10. For the glaze, whisk together powdered sugar and milk until smooth, then drizzle over the cooled cookies.

These cinnamon roll cookies capture the essence of a cinnamon roll in cookie form. The dough is buttery and soft, with a rich cinnamon flavor swirled throughout. The glaze gives them that classic cinnamon roll touch, making these cookies a delightful treat.

Gluten-Free Coconut Macaroons

Gluten-free coconut macaroons are light, chewy, and packed with tropical coconut flavor. They’re naturally gluten-free and can be made with just a few ingredients, making them a perfect sweet snack or dessert.

Ingredients:

• 2 1/2 cups unsweetened shredded coconut
• 1/4 cup granulated sugar
• 2 large egg whites
• 1 tsp vanilla extract
• A pinch of salt
• 1/4 cup chocolate chips (optional for dipping)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine shredded coconut, sugar, egg whites, vanilla extract, and salt. Stir until well mixed.
3. Using your hands or a spoon, scoop out small portions of the mixture and form them into little mounds.
4. Place the mounds onto the prepared baking sheet, spaced about 1 inch apart.
5. Bake for 12-15 minutes, or until the edges are golden brown.
6. If desired, melt chocolate chips and dip the bottoms of the macaroons into the melted chocolate before allowing them to cool.

These macaroons are chewy on the inside with a slight crisp around the edges. The coconut flavor shines through, and the optional chocolate dip adds a touch of indulgence. These cookies are light and perfect for anyone craving a sweet, coconut-filled treat.

Gluten-Free Pumpkin Spice Cookies

These gluten-free pumpkin spice cookies are perfect for the fall season. With a soft, cake-like texture and warm spices, they’re perfect for cozy evenings. They’re also made with gluten-free flour, making them a great option for those with dietary restrictions.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup canned pumpkin puree
• 1 cup brown sugar, packed
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. In a large bowl, beat the butter, pumpkin puree, and brown sugar until creamy and smooth.
4. Add the egg and vanilla extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
6. Stir in the walnuts (if using).
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These pumpkin spice cookies are perfect for the fall season, with their soft, cakey texture and the rich flavors of cinnamon, nutmeg, and pumpkin. They’re light yet flavorful, making them an ideal autumn treat.

Gluten-Free Chai Spice Cookies

These gluten-free chai spice cookies are aromatic, soft, and filled with a delightful mix of spices that resemble a cozy cup of chai tea. With a perfect blend of cinnamon, ginger, cardamom, and cloves, they’re perfect for any spice lover.

Ingredients:

• 1 3/4 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1 large egg
• 2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, ginger, cardamom, cloves, and salt. Set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet.
7. Bake for 10-12 minutes, or until the cookies are golden around the edges.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These chai spice cookies are a wonderful way to experience the warming flavors of chai in cookie form. They’re soft, fragrant, and lightly spiced, making them a great choice for anyone who enjoys cozy, flavorful treats.

Gluten-Free Raspberry Almond Cookies

These gluten-free raspberry almond cookies are a perfect combination of sweet, tart raspberries and rich almonds. The almond flour adds a nice nutty flavor, and the fresh raspberries bring a burst of sweetness.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup almond flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chopped almonds
• 1/2 cup fresh raspberries, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
6. Stir in the chopped almonds and raspberries.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are golden and the cookies are firm.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These raspberry almond cookies are a delightful combination of sweet raspberries and crunchy almonds. The almond flour adds a nutty depth to the cookies, while the raspberries bring a tartness that balances the sweetness perfectly.

Gluten-Free Mocha Cookies

For coffee lovers, these gluten-free mocha cookies are a must-try. With the combination of rich chocolate and the deep flavor of coffee, these cookies offer a decadent treat with a little extra kick from the espresso powder.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup unsweetened cocoa powder
• 1 tsp espresso powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
6. Fold in the chocolate chips.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheets.
8. Bake for 10-12 minutes, or until the cookies are firm around the edges.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These mocha cookies are perfect for those who love the rich combination of coffee and chocolate. They’re soft and packed with flavor, making them a perfect pick-me-up treat.

