BEST Gluten Free Sugar Cookies Recipe! (2024)

FAQs

What can you substitute for flour in sugar cookies? ›

Almond flour and coconut flour: Almond flour and coconut flour are both gluten-free flours that happen to be grain free, lower in carbohydrates and higher in fiber compared to regular flour. Plus these two flours also have a nice sweetness to them, meaning we don't have to use as much sweetener.

Give xanthan gum a try – This is a very common bonding agent in gluten-free baked foods. If your recipes tend to crumble too much then add some xanthan gum to the ingredients and you will get much better elasticity. These tips are amazing for improving the texture and taste of your gluten-free foods.

Gluten-free flour is not a perfect substitute for wheat flour. Each mixture out there is designed to mostly work in certain kinds of recipe, but not in all of them. And yes, it is perfectly normal for a gluten-free cookie to be crumbly, since it is the gluten itself that holds wheat cookes together.

Use a Binder

Binders like xanthan gum and guar gum provide structure in gluten-free baking to make up for the missing gluten. This prevents cookies from being too crumbly plus it also helps with freshness.

As a bonus, I did a little research to find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel like experimenting. Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy.

Cookies made with powdered sugar won't bake up as crisp. Also worth mentioning: If you're out of powdered sugar, but have granulated sugar on hand, whiz 1 cup granulated sugar and 1 tablespoon cornstarch in a food processor for each cup of powdered sugar you need.

Almond flour is a grain-free, protein-rich flour that lends well to cookies, cakes, and more! Almond flour is made from blanched almonds, meaning without skins (as opposed to almond meal, which is made from raw almonds with skins). This is why it has a fluffy, light texture and pale golden color.

Almond flour increases the percentage of protein in cookie recipes and brown rice flour helps make them nice and crisp. This recipe includes: brown rice flour. almond flour.

Binding agents (such as xanthan gum, guar gum, or flax) help give gluten-free baked goods the elasticity needed to create structure — so if your favorite gluten-free flour mix doesn't contain one, you'll probably want to add one.

What happens when you use gluten free flour in cookies? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

6- If your cookies still insist on spreading, add an extra 1/4 cup of my gfJules Gluten Free All Purpose Flour to the remaining dough to help hold them together (also helps at high altitude!).

There's a simple fix for this common cookie mistake

Once you find yourself with a tray of flat, crispy cookies, you probably know you don't want it to ever happen again. Luckily, adding one to two more tablespoons of flour is a quick and easy fix for salvaging any leftover dough you have.

Flour is a stabilizer and thickener and controls how much the cookie rises. It holds the cookie together, providing it with its structure. If you use too little flour your cookie won't keep its shape but if you use too much you'll end up with a thick tasteless cookie.

But if you don't have any in the pantry, or can't find any in the store, there are other flours you can use in its place. Bread flour and cake flour—on their own or mixed together—can substitute for all-purpose.

Flour provides the structure in baked goods. Wheat flour contains proteins that interact with each other when mixed with water, forming gluten. It is this elastic gluten framework which stretches to contain the expanding leavening gases during rising. The protein content of a flour affects the strength of a dough.