25+ Tasty Gluten-Free Bisquick Cookie Recipes for Every Occasion

Are you craving a batch of warm, gooey cookies but need a gluten-free option? Look no further!

With over 25 gluten-free Bisquick cookie recipes, there’s no need to sacrifice taste for dietary restrictions.

Whether you’re in the mood for a rich chocolate chip cookie, a refreshing lemon poppy seed treat, or a chewy peanut butter delight, these recipes have something for every sweet tooth.

Gluten-free baking doesn’t have to be complicated, and Bisquick makes it easy to whip up these mouthwatering cookies in no time.

In this post, we’ll take you through a collection of some of the best gluten-free cookie recipes made with Bisquick that are sure to impress family and friends alike.

25+ Tasty Gluten-Free Bisquick Cookie Recipes for Every Occasion

There’s no shortage of delicious gluten-free cookie recipes when you use Bisquick as your base.

With over 25 different options, each offering its unique flavors and textures, you can explore endless possibilities in your gluten-free baking journey.

Whether you’re a beginner or a seasoned baker, Bisquick makes it easy to create cookies that are soft, chewy, crunchy, and everything in between.

These cookies are perfect for any occasion, whether it’s a holiday treat, an afternoon snack, or a dessert to share with friends and family.

With these 25+ gluten-free Bisquick cookie recipes, you’ll never run out of new and exciting ways to enjoy gluten-free cookies! Happy baking!

Chewy Gluten-Free Chocolate Chip Cookies

These chewy gluten-free chocolate chip cookies are a perfect blend of soft, buttery dough and melty chocolate chips.

Made with gluten-free Bisquick, they’re easy to whip up and require no complicated ingredients.

Whether you need a quick treat for a gathering or just want a sweet snack, these cookies will satisfy your cravings.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. Gradually add the Gluten-Free Bisquick and baking soda, stirring until a smooth dough forms.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden brown.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are soft, chewy, and full of rich chocolatey goodness. Enjoy them warm with a glass of milk or store them in an airtight container for later.

They stay fresh for days, making them a great make-ahead dessert.

Gluten-Free Peanut Butter Cookies

If you love the classic peanut butter flavor, these gluten-free peanut butter cookies will be your new favorite.

With only a few ingredients, they are quick to make and naturally gluten-free thanks to the Bisquick mix.

The slightly crisp edges and soft, chewy centers make them an irresistible treat.

Ingredients:

• 1 cup Gluten-Free Bisquick
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix peanut butter, granulated sugar, and brown sugar until well blended.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. Stir in the Gluten-Free Bisquick until a thick dough forms.
5. Roll the dough into small balls (about 1-inch in diameter) and place them on the prepared baking sheet.
6. Use a fork to gently press a crisscross pattern into each cookie.
7. Bake for 8-10 minutes or until the edges are slightly golden.
8. Let the cookies cool for a few minutes before transferring to a wire rack.

These peanut butter cookies are full of nutty flavor with a perfect balance of sweetness.

They pair wonderfully with coffee or tea and make an excellent snack for any time of the day.

Store them in an airtight container to keep them fresh and delicious.

Gluten-Free Snickerdoodle Cookies

Snickerdoodles are a timeless favorite, and this gluten-free version captures the same soft, cinnamon-sugar goodness without the gluten.

Made with Bisquick, they’re light, fluffy, and slightly tangy from the cream of tartar, just like the traditional recipe.

Ingredients:

• 1 3/4 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon baking soda
• 1/4 cup granulated sugar (for rolling)
• 1 teaspoon cinnamon (for rolling)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the butter and sugar together until fluffy.
3. Add the egg and vanilla extract, mixing until smooth.
4. Stir in the Gluten-Free Bisquick, cream of tartar, and baking soda, mixing until a dough forms.
5. In a small bowl, combine the extra granulated sugar and cinnamon.
6. Roll the dough into small balls and coat them in the cinnamon-sugar mixture.
7. Place them on the baking sheet and slightly flatten them.
8. Bake for 10-12 minutes or until the edges are slightly golden.
9. Let cool for a few minutes before transferring to a wire rack.

These gluten-free snickerdoodles have a soft, pillowy texture with a hint of cinnamon spice.

