If you’re gluten-sensitive, you can finally enjoy your favorite cookies again! I’ve collected the top 10 gluten-free versions of classic cookies, and if you prefer the regular gluten option, you can enjoy those too. I’ve included only the best-tasting flours, so when you try these recipes, you’re skipping gluten not taste. I selected each recipe carefully to make sure there’s absolutely no compromise on flavor. These are all family-friendly treats that everyone can enjoy.
And if you love gluten-free baking even more, don’t miss these delicious options:
- Gluten Free Oat Waffles
- Gluten Free Strawberry Muffins a gluten-free twist on a very popular dessert
- 8 Easy Gluten Free Strawberry Desserts
1. Classic Gluten-Free Chocolate Chip Cookies
(Easy • 20–25 minutes • Soft, chewy & foolproof)
If you’re just starting with gluten-free cookie recipes, this is the one I always recommend. It’s simple, quick, and tastes just like the classic version we all grew up with but without the gluten. I use a good quality gluten-free flour blend, which helps keep the texture soft and chewy. You can even switch it up by adding nuts or using dark chocolate instead of semi-sweet.
Ingredients
- 1 ½ cups gluten-free flour blend (with xanthan gum preferred)
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup gluten-free sugar (white)
- 1 large egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup chocolate chips
Instructions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a bowl, cream the butter, brown sugar, and gluten-free sugar until light and fluffy.
- Add the egg and vanilla, mixing until smooth.
- In another bowl, whisk together the gluten-free flour, baking soda, and salt.
- Add the dry ingredients into the wet mixture and stir until combined.
- Fold in the chocolate chips.
- Scoop the dough onto the baking sheet, leaving a little space between each cookie.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let them cool on the tray for a few minutes before transferring to a rack.
These are soft in the center, lightly crispy on the edges, and perfect with a glass of milk. A true gluten-free cookie win.
If you like sugar free version you can try my Gluten-Free Sugar-Free Chocolate Chip Cookies
2. Almond Flour Sugar Cookies
(Easy • 15–20 minutes • Soft, buttery & naturally gluten-free)
These almond flour cookies are one of my go-to recipes when I want something sweet but still on the healthier side. They’re naturally gluten free, made without any gluten-free flour blends just almond flour. The texture is soft, and slightly chewy. You can enjoy them plain, or dress them up with sprinkles or a simple glaze.
Ingredients
- 2 cups almond flour (fine, blanched)
- ¼ cup butter, softened (or coconut oil for dairy-free)
- ¼ cup gluten-free sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
- In a bowl, mix butter and sugar until creamy and smooth.
- Add the egg and vanilla, mixing well.
- Stir in the almond flour, baking powder, and salt. The dough will be soft.
- Scoop or shape small balls of dough and gently flatten them on the baking tray.
- Bake for 10–12 minutes, or until the edges are just golden.
- Let them cool completely they firm up as they cool.
These cookies are naturally sweet, easy to make, and perfect if you’re looking for healthy gluten-free cookies that still taste like a treat.
3. Gluten-Free Peanut Butter Cookies
(Super Easy • 10 minutes prep • 3 ingredients!)
If there’s one cookie recipe I reach for when I’m short on time, it’s this one. These peanut butter cookies are naturally gluten free, and the best part? They’re made with just three ingredients. No flour, no butter, no fancy gluten-free mix just simple pantry staples that somehow turn into the softest, chewiest cookies.
Perfect for busy days, late-night cravings, or when you want a cookie recipe that simply never fails.
Ingredients
- 1 cup creamy peanut butter
- ¾ cup gluten-free sugar (white or light brown both work)
- 1 large egg
Optional add-ins:
- ½ tsp vanilla extract
- A sprinkle of flaky salt
- Chocolate chips (¼ cup)
Instructions
- Preheat your oven to 175°C (350°F) and line a baking tray with parchment paper.
- In a large bowl, stir together the peanut butter, sugar, and egg until smooth.
- If using, fold in vanilla or chocolate chips.
- Scoop tablespoon-sized balls of dough onto the tray.
- Flatten each slightly with a fork in a crisscross pattern the classic look.
- Bake for 8–10 minutes. They’ll look soft when they come out, but they firm up as they cool.
- Cool on the tray for 10 minutes, then enjoy.
That’s it a cookies that are gluten free recipe you can make anytime, even when your pantry feels empty.
4. Gluten-Free Oatmeal Chocolate Chip Cookies
(Easy • 15 minutes prep • Chewy, hearty & naturally gluten free)
Whenever I want a cookie that feels a little more comforting, this is the one I bake. These gluten-free oatmeal chocolate chip cookies have that perfect chewy center with crisp edges and they taste like the nostalgic cookies many of us grew up eating, just without the gluten.
They’re made using certified gluten-free oats, and you can swap in almond flour or gluten-free flour depending on what you have at home. Simple, and honestly a little addictive.
