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Saturday afternoons are the perfect time to indulge in baking.
Whether you’re relaxing at home, having friends over, or looking for a fun activity with the family, there’s nothing like fresh-baked cookies to bring comfort and joy.
But for those following a gluten-free lifestyle, finding delicious cookie recipes that everyone can enjoy can sometimes be a challenge.
Fear not! This collection of 40+ Saturday gluten-free cookie recipes will leave you with endless options for creating mouthwatering treats, all without a hint of gluten.
From chewy chocolate chip cookies to sweet coconut macaroons and everything in between, these recipes are perfect for every taste.
Whether you’re a fan of nutty flavors, fruity fillings, or rich, indulgent chocolate, there’s something for everyone in this gluten-free cookie roundup.
So grab your apron, preheat your oven, and get ready to bake up some delicious Saturday treats that will satisfy your cravings and impress your guests!
40+ Must-Try Saturday Gluten-Free Cookie Recipes for Your Baking
Gluten-free baking doesn’t have to be complicated or boring.
With these 40+ Saturday gluten-free cookie recipes, you can enjoy a wide variety of cookies that are as delicious as they are easy to make.
Whether you’re craving something classic like snickerdoodles or trying out new flavors like pistachio or raspberry almond, there’s a cookie for every occasion.
These recipes prove that gluten-free treats can be just as rich, flavorful, and satisfying as traditional ones.
So the next time you have a lazy Saturday at home or need a quick dessert to share, remember these gluten-free cookie recipes will always be a reliable choice for a sweet, comforting treat.
Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are the perfect combination of soft, chewy centers and crisp edges. They’re made using a blend of gluten-free flours and are sure to satisfy your sweet tooth without compromising on flavor. With semi-sweet chocolate chips scattered throughout, each bite is a delightful experience. This recipe is ideal for anyone following a gluten-free diet, offering a traditional taste of a beloved classic.
Ingredients:
- 2 1/4 cups gluten-free all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups gluten-free chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). 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 separate large bowl, beat together the softened butter, granulated sugar, brown sugar, and vanilla extract until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free chocolate chip cookies are a perfect Saturday treat for anyone on a gluten-free diet. The dough yields cookies with a crispy edge and a soft, chewy interior, just like traditional chocolate chip cookies. The rich, buttery flavor combined with the gooey chocolate chips makes these an indulgent dessert. Whether you’re baking for yourself or sharing with friends and family, these cookies will be a crowd-pleaser, making them a great addition to your gluten-free dessert repertoire.
Gluten-Free Snickerdoodle Cookies
A true classic, these gluten-free snickerdoodle cookies are soft, chewy, and coated in cinnamon-sugar for that irresistible sweet-spicy flavor. Made without any wheat flour, this recipe proves that gluten-free baking can be just as delightful and comforting as traditional cookies. Perfect for a Saturday afternoon, these snickerdoodles are sure to bring back fond memories while meeting your dietary needs.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
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, cream of tartar, and salt. Set aside.
- In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- In a small bowl, combine the remaining 1/4 cup of sugar and cinnamon.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture.
- Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are set and lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free snickerdoodle cookies are a delightful twist on a traditional favorite. With their cinnamon-sugar coating and soft, chewy texture, they’re a perfect way to satisfy your cravings without gluten. These cookies are easy to prepare and bake, making them an ideal choice for a relaxing Saturday afternoon in the kitchen. They also make a great gift, as their irresistible flavor and texture are sure to impress anyone following a gluten-free lifestyle.
Gluten-Free Peanut Butter Cookies
Gluten-free peanut butter cookies are a simple yet indulgent treat, combining the nutty richness of peanut butter with a soft and crumbly texture. This recipe requires just a few ingredients and can be made quickly, making it a great go-to dessert for those with gluten sensitivities. The peanut butter flavor takes center stage, offering a comforting and satisfying bite every time.
