The worst part about trying a few gluten free cookie recipe is ending up with crumbly, grainy cookies after spending all that time on them. I don't want that for you.

The good news is that you don't need 3 different kinds of GF flours or any strange ingredients. Just a particular kind of gluten free flour that's easy to find online (or in some stores in the Western US).

Gluten free cookies can be finicky. (IFYKYK) Make these as written, and I promise they'll turn out amazing every single time.

These Gluten Free Chocolate Crinkle Cookies are amazing! 

I'm a hardcore brownie lover which is why I'm obsessed with these cookies. Using BOTH unsweetened baking chocolate AND cocoa powder makes them extra rich and chocolatey.

They're soft and rich and BEAUTIFUL! I love the powdered sugar "snowflake effect" after they bake -- such a festive cookie! They're perfect for a cookie exchange, a potluck party, or a snow day baking with your kids.

Gluten Free Crinkle Cookie ingredients

• Butter -- I use salted. If you use unsalted, increase the salt by a pinch.
• Unsweeted chocolate bar -- I use Baker's brand (found in the baking aisle), but you can use any kind of 100% cacao chocolate bar.
• Unsweetened cocoa powder - YES! Both kinds of chocolate. It makes them extra rich and tasty.
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla Extract
• Gluten Free Flour -- I use Namaste Gluten Free Flour for most of my gluten free cookies because it creates the best texture! You can find it in some stores in the Western US or on Amazon.
• Baking powder
• Sea salt
• Powdered sugar

How to make Gluten Free Crinkle Cookies

1. Cream the butter and sugars together really well.
2. Chop the unsweetened chocolate into small pieces and melt in the microwave for 20-sec intervals until melted and smooth.
3. Add the eggs, melted chocolate, vanilla extract and mix well.
4. Add the dry ingredients -- flour, cocoa powder, baking powder, and salt. Mix until just combined.
5. Chill dough for at least 90 min until fairly firm.
6. Scoop into 1 ½ inch balls, roll in powdered sugar, and place on a parchment lined baking sheet.
7. Bake at 400F for 8-9 min.

Gluten Free Chocolate Crinkle Cookie Recipe tips

• Use Namaste flour. Seriously. I can't guarantee you'll have the same chewy/fudgy texture if you use another type of gluten free flour blend. They're not all created equal.
• Make sure you chill the dough thoroughly. This will help the cookies not spread so much and maintain that fudgy interior.
• Don't press the dough balls down when you put them on the pan. Leave them as is. (Also helps to make them fudgy. I tested this out and they were fudgier this way.)

Because these have butter and not oil, like other crinkle cookies, the powdered sugar reacts differently on the outside of the cookies. It tends to dissolve a bit or turn a yellow-ish color.

If this bothers you, roll the dough balls in some granulated sugar before rolling them in powdered sugar.

You can see the difference in the photo above. (The cookies on the top half of the cooling rack were rolled in granulated sugar first.)

How to store GF Chocolate Crinkle Cookies

Store these cookies in a lidded container at room temperature. Best eaten within 4-5 days.

Chocolate Crinkle Cookies Gluten Free FAQs 

More Gluten Free Holiday Treats on Perry's Plate

Gluten Free Ginger Cookies -- A chewy, intensely gingery molasses cookie with an optional chocolate dip!

GF Sugar Cookies -- Soft and easy to roll out and frost!

Gingerbread Latte Cookies -- Gingerbread with a pop of coffee flavor!

Christmas Bark Recipe -- Homemade peppermint bark is easy to make! I even included a low-carb version using Lily's chocolate.

White Chocolate Popcorn -- I love this version with dried cranberries, GF pretzels, and a hint of orange zest!

Chocolate Crinkle Cookies (Gluten Free)

Yield: About 40 cookies

Prep Time: 15 minutes

Cook Time: 36 minutes

Additional Time: 2 hours

Total Time: 2 hours 51 minutes

This Gluten Free Chocolate Crinkle Cookie is everything you want a chocolate cookie -- a little gooey, a little chewy, and a little crisp around the edges.

Print

Ingredients

• 8 Tablespoons butter, room temperature
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 egg yolks
• 1 teaspoon vanilla extract
• 4 ounces unsweetened chocolate bar, chopped
• ½ cup unsweetened cocoa powder
• 1 ½ cups Namaste Gluten Free Flour
• 2 teaspoon baking powder
• ½ teaspoon sea salt

Instructions

1. Cream the butter and sugars together really well in a stand mixer or using a large mixing bowl and an electric hand mixer.
   
2. Chop the unsweetened chocolate into small pieces and melt in the microwave for 20-sec intervals, stirring after every time, until melted and smooth. Let it cool for a couple minutes.
   
3. Add the eggs, egg yolks, melted chocolate, and vanilla extract to the dough and mix well.
   
4. Add the dry ingredients -- flour, cocoa powder, baking powder, and salt. Mix until just combined. The dough should be very sticky. Don't add extra flour.
   