Gluten-Free S’mores Cookies

These gluten-free s’mores cookies are a delicious take on the classic campfire treat. With a perfect balance of graham cracker crumbs, melted chocolate, and gooey marshmallows, these cookies bring all the flavors of s’mores into one easy-to-eat dessert.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/4 cup graham cracker crumbs (gluten-free)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 cup mini marshmallows

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, graham cracker crumbs, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
6. Gently fold in the mini chocolate chips and mini marshmallows.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet.
8. Bake for 8-10 minutes, or until the edges are golden.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These s’mores cookies offer the nostalgic flavors of a campfire treat with a twist. The graham cracker crumbs give them that classic s’mores flavor, while the gooey marshmallows and chocolate chips create the perfect texture. They’re the ultimate indulgence for anyone who loves s’mores.

Gluten-Free Oatmeal Raisin Cookies

These gluten-free oatmeal raisin cookies are a chewy, comforting treat packed with oats, raisins, and a touch of cinnamon. They’re the perfect balance of sweet and spiced, and they offer a little extra texture with the oats.

Ingredients:

• 1 1/2 cups gluten-free old-fashioned oats
• 1 cup gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup raisins

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the oats, gluten-free flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in the raisins.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, or until the cookies are golden brown around the edges.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These oatmeal raisin cookies are chewy and packed with flavor. The oats provide a hearty texture, while the raisins add a natural sweetness that balances out the spice from the cinnamon. They are the perfect snack or dessert for any time of the year.

Gluten-Free Apple Cinnamon Cookies

These gluten-free apple cinnamon cookies combine the fresh, fruity taste of apples with the warm, comforting flavors of cinnamon. The soft, chewy texture and subtle sweetness make these cookies an autumn favorite.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup finely chopped apple (peeled and cored)
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, cinnamon, and salt. Set aside.
3. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the egg and vanilla extract, mixing until well combined.
5. Gradually add the dry ingredients to the wet ingredients and stir until smooth.
6. Fold in the chopped apples and walnuts (if using).
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These apple cinnamon cookies offer a delightful combination of fruit and spice. The apples add a touch of freshness and natural sweetness, while the cinnamon provides the warmth that makes these cookies perfect for fall.

Gluten-Free Chocolate Dipped Shortbread Cookies

These gluten-free chocolate-dipped shortbread cookies are a buttery, melt-in-your-mouth treat that’s elevated with a touch of dark chocolate. They’re perfect for any special occasion or just to indulge in with a cup of tea.

Ingredients:

• 2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 4 oz dark chocolate (for dipping)

Instructions:

1. Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour and salt. Set aside.
3. In a large bowl, beat together the butter and powdered sugar until smooth and creamy.
4. Add the vanilla extract and mix well.
5. Gradually add the dry ingredients to the wet ingredients, stirring until the dough comes together.
6. Roll the dough out to about 1/4-inch thickness and cut it into your desired shapes using cookie cutters.
7. Place the cookies onto the prepared baking sheet and bake for 12-15 minutes, or until they are lightly golden.
8. Once cooled, melt the dark chocolate in a heatproof bowl over a double boiler or in the microwave in 30-second intervals.
9. Dip the edges of the cooled shortbread cookies into the melted chocolate and allow the chocolate to set before serving.

These chocolate-dipped shortbread cookies are rich, buttery, and perfectly sweet. The addition of dark chocolate on the edges adds a touch of decadence, making these cookies ideal for gifting or enjoying as a luxurious treat.

Gluten-Free Lemon Poppy Seed Cookies

These gluten-free lemon poppy seed cookies are fresh, zesty, and lightly sweet, with the perfect balance of lemon flavor and a bit of crunch from the poppy seeds. They’re an ideal treat for anyone who loves citrusy desserts.

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour (with xanthan gum)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 2 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tbsp poppy seeds

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the egg, lemon zest, and lemon juice, mixing until smooth.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Fold in the poppy seeds.
7. Drop tablespoon-sized portions of dough onto the prepared baking sheet.
8. Bake for 10-12 minutes, or until the cookies are golden around the edges.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These lemon poppy seed cookies are light and refreshing, with the perfect balance of citrus and sweetness. The poppy seeds provide a delightful crunch, and the zesty lemon flavor makes these cookies bright and flavorful.

Note: More recipes are coming soon