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Gluten-Free Pumpkin Cookies

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These gluten-free pumpkin cookies are soft and tender with a nice pumpkin-spice flavor. The recipe only takes a few minutes to make. And there’s no need to chill the cookie dough before baking. Make the dough, scoop it onto a prepared pan, and bake. Finish the cookies with a yummy vanilla glaze. 

A dairy-free variation is included with the recipe.

Other gluten-free pumpkin recipes to try: gluten-free pumpkin muffins and this gluten-free pumpkin bread.

Gluten-free pumpkin cookies drizzled with a vanilla glaze.

If you love pumpkin desserts, these cookies are for you. While testing the recipe, I jotted down a simple note: “the best pumpkin cookies.” I underlined “best”. So I was serious about it. After you make a batch, I think you’ll agree. They’re cakey and filled with a pumpkin-spice flavor. Since the cookies freeze so well; you can enjoy some now and freeze some for later. 

Can’t get enough pumpkin treats? Me too! Be sure to try these recipes for gluten-free pumpkin muffins and gluten-free pumpkin bread. Like these cookies, they’re loaded with pumpkin flavor and easy to make.

Ingredients.

Ingredients for gluten-free pumpkin cookies in individual bowls and measuring cups. A stick of butter sits on a wrapper.
  • Pumpkin Puree. Gluten-free pumpkin cookies need pumpkin. The pumpkin flavor comes from a cup of pumpkin puree. Use canned 100% pumpkin, not pumpkin pie filling. The filling contains sugar and other ingredients we don’t need.
  • Pumpkin Pie Spice. A blend of cinnamon, ginger, nutmeg, and allspice. If you don’t keep this blend in the house, you can replace it with ground cinnamon and ginger.
  • Gluten-Free Flour. Look for a blend that contains xanthan or guar gum. It helps the cookies hold their shape during baking. If your blend doesn’t include it, whisk 1/2 teaspoon xanthan gum into the flour blend before using.
  • Baking Powder and Baking Soda. The combination of baking powder and baking soda provides lift and helps the cookies to brown.
  • Salt. Use fine (table) salt. It enhances the flavors of the cookies. 
  • Butter. Use room temperature (softened) butter in this recipe. If you’re dairy-free use a dairy-free butter meant for baking.
  • Granulated Sugar. The sweetness comes from granulated sugar and helps the cookies have a cake-like texture.
  • Egg. One egg helps hold the batter together and creates a soft cookie. 
  • Vanilla Extract. A teaspoon of vanilla extract adds flavor along with the pumpkin spice. 

Optional Ingredients.

Both chocolate chips and chopped nuts are lovely additions to these cookies. 

  • Chocolate Chips. use up to two cups milk or dark chocolate chips or chunks. 
  • Nuts. Add up to one cup of chopped nuts. For the best flavor, toast them before adding them to the batter.
  • Dried Fruit. Dried cranberries or cherries taste great in these cookies. Add up to one cup of softened fruit.

How to Make Gluten-Free Pumpkin Cookies. 

Gluten-Free Pumpkin Cookie Dough in a Bowl.

1. Heat the Oven and Prep Your Pan.

Before you make the dough, turn on your oven. This gives the oven time to reach the right temperature as you mix the cookies. If you forget to turn on the oven, no problem. This cookie dough can sit on the counter while you wait for the oven to heat up. It’s important that the oven is at the right temperature before you start baking. Placing a pan in a cold oven can cause the cookies to spread. So it’s worth waiting for the oven to preheat. 

Line one or two baking sheets with parchment paper. Parchment keeps the cookies from sticking to the pan and makes clean-up easy. If you don’t have parchment, grease your cookie sheet lightly with nonstick cooking spray.

2. Make the Dough.

Adding pumpkin to butter-sugar-egg mixture.

You need two bowls to make these cookies. A small one for the dry ingredients and a large bowl for the dough. Since the dough is thick, an electric mixer is recommended.

Start by whisking the dry ingredients together in a small bowl. This helps mix the baking powder, baking soda, and salt evenly throughout the gluten-free flour. Go ahead and set that bowl aside. You won’t need it for a few minutes. 