Ingredients
- 1 ½ cups certified gluten-free rolled oats
- ½ cup gluten-free flour (or ½ cup almond flour)
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup gluten free sugar (brown sugar works great here)
- ¼ cup white sugar
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup chocolate chips (gluten-free)
Instructions
- Preheat oven to 175°C (350°F) and line a baking tray with parchment paper.
- In a bowl, whisk together the oats, gluten-free flour (or almond flour), baking soda, and salt.
- In another bowl, cream butter and both sugars until light and fluffy.
- Beat in the egg and vanilla.
- Add the dry oat mixture to the wet ingredients and mix until combined.
- Fold in the chocolate chips.
- Scoop dough into small balls and place them on the tray.
- Bake for 10–12 minutes, until golden around the edges.
- Let them cool on the tray for 5 minutes before moving them to a rack.
You’ll end up with the perfect healthy gluten-free cookies that taste just as good as the classic version maybe even better.
5. Almond Flour Chocolate Chip Cookies
(Super Easy • 10 minutes prep • Soft, buttery & naturally gluten free)
If you love soft, melt-in-your-mouth cookies, this almond-flour version is the one to keep on repeat. I make these when I want something quick, simple, and naturally gluten free without any complicated steps. Almond flour gives the cookies a rich, buttery taste almost like a bakery-style cookie but made at home in just minutes.
What I love most is that you don’t need any special gluten-free flour blends. Just almond flour, a handful of pantry ingredients, and you’re good to go.
Ingredients
- 2 cups almond flour (super fine works best)
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup melted coconut oil or butter
- ⅓ cup gluten free sugar (brown sugar or coconut sugar work really well)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chocolate chips (gluten free)
Instructions
- Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, baking soda, and salt.
- In a separate bowl, whisk the melted coconut oil/butter, sugar, egg, and vanilla until smooth.
- Add the dry ingredients into the wet mixture and stir until a soft dough forms.
- Fold in the chocolate chips.
- Scoop small dough balls onto your baking sheet.
- Bake for 10–12 minutes, or until the edges turn lightly golden.
- Cool for 5–10 minutes they firm up as they cool.
These gluten-free almond flour cookies stay soft, tender, and chewy even the next day… assuming they last that long.
6. Flourless Peanut Butter Cookies
(Super Quick • 8–10 minutes • 3 ingredients & naturally gluten free)
These flourless peanut butter cookies are my absolute go-to when I need a fast cookie fix. Honestly, they’re as simple as it gets just three ingredients, naturally gluten free, and you don’t even need any flour at all. Soft, chewy, and peanut buttery, they’re perfect for satisfying a late-night craving or making with the kids.
I love that they’re versatile too, add chocolate chips, a sprinkle of sea salt, or even some chopped nuts for a little crunch.
Ingredients
- 1 cup creamy peanut butter (unsweetened or regular)
- ½ cup gluten free sugar (white or brown)
- 1 large egg
Optional add-ins:
- ½ tsp vanilla extract
- ¼ cup chocolate chips (gluten free)
- Flaky sea salt for topping
Instructions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, mix peanut butter, sugar, and egg until smooth and fully combined.
- If using, fold in chocolate chips and vanilla.
- Scoop dough by tablespoonfuls onto the baking sheet, spacing them apart.
- Flatten each cookie slightly with a fork in a crisscross pattern.
- Bake for 8–10 minutes, just until edges are lightly golden.
- Cool on the baking sheet for 5 minutes they’re soft when warm but firm up as they cool.
- Sprinkle a pinch of sea salt on top if desired.
These cookies are cookies that are gluten free, soft, and naturally sweet. They disappear fast in my house, so be ready to make a second batch!
7. Gluten-Free Snickerdoodle Cookies
(Easy • 15 minutes prep • Soft, chewy & cinnamon-sugar coated)
I’ve always loved a classic snickerdoodle, and this gluten-free version brings all the nostalgia without any flour worries. These cookies are soft, chewy, and coated in a cinnamon-sugar mixture that makes them smell like heaven while baking.
I usually make these when I want a cozy cookie that pairs perfectly with a cup of coffee or tea. Plus, they’re naturally gluten free if you use almond flour or a gluten-free flour blend no compromise on flavor.
Ingredients
For the Cookie Dough:
- 2 cups almond flour (or gluten-free flour blend)
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup butter, softened
- ½ cup gluten free sugar (or coconut sugar)
- 1 large egg
- 1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
- 2 tbsp gluten free sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a small bowl, mix the cinnamon and sugar for the coating. Set aside.
- In a larger bowl, cream the butter and sugar until smooth.
- Add the egg and vanilla, mixing well.
- Stir in the almond flour, baking soda, and salt until a soft dough forms.
- Scoop small balls of dough (about 1–2 tbsp each) and roll them in the cinnamon-sugar mixture.