5. Cover the dough and chill for at least 90 min until fairly firm.
6. When you're ready to bake them, preheat the overn to 400F and line a couple of baking sheets with parchment paper or treat with nonstick spray.
7. Scoop the dough into 1 ½ inch balls, roll in powdered sugar, and place on a parchment lined baking sheet about 2 inches apart.
   
8. Bake at 400F for 8-9 min. The centers should be soft. Let them cool for a couple minutes on the pan before transferring to a cooling rack.

Notes

If you're concerned about the powdered sugar dissolving slightly or turning a little yellow during baking, coat the dough balls in granulated sugar before you coat them in powdered sugar. This will help, See photo in post for comparison. This happens when you use butter in these cookies instead of oil, like other recipes suggest. I prefer these with butter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz

Nutrition Information

Yield 10 Serving Size 4 2-inch cookies
Amount Per Serving Calories 390Total Fat 18gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 6gCholesterol 99mgSodium 300mgCarbohydrates 54gFiber 3gSugar 38gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post GF Chocolate Crinkle Cookies appeared first on Perry's Plate.

These are the Best Gluten Free Sugar Cookies

I had big dreams for this cookies, and I've been tinkering with this recipe for years. I wanted them to have the same soft texture as the originals, not overly crumbly or gritty.

I wanted them to be able to join a potluck spread of desserts seamlessly without the "cone of shame" stigma of gluten free baked goods.

I wanted them to be easy with ingredients that are convenient to find.

Friends, I did it. I waited until they were just right and, despite the protest of my children when they realized I was making a gluten free version of their favorite cookies, even they admitted they really loved them.

Gluten Free Sugar Cookie Recipe ingredients

• Butter - I use salted butter, but you can use unsalted if you prefer. Just increase the amount of salt by ¼ teaspoon.
• Sugar - I use organic cane sugar from Costco. Any granulated sugar will work in this.
• Eggs
• Sour cream - Use full-fat sour cream if possible.
• Namaste Gluten Free Flour - This is the flour I use for all cookie recipes, and I think that it creates the best chewy, thick texture that I love in a cookie. Costco carries this locally for us, but you can find Namaste Gluten Free Flour on Amazon. If you have a tried and true gluten free flour blend that you like to use in cookies, feel free to use yours, but I can't guarantee the same results.
• Baking powder
• Baking soda
• Salt
• Vanilla extract
• Powdered sugar

How to make GF Sugar Cookies

The method for these cookies is pretty straightforward and similar to other cookie recipes you've probably made.

1. Cream the butter and sugar REALLY well. This is important.
2. Add in the eggs, sour cream and vanilla.
3. Add the dry ingredients -- flour, baking soda, baking powder, and salt.
4. Chill the dough for at least 2 hours up to overnight.
5. Roll out the dough to ¼-1/2 inch thickness and use cookie cutters to cut out shapes. Re-roll the scraps and cut more cookies out until you run out of dough.
6. Lay them on a parchment lined baking pan and bake at 350 for about 12 minutes.
7. Beat the frosting ingredients and frost the cookies when they're completely cooled off.
8. Store in an airtight container.

Gluten Free Sugar Cookies Recipe tips

• Use Namaste Gluten Free Flour to get the best results for this recipe. I can't guarantee the results will be the same if you use a different type of flour. It's easy to order from Amazon if you can't find it in a grocery store.
• Beat the butter and sugar for a long time. Getting those blended together really well and some air incorporated into it will give your cookies a really great texture.
• Use full-fat sour cream. The sour cream really makes these cookies super soft with a yummy flavor!
• Chill the dough. Don't skip this step. It will make the dough MUCH easier to roll out using less flour which will make softer cookies that hold their shape better in the oven. You can let it chill overnight if you like!
• Roll the dough out evenly. If some of your cookies are thick and some are thin you'll end up with some crunchy ones.
• Beat the frosting for a long time. I like to beat my frosting for a good 2-3 minutes to get it nice and fluffy. I love the texture this way.
• Eat the cookies tomorrow. I noticed after I made these that we all loved them even more the second day. If you can wait that long. Go ahead and frost them and cover them. Letting them sit for several hours frosted is a good thing.
• Make sugar cookie bars! If you don't want to roll out the dough, press all of it into a big parchment lined baking sheet. Add a few extra minutes of baking time to make sure it

How to store a Gluten Free Sugar Cookie 

Store these cookies in an airtight container for 4-5 days for best flavor. We actually liked them better the second day, so keep that in mind.

Can I freeze this GF Sugar Cookie Recipe?

You can freeze the cookie dough if you wrap it tightly in plastic wrap and then a layer of aluminum foil. Freeze for up to 3 months.

When you use it, transfer the dough to the refrigerator for a day or two until it's no longer frozen. Then roll out like usual.

Gluten Free Sugar Cookies Recipe FAQs

More Gluten Free Sugar Cookies on Perry's Plate

All of these cookies use the Namaste Gluten Free Flour as well!

