The Best Gluten Free Cookies that your Family will Actually Love!
Finding a gluten free recipe can be hard, especially if you are trying to find one that your whole family (especially your picky kids) can enjoy together.
I’ve been there. When I finally figured out that both of my sweet girls had an intolerance to wheat, my head went spinning. I had to figure out how to change most of our main meals, snacks, and most importantly (because we love sweet treats!) our favorite chocolate chip cookie recipe of all time to wheat free, which is what I’m going to share with you here!
In this blog post, I’ll be sharing “all the things” that have helped this recipe reach its full flavorful potential while being wheat free! I’ll be covering:
How I have found the perfect flour
What ingredient can really make or break a gluten free cookie recipe
Tips and tricks for the perfect rise and shape
The best gluten free recipe ever
So if you’re tired of trying to find a gluten free cookie recipe that your whole family will love, look no further because I have the perfect one for you!
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How I found the perfect flour
When I started out this journey to create a mostly gluten free home, I was pulled in a lot of different directions on what kind of gluten free flour would be best to substitute in some of my recipes. Flours can have different tastes and textures which can taste really good in a cookie, or really bad. I’ve used many different kinds of flours and have let my kids do the judging which is easy because they can be ruthless when it comes to how their treats taste!
So through my trial and error of making my family try every cookie made from coconut flour, almond flour, rice flour etc., I have found that King Arthur gluten free flour delivers the best taste and texture! Bonus: you can measure 1:1 substitution for any recipe that has wheat flour in it, SCORE! My second favorite thing about King Arthur is it doesn’t taste grainy, like your kinda eating really fine sand. My kids were not having that, and neither was I!
What ingredient can really make or break a gluten free cookie recipe
I have a certain opinion about an ingredient that other people might not agree with but I’m here to share my thoughts!! We found out about a little over a year ago that we had to make this gluten free change so I’ve been experimenting with my recipes for about a year or so and I’ve come to the same realization every time. BUTTER MATTERS. And I’m not talking about salted or unsalted, I’m talking about the quality of it.
Call me crazy (or my tastebuds crazy) but I think gluten free flour just doesn’t have the same flavor that regular flour has. So if your flour doesn’t have the same supportive flavoring, you have to somehow find it in another ingredient to make up for it.
There is a distinct taste difference between grass fed butter and regular butter and this is what I have found boosts a gluten free recipe to its full potential! I use Kerrygold for all of my gluten free recipes because it makes such a difference. I encourage you to try regular butter and grass fed butter to taste the difference because you will notice it and never go back!
Tips and tricks for the perfect rise and shape
There are three significant tricks that I have learned when it comes to the rise and shape of cookies!
My first trick is putting the baking sheets into the freezer for at least ten minutes before putting the dough on for baking. This trick makes sure that the cookies don’t spread out into a flat pancake while baking. Some people like that flat cookie, but it’s not for me! If you want an amazing cookie sheet, I use cast iron for almost all baking. This Lodge cast iron baking pan is the best because you can season it and the cookies won’t stick!
My second tip is actually really simple and I didn’t realize it would make that big of a difference. You definitely need to make sure the ingredients are mixed well together but the key is not to over mix because you will get a flat cookie in the end. I would recommend mixing by hand especially with gluten free flour. I love my stand mixer and you can get it by clicking HERE if you’re in need of a good one but leave it out for this recipe! I use my stand mixer with most recipes except for cookies because it beats all the fluffiness out of them and no one wants that!!
My third and final tip is and even simpler than the other two! I always used a cookie scoop to put cookies on the sheet. Do not do that!! It compacts the dough way too much and you get a round cookie with a hard outside. I instead use a larger spoon or spatula and just put it on the sheet with the fluffiness intact and it makes a big difference!
These are all the tips and tricks that have helped myself make the best gluten free cookie for my family! If you combined the King Arthur Flour, Kerrygold Butter, and the tips and tricks that I have shared with you, you will have the best gluten free cookie in your cookie jar!
THE BEST GLUTEN FREE COOKIES YOU’VE BEEN WAITING FOR!!!