They’re perfect for the holidays or any time you’re in the mood for something sweet and comforting.

Store them in an airtight container, and they’ll stay soft for days!

Gluten-Free Oatmeal Raisin Cookies

Oatmeal raisin cookies are a comforting classic, and this gluten-free version is just as delicious.

Made with gluten-free Bisquick, these cookies are soft, chewy, and filled with the warm flavors of cinnamon and sweet raisins.

Perfect for a midday snack or a sweet treat with your morning coffee.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1 cup old-fashioned gluten-free oats
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup raisins

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
3. Mix in the egg and vanilla extract.
4. In a separate bowl, whisk together Gluten-Free Bisquick, oats, cinnamon, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
6. Fold in the raisins.
7. Drop tablespoon-sized scoops onto the baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes or until the edges are golden.
9. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

These oatmeal raisin cookies are wonderfully chewy with a hint of cinnamon spice. They make a great healthy-ish dessert or breakfast treat. Store them in an airtight container, and they’ll stay soft for days!

Gluten-Free Lemon Sugar Cookies

If you love bright, citrusy flavors, these gluten-free lemon sugar cookies are a must-try.

They have a soft, buttery texture with a refreshing hint of lemon that makes them perfect for spring and summer. The light sweetness pairs beautifully with tea or coffee.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon baking soda

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the butter and sugar until creamy.
3. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until well combined.
4. Stir in Gluten-Free Bisquick and baking soda until a smooth dough forms.
5. Scoop tablespoon-sized portions onto the baking sheet, spacing them 2 inches apart.
6. Bake for 10-12 minutes or until the edges are lightly golden.
7. Let the cookies cool for a few minutes before transferring to a wire rack.

These lemon sugar cookies are light, sweet, and full of zesty flavor. They’re perfect for any occasion, from afternoon tea to holiday gatherings.

Keep them stored in an airtight container to maintain their soft texture.

Gluten-Free Double Chocolate Cookies

For all the chocolate lovers out there, these gluten-free double chocolate cookies are the ultimate treat.

Made with cocoa powder and chocolate chips, they’re rich, fudgy, and incredibly satisfying. The perfect cookie when you’re craving something decadent.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/3 cup unsweetened cocoa powder
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, cream the butter, brown sugar, and granulated sugar until fluffy.
3. Add the egg and vanilla extract, mixing until well combined.
4. Stir in Gluten-Free Bisquick, cocoa powder, and baking soda until a dough forms.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions onto the prepared baking sheet.
7. Bake for 10-12 minutes or until the cookies look set.
8. Let them cool for a few minutes before transferring to a wire rack.

These double chocolate cookies are rich, gooey, and bursting with chocolate flavor.

They taste best warm when the chocolate chips are melty, but they’re just as good the next day. Store them in an airtight container to keep them soft and chewy.

Gluten-Free Coconut Macadamia Cookies

These gluten-free coconut macadamia cookies are a delightful mix of tropical flavors and buttery goodness.

The crunchy macadamia nuts complement the sweetness of the coconut, creating a perfectly textured cookie that is both crispy and chewy.

They make a great dessert or snack when you want something a little different from the usual chocolate chip or peanut butter cookies.

Ingredients:

• 1 3/4 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 cup shredded coconut
• 1/2 cup chopped macadamia nuts

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy.
3. Add the egg and vanilla extract, mixing until smooth.
4. Stir in the Gluten-Free Bisquick and baking soda until combined.
5. Fold in the shredded coconut and chopped macadamia nuts.
6. Scoop tablespoon-sized portions onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes or until the edges turn golden brown.
8. Let the cookies cool for a few minutes before transferring them to a wire rack.

These cookies have a wonderful balance of nutty crunch and chewy coconut sweetness.

Enjoy them with a cup of tea or as a quick treat during the day. Store them in an airtight container to keep them fresh and delicious.

Gluten-Free Pumpkin Spice Cookies

Soft, spiced, and full of warm fall flavors, these gluten-free pumpkin spice cookies are perfect for cozy days.