Get a large mixing bowl and mix butter and sugar until it’s smooth and thick. After a minute or so, stop the mixer. Scrape down the sides and bottom of the bowl. A rubber spatula is the best tool for this step. When you do this, remove the thick layer of butter that’s clinging to the bowl. If that thick butter blends into the dough, it can make some of the cookies greasy.  

Add the egg and vanilla extract. Blend until it looks light and fluffy. When it does, add the pumpkin puree. Stop the mixer and scrape down the sides and bottom of the bowl again. 

Finally, stop the mixer and add the gluten-free flour mixture. If you add it while the mixer is running, it can fly out of the bowl. 

Mix until a smooth and thick dough forms. The dough looks like a cross between traditional cookie dough and a thick cake batter. 

If you want to add chocolate chips or chopped nuts, add them now.

3. Scoop and Bake the Cookies.

Gluten-free pumpkin cookie dough on a baking sheet.

Drop the dough onto the prepared pan. I like to use a cookie scoop for this. It’s faster for me than using a spoon and all the cookies come out the same size. If you don’t own a cookie scoop, drop the dough onto the pan with a spoon. Use about a tablespoon of batter for each cookie.

4. Cool and Glaze.

Gluten-free pumpkin cookies baked and iced on a baking sheet.

A pan takes about 15 minutes to bake. Look for them to be puffy and set with some light browning on the edges. If they look wet, bake for another few minutes.

Let the cookies cool on the pan for about three minutes. This helps them to set up so they don’t break when you transfer them to a wire rack. Transfer them to a wire cooling rack.

I like to finish these cookies with a simple vanilla glaze. It’s a snap to make. Just mix together powdered sugar, milk, and a little vanilla extract. The cookies need to cool completely before you glaze them or the glaze runs right off.

How to Store and Freeze Gluten-Free Pumpkin Cookies.

These cookies keep on the counter for about four days. To keep them fresh, place the cooled cookies into a container with a tight-fitting lid. 

How to Freeze.

The baked cookies freeze really well. I don’t recommend freezing the unbaked dough because of its cake-batter-like texture. If you need to freeze unbaked cookie dough, my gluten-free chocolate chip recipe freezes beautifully.

Let the cookies cool completely. Don’t freeze warm cookies. When you wrap warm cookies, it traps the steam. This makes the cookies gummy or crumbly when they thaw.

Place in a freezer container. If you need to layer the cookies, stack them with a piece of parchment paper between the layers. 

Gluten-free pumpkin cookies on a plate. One is cut in half to show texture.
5 from 1 vote
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Gluten-Free Pumpkin Cookies

Gluten-free pumpkin cookies are light and cakey with a lovely pumpkin flavor. Finish them with a drizzle of vanilla icing. So good. And so easy!

Course Cookies
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 36 cookies
Calories 85 kcal

Ingredients

For the Gluten-Free Pumpkin Cookies

  • 2 ½ cups gluten-free all-purpose flour (12 ½ ounces; 370 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ teaspoons pumpkin spice
  • ½ teaspoon salt
  • 1 ¼ cups granulated sugar (8 ¾ ounces; 248 grams)
  • ½ cup butter, softened (4 ounces; 113 grams)
  • 1 large egg (about 2 ounces; 56 grams out of shell)
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree (canned pumpkin) (8 ounces; 226 grams)

For the Vanilla Glaze

  • 1 cup powdered sugar (4 ounces; 113 grams)
  • 1 ½ tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

  2. Whisk together gluten-free flour, baking soda, baking powder, pumpkin spice, and salt in a small bowl. Set the bowl aside.

    Gluten-free flour, pumpkin spice, baking soda, baking powder, and salt in a bowl.

  3. Mix together butter and sugar in a large bowl until it's thick and creamy. Stop the mixer and scrape down the bottom and sides of the bowl. Mix for an additional 30 seconds.

    Add the egg and vanilla. Mix on medium speed until light, about one minute.

    Creamed butter and sugar in a glass bowl.

  4. Stop mixer. Add pumpkin puree and mix until combined. Add the gluten-free flour mixture and blend on medium-low speed until a batter forms.

    Drop dough, about a tablespoon each, onto prepared baking sheets.

    Gluten-Free Pumpkin Cookie Dough in a Bowl.