Gluten Free Oatmeal Peanut Butter Cookies

Ginger Gluten Free Cookies

Pumpkin Chocolate Chunk Cookies

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

GF Sugar Cookies

Yield: About 4 dozen

Prep Time: 45 minutes

Cook Time: 45 minutes

Additional Time: 2 hours

Total Time: 3 hours 30 minutes

I've been on a mission to make gluten free versions of my favorite treats for over a decade. These sugar cookies are based on my mom's recipe I've been using for over 30 year, and I finally made a gluten free version to rival those. These are GOOD. And not just "good -- for gluten free sugar cookies".

Print

Ingredients

For the cookies:

Toggle ingredient group

• 1 cup butter, room temperature
• 2 cups granulated sugar
• 2 eggs
• 1 cup sour cream
• 1 Tablespoon vanilla extract
• 5 cups Namaste gluten free flour blend
• 4 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt

For the frosting:

Toggle ingredient group

• 1 cup butter, room temperature
• 5 cups powdered sugar
• 2 Tablespoons vanilla extract
• Pinch salt

Instructions

1. In the bowl of a stand mixer (or a large bowl and an electric hand mixer) add the softened butter and sugar. Beat it very, very well. Like, let it run for 2-3 minutes until it's lighter in color and looks more voluminous.
2. Add the eggs one at a time, beating after each one. Add the sour cream and vanilla and beat well.
3. Add the flour to the bowl with the baking powder, baking soda, and salt. Run the mixer on low until everything is incorporated. Don't overmix the dough. Check the texture. The dough should be fairly sticky, but will clump around the beater.
4. Cover the bowl and refrigerate for at least 2 hours, up to 24 hours.
5. When you're ready to roll them out, preheat your oven to 350F and line a couple of baking pans with parchment paper or prep with nonstick spray.
6. Lay another piece of parchment paper on your counter. Sprinkle some gluten free flour on the paper and transfer half of the dough to the paper. Sprinkle a little flour over the dough.
7. Roll the dough out gently moving from the center outwards in every direction until the dough is roughly the same thickness -- ¼ to ½ inch.
8. Use cookie cutters to cut the dough into shapes, transferring them to the prepared cookie sheets. Gather up the dough scraps and roll them out again. Repeat until you've rolled out all the dough.
9. Bake each pan for 11-12 minutes. Cookies should be just BARELY light brown on the bottom. Don't bake them until they're golden or they'll be crispy later.
10. Transfer them to a baking sheet and let them cool completely before frosting them.
11. To make the frosting, add the frosting ingredients into the bowl of a stand mixer. Mix on low until all of the powdered sugar has been incorporated. And then turn the mixer up to medium high and beat it for another 2 minutes until lighter and fluffy.
12. Add any food coloring, if you like, or divide the frosting into smaller bowls to make several different colors.
13. Spread the frosting on the cookies and decorate how you like!
14. Store the cookies in an airtight container for up to 4-5 days for best flavor. (We liked them better the day after we baked and frosted them!)

Notes

1. I used a 2-inch biscuit cutter for these cookies and had about 4 dozen.
2. This recipe can easily be halved if you don't need that many cookies.
3. See recipe post for other helpful hints.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz

Nutrition Information

Yield 24 Serving Size 2 medium cookies
Amount Per Serving Calories 414Total Fat 18gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 5gCholesterol 62mgSodium 289mgCarbohydrates 60gFiber 1gSugar 40gProtein 4g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post GF Sugar Cookie Recipe appeared first on Perry's Plate.

Aren't these pretty? They'd be so fun as part of a cookie box or plated at a cookie exchange or a holiday party. I'm always up for something new and unexpected, and these gingerbread latte cookies are exactly that.

You will love these Gingerbread Latte Cookies!

Do you love intensely gingered molasses cookies like me? With fresh AND powdered ginger, these cookies pack a ginger punch as well as some bitterness from espresso powder. They're good on their own, but the white chocolate dip adds some needed sweetness to counter the bitterness and intensity from the cookies.

And the crushed dark chocolate espresso beans bring out that delicious coffee flavor even more. I REALLLLY loved the combination of flavors here!

Gingerbread Latte Cookie Ingredients

• Palm shortening -- This helps give the cookies their chewy texture. I prefer this to vegetable shortening as I do my best to avoid hydrogenated oils in my cooking and baking.
• Butter -- I use salted, but if you use unsalted, increase the salt by a generous pinch.
• Coconut sugar or brown sugar
• Molasses
• Fresh ginger -- I love buying frozen grated ginger cubes from Trader Joe's. I've seen them in other grocery stores, too. They're so convenient!
• Egg
• Gluten Free Flour -- I use Namaste Gluten Free Flour for most of my cookies, and I highly recommend using it for these.
• Ground ginger
• Ground cinnamon
• Ground cloves
• Baking soda
• Instant espresso powder -- You can find little jars of this in the coffee aisle.
• Sea salt
• Turbinado sugar -- This is for rolling the dough before baking to give them a sparkly exterior, but this is optional.
• White chocolate -- You can melt down some white chocolate chips, melting discs, or chop up a couple of high-quality white chocolate bars, like Lindt.
• Dark chocolate covered espresso beans -- I found mine in the bulk dept of my grocery store. Trader Joe's also has them as well as other well-stocked grocery stores. If you're wanting to buy these in bulk they have lots to choose from on Amazon.