- Place them on the baking sheet and flatten slightly with your fingers or a fork.
- Bake for 10–12 minutes, until lightly golden on the edges.
- Let them cool for a few minutes on the tray they’ll be soft and chewy inside.
These gluten-free snickerdoodle cookies are the perfect mix of soft, sweet, and lightly spiced. They’re always a hit with friends, family, and anyone who loves a little cinnamon in their life.
8. Gluten-Free Double Chocolate Cookies
(Moderate • 15 minutes prep • Rich, fudgy & chocolate-packed)
If you’re a chocolate lover like me, these gluten-free double chocolate cookies are an absolute must-try. I make these when I want something fudgy, and totally satisfying. Using a mix of cocoa powder and chocolate chips, they’re rich but still soft and chewy just the way I like my cookies.
The best part? These are naturally gluten-free if you use almond flour or a gluten-free flour blend, and they make the kitchen smell incredible while baking.
Ingredients
- 1 ¾ cups almond flour (or gluten-free flour blend)
- ¼ cup unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup butter, softened
- ½ cup gluten free sugar (or coconut sugar)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup chocolate chips (gluten free)
Optional: sprinkle a few extra chocolate chips on top before baking for presentation
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- In a larger bowl, cream the butter and sugar until smooth and fluffy.
- Add the egg and vanilla extract, mixing well.
- Gradually stir in the dry ingredients until a soft, chocolatey dough forms.
- Fold in the chocolate chips.
- Scoop tablespoon-sized balls of dough onto the baking sheet and gently flatten them.
- Bake for 10–12 minutes, until the edges are set but the centers remain soft.
- Let them cool for 5–10 minutes on the tray they firm up a bit but stay fudgy inside.
These double chocolate gluten-free cookies are a chocolate lover’s dream rich, soft, and completely addictive. I usually hide a few from myself because they go fast!
9. Gluten-Free Lemon Cookies
(Easy • 12 minutes prep • Bright, zesty & soft)
I absolutely love a cookie that feels fresh and light, and these gluten-free lemon cookies hit that spot perfectly. The bright citrus flavor wakes up your taste buds, and the soft texture makes them feel like a little slice of sunshine.
I often bake these when I want a sweet treat that’s a bit lighter than chocolate, and they’re naturally gluten-free when made with almond flour or another gluten-free flour. A simple lemon glaze takes them from lovely to unforgettable.
Ingredients
- 2 cups almond flour (or gluten-free flour blend)
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup butter, softened
- ½ cup gluten free sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 large lemon
- 2 tbsp lemon juice
Optional Lemon Glaze:
- ½ cup powdered sugar
- 1–2 tsp lemon juice
Instructions
- Preheat oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, mix almond flour, baking soda, and salt. Set aside.
- In a larger bowl, cream butter and sugar until smooth and fluffy.
- Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until fully combined.
- Gradually stir in the dry ingredients until a soft dough forms.
- Scoop small balls of dough onto the baking sheet and gently flatten them.
- Bake for 10–12 minutes, until edges are lightly golden.
- Let cookies cool completely on a wire rack.
Optional Glaze: whisk powdered sugar and lemon juice together until smooth, then drizzle over cooled cookies for extra tangy sweetness.
These gluten-free lemon cookies are soft, and perfect for tea time, brunch, or just a little mid-day treat. I often double the batch because they disappear fast!
10. Healthy Gluten-Free Oatmeal Cookies
(Easy • 10 minutes prep • Chewy, hearty & naturally sweet)
These healthy gluten-free oatmeal cookies are my go-to when I want something sweet but a little more wholesome. I love the chewy texture and the comforting oats they feel like a cozy hug in cookie form. I usually sneak in some raisins, nuts, or dark chocolate chips to make them extra special.
Because they’re made with gluten-free oats and a bit of natural sweetener, they’re perfect for a mid-afternoon snack or packing in lunchboxes.
Ingredients
- 1 ½ cups gluten-free rolled oats
- ½ cup almond flour (or gluten-free flour blend)
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup coconut oil, melted (or butter)
- ¼ cup gluten free sugar (or maple syrup/honey for a healthier twist)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup raisins, chocolate chips, or chopped nuts
Instructions
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a medium bowl, mix oats, almond flour, baking soda, and salt.
- In a separate bowl, whisk together melted coconut oil, sugar (or maple syrup), egg, and vanilla extract.
- Combine the wet and dry ingredients until a soft dough forms. Fold in your raisins, chocolate chips, or nuts.
- Scoop tablespoon-sized portions onto the baking sheet and gently flatten them.
- Bake for 10–12 minutes, until edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
These cookies that are gluten free are chewy, slightly sweet, and packed with wholesome goodness. They’re perfect with a cup of coffee or a glass of almond milk. Honestly, I always make a double batch they never last long in my kitchen!