  5. Bake the cookies until set and golden brown, about 15 minutes.

    Allow cookies to cool on the pan for about three minutes. Transfer cookies to a wire rack to cool completely. Repeat with remaining dough.

  6. Once cookies are cool, make the glaze.

    Stir together powdered sugar, milk, and vanilla in a small bowl. If the glaze is too thick to drizzle over cookies, add ½ teaspoon additional milk. If the glaze is too thin (runny), add 1 tablespoon additional powdered sugar. Drizzle glaze over cookies.

    Gluten-free pumpkin cookies baked and iced on a baking sheet.

  7. Store cookies in an airtight container for up to four days or place in a freezer container and freeze for up to four months.

Recipe Notes

Ingredient Notes and Substitutions.

Gluten-free All-Purpose Flour. This recipe was tested with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Gluten-free flours vary by brand. For best results, use one that contains xanthan gum or whisk in ½ teaspoon to the flour blend. Coconut and almond flours don’t work in this recipe.

Pumpkin Spice. Replace the pumpkin spice blend with 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground ginger. For the best flavor, be sure your spices are fresh.

Salt. I bake with table salt. It dissolves best in batters and gives an even flavor. If using kosher or a flaky salt, increase the salt to 1 teaspoon.

Granulated Sugar. I recommended using granulated (white) sugar in this recipe. Sugar replacements give very different results. If you decide to use one, know that the cookies might not turn out.

Butter. Dairy-free butter sticks can be used in place of unsalted butter. 

Egg. This recipe hasn’t been tested with an egg-replacer.

Vanilla extract. If you don’t have vanilla extract, simply omit it from the recipe.

Pumpkin Puree. Use canned pumpkin puree, not canned pumpkin pie filling. 

Milk. The glaze calls for a little milk. Replace this with a dairy-free milk or water.

Easy Gluten-Free Oatmeal Cookies

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This gluten-free oatmeal cookie recipe is easy to make. Simply mix all the ingredients together in one bowl, drop the dough onto a baking sheet, and bake. The cookies turn out thick, chewy, and flavorful.

Are you looking for more gluten-free cookie recipes? Try this buttery gluten-free shortbread recipe or make a batch of classic gluten-free chocolate chip cookies.

Gluten-free oatmeal cookies cooling on a wire rack. A brightly colored tea-towel sits under the wire rack. Two cookies are on the board off to the right.

Gluten-Free Oatmeal Cookies: Ingredients and Substitutions.

  • Gluten-Free Oats. My favorite oats to use in this recipe are old-fashioned oats. They’re nicely oat-y and have a great, chewy texture. Quick cook and instant oats work but the flavor isn’t as strong. Cookies made with quick oats are cakey instead of chewy. If you love cakey oatmeal cookies, use instant oats or a blend of the two.

    Ingredient Note: Be sure to use gluten-free oats. Oats are naturally gluten-free. However, during growing, handling, and processing, they can be contaminated with gluten. This is why it’s important to use oats labeled gluten-free by the manufacturer. 
  • Gluten-Free Flour. For the best texture, use a blend that contains xanthan gum. It helps the cookies hold their shape. 
  • Cinnamon. I love the flavor cinnamon brings to oatmeal cookies. If you don’t like it, simply leave it out. If you love cinnamon, double the amount called for in the recipe.
  • Baking Soda. A little baking soda helps the cookies to rise. 
  • Salt. Use fine (table) salt. It blends easily into the dough. 
  • Butter. Melted regular or dairy-free butter adds richness. 
  • Brown Sugar. The sweetness comes from brown sugar. If you like molasses flavor, use dark brown sugar. For a lighter, more caramel-like flavor, use light brown sugar. No brown sugar in the kitchen? No problem! Use an equal amount of granulated sugar. 
  • Egg. A large egg helps to hold the dough together. If you want to make these cookies egg-free, the best egg replacer for this recipe is a flax egg. I’ve included the recipe below.
  • Vanilla Extract. A splash of vanilla extract adds a nice flavor. 
  • Chocolate Chips or Raisins. These cookies don’t need chocolate chips or raisins. But they sure are a lovely addition! Add your favorite. I love the combination of both chocolate chips and raisins. 

Variation: Egg-Free and Dairy-Free Oatmeal Cookies.

This recipe can easily be adapted for egg-free and dairy-free needs.