Ingredients:
- 1 cup peanut butter (smooth or chunky)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt (optional)
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, granulated sugar, egg, vanilla extract, baking soda, and salt (if using). Mix until smooth and well combined.
- 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 down on each dough ball to flatten it and create a crisscross pattern on top.
- Bake for 8-10 minutes, or until the edges are golden and the cookies have set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free peanut butter cookies are an easy and delicious dessert to whip up on a Saturday afternoon. Their perfect balance of sweetness and the rich flavor of peanut butter makes them irresistible to everyone, even those who aren’t on a gluten-free diet. Whether you prefer smooth or chunky peanut butter, these cookies will have a satisfying crumbly texture and a deep nutty flavor. With only a few ingredients and minimal prep time, they’re a great choice for anyone looking for a simple yet delightful treat.
Gluten-Free Oatmeal Raisin Cookies
These gluten-free oatmeal raisin cookies combine the heartiness of oats with the sweetness of raisins and a touch of cinnamon. They’re soft, chewy, and bursting with flavor, making them an ideal snack for a cozy Saturday afternoon. The best part? They’re made with certified gluten-free oats, so they can be enjoyed by anyone following a gluten-free diet, without sacrificing taste or texture.
Ingredients:
- 1 1/2 cups gluten-free rolled oats
- 1/2 cup gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp 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
- 3/4 cup raisins
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the gluten-free oats, gluten-free flour, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy and well combined.
- Beat in the egg and vanilla extract until smooth.
- Gradually mix in the dry oat mixture until just combined.
- Fold in the raisins.
- Drop rounded spoonfuls 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 a few minutes before transferring them to a wire rack to cool completely.
These gluten-free oatmeal raisin cookies are a delightful treat that’s perfect for any day, but especially a lazy Saturday. The soft, chewy texture of the oatmeal combined with the sweetness of the raisins and the hint of cinnamon creates a well-rounded and satisfying flavor. These cookies are easy to make and packed with wholesome ingredients, making them a perfect snack for anyone looking for a gluten-free dessert that doesn’t compromise on taste.
Gluten-Free Lemon Sugar Cookies
If you’re craving something light and refreshing, these gluten-free lemon sugar cookies are the perfect solution. They are crisp on the edges and soft in the middle, with a zesty lemon flavor that brightens every bite. These cookies are perfect for a Saturday gathering, offering a sweet treat with a citrusy twist, while being entirely gluten-free.
Ingredients:
- 1 3/4 cups gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 2 tbsp lemon zest (from about 2 lemons)
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
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 together the softened butter and 3/4 cup of granulated sugar until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, place the remaining 1/4 cup of granulated sugar. Roll tablespoon-sized portions of dough into balls and then roll them in the sugar.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each cookie with the bottom of a glass.
- Bake for 10-12 minutes, or until the edges are golden and the cookies have set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free lemon sugar cookies offer a refreshing twist on the traditional sugar cookie. The bright lemon flavor makes them an ideal treat for a Saturday afternoon, especially for those who enjoy a citrusy dessert. Their delicate texture and sweet, slightly tangy taste make them a delightful option to share with friends or to enjoy by yourself with a cup of tea. Their simplicity, combined with the refreshing lemon essence, ensures they will quickly become a go-to recipe in your gluten-free baking collection.
Gluten-Free Almond Joy Cookies
If you’re a fan of the iconic Almond Joy candy bar, you’ll love these gluten-free almond joy cookies. These treats are packed with shredded coconut, chopped almonds, and semi-sweet chocolate chips, creating a decadent, chewy cookie with a crunch. The combination of chocolate, coconut, and almonds provides a sweet, tropical flavor, making these cookies a delightful Saturday snack or dessert.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded coconut, unsweetened
- 1/2 cup chopped almonds
- 1/2 cup semi-sweet chocolate chips
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, cream together the softened butter and brown sugar until smooth and fluffy.