The combination of pumpkin puree and cinnamon makes them taste like a bite of autumn. Plus, they’re naturally soft and moist, making them a great alternative to traditional cookies.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1/2 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
3. Mix in the pumpkin puree, egg, and vanilla extract.
4. In a separate bowl, whisk together Gluten-Free Bisquick, cinnamon, nutmeg, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
6. Drop spoonfuls of dough onto the baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are set and slightly golden.
8. Let cool for a few minutes before transferring to a wire rack.

These pumpkin spice cookies are soft, flavorful, and full of cozy autumn vibes.

They pair wonderfully with coffee, tea, or a warm cup of apple cider. Store them in an airtight container to keep them fresh for several days.

Gluten-Free Almond Butter Cookies

For a rich, nutty, and slightly sweet treat, these gluten-free almond butter cookies are a must-try.

They have a tender, melt-in-your-mouth texture with a subtle almond flavor that pairs perfectly with a warm drink.

Plus, they require just a few simple ingredients and come together in no time!

Ingredients:

• 1 cup Gluten-Free Bisquick
• 1/2 cup almond butter
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix almond butter, granulated sugar, and brown sugar until well combined.
3. Add the egg and vanilla extract, stirring until smooth.
4. Stir in the Gluten-Free Bisquick until a thick dough forms.
5. Roll the dough into small balls and place them on the baking sheet.
6. Gently flatten each ball with a fork or your fingertips.
7. Bake for 8-10 minutes or until the edges are slightly golden.
8. Let the cookies cool for a few minutes before transferring them to a wire rack.

These almond butter cookies have a delicate, nutty sweetness and a perfectly soft texture.

They’re a great alternative to peanut butter cookies and are naturally gluten-free. Store them in an airtight container, and they’ll stay delicious for days!

Gluten-Free Cherry Almond Cookies

These gluten-free cherry almond cookies combine the tartness of dried cherries with the richness of almond flavor.

The chewy texture and vibrant combination of fruit and nuts create a refreshing twist on a classic cookie.

Perfect for any occasion, they are simple to make yet deliver an elegant, homemade touch.

Ingredients:

• 1 3/4 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon almond extract
• 1/2 teaspoon baking soda
• 1/2 cup chopped dried cherries
• 1/4 cup sliced almonds

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth and fluffy.
3. Add the egg and almond extract, mixing until combined.
4. Stir in the Gluten-Free Bisquick and baking soda until the dough forms.
5. Fold in the chopped dried cherries and sliced almonds.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden and the cookies are set.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

These cookies are chewy and sweet with a wonderful balance of tart dried cherries and crunchy almonds.

They make for an indulgent snack or dessert, and the fruit and nut combo offers a nice contrast in texture.

Store them in an airtight container to maintain freshness for several days.

Gluten-Free Cinnamon Roll Cookies

These gluten-free cinnamon roll cookies taste just like your favorite cinnamon rolls, but in a portable cookie form.

With a cinnamon-sugar swirl inside, they have that deliciously buttery, spiced flavor that you love, without the need to wait for dough to rise.

A perfect option for when you’re craving cinnamon rolls but want something quicker.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 cup melted butter (for filling)
• 1/4 cup brown sugar (for filling)
• 1 tablespoon cinnamon (for filling)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat together the butter, brown sugar, and granulated sugar until fluffy.
3. Add the egg and vanilla extract, mixing until smooth.
4. Gradually stir in the Gluten-Free Bisquick, cinnamon, and baking soda until the dough forms.
5. Roll the dough into a flat rectangle on a lightly floured surface.
6. In a small bowl, combine the melted butter, brown sugar, and cinnamon for the filling.
7. Spread the cinnamon filling evenly over the rolled-out dough.
8. Roll the dough up tightly, then slice it into 1-inch pieces.
9. Place the slices on the prepared baking sheet and bake for 10-12 minutes or until golden brown.
10. Allow the cookies to cool for a few minutes before transferring them to a wire rack.

These cinnamon roll cookies are warm and spiced, with a slightly crispy edge and a soft center.

They capture all the comforting flavors of a cinnamon roll in cookie form.

Enjoy them with a cup of coffee or tea, and store any leftovers in an airtight container to keep them soft and fresh.

Gluten-Free Maple Pecan Cookies

Maple and pecans come together to create a rich, flavorful cookie in this gluten-free recipe.

The combination of warm maple syrup and buttery toasted pecans creates a delicious, nutty treat that’s perfect for fall or any time of year.