How to make gingerbread latte cookies

1. Cream the shortening, butter, and sugar together well.
2. Add the egg, molasses, fresh ginger and mix well.
3. Add the dry ingredients (flour, spices, espresso powder, baking soda, salt) and mix well.
4. Chill the dough for 30-60 minutes.
5. Preheat oven to 375F and line a couple baking sheets with parchment or treat them with nonstick spray.
6. Scoop out the dough balls, roll them in turbinado sugar, and place them on the baking sheets.
7. Bake for 8-9 minutes.
8. Melt the chocolate in a bowl in 20-sec intervals in the microwave.
9. Crush the espresso beans by putting them in a ziptop bag and smacking them with a rolling pin.
10. Dip the cooled cookies into the melted white chocolate and sprinkle some crushed espresso beans on the wet chocolate. Set aside until the chocolate sets.

How to store Soft Gingerbread Latte Cookies

You can simply store these in a lidded container at room temperature for up to 5 days for best flavor.

TIP: These are a great cookie for mailing since they keep their shape and texture for a few days without drying out!

More Gluten Free Holiday Cookies on Perry's Plate

GF Chocolate Crinkle Cookies

GF Sugar Cookies -- Roll them out and decorate how you like!

Gluten Free Ginger Cookies -- A classic, chewy molasses cookie without the espresso.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Gingerbread Latte Cookies

Yield: 36 cookies

Prep Time: 30 minutes

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

You'd never know these soft, chewy cookies were actually gluten free! Rich ginger-molasses flavor with a hint of coffee and THE best texture, they'll disappear from your holiday cookie exchange in minutes.

Print

Ingredients

• ½ cup palm shortening
• 4 Tablespoons butter, softened
• 1 ¼ cup coconut sugar or brown sugar
• ⅓ cup molasses
• 3 Tablespoons fresh grated or microplaned ginger
• 1 egg
• 2 ¼ cups Namaste Gluten Free Flour
• 3 Tablespoons instant espresso powder
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• ½ cup turbinado sugar, optional
• 12 ounces white chocolate, for melting
• 4 ounces chocolate covered espresso beans

Instructions

1. Beat the palm shortening and butter together in the bowl of a stand mixer or in a large mixing bowl with an electric mixer.
2. Add the coconut sugar and beat well until the mixture lightens in color, about 2-3 minutes.
3. Add the molasses, fresh ginger, and egg and beat until just combined.
4. Add flour, espresso powder, spices, baking soda, and salt. Mix on low until combined.
5. Transfer dough to the refrigerator and chill for at least 30 min and up to 24 hours.
6. When you're ready to bake, preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper.
7. If you're rolling the dough in turbinado sugar, put the sugar in a small bowl. Form dough into 1 ½ inch balls (a medium cookie scoop is handy here.)
8. Roll each dough ball in the raw sugar and place on the cookie sheet 2 inches apart.
9. Bake for 9 minutes until the edges are slightly golden and the middles are a little on the soft side.
10. Let them cool for several minutes before transferring to a wire cooling rack to cool completely.
11. Melt the chocolate chips (or melts, or chopped chocolate) in a bowl in the microwave for 20-second intervals, stirring after each one until smooth.
12. Put the espresso beans in a ziptop bag and hit/roll them with a rolling pin until coursely crushed.
13. Dip each cooled cookie into white chocolate, shake off excess chocolate and put on a parchment lined cookie sheet. Sprinkle some espresso beans on the wet chocolate. Repeat with remaining cookies. Let them sit for 20 minutes at room temperature until chocolate has set.
14. Store these in a lidded container at room temperature for up to 5 days for best flavor.

Notes

1. I highly recommend using the flour suggested in the recipe. It really provides the best results. I can't guarantee the same texture if you use a different kind of flour.
2. If you're using the frozen ginger cubes, just pop them out of their molds into a small bowl and microwave for 20 seconds to soften them up before adding to the dough.
3. If you're not a fan of white chocolate, using milk or dark chocolate would also be delicious.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  HOMURE H Cookie Scoop 2 Tablespoon,
• 
  Great Bay Chocolates Dark Chocolate Espresso Beans. Nut Free (12 OZ)
• 
  Sarah's Candy Factory Premium Coating Melting Wafers White Chocolate Baking in Bag, Kosher and Gluten Free, 2 Lbs
• 
  Spectrum Naturals, Shortening Vegetable Organic Gluten-Free, 24 Ounce
• 
  BetterBody Foods Organic Coconut Palm Sugar, Gluten-Free, Non-GMO, Low Glycemic Sugar Substitute, 1.5 lbs,24 Ounce

Nutrition Information

Yield 12 Serving Size 3 cookies
Amount Per Serving Calories 466Total Fat 25gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 7gCholesterol 33mgSodium 218mgCarbohydrates 59gFiber 1gSugar 56gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Soft Gingerbread Latte Cookies appeared first on Perry's Plate.

