Gluten-free cookies require just a bit more effort, but the results will be every bit as good as their wheat counterparts. When converting a wheat-based cookie recipe to gluten free, you need to increase the leavening agent (usually gluten-free baking powder or baking soda) and the flavoring (add more vanilla or almond flavoring), and it’s wise to add something that will add flavor to your gluten free cookies; try toasted chopped nuts, chocolate pieces, toasted coconut, raisin or dried fruits.
You may also want to substitute part of the liquid with juice, brewed coffee, or even a liqueur. When rolling out dough for cut-out cookies, sprinkle your rolling surface with confectioners’ sugar instead of dusting it with gluten-free flour. (Using the flour mixture may make the cookies too dry.)
Here are some gluten free cookies recipes for you to try out:
Gluten-free cookies don’t stay fresh as long as wheat-based cookies, so you should either freeze them until they’re needed, or sit down and eat every last one of them as soon as they’re removed from the oven! Here are a few tips for keeping your cookies at their best:
If you made crispy cookies that are now several days old and are starting to lose their crunch, re-crisp them by laying them on a baking sheet and heating them in a 300-degree oven for 3 to 4 minutes.
If you made soft cookies that are now drying out, wrap a few in a damp paper towel and microwave them for a few seconds.
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