gluten free cookie recipes

[lmemsm]

I still haven't found a particular gluten free all purpose flour replacement I like.  However, I am getting a little closer to narrowing down what gluten-free flours to use to replace wheat in my cookie recipes.  I seem to detect unpleasant aftertastes a lot from gluten free flours like sorghum or from certain gluten-free flour blends.  I am very curious to know if anyone else has that issue.  Has anyone else noticed aftertastes with their baked goods recipes?  The two flours that don't seem to have a bad aftertaste for me in some cases are gluten-free oats and tigernut.  I've been able to use both successfully as the main flour in cookies without the cookie having a strong aftertaste when I eat it.  I did notice, however, that the insides of a lot of the gluten-free baked goods I make seem moist and dense.  Was wondering if others have this issue as well and if that's normal for most gluten-free baking or if it's just me.  How well do the insides of your gluten-free cookies come out when you're baking from scratch?  I made an oatmeal cookie last week.  It came out very crumbly so I added another egg to hold it together and some more flour to make it less wet.  Seemed to do the trick.  The results with those modifications weren't crumbly.  Still learning.  Still have a lot to learn.  Hoping I'll eventually be able to come up with some decent replacements for favorite tried and true recipes.  Any tips for baking from scratch appreciated.

[Scott Adams]

Since I don't consider myself a "taster" on your level (or that of my wife and kids), I can't comment specifically on the off tastes you notice, but we've got a ton of variations on cookie recipes here:

https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-dessert-recipes-pastries-cakes-cookies-etc/gluten-free-cookie-recipes/ 

as well as GF flour mix recipes here:

https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-flour-mixes/

[Scott Adams]

PS - Your post also reminded me of this recent study where non-celiacs preferred coconut in GF cookies:

https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2025.1683571/abstract

[lmemsm]

24 minutes ago, Scott Adams said:

... but we've got a ton of variations on cookie recipes here:

https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-dessert-recipes-pastries-cakes-cookies-etc/gluten-free-cookie-recipes/ 

as well as gluten-free flour mix recipes here:

https://www.celiac.com/celiac-disease/gluten-free-recipes/gluten-free-flour-mixes/

I was just looking through them.  Look forward to trying some new cookies but I'd also like to find ways to rework old favorite recipes.

[Scott Adams]

Let us know what you discover!

[RMJ]

Is there any xanthan gum in your recipes?  I find that it can have a funny aftertaste, depending on the brand used, I like this one xanthan gum.

I also have not had much success just substituting gluten free flour into my old recipes. I’ve had much better success using recipes from the company that makes the gluten free flour I’m using.  I can now make chocolate cake, chocolate chip cookies and choux pastry for cream puffs!

[Florence Lillian]

I make my own crisp Peanut butter cookies and use Brown Rice flour I get at the Bulk Barn. The recipe includes:  one cup natural peanut butter, 1/2 cup granulated sugar, 2 tblsp brown sugar, 1/4 cup olive oil, one egg, 1 tsp vanilla, 1/2 tsp each, baking soda, salt , one cup brown rice flour, 2 tsp cinnamon Blend all dry ingre, add mixed wet ingre.  refrigerate 10 minutes, roll into 2 tb balls. Place on parchment paper on baking sheet. Flatten each ball with fork bake 350 12-14 min.  You can also make an Oatmeal cookie with brown rice flour and gluten free ROLLED oats.  Happy baking.  I have had many failed tries over the years, just keep experimenting. re/ Xanthum...Chia seeds are a great substitute, they are also healthy.

[Jojer]

I've had some really excellent cookies since I've been on the gluten-free diet. One, from my sister had no flour at all. It was mostly cocoa and ? Another was a gluten-free ginger snap was also very good. I think the strong ginger flavor helps cover some of the off-tastes from wheat substitutes.

My stand by is gluten-free Chips Ahoy. Pretty tasty but I over do them. Biggest disappointment: gluten-free Oreos. Mostly because they stick to my teeth really bad.

[Florence Lillian]

Sounds wonderful!  Perhaps we could ask for everyone to send in ONE cookie recipe, Gluten-free of course.....unless that would swamp webpage with too many recipes - just a thought, happy munching.   

[olivia11]

You are definitely not alone aftertastes and denser interiors are really common with gluten-free baking. Oat and tigernut flours are great choices, and tweaks like extra egg or adjusting hydration are exactly the kind of trial and error that usually leads to better texture over time.