If I had to choose just one kind of Christmas cookie to make during December it would be these chewy gluten free ginger cookies. Chewy ginger molasses cookies are one of my all-time favorites!

Jump Start Your Labor Cookies

This recipe is a mash up of the super chewy delicious molasses cookies my mom made when I was a kid and a recipe for "Jump Start Your Labor" cookies I came across several years ago -- but made gluten free. They're soft and chewy and everything I love in a ginger molasses cookie!

In case you're wondering... these cookies did not, in fact, jump start my labor. I tried to give kid #3 a little nudge and ate a dozen of those cookies. The result was a massive amount of heart burn and zero baby. 

The good thing about that experience is that I realized how much I LOVE bold, spicy ginger molasses cookies! Adding lots of fresh ginger and a touch of cayenne to these cookies is a fun surprise and gives them a nice, mellow burn.

If the cayenne freaks you out, just omit it. They've got enough kick with the fresh ginger and all of those spices as it is!

How to grate fresh ginger

My favorite way to grate fresh ginger is to store it in the freezer and use a microplane grater! It's much easier to grate frozen ginger and there will be less waste since your fresh ginger will be preserved in the freezer. It's one of my favorite kitchen hacks.

More recently I've been buying frozen crushed ginger cubes because they're so convenient! I just pop them out of the molds and microwave them for 15-20 seconds until theyre thawed before adding them to the cookie dough.

If you use a Microplane grater to grate fresh ginger, you might not need as much flour in your cookie dough. I added an extra ¼ of flour because the frozen ginger is more moist. The recipe will guide you through this to make sure the ginger cookie dough is the right consistency.

Ingredients for gluten free ginger molasses cookies:

All of these ingredients are easy to find at your grocery store. If you do a lot of gluten-free baking, you might already have most of these on hand:

• Palm oil shortening (I use this instead of vegetable shortening for health reasons, but you can use vegetable shortening if that's what you prefer)
• Butter
• Coconut sugar or brown sugar
• Molasses
• Egg
• Fresh ginger
• Cinnamon, ground ginger, ground cloves
• Baking soda
• Salt
• Gluten-free flour blend
• Turbinado sugar or raw sugar for rolling (optional)
• Chocolate chips or melts for drizzling/dipping (optional)

How to make these gluten free Christmas cookies

It's pretty straightforward like a typical cookie recipe -- cream the fat and sugar REALLY well, then add the rest of the wet ingredients. 

I just toss the dry ingredients in at once and blend slowly instead of using a separate bowl to whisk them together.

Chilling the dough is a super important step, too! It allows the gluten free flour blend to absorb the moisture in the dough and create a great, chewy texture and not spread too much in the oven.

Rolling the dough balls in raw or turbinado sugar and dipping the finished cookies in white or dark chocolate is optional.

FAQs

Best kind of gluten free flour for gluten free ginger cookies?

My favorite blend to use for gluten free cookies is Namaste gluten free flour blend. I buy it at our Costco, but you can also find Namaste flour on Amazon.

If you already have a gluten free flour blend that contains xantham gum that works well for you in cookies, it would probably work well here.

Can I use all butter instead of shortening?

Yep. The cookies might spread a little more in the oven (be sure to chill the dough well so they don't spread TOO much). They also won't be quite as chewy, but they'll still be soft and delicious.

Do I have to roll the cookie dough balls in sugar?

Nope. This is also optional. I like to do it because it gives them more texture and a little sparkle. 

Can I use brown sugar instead of coconut sugar?

Sure! Feel free to use an equal amoun of brown sugar.

I used coconut sugar because it's a natural sweetener and has a lower glycemic index. It has a similar caramel-like taste as brown sugar and swaps out well in recipes like this.

It also creates a chewy texture, somtimes moreso than brown sugar, like in this recipe: Gluten Free Peanut Butter Oatmeal Cookies.

Can I use blackstrap molasses in these cookies?

I wouldn't. I tested these with unsulphured molasses and can't guarantee the outcome if you use blackstrap molasses.

Cayenne? WHY?

The fresh ginger adds a bolder ginger flavor and a slight touch of heat to these cookies, but if you'd like a little more, add some cayenne.

Cayenne was included in the original "Jump Start Your Labor Cookies" and I fell in love. These aren't slightly spiced molasses cookie recipe, it's a bold one.

Do I have to chill the cookie dough?

YES. Don't skip this step. Chill the dough for at least 30 minutes, up to 24 hours.

This helps the gluten free flour fully integrate into the dough and the texture of the cookies will turn out better. It'll also help the dough not spread so much in the oven -- especially if you use all butter instead of combination of butter and shortening.

Ginger Molasses Cookies vs Gingersnaps

Gingersnaps are usually crispy cookies whereas ginger cookies or molasses cookies are usually denser and chewy. 

I like to buy gingernaps at the store to grind up for pie crusts, but prefer chewy molasses cookies if I want to simply eat one.

More Gluten-Free Christmas Cookie Recipes

Here are a few more of my favorite gluten free cookies and bars to make for the holidays! Some are simply gluten free, others are grain-free and paleo-friendly.

