Let's Bake Cookies! Gluten-free Recipes using Whole Foods

Learn to make gluten-free flourless cookies with peanut butter or other nut/seed butters, using customizable sugar, shaping, and fork-pressing before baking at 350 for about 8–12 minutes.

Craft flourless banana oat cookies by blending bananas, oats, sugar, oil or butter, and vanilla in a blender or food processor, then bake at 400 for 20 minutes with chips.

Create gluten-free flourless apple pie cookies with chickpeas, dates, oats, and applesauce using a food processor, then bake at 350 for about 20 minutes for a healthy, hearty treat.

Learn to make gluten-free almond flour chocolate chip cookies using a two-bowl tubule method, with customizable add-ins, baking at 350 for 12–20 minutes for a tender, soft center.

Learn to bake gluten-free double chocolate cookies using chickpea flour, cocoa powder, and chocolate chips, with a two-bowl method and optional nuts, baked at 350 for tender, moist cookies.

Combine gluten-free flour blend with oats and spices like cinnamon, ginger, and allspice, along with baking powder, baking soda, and salt to form the dry mix. Cream butter with sugars, beat in an egg and vanilla extract, fold in raisins, refrigerate, and bake at 350.

Make gluten-free shortbread cookies with almond flour, then roll, chill for 2–3 hours, and bake until edges brown; optionally fill with jam for thumbprint cookies.

Explore gluten-free flour blends and alternative flours, such as almond flour, almond meal, coconut flour, and rice flour, and learn to build a do-it-yourself gluten-free flour blend for cookies.

Discover practical substitutions for butter, eggs, and nuts in gluten-free cookies, including neutral oils at 80 percent of butter, flaxseed or chia egg replacers, and alternative seed or nut butters.

Turn baking oops into new creations by repurposing recipes when the flavor is good but the consistency is off, turning them into cereal with milk, yogurt toppings, ice cream toppings.