These cookies have a slightly chewy texture and a hint of caramelized sweetness from the maple syrup.

Ingredients:

• 1 3/4 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup maple syrup
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 cup chopped pecans, toasted

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, brown sugar, and maple syrup until smooth.
3. Add the egg and vanilla extract, mixing until fully incorporated.
4. Stir in the Gluten-Free Bisquick and baking soda until the dough comes together.
5. Fold in the toasted pecans.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden brown and the cookies are set.
8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

These maple pecan cookies are sweet and nutty, with a comforting maple flavor that makes them perfect for any time of year.

They’re especially great for fall but can be enjoyed year-round. Store them in an airtight container to keep them soft and flavorful.

Gluten-Free Chocolate Mint Cookies

These gluten-free chocolate mint cookies offer the perfect combination of rich chocolate flavor and refreshing mint.

The soft texture of the cookie is complemented by a burst of minty goodness, making them a great treat for mint lovers.

With just the right balance of sweetness and minty freshness, these cookies are sure to impress.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon mint extract
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat the butter, brown sugar, and granulated sugar until creamy and smooth.
3. Add the egg, vanilla extract, and mint extract, and mix until fully combined.
4. Stir in the Gluten-Free Bisquick, cocoa powder, and baking soda until a dough forms.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes or until the edges are set and the cookies are firm.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These chocolate mint cookies are the perfect treat for any occasion, offering the best of both chocolate and mint.

The mint extract adds a refreshing twist to the richness of the cocoa. They stay soft and delicious for several days when stored in an airtight container.

Gluten-Free Banana Bread Cookies

If you love banana bread, these gluten-free banana bread cookies are a must-try.

They have the same rich, comforting flavors as a slice of banana bread, with the convenience and portability of cookies.

These soft, chewy treats are packed with banana flavor and just the right amount of sweetness.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 1/4 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
3. Add the egg, vanilla extract, and mashed banana, mixing until fully incorporated.
4. Stir in the Gluten-Free Bisquick, cinnamon, and baking soda until the dough comes together.
5. Fold in the chopped walnuts, if using.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are golden and firm around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These banana bread cookies are soft and flavorful, with the warm taste of banana and cinnamon.

They’re a great way to use overripe bananas and a fun twist on traditional banana bread. Store them in an airtight container to keep them fresh for several days.

Gluten-Free White Chocolate Raspberry Cookies

These gluten-free white chocolate raspberry cookies are a decadent combination of sweet white chocolate and tart raspberries.

The berries add a pop of color and flavor, while the white chocolate adds creaminess and sweetness.

Together, they make for an unforgettable cookie that’s perfect for any special occasion or just a treat for yourself.

Ingredients:

• 2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 cup white chocolate chips
• 1/2 cup fresh raspberries (or freeze-dried raspberries, roughly chopped)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, beat the butter, brown sugar, and granulated sugar until smooth and creamy.
3. Add the egg and vanilla extract, mixing until well combined.
4. Stir in the Gluten-Free Bisquick and baking soda until a dough forms.
5. Gently fold in the white chocolate chips and raspberries, being careful not to crush the berries too much.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are lightly golden around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

These white chocolate raspberry cookies are sweet, fruity, and full of delightful textures.

The burst of raspberry with the creamy white chocolate makes them feel indulgent and special.

Store these cookies in an airtight container, and they will stay fresh for several days.

Gluten-Free Peanut Butter Chocolate Chip Cookies

These gluten-free peanut butter chocolate chip cookies are the perfect balance of salty and sweet.

The creamy peanut butter brings richness and a little savory bite, while the chocolate chips add sweetness and indulgence.

A must-try for anyone who loves the classic combination of peanut butter and chocolate.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup peanut butter
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the peanut butter, butter, brown sugar, and granulated sugar until smooth.
3. Add the egg and vanilla extract, mixing until fully combined.
4. Stir in the Gluten-Free Bisquick and baking soda until the dough forms.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are golden brown around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These peanut butter chocolate chip cookies are both chewy and crispy, with a perfect blend of salty peanut butter and sweet chocolate.

They’re a great treat for peanut butter lovers, and you can store them in an airtight container for several days.

