Eating gluten free can be a real challenge. Thankfully, food makers and fellow gluten-free eaters have found ways to make the diet as delicious as it is healthy. For the holidays, try out some of these fantastic gluten-free cookie recipes; so good even you won’t be able to tell the difference!

Peanut Butter Thumbprints

Yields 24 cookies

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/4 cup almond flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• Dash of salt
• 3/4 cup smooth peanut butter
• 1/3 cup unsweetened applesauce
• 1-1/2 tablespoons unsalted butter
• 1/3 cup brown sugar
• 2 tablespoons white sugar for dusting
• 1 large egg
• 1 teaspoon almond extract
• 1/2 cup jam

Instructions

Preheat oven to 350 degrees and lightly grease cookie sheet with nonstick spray.

In a large mixing bowl, whisk flours, baking soda, baking powder, and salt. In another bowl, beat peanut butter, applesauce, and brown sugar until smooth. Add egg and almond extract and mix until smooth. Gradually add flour mixture to peanut butter, beating consistently until dough forms.

Roll dough into balls and coat in sugar. Place on cookie sheet, roughly 2 inches apart, and bake for about 10 minutes. Remove from oven and use back of spoon to make indent. After each cookie has impression, put back in oven for another 6 minutes or until golden brown.

When warm, place 1/2 teaspoon of jam into indent and let cool.

Pumpkin Pecan Cookies

Yields 24 cookies

Ingredients

• 2/3 cup GF buckwheat flour
• 1/3 cup GF millet flour
• 1/2 cup sorghum flour
• 1/2 cup tapioca starch or potato starch
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 teaspoon xanthan gum
• 1 teaspoon cinnamon
• 1 teaspoon Pumpkin Pie Spice
• 1 cup canned pumpkin
• 1/2 cup shortening (or coconut oil)
• 2 large eggs
• 2 teaspoons vanilla
• 1 cup brown sugar

Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment and set aside.

Beat together shortening, eggs, vanilla with brown sugar until combined. Add in dry ingredients and beat consistently until combined. Resulting cookie dough will be soft and sticky.

Oil hands and form cookie dough into balls roughly the size of golf balls. Place onto baking sheet, press and flatten about half-way. Press pecan on top and bake for 15 to 18 minutes until firm.

Perfect Cashew and Peanut Butter Gluten-free Cookies

Yields 24 cookies

Ingredients

• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 egg
• 1/4 cup salted natural peanut butter
• 1/4 cup cashew butter
• 1/2 cup gluten free, casein free margarine
• 1/2 teaspoon baking soda
• 1/2 cup corn flour
• 1/2 cup tapioca flour
• 1/4 cup potato flour

Instructions

Preheat oven to 350 degrees.

In medium bowl, mix together margarine, brown sugar, white sugar, and egg until smooth. Stir in peanut butter and cashew butter. Combine baking soda, corn flour, tapioca flour, and potato flour. Stir this mixture into batter to form dough. Roll dough into teaspoon sized balls and place 2 inches apart on un-greased cookie sheet.

Bake for 8-10 minutes in oven. Let cool on baking sheets before removing to wire racks.

Nitey Night Cookies

Yields 24 cookies

Ingredients

• 2 egg whites
• 3/4 cup white sugar
• 1 cup chopped pecans
• 1 cup semisweet chocolate chips

Instructions

Preheat oven to 350 degrees.

Beat egg whites with electric mixer until soft peaks form. Gradually add sugar and beat until stiff peaks form. Fold in pecans and chocolate chips. Drop teaspoonfuls of mixture onto prepared cookie sheet. Bake until lightly browned and turn off oven without opening door. Leave closed overnight, then remove and enjoy.

The Best Gluten-free Chocolate Chip Cookies Ever

Yields 24 cookies

Ingredients

• 1 cup organic butter or non-dairy margarine, melted
• 1 cup brown rice flour
• 1 cup gluten-free oat flour (finely ground in a food processor or blender)
• 1/4 cup + 1 tablespoon cornstarch
• 1 teaspoon xanthan gum
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1/4 cup organic sugar
• 3/4 cup brown sugar
• 1 egg + 1 egg yolk or 2 flax “eggs” (2 tablespoon ground flax + 6 tablespoon water, whisked and allowed to thicken)
• 2 tablespoon organic or non-dairy milk
• 1 1/2 teaspoon vanilla
• 1 1/2 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees.

In a medium bowl, combine rice flour, oat flour, cornstarch, xantham gum, salt and baking soda. Set aside.

Using a mixer, combine melted butter and both sugars. Add egg and egg yolk (or alternative mentioned), milk, and vanilla and mix well. Slowly add flour mixture until combined. Add chocolate chips and stir.

Chill dough in refrigerator until firm, about 1 hour. Scoop and shape into cookies on baking sheet.

Bake for 11-13 minutes, until edges are starting to brown. Remove cookies and let stand on pans for 2 minutes, then move to wire racks to finish cooling.

Just because you have food restrictions doesn’t mean you have to go without flavor. With these fantastic recipes, you can create a delicious dessert or tasty treat, all without violating your dietary regimen. Now that’s sweet!