Gluten Free Peanut Butter Oatmeal Cookies

Gingerbread Latte Cookies

Gluten Free Chocolate Crinkle Cookies

Gluten Free Apple Cookies with Maple Glaze

Paleo Cranberry Orange Bars

Paleo Chocolate Chip Fudge Bars

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chewy Gluten Free Ginger Cookies

Yield: 1 dozen large cookies or 20-24 small

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

These delicious chewy ginger molasses cookies are gluten free AND sweetened with coconut sugar! They're bold in flavor, too, having both ground AND fresh ginger. Want them extra spicy? Add a touch of cayenne! The coarse sugar coating and chocolate drizzle are optional, but makes them extra festive.

Print

Ingredients

• ½ cup palm shortening
• 4 Tablespoons butter, room temperature
• 1 ¼ cup coconut sugar
• ⅓ cup molasses
• 3 Tablespoons fresh grated or microplaned ginger
• 1 egg
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground cloves
• 1 teaspoon baking soda
• ¼ teaspoon sea salt
• ¼ teaspoons cayenne pepper (optional)
• 2 ¼ cups gluten free flour blend (see note)

Optional:

Toggle ingredient group

• ½ cup raw turbinado sugar, for rolling

Instructions

1. Beat the palm shortening and butter together in the bowl of a stand mixer or in a large mixing bowl with an electric mixer. Add the coconut sugar and beat well until the mixture lightens in color, about 2-3 minutes.
2. Add the fresh ginger, molasses, and egg and beat until just combined. Add spices, baking soda, salt, and 2 cups of flour. Mix on low until combined. If the dough looks especially wet and sticky, add the extra ¼ cup of flour. It should be sticky, but not wet or goopy.
3. Transfer dough to the refrigerator and chill for at least 30 min and up to 24 hours.
4. When you're ready to bake, preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper.
5. If you're rolling the dough in raw sugar, put the sugar in a bowl. Form balls about the same size as a golf ball or two scoops from a small cookie scoop. Roll each dough ball in the raw sugar and place on the parchment.
6. Space out the dough balls 3 inches apart because they'll spread and create large cookies. I wouldn't put more than 5 on a cookie sheet.
7. Bake for 9 minutes until the edges are slightly golden and the middles are a little on the soft side. I like to hit the pan hard on the counter after taking them out of the oven so they fall quickly and create ripples on the edges.
8. Let them cool for several minutes before transferring to a wire cooling rack to cool completely. Taste and texture is best when they've completely cooled off or even the next day. They'll soften after they've been stored in an airtight container for a few hours.

Optional Chocolate Dipping Instructions:

• Melt 1 ½ cups of dark or white chocolate chips or melts in a small bowl in 20-second increments in the microwave, stirring after each one.
• Use a fork to drizzle some chocolate over the cookies or dip them halfway into the chocolate.
• Lay them on a parchment lined baking sheet to set (chilling helps this go more quickly). Add some holiday sprinkles while the chocolate is stil wet if you prefer.
• If you use white chocolate, I recomment using chocolate melts, almond bark, ghirardelli, or guittard white chocolate chips. I've used Lily's white chocolate chips successfully, too, if you're looking to reduce the amount of sugar even further.

Notes

1. I use Namaste gluten free flour for cookies with great results. If you have a different blend you prefer, use that. Just make sure your blend contains xantham gum so the cookies don't fall apart.
2. If you'd rather use all butter instead of palm shortening, go ahead. The cookies might spread more in the oven and might not be as chewy as when you use shortening, but they'll still be tasty.
3. You can use all brown sugar in place of the coconut sugar if you prefer. I like using coconut sugar because it has a lower glycemic index than white or brown sugar and it makes the cookies more chewy.
4. I like to add the cayenne for an extra touch of heat, but omit it if you don't want that.
5. I prefer making 12 large cookies, but you can make 20-24 smaller ones if you like.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz
• 
  Dark Chocolate Chips by Lily's | Stevia Sweetened
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  White Chocolate Style Baking Chips By Lily's Sweets | Stevia Sweetened
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  Microplane 45000 Gourmet Series Coarse Cheese Grater, 18/8, Silver

Nutrition Information

Yield 12 Serving Size 1 large cookie
Amount Per Serving Calories 346Total Fat 14gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 4gCholesterol 26mgSodium 190mgCarbohydrates 54gFiber 1gSugar 35gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Chewy Gluten Free Ginger Cookies appeared first on Perry's Plate.

Julia and I are back again with a collection of our favorite cookies to make during the holidays! Some are gluten-free, some dairy-free, some paleo or keto friendly. Whether you're taking treats to allergy-sensitive friends or bringing a treat to a holiday party, you'll find some healthy cookie recipes here.

Find recipes by clicking the links -- all recipes are from my site & Julia at The Roasted Root.

7-Layer Paleo Magic Bars

Special Diet: A paleo and vegan version of Magic Bars.