Gluten-Free Carrot Cake Cookies

These gluten-free carrot cake cookies are packed with warm spices, sweet carrots, and a hint of nuts, mimicking the flavors of a classic carrot cake.

They are soft, slightly chewy, and topped with a sweet glaze to make them extra special.

Perfect for dessert or a mid-day snack, these cookies are a fun twist on the traditional carrot cake.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1 cup grated carrots (about 2 medium carrots)
• 1/4 cup chopped walnuts (optional)
• 1/4 cup raisins (optional)
• For the glaze:
  • 1/2 cup powdered sugar
  • 1-2 teaspoons milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until smooth.
3. Add the egg and vanilla extract, mixing until fully combined.
4. Stir in the Gluten-Free Bisquick, cinnamon, nutmeg, and baking soda until well incorporated.
5. Fold in the grated carrots, walnuts, and raisins, if using.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are set and lightly golden around the edges.
8. While the cookies are cooling, make the glaze by mixing the powdered sugar with enough milk to reach a drizzle consistency.
9. Drizzle the glaze over the cooled cookies.

These carrot cake cookies are full of flavor, with a spiced richness that’s balanced by the sweetness of the glaze.

The chewy texture of the carrots and the nuts add extra layers of delight. Store them in an airtight container to keep them fresh for several days.

Gluten-Free S’mores Cookies

For all the s’mores lovers out there, these gluten-free s’mores cookies deliver the delicious flavors of a campfire treat in cookie form.

With gooey marshmallows, chocolate chips, and a hint of graham cracker flavor, these cookies are a fun, nostalgic twist on the classic s’mores experience.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 cup mini chocolate chips
• 1/2 cup mini marshmallows
• 1/2 cup gluten-free graham cracker crumbs

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
3. Add the egg and vanilla extract, mixing until smooth.
4. Stir in the Gluten-Free Bisquick and baking soda until the dough comes together.
5. Fold in the chocolate chips, marshmallows, and graham cracker crumbs.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
7. Bake for 10-12 minutes or until the edges are golden and the marshmallows are slightly toasted.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These s’mores cookies are the perfect combination of crispy, chewy, and gooey, with all the flavors of a classic campfire treat.

They’re perfect for parties or a sweet snack, and they keep well in an airtight container.

Gluten-Free Lemon Poppy Seed Cookies

These gluten-free lemon poppy seed cookies are light, zesty, and full of citrusy flavor.

The addition of poppy seeds adds a delightful crunch, and the lemon glaze on top brings an extra touch of sweetness to these already refreshing cookies.

Perfect for spring or summer, they’re a bright, tangy treat that’s sure to impress.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 tablespoon lemon juice
• 1 teaspoon poppy seeds
• 1/2 teaspoon baking soda
• For the glaze:
  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat together the butter and granulated sugar until light and fluffy.
3. Add the egg, vanilla extract, lemon zest, and lemon juice, and mix until well combined.
4. Stir in the Gluten-Free Bisquick, poppy seeds, and baking soda until the dough comes together.
5. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 10-12 minutes or until the edges are lightly golden.
7. While the cookies are cooling, whisk together the powdered sugar and lemon juice to make the glaze.
8. Drizzle the glaze over the cooled cookies.

These lemon poppy seed cookies are fragrant and tangy, with just the right balance of sweetness from the glaze.

They’re light yet satisfying, making them a perfect treat for warm weather. Store them in an airtight container to maintain their freshness.

Gluten-Free Apple Cinnamon Cookies

These gluten-free apple cinnamon cookies bring the flavors of fall into every bite.

The soft, chewy texture is complemented by sweet apple bits and the warm, comforting spices of cinnamon and nutmeg.

These cookies are perfect for a cozy afternoon snack or as part of a fall dessert spread.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1/2 cup finely chopped apples (peeled and cored)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until smooth and creamy.
3. Add the egg and vanilla extract, mixing until fully combined.
4. Stir in the Gluten-Free Bisquick, cinnamon, nutmeg, and baking soda until a dough forms.
5. Gently fold in the chopped apples.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are golden brown around the edges and set in the middle.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These apple cinnamon cookies are soft and fragrant, with a lovely burst of apple flavor in every bite.

The cinnamon and nutmeg add warmth and depth, making these cookies perfect for autumn or whenever you’re craving something cozy.

