3 Gluten Free Cookies for Your Celiac Sensitive Cookie Monster

By far the most delicious and easiest gluten-free treats are cookies. The natural density of a cookie can easily hide the fact that there is no gluten – and when it comes to GF cookies, the crunchier, the better! I find that adding nuts or processed GF granola really helps in getting that sought-after crunchier texture.

Here are some more of my cookie recipes your kids will certainly love:

Granola Chocolate Chip Cookies

Prep: 25 min.
Bake: 10-12 min.
Yields: About 3 to 3½ dozen

Ingredients:
1¼ brown rice flour
¼ white rice flour
½ cup corn or tapioca starch
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon psyllium husks
½ teaspoon kosher salt
½ cup white chocolate chips
¼ cup shortening
¾ cup organic butter (room temp)
¾ cup organic light brown sugar
¾ cup organic granulated sugar
2 organic eggs (room temp.)
1½ teaspoons GF vanilla extract
2 cups GF granola (your choice), processed
½ cup chopped walnuts
2 cups chocolate chips or 1 cup chocolate chip and 1 cup peanut butter flavored chips

1. Preheat oven to 375°F. In a blender or food processor, first blend flours, starches, baking soda, cream of tartar, psyllium husks, and salt, pulsing 10-15 seconds; transfer to another bowl. Process granola and white chocolate for about 10 seconds or until well grounded.
2. In a medium mixing bowl, beat shortening and butter with an electric beater on high speed for 35 seconds. Add sugars and beat another 2 minutes until fluffy, scraping sides often. Beat in both eggs, and add vanilla until combined. Add in flour mixture; mix until almost smooth, then stir in the remainder with a wooden spoon.
3. Still using the spoon, add nuts and granola then place the cookie dough in the refrigerator for ten minutes.
4. Drop dough by rounded teaspoons 2 inches apart onto a baking sheet lined with parchment paper. Bake 10-12 minutes or until evenly browned (the white chocolate will make them look a little gooey, but they will firm up when they cool). Remove from sheet and let cool on wire rack.

Island Bliss Cookies

Prep: 20 min.
Bake: 9-12 min.
Yields: About 3 to 3½ dozen

Ingredients:
1¼ brown rice flour
¼ white rice flour
½ cup corn or tapioca starch
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon psyllium husks
½ teaspoon kosher salt
¼ teaspoon ground ginger
½ cup white chocolate chips
3 tablespoons shortening
¾ cup organic butter (room temp.)
1 cup organic light brown sugar
½ cup organic granulated sugar
2 organic eggs (room temp.)
1½ teaspoons GF vanilla extract
1 cup flaked coconut, toasted if desired
¾ cups coarsely chopped macadamia nuts
2 cups chocolate chips or 1 cup chocolate chip and 1 cup peanut butter flavored chips

1. Preheat oven to 375°F. In a blender or food processor, first blend flours, starches, baking soda, cream of tartar, psyllium husks, ground ginger, and salt, pulsing 10-15 seconds; transfer to another bowl.
2. Process white chocolate for about 10 seconds or until well grounded. In a medium mixing bowl, beat shortening and butter with an electric beater on high speed for 35 seconds. Add sugars and beat another 2 minutes until fluffy, scraping sides often. Beat in both eggs and add vanilla until combined. Add in flour mixture, mix until almost smooth, and then stir in remainder with wooden spoon.
3. Still using the spoon, add macadamia nuts, chocolate chips, and coconut flakes, then place cookie dough in refrigerator for ten minutes.
4. Drop dough by rounded teaspoons 2 inches apart onto baking sheet lined with parchment paper. Bake 9-12 minutes or until evenly browned. Remove from sheet and let cool on wire rack.

Breakfast Cookies

Prep: 25 min.
Bake: 8-10 min.
Yields: About 2 to 2½ dozen

Ingredients:
1¼ brown rice flour
¼ white rice flour
½ cup corn or tapioca starch
1 teaspoon baking soda
½ teaspoon cream of tartar
1 teaspoon psyllium husks
½ teaspoon kosher salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
3 teaspoons shortening
½ cup sunflower or almond butter
5 tablespoons organic butter (room temp.)
¾ cup organic light brown sugar (you can cut back to ½ cup if you want it less sweet)
½ cup organic granulated sugar
2 organic eggs (room temp.)
1½ teaspoons GF vanilla extract
1 cup raisins or cranberries (or half a cup of each)
1 medium grated apple (any kind)
¼ cup grated carrot (optional)

1. Preheat oven to 375° F. In a blender or food processor, first blend flours, starches, baking soda, cream of tartar, psyllium husks, cinnamon, ginger, and salt, pulsing 10-15 seconds; transfer to another bowl.
2. In a medium mixing bowl, beat shortening, nut butter and butter with an electric beater on high speed for 35 seconds. Add sugars and beat another 2 minutes until fluffy, scraping sides often. Beat in both eggs and add vanilla until combined. Add in flour mixture, mix until almost smooth, and then stir in remainder with wooden spoon.
3. Still using the spoon, stir in raisins, apples, carrots, then place cookie dough in refrigerator for ten minutes.
4. Drop dough by rounded tablespoons 2 inches apart onto baking sheet lined with parchment paper. Bake 9-12 minutes or until evenly browned. Remove from sheet and let cool on wire rack.
5. * Store these cookies in the refrigerator when not serving

Got any recipes for delicious GF cookies? Share them with us!