Paleo Pecan Pie Bars

Special Diet: These pecan bars are paleo, vegan, grain-free and refined sugar-free.

Note: Make Paleo Vegan Chocolate Pecan Pie Bars if you're a chocolate lover!

Paleo Samoa Cookie Bars

Special Diet: Paleo friendly & nut-free

Gluten Free Apple Cookies with Maple Glaze

Special Diet: Gluten-free, refined sugar free.

Paleo Apple Pie Bars

Special Diet: Paleo, vegan, grain-free, refined sugar-free.

Note: Healthy Pear Oatmeal Crumb Bars are also a great fruity dessert.

Healthy 6-Ingredient Apple Oatmeal Cookies

Special Diet: Gluten-free, vegan, refined sugar-free

Note: Make 3-Ingredient Oatmeal Cookies for a chocolate chip version.

Chewy Gluten Free Ginger Cookies

Special Diet: Gluten-free, refined sugar free, option for dairy free

Keto Cowboy Cookies

Special Diet: Keto, low-carb, grain-free.

Note: For a gluten-free version that isn't sugar-free, make Gluten-Free Cowboy Cookies

Oat Flour Shortbread Cookies with Walnuts

Special Diet: Gluten-free, refined sugar-free

Note: Make 3-Ingredient Paleo Shortbread for a paleo version or Keto Shortbread Cookies for a sugar-free low-carb version

Healthy No-Bake Chocolate Peanut Butter Snowballs

Special Diet: Gluten-free, vegan, refined sugar-free.

Note: Swap the peanut butter for your favorite nut butter

Grain-Free Peanut Butter & Jelly Bars

Special Diet: Grain-free, dairy-free, refined sugar free with homemade jelly

Note: Julia has a great Strawberry Chia Jam recipes that's great here!

Chewy Gluten Free Peanut Butter Oatmeal Cookies

Special Diet: Gluten-free, refined sugar free (option for vegan in recipe)

Note: Use a different nut butter here if you like.

Paleo Chocolate Chip Fudge Bars

Special Diet: Paleo friendly

Paleo Chocolate Chip Cookies with Sea Salt

Special Diet: Paleo friendly

Paleo Orange Cranberry Bars

Special Diet: Paleo friendly with naturally sweetened cranberry sauce, like my Healthy Cranberry Sauce with Cider & Vanilla. If you don't have cranberry sauce, use any kind of jam here.

Keto Pecan Snowball Cookies

Special Diets: Keto, grain-free

Note: For a paleo version that is refined sugar-free but not keto, make my Paleo Russian Tea Cakes.

Keto Snickerdoodles

Special Diets: Keto, low-carb, grain-free.

Note: Make Vegan Snickerdoodles for a grain-free snickerdoodle recipe that doesn't use a sugar-free sweetener.

Paleo Raw Cookie Dough Bites

Special Diets: Paleo friendly & egg free.

The post Healthy-ish Gluten Free Holiday Cookies appeared first on Perry's Plate.

These cookies hold a lot of nostalgia for me. My mom made apple cookies when I was growing up and I've spent the last couple of autumns trying to create a gluten free version that still tastes good and doesn't completely fall apart when you eat it.

Well. I've done it. And not only are these gluten free cookies, they're also naturally sweetened!

NOTE: If you're interested in the original recipe, I added some notes at the bottom of the recipe card for you.

Let's get started, shall we?

How to make apple cookies

Like most cookie recipes, you'll start with beating the sugar and butter in a large bowl into oblivion. Seriously. Beat, beat, beat.

The original recipe called for brown sugar and luckily coconut sugar is an excellent replacement. It has a caramel-y taste and won't alter the color of your batter too much if there recipe is heavy on brown sugar to begin with.

Next, add the dry ingredients to the wet ingredients. You'll have your usual baking spices here (cinnamon, cloves, nutmeg) and gluten free flour.

What is the best gluten free flour for cookies?

I like to use Namaste gluten free flour for cookies. It creates a better texture and holds together better than other GF flour blends I've tried. I buy it at Costco, but you can find Namaste flour on Amazon, too.

I've tried this recipe with my usual go-to GF flour mixture (found in this post) as well as combinations of oat flour, coconut flour, and a few other store-bought blends without as much success.

Unless you're confident that your GF blend is great for cookies, I can't guarantee they'll come out the same way if you use a different type of flour than what I'm recommending.

What kind of apples are best in apple cookies?

For fresh apples in cookies prefer something tart to offset the sweetness in the cookie and glaze -- like Granny Smith apples. Extra sweet apples would be OK if you don't want the pop of tartness.

Just a note -- when you add the diced apple you'll quickly realize this cookie dough is heavy on the apples. I love them this way. My kids, however, have this vendetta against bits of semi-cooked apples. (They don't even like bits of apples in their oatmeal.) 

I used a cookie scoop to put them on a parchment paper lined cookie sheet or baking sheet. The dough is a little bit sticky so the cookie scoop helped a lot.

How to make Maple Glaze

The original recipe called for a typical glaze made from powdered sugar, butter, milk, and maple flavoring. Trying to make a glaze or a frosting that's naturally sweetened is tough, guys.