Egg-Free. Replace the one egg with one tablespoon of ground flaxseeds (flax meal) and two and half tablespoons of hot water. Mix the two together and let sit for about five minutes. Add to the dough in place of the egg. Gluten-free oatmeal cookies made without an egg are very similar to those made with an egg.

Dairy-free. Replace the melted butter with dairy-free butter and use dairy-free chocolate chips. Follow the recipe as written.

How to Make Gluten-Free Oatmeal Cookies. Step by Step. 

Step One: Heat the oven and prep your pan. 

Cookies bake best in a hot oven. I like to preheat my oven before I begin measuring ingredients. If you forget to turn on your oven before you make your dough, simply heat it before baking your first pan of cookies. 

Gluten-free oatmeal cookie dough being mixed in a glass bowl. Gluten-free flour sits ontop of the butter and egg mixture. A yellow spatula is in the bowl.

Step Two: Grab a bowl and make the dough. 

This dough comes together in one mixing bowl. First, stir together the melted butter and brown sugar. Then add the egg and vanilla extract. This is my favorite step. The mixture gets nice and thick. It almost looks like caramel sauce. 

Add the gluten-free flour, cinnamon, baking soda, and salt. Stir everything together using a sturdy wooden spoon or electric mixer. It’s up to you. At this point, the dough should feel smooth and thick. Remember to get down to the bottom of the bowl. Sometimes flour likes to hang out there. You want to mix everything into the dough. 

Once the dough is thick, stir in the oats and chocolate chips or raisins. At first, it might seem like there are too many oats for the dough. There aren’t; I promise. Just stir for a few seconds until everything comes together.

A cookie scoop filled with gluten-free oatmeal cookie dough. A bowl of dough is in the backdround.

Step Three: Scoop the dough. 

Scoop the dough onto a parchment-lined baking sheet. I like to use a cookie scoop for this step. The scoop makes cookies all the same size. When cookies are the same size, the entire pan bakes evenly. No more small overbaked cookies or large underbaked cookies.  If you don’t own a cookie scoop, use about two tablespoons of dough per cookie. 

Step Four: Bake and cool.

A pan of these cookies takes about 12 minutes to bake. They’ll puff as they bake but they won’t spread much. Look for the edges to turn a light golden brown. That’s a good way to tell when they’re done.

After baking, let the cookies cool on the pan for a few minutes. They’re really delicate when they first come out of the oven. If you move them too soon, they can break. Let the cookies cool for two to three minutes before transferring them to a cooling rack. 

A stack of three gluten-free oatmeal cookies. The top two cookies are broken in half to show the chocolate chips insides.

How to Store and Freeze.

The cookies keep well for about four or five days on the counter. How long they remain fresh depends on the temperature and humidity of your kitchen. To keep them fresh, keep them covered. 

To freeze, allow the cookies to cool. Place in a freezer container or bag and freeze for up to three months.

A stack of three gluten-free oatmeal cookies. The top two cookies are broken in half to show the chocolate chips insides.
4.88 from 16 votes
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Gluten-Free Oatmeal Cookies

Thick and chewy gluten-free oatmeal cookies are easy-to-make. This one-bowl recipe is loaded with gluten-free oats, chocolate chips (or raisins, it’s up to you!), and just a hint of cinnamon.
Course Cookies
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 cookies
Calories 150 kcal

Ingredients

  • ½ cup butter, melted and cooled slightly (4 ounces; 113 grams)
  • ¾ cups firmly packed brown sugar see note (6 ounces; 170 grams)
  • 1 large egg (about 2 ounces; 57 grams, out of shell)
  • 1 teaspoon vanilla extract
  • 1 cup gluten-free flour, see note (5 ¼ ounces; 150 grams)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups gluten-free old-fashioned oats (uncooked ) (5 ¼ ounces; 148 grams)
  • 1 cup chocolate chips, optional (about 6 ounces; 170 grams)
  • 1 cup raisins, optional (5 ¼ ounces; 148 grams)

Instructions

  1. Adjust oven rack to the middle position and heat the oven to 350°F. Line two baking sheets with parchment paper.

  2. Stir together melted butter and brown sugar until smooth in a large bowl. Add the egg and vanilla extract. Mix until thick and smooth. The mixture will look like caramel sauce. Add the gluten-free flour, cinnamon, baking soda, and salt. Sir until you don't see any streaks of flour. Add the oats and chocolate chips and raisins, if using. Mix until combined.