- Add the egg and vanilla extract, beating until well combined.
- Gradually mix in the dry ingredients until fully incorporated.
- Fold in the shredded coconut, chopped almonds, and chocolate chips.
- Drop rounded spoonfuls 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 cookies have set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free almond joy cookies are an indulgent treat that will transport you straight to dessert heaven. Packed with rich chocolate, crunchy almonds, and chewy coconut, they offer the perfect balance of textures and flavors. These cookies are not only a great gluten-free option but also a satisfying treat for anyone who loves coconut and chocolate. Whether you’re serving them at a weekend gathering or enjoying them as a personal treat, these cookies are sure to be a hit with everyone who tries them.
Gluten-Free Double Chocolate Cookies
For all the chocolate lovers out there, these gluten-free double chocolate cookies are a dream come true. With rich cocoa powder in the dough and loads of chocolate chips, every bite is a chocolate explosion. These cookies are soft, chewy, and utterly decadent, making them the perfect Saturday indulgence. They’re easy to whip up and will satisfy any sweet tooth, whether you’re on a gluten-free diet or not.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
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, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Fold in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the cookies are set and the edges are slightly firm.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free double chocolate cookies are perfect for any chocolate enthusiast looking for a rich, indulgent treat. The combination of cocoa powder and chocolate chips ensures that every bite is filled with deep chocolate flavor. These cookies are soft and chewy, with a slightly crispy edge, making them a delightful snack or dessert for a Saturday afternoon. Their easy preparation and irresistible flavor will make them a favorite in your gluten-free baking collection.
Gluten-Free Coconut Macaroons
These gluten-free coconut macaroons are sweet, chewy, and delightfully simple to make. Made with just a handful of ingredients, including shredded coconut and egg whites, they create a light, airy texture that perfectly balances the natural sweetness of coconut. These macaroons are ideal for anyone who loves coconut and is looking for a quick and delicious gluten-free dessert.
Ingredients:
- 2 1/2 cups unsweetened shredded coconut
- 3 large egg whites
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- Pinch of salt
- 1/4 cup semi-sweet chocolate chips (optional, for drizzling)
Instructions:
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix the shredded coconut with the sugar, vanilla extract, and a pinch of salt.
- In a separate bowl, whisk the egg whites until they form stiff peaks.
- Gently fold the whipped egg whites into the coconut mixture, being careful not to deflate the egg whites.
- Scoop tablespoon-sized portions of the mixture and form small mounds, placing them on the prepared baking sheet.
- Bake for 15-18 minutes or until the macaroons are golden brown on the edges.
- Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- (Optional) Melt the chocolate chips in the microwave and drizzle over the macaroons for an extra touch of indulgence.
These gluten-free coconut macaroons are a simple, yet satisfying treat. With just a few ingredients, they bring out the natural sweetness and chewiness of coconut. The optional chocolate drizzle adds a rich layer of flavor, making them a perfect treat for any occasion. Whether you enjoy them as a snack or serve them at a party, these macaroons are bound to be a hit. Their light and airy texture paired with the sweet coconut flavor makes them a unique gluten-free dessert option.
Gluten-Free Raspberry Almond Cookies
These gluten-free raspberry almond cookies are a delightful combination of tart raspberry preserves and the rich flavor of almonds. The cookies are chewy and soft with a subtle almond flavor and a burst of sweetness from the raspberry filling. Perfect for a Saturday afternoon tea or as a snack, these cookies are a great way to add a little fruitiness to your gluten-free dessert collection.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup almond flour
- 1 large egg
- 1 tsp almond extract
- 1/4 cup raspberry preserves
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 powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the almond flour, egg, and almond extract, and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
- Use your thumb or a spoon to make an indentation in the center of each cookie.