For this version I used mostly maple syrup thickened with some tapicoa starch and finished off with a little room temperature butter, maple extract, and a pinch of sea salt. It's really tasty. 

I prefer not to use artificial extracts when I bake, so when I hunted around for a natural maple extract it was surprisingly hard! I finally found some maple extract on Amazon that wasn't artificial-based. I liked adding a little of this to the glaze to give it stronger pop of maple. It's totally optional, though.

The glaze is a little runny, but if you add more tapioca to make it thicker it takes on this really weird viscous texture. So.... don't. lol

Don't these look delcious? I love their warm cinnamon flavor -- they taste a little like apple pie cookies. But, really, they're more of a cake texture -- similar to a pumpkin cookie. 

Can I adapt these to be Vegan Apple Cookies?

Sure! To make vegan cookies out of this recipe, use vegan butter and a flax egg. 

If you've never used a flax egg, just mix 1 Tablespoon of flaxseed meal with 3 Tablespoons of water in a small bowl, and let it sit for 5 minutes until it starts to turn gelatinous. You can make a chia egg the same way, using chia seeds in place of the flaxseed meal.

You could also try using peanut butter as a binder if you don't want to make a flax or chia egg. I'd use maybe 2 Tablespoons of peanut butter. But just a warning.... the peanut butter will give it a pretty strong flavor and might overpower the apple.

How long do these apple cookies stay fresh?

Stored in an airtight container, they'll be great for 4-5 days. Unlike most other cookies, I prefer these the second day. Or at least after they've been sitting for several hours. I think the apples release more moisture because they seem to be even softer and more delicious.

Do you need to use a stand mixer?

Nope. You can use a hand mixer if that's what you have. I wouldn't make the batter in a food processor, though, because it'll over mix the cookie dough.

Spice variations

You can use pumpkin pie spice or my Chai Spice Blend in place of the spices in this recipe. That would be a fun variation!

If you like this recipe, try my Apple and Cranberry Crisp!

More Gluten Free Cookie Recipes on Perry's Plate

Chewy Gluten Free Peanut Butter Oatmeal Cookies are super delicious and you wouldn't even know they were gluten-free or naturally sweetened!

Paleo Sea Salt Chocolate Chip Cookies are my favorite paleo chocolate chip cookie.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

SaveSave

Maple-Glazed Apple Cookies

Yield: About 30 cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

These soft, Gluten Free Apple Cookies are topped with a maple glaze and are perfect for fall! They remind me of little apple cakes with bits of tart green apple. They're also naturally sweetened!

Print

Ingredients

• ½ cup butter, softened (4 ounces or one stick)
• 1 cup coconut sugar
• ¼ cup milk (any kind)
• 1 ¼ cups Namaste Gluten-Free Flour
• 1 egg
• ¾ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cloves
• ¾ teaspoon baking soda
• 2 cups chopped tart apple

For the Glaze:

Toggle ingredient group

• ⅓ cup pure maple syrup
• 1 ½ teaspoons tapioca flour
• 1 Tablespoon butter
• ½ teaspoon maple flavoring
• Pinch of sea salt
• 2 Tablespoons milk (any kind)

Instructions

1. Preheat oven to 400 degrees F.
2. Cream butter and coconut sugar together in a large mixing bowl until light in color, about 1-2 minutes.
3. Add egg and milk; stir to combine. Add remaining dry ingredients (except apple) and stir just until combined. Gently fold in the apples.
4. Drop by heaping tablespoons onto a greased baking sheet. Bake at 400 for about 10 min or until tops don't look wet anymore.
5. To make the glaze, whisk together the maple syrup, 2 Tablespoons of milk, and the tapioca flour in a small skillet or saucepan.
6. Heat the mixture over medium-high heat, stirring CONSTANTLY with a rubber spatula, scraping the bottom, until the mixture is bubbly and just starting to thicken.
7. Remove the glaze from the heat and stir in the butter, maple flavoring, and salt, until the butter has melted. Set aside.
8. When the cookies have cooled some, drizzle a spoonful of glaze over eatch one. Eat them immediately or store them in an airtight container for later once they have cooled. (I like them better when they've been sitting for a few hours!)

Notes

Original recipe adaptation:

• Swap out the GF flour for 2 cups of all-purpose flour.
• Use brown sugar instead of coconut sugar.
• Glaze recipe: 1 Tablespoon melted butter, 1 cup powdered sugar, ¼ teaspoon maple flavoring, 2-3 Tablespoons of milk. Whisk together all ingredients in a small bowl.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Cookie Scoop Set
• 
  Namaste Foods Gluten Free Organic Perfect Flour Blend, 48 Oz
• 
  Maple Extract, 4 Fl Oz

Here's a photo of the original recipe! If you aren't concerned with making these gluten-free or naturally sweetened, I put the original recipe changes in the recipe notes above.

This post may contain affiliate links. Any purchases made by using these links won't cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.

The post Gluten-Free Apple Cookies with Maple Glaze appeared first on Perry's Plate.