    Gluten-free oatmeal cookie dough with chocolate chips in a glass bowl. A yellow spatula is in the bowl with the cookie dough.
  3. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don’t spread much. Bake until the edges are light brown and the cookies are set, about 12 minutes.
    A cookie scoop filled with gluten-free oatmeal cookie dough. A bowl of dough is in the backdround.
  4. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. While they cool, bake the remaining dough on the second baking sheet. Transfer cooled cookies to a wire rack and allow to cool completely.
    Gluten-free oatmeal cookies cooling on a wire rack. A brightly colored tea-towel sits under the wire rack. Two cookies are on the board off to the right.

  5. Keep the cookies covered on the counter for up to four days or freeze for up to three months.

    To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.

Recipe Notes

Ingredient Notes

Gluten-Free Flour. This recipe was developed with Bob’s Red Mill’s 1:1 Gluten-free Baking flour. Using a different gluten-free flour might affect the texture of the cookies.

Sugar. Use light or dark brown sugar. Dark brown sugar gives the cookies a more pronounced molasses flavor.

Egg-free: Replace the egg with one (1) tablespoon of ground flax seeds (flax meal) and two and half (2 ½ tablespoons of hot water. Mix the ground flax seeds together with the hot water. Let sit for five minutes. Stir into the recipe along with the vanilla extact.

Dairy-Free: Replace the melted butter with a dairy-free butter. Use dairy-free chocolate chips or omit the chocoalte chips.

How to Make the Best Gluten-Free Shortbread

· 153 Comments

This gluten-free shortbread recipe makes cookies that are rich and flavorful. They’re not too sweet and the texture is wonderful: slightly crumbly in the best way. The cookies are egg-free and can be made dairy-free.

Gluten-free shortbread on a white plate.

Gluten-free shortbread cookies are rich, buttery, and only require five ingredients to make. Unlike classic gluten-free sugar cookies, shortbread is naturally egg-free. The butter and vanilla are the real stars of the show here. The dough contains just enough gluten-free flour to hold everything together.

Some classic recipes for shortbread contain rice flour. This means the texture of a gluten-free shortbread cookie is very similar to its wheat counterpart. It’s crisp and delicate. 

Since the basic recipe is so simple, it welcomes variations. I’ve included a few of my favorites but feel free to play around with this recipe.

Ingredients for gluten-free shortbread. Two sticks of butter are up front on a plate. Gluten-free flour, sugar, vanilla, and salt are in the background.

Key Ingredients.

  • Gluten-Free Flour. A gluten-free flour blend helps the cookies hold their shape during baking. Look for a blend that contains xanthan or guar gum. (If your blend doesn’t, whisk  ¼  teaspoon  into the gluten-free flour before using.)
  • Butter. Butter is an essential ingredient in shortbread cookies. It gives the cookies flavor and a rich texture. Both salted and unsalted butter work in this recipe but butter is my preference. The salt gives the cookies a deeper flavor and helps to balance the sugar. For gluten-free and dairy-free shortbread cookies, use your favorite dairy-free butter. (See note below for information on gluten-free and dairy-free shortbread cookies.)
  • Granulated Sugar. Shortbread’s delicate sweetness comes from granulated sugar. Don’t use maple syrup or honey in this recipe or the cookies will spread. 
  • Vanilla Extract. A teaspoon of vanilla extract adds flavor. 
  • Salt. Use fine (table) salt. It blends easily and evenly into the dough. If you only have flaky Kosher salt in the house, increase the salt to 1 ½ teaspoons.
Gluten-free shortbread dough on a counter. Rubber spatula is on the right side.

How to Make Gluten-Free Shortbread Dough. Steps for Success.

Gluten-free shortbread is a little tricky to make. Since it lacks liquid, sometimes the dough can be crumbly. Here’s how to make the perfect gluten-free shortbread dough every time.

1. Start with Softened Butter. 

The most important step in this recipe is using softened butter. Aim for it to be about 65 to 68℉. You want the butter to feel cool to the touch. If you poke it, look for the butter to give a little resistance but not crack.