Store them in an airtight container for a few days of delicious enjoyment.

Gluten-Free Salted Caramel Cookies

These gluten-free salted caramel cookies are rich, buttery, and decadent, with a perfect balance of sweet caramel and a touch of salt.

The cookies are chewy, with gooey pockets of caramel throughout, and the sprinkle of sea salt on top adds a savory contrast to the sweetness. They’re irresistible and perfect for indulging.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 cup caramel chips or chopped soft caramel candies
• Sea salt, for sprinkling

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until creamy.
3. Add the egg and vanilla extract, mixing until well incorporated.
4. Stir in the Gluten-Free Bisquick and baking soda until the dough forms.
5. Gently fold in the caramel chips or chopped caramel candies.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are golden brown and set.
8. While still warm, sprinkle each cookie with a pinch of sea salt.
9. Allow the cookies to cool for a few minutes before transferring them to a wire rack.

These salted caramel cookies are the perfect balance of sweet and savory, with rich caramel and a touch of salt to elevate the flavor.

They’re a delicious treat that will satisfy your sweet tooth. Store them in an airtight container to keep them fresh and soft for days.

Gluten-Free Cherry Almond Cookies

These gluten-free cherry almond cookies are bursting with flavor!

The tartness of dried cherries pairs perfectly with the nutty richness of almond extract, creating a delightful combination in every bite.

These soft and chewy cookies are a treat to enjoy at any time of year, and they make for an elegant addition to any dessert table.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1/2 teaspoon baking soda
• 1/2 cup dried cherries, roughly chopped
• 1/4 cup sliced almonds

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg, vanilla extract, and almond extract, mixing until fully incorporated.
4. Stir in the Gluten-Free Bisquick and baking soda until the dough forms.
5. Gently fold in the chopped dried cherries and sliced almonds.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes or until the cookies are lightly golden around the edges.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

These cherry almond cookies are perfectly chewy with a subtle almond flavor and sweet bursts of tart cherries.

The sliced almonds add a lovely crunch to the cookies. Store them in an airtight container for up to a week to enjoy these sweet treats over time.

Gluten-Free Mocha Cookies

These gluten-free mocha cookies are perfect for coffee lovers who want to indulge in a treat that blends the flavors of rich coffee and chocolate.

The combination of cocoa powder and espresso gives these cookies a deep, complex flavor, while the chocolate chips bring in a bit of sweetness to balance everything out.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons instant espresso powder
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1 cup semi-sweet chocolate chips

Instructions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the egg and vanilla extract, mixing until smooth.
4. Stir in the instant espresso powder, cocoa powder, Gluten-Free Bisquick, and baking soda until a dough forms.
5. Fold in the chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the edges are set and the cookies are firm.
8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

These mocha cookies are the perfect treat for coffee and chocolate lovers, with the rich depth of espresso and cocoa flavor.

The semi-sweet chocolate chips complement the bitterness of the coffee beautifully. Store them in an airtight container to enjoy throughout the week.

Gluten-Free Coconut Macaroons

These gluten-free coconut macaroons are a sweet and chewy treat that’s simple to make but full of flavor.

The shredded coconut creates a rich, slightly crispy texture on the outside, while the inside remains soft and tender.

They’re a great option for anyone who loves coconut, and they’re naturally gluten-free and easy to make.

Ingredients:

• 1 1/2 cups Gluten-Free Bisquick
• 2 cups shredded coconut (unsweetened)
• 3/4 cup granulated sugar
• 2 egg whites
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions:

1. Preheat the oven to 325°F (165°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the shredded coconut, granulated sugar, and salt.
3. In a separate bowl, beat the egg whites and vanilla extract until soft peaks form.
4. Gently fold the beaten egg whites into the coconut mixture until fully incorporated.
5. Using a spoon, scoop the mixture into small mounds and place them onto the prepared baking sheet, spacing them about 2 inches apart.
6. Bake for 15-18 minutes, or until the edges are golden and the macaroons are firm.
7. Allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

These coconut macaroons are chewy, sweet, and full of coconut flavor.

They’re a great gluten-free option for coconut lovers and require just a few simple ingredients. Store them in an airtight container for several days to keep them fresh and chewy.