Cookies are one of the best go-to snack options whenever you’re craving something sweet or you wish to accompany your morning coffee or evening tea with something! But we hate to admit that cookies are highly fattening and thus, consuming them in large numbers can have severe ill-effect on your diet system. Thus, cookies are generally not advisable to people who are willing to lose or maintain their weight. But, don’t be sad, there is an alternative way to the normal baking of cookies which is gluten free and doesn’t add up to your weight much! Scroll below to get 5 of the most creative yet delicious gluten-free cookies you can quickly bake at home!
1. Blueberry Gluten-free Cookies
Ingredients :For the dough:
- White rice flour – 2 cupsPotato starch – 2/3 cupTapioca four – 1/3 cupXanthan gum – 1 tspSalt – 1 tspBaking powder – ½ tspBaking soda – ½ tspUnsalted butter – 1 cupGranulated sugar – 1 cupLemon zest – 2 tbsp.Lemon juice – 2 tbsp.Vanilla extract – 1 tsp.Lemon extract – 1 tsp.Eggs (large) – 2Fresh blueberries – 1 ½ cups
For the streusel:
- Rice flour – ½ cupPotato starch – 2 tbsp. + 2 tsp.Tapioca flour – 1 tbsp. + 1 tsp.Xanthan gum – ¼ tsp.
- First, preheat the oven to 175-degree C and line a baking sheet with parchment paper.Take a medium sized bowl, add flour, salt, baking powder, and baking soda. Combine them together.In another large bowl, add butter and sugar and beat them together vigorously until the mixture is light and fluffy.Also add lemon zest, lemon juice, vanilla extract and lemon extract into it and beat with the butter and sugar mix.Finally add the eggs one-by-one and beat until combined thoroughly.Transfer the dry ingredients into the wet ingredients and beat until it forms a dough.Then add the blueberries and incorporate them into the cookie dough using your hands.Take another small bowl and mix all the streusel ingredients together.Make 2” balls and roll them into the streusel and then place on the cookie sheet with about 3” distance between each.Bake them for about 20 minutes until lightly-brown in colour. Leave for 5 minutes and then transfer to cookie rack to cool down completely.Finally, take a bowl to mix together little amounts of sugar, lemon zest, lemon juice, vanilla extract and salt to glaze the cookies.Serve or store in an air-tight container.
2. Flourless Fudge Cookies
- Powdered sugar – 2 ½ cupUnsweetened cocoa powder – ¾ cupKosher salt – ¼ sp.Egg whites – 4Vanilla extract – ½ tspSemisweet chocolate chips – 1 ½ cup
- Preheat the oven to 350-degrees and line two baking sheets with the parchment paper.Take a large bowl, add sugar, cocoa powder, and salt. Combine them together.Then add egg whites, vanilla, and finally the chocolate chips.Scoop out spoonful of mixture and place onto the prepared baking sheet to form the cookies.Bake them for 10-12 minutes, until settled.
3. Carrot cake Oatmeal Cookies
- Instant oats – 1 cupGluten-free flour – ¾ cupBaking powder – 1 ½ tspGround cinnamon – 1 ½ tspSalt – ½ tspCoconut oil – 2 tbsp.Egg – 1Vanilla extract – 1 tsp.Maple syrup – ½ cupGrated carrots – ¾ cup
- Preheat the oven to 325-degrees F and line a baking sheets with the parchment paper.Take a medium bowl, add oats, flour, baking powder, cinnamon, and salt. Whisk them all together.In another bowl, add coconut oil, egg, and vanilla, mix well to combine.Add maple syrup and stir well to thoroughly incorporate.Add the wet mixture to the dry mix and prepare the dough.Finally add the grated and carrots and fold to incorporate.Keep the dough in refrigerator for 30 minutes to chill.Divide the cookie dough into 14 equal parts and place on the baking sheet.Bake for 12-15 minutes. Let cool.
4. Gluten free Pumpkin Cookies
Ingredients :For cookies :
- Butter – ½ cupBrown sugar – 2/3 cupGranulated sugar – 1/3 cupEgg – 1Pure vanilla extract – 1 tbsp.Pumpkin puree – 1 cupGluten-free flour – 2 cupsXanthan gum – ¾ tspSea salt – ½ tspBaking powder – 1 tspBaking soda – 1 tspPumpkin pie spice – 2 tsp
For frosting :
- Cream cheese – 115 gButter – 4 tbsp.Powdered sugar – 2 ¼ cupsVanilla extract – ½ tspFresh lemon juice – 1 tsp
- First preheat the oven to 350°F and line 2 large cookie pans with parchment paper.In a bowl, add the butter (or shortening), brown sugar and granulated sugar and mix in a bowl using a blender on medium speed until creamed.Add the egg and mix to combine. Also add vanilla extract and the pumpkin puree and blend until thoroughly mixed.Take another bowl, add flour, xanthan gum, salt, baking powder, baking soda, and pumpkin pie spice. Mix well.Then gradually add the flour mix into the egg mixture and blend to combine well.Use a medium scoop (1 1/2 tablespoons) to scoop the dough onto the prepared cookie sheet.Place them about 2 inches apart.Bake for 15 minutes or until cooked through. Let the cookies cool on the pan for 10 minutes before cooling completely on cooling racks.To make the cream cheese frosting, add the cream cheese and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until light and fluffy.Add the powdered sugar, vanilla extract, and lemon juice. Mix on low speed until combined then turn the mixer to medium speed and beat for 1 minute.
5. Flourless Peanut Butter Cookies
- Egg – 1 largePeanut butter – 1 cupLight-brown sugar – ¾ cupGranulated sugar – ¼ cupVanilla extract – 2 tspBaking soda – ½ tspSalt – ½ tsp
- Take a large mixing bowl, add all of the ingredients and stir to combine.Take a medium- sized cookie scoop, use it form two-tablespoon mounds, and place them on a large plate, then cover with plastic wrap, and refrigerate for at least 3 hours.Preheat oven to 350F, line a baking sheet with parchment paper or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart, flatten.Bake for 8 minutes, or until edges are set and tops are barely set.Allow cookies to cool on baking sheet for about 10 minutes before serving.