If the butter is too cold, the shortbread dough won’t come together. If the butter is too warm, the cookies will spread during baking and turn out greasy.

Thick, creamed butter for gluten-free shortbread.

2. Mix the Sugar Until Creamy, Not Fluffy.

The texture of shortbread cookies is one of the things that sets them apart from other butter-based cookies. It’s dense and almost sandy. To achieve this lovely texture, blend the butter with the sugar until it’s thick, not fluffy. If the butter-sugar mixture gets fluffy, like it does for gluten-free pound cake, it traps air. That’s what makes it fluffy. That air causes the cookies to puff and rise, which we don’t want. 

Simply mix the room-temperature butter with the sugar and salt until its thick and creamy. This only takes about a minute. It’s a good idea to stop the mixer once and scrape the sides of the bowl. There’s usually a thick layer of butter clinging to the bowl. Mix this in so there aren’t streaks of butter in the finished cookies.

Gluten-free shortbread dough in the bowl of a stand mixer.

3. Make the Dough.

Since these cookies contain no eggs or liquid ingredients, there’s no moisture to coax the ingredients quickly into a dough. Once the dry ingredients are added to the butter and sugar, it takes a minute or so for a dough to form.  

Gluten-free shortbread dough mixed in a stand mixer comes together differently than if mixed with a handheld mixer. 

Baker’s Note: How to Make Gluten-Free Shortbread Dough with a Handheld Mixer.

Crumbly gluten-free shortbread dough in a bowl.

Shortbread dough can look incredibly crumbly and refuse to come together when you use a handheld mixer. This happens because of the shape of the beaters and the power of the mixer. In fact, if you’re using a handheld mixer, you might think there’s something wrong with the recipe at this point.

Gluten-free shortbread dough pressed into a small ball. Crumbly dough is in a bowl in the background.

If you’re using a handheld mixer and you notice the dough is sandy or crumbly, stop the mixer. Give the dough a squeeze. If it easily holds its shape, stop using the mixer. Press the dough into a ball with your hands or a rubber spatula. I do this right in the mixing bowl. You can also turn the dough onto a lightly floured counter and knead it a few times. 

If you squeeze the dough and it doesn’t hold its shape, add one teaspoon of water. After you add the water, the dough still might appear crumbly. That’s fine. Give it a squeeze. It should come together. 

The exception to this is if the butter is very cold. If the dough is cold, let it warm up and try mixing again.

4. Shape the Dough.

From baking the cookies right in a pan to using your favorite cookie cutter, you’ve got options when it comes to shaping these cookies. 

Gluten-free shortbread dough rolled into a log.

Roll into a log.

To make “slice and bake” shortbread cookies, divide the dough in half. Roll into a log about 2 to 2¼ inches across. Cut into rounds. If the dough crumbs when you cut it, gently press it into a round on the cookie sheet.

Gluten-free shortbread cookies cut into rounds.

Use a Cookie Cutter. 

You can use cookie cutters with this dough. Since it spreads a little during baking, basic shapes, like rounds, rectangles, and stars work best. To use a cookie cutter, dust your counter with gluten-free flour. Roll the dough out to about 1/4-inch thick. Dip your cutter in gluten-free flour and cut. 

After cutting out the shapes, gather the remaining dough and re-roll. Since these cookies are gluten-free, they won’t get tough when re-rolled. If you notice the dough is warm after working with it, chill for 20 minutes before re-rolling.

Gluten-free shortbread dough pressed into a pan and scored into squares.

Bake in a Pan. 

The easiest way to shape shortbread cookies is to press the dough into a 9×13-inch pan or two 8-inch round cake pans. 

Line the pan(s) with parchment paper and grease the sides lightly with nonstick spray. Press the dough evenly into the pan. Score the dough into shapes. I like to make rectangles in the 9×13 inch pan and triangles if I use a round pan. This makes it easy to break the cookies apart after baking. 

Gluten-free shortbread cookie in a pan. Lower left cookie crumbled because it was cut when hot.

After baking, let the cookies cool in the pan. If you try to move them or cut them right after baking, they’ll crumble. 