- Fill each indentation with a small amount of raspberry preserves.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free raspberry almond cookies are a wonderful treat, offering the perfect balance of nutty almond flavor and sweet, tart raspberry preserves. The soft, chewy texture paired with the fruit filling makes them a unique addition to any gluten-free dessert repertoire. Whether you’re enjoying them with a cup of tea or serving them at a gathering, these cookies will add a touch of elegance and flavor to your Saturday treats. Their combination of simple ingredients and delightful flavors ensures they’ll be a favorite among gluten-free cookie options.
Gluten-Free Snickerdoodle Cookies
These gluten-free snickerdoodle cookies have the perfect balance of cinnamon and sugar, with a tender, chewy texture that’s hard to resist. The sweet and spicy cinnamon sugar coating gives each cookie a delightful crunch on the outside while keeping the inside soft and chewy. Ideal for a cozy Saturday treat or a dessert to share with friends, these cookies are a classic favorite that everyone can enjoy—gluten-free or not.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 tsp cinnamon (for rolling)
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, cream of tartar, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- In a small bowl, mix together the cinnamon and remaining 1/4 cup of sugar.
- Scoop tablespoon-sized portions of dough, roll them into balls, and then roll them in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the cookies are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free snickerdoodle cookies are a perfect treat for any occasion, bringing the warm flavors of cinnamon and sugar into every bite. The classic snickerdoodle flavor, combined with the softness of the cookie and the crispy exterior, makes for an irresistible combination. They’re simple to prepare and incredibly satisfying, making them a great addition to your gluten-free cookie repertoire. Whether you’re indulging in them on a quiet Saturday or sharing them with friends, these cookies will always be a crowd-pleaser.
Gluten-Free Pistachio Cookies
These gluten-free pistachio cookies are a delightful twist on traditional cookies, featuring the rich, nutty flavor of pistachios. The crunchy pistachios paired with a soft, chewy cookie base create a satisfying texture and flavor that’s both indulgent and light. Perfect for a Saturday afternoon snack or a treat to share with guests, these cookies offer a unique nutty profile that will leave everyone asking for the recipe.
Ingredients:
- 1 1/2 cups gluten-free all-purpose flour
- 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
- 3/4 cup shelled pistachios, roughly chopped
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, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Fold in the chopped pistachios.
- 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 cookies are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free pistachio cookies are a delightful departure from the typical cookie flavor, offering a rich, nutty taste that’s perfectly complemented by the softness of the dough. The crunch from the pistachios adds an enjoyable texture, making each bite unique. Whether you’re making them for a special occasion or just because, these cookies are sure to impress anyone who tries them. Their elegant flavor profile and chewy texture make them a great addition to your gluten-free baking collection.
Gluten-Free Peanut Butter Cookies
These gluten-free peanut butter cookies are a classic favorite, known for their rich, nutty flavor and soft, chewy texture. Made with simple ingredients, they come together quickly and are perfect for a Saturday afternoon when you’re craving something indulgent but easy to prepare. The combination of peanut butter and sugar creates a sweet treat that everyone, whether gluten-free or not, will love.
Ingredients:
- 1 cup peanut butter (creamy or chunky)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- Pinch of salt (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix together the peanut butter, granulated sugar, brown sugar, egg, and vanilla extract until smooth.
- Stir in the baking soda and a pinch of salt, if using.
- Scoop tablespoon-sized portions of dough and roll them into balls, placing them on the prepared baking sheet.
- Use a fork to gently press down on each dough ball, creating a crisscross pattern on top.
- Bake for 8-10 minutes, or until the edges are golden and the cookies have set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These gluten-free peanut butter cookies are a simple yet satisfying treat that anyone can enjoy. The combination of peanut butter and sugar gives these cookies a comforting sweetness, and the soft, chewy texture makes them incredibly enjoyable to eat. With minimal ingredients and quick prep, these cookies are the perfect option for a Saturday snack or dessert. Their rich peanut butter flavor ensures they’ll quickly become a favorite in your gluten-free cookie collection.
Note: More recipes are coming soon!