5. Poke Before Baking.

Whatever method you use to shape the cookies, it’s important to poke the tops gently with a fork. These tiny holes help the steam to escape during baking and keep the cookies from bubbling. To do this, press a fork gently into the tops of each cookie. There’s no need to press all the way through the dough. This might crack it. Instead, press the fork about halfway through the dough.

Two gluten-free shortbread on a white plate.

6. Bake Until Set

Shortbread cookies are baked at a lower temperature than most cookies. This low temperature keeps the cookies pale in color and gives them that delicate texture. 

So how do you know when the cookies are done? Look for the edges to be a very light brown. The cookies should look set. If they seem shiny or appear dough-like, bake them a little longer. Small hairline cracks often appear on the surface of gluten-free shortbread cookies. This is normal and nothing to worry about.

7. Cool. 

Cooling is an important step for these cookies. Since they’re so buttery, they can crumble when warm. If you make individual cookies, transfer them to a wire rack to cool. If you bake your shortbread in a pan, cool them in the pan for at least 30 minutes and then remove them. 

Variations.

  • Gluten-Free Lemon Shortbread. Add the zest of one lemon and one teaspoon of lemon extract to the dough. 
  • Gluten-Free Chocolate Chip Shortbread. Replace the granulated sugar with half granulated sugar and half light brown sugar. Add 6 ounces, about one cup, of chocolate chips or chopped dark chocolate. 
  • Gluten-Free and Dairy-Free Shortbread. For a gluten-free and dairy-free shortbread, replace the butter with your favorite dairy-free butter for baking. If the dough seems too soft, add a tablespoon or so of additional gluten-free flour and chill the dough for 30 minutes before baking.
Gluten-free shortbread cookies on a brown, wrinkled piece of parchment paper. Two rows of round cookies and one row of square cookies.

How to Store Gluten-Free Shortbread

Gluten-free shortbread dough and cookies are good “keepers.” Here’s how to make them in advance and store them. 

How to Store Shortbread Dough.

You can make the dough ahead and store it, tightly wrapped in plastic wrap, for up to one week in the refrigerator, or 2 months in the freezer. 

Gluten-free shortbread dough gets very hard when stored in the refrigerator. Let it come to almost room temperature before rolling or it will crack. You can cut the cookies into rounds before storing them. If you do, remove the cookies from the refrigerator, place them on a parchment-lined baking sheet and bake them in a preheated oven. 

How to Store Baked Gluten-Free Shortbread Cookies. 

To store at room temperature: Place the cooled cookies in an airtight container. They keep at room temperature for up to 5 days. 

To freeze the cookies: place them into a freezer container. You can separate layers with a piece of parchment or waxed paper. Freeze the cookies for up to two months. 

To thaw the frozen dough or cookies: place on the counter for several hours. 

Solving Common Gluten-Free Shortbread Problems.

My cookie dough isn’t coming together, what do I do?

  1. Give it a squeeze. If your dough looks crumbly but easily holds together when squeezed, press it into ball with your hands or a sturdy spatula. Some mixers aren’t strong enough 
  2. Check the temperature. Cold gluten-free shortbread doesn’t come together easily. If your dough feels cold to the touch, let it warm for about 20 minutes and then try mixing again. 
  3. Add a tiny bit of water. If you’ve checked numbers one and two and the dough still won’t come together, stop your mixer and add two teaspoons of water. This should help it come together. 

Note: If after checking the butter temperature and adding water, the dough still won’t come together, I’d check how much flour you added. If you accidentally added too much, the cookie dough will remain too dry. 

The shortbread dough is very soft and hard to roll/shape. 

If your dough is sticky and hard to roll, feel it. If the dough feels warm or at room temperature, cover it and chill it in the refrigerator for 30 minutes. If the dough feels cool, add a tablespoon of additional gluten-free flour.

The dough is firm and hard to roll. 

If your dough is cracking and hard to roll, cover it and let sit for 20 minutes. It might be too cold. If that doesn’t fix the problem, add a teaspoon of water and mix until a dough forms.

The Cookies Spread.

These shortbread cookies should hold their shape during baking. If they spread into thin cookies, a few things could have happened. 

  1. The butter might have been too warm. If you make the dough with very soft butter or the dough warms up (gets squishy) before baking, the cookies can spread. 

    Next time, keep the butter at room temperature. If the dough gets warm before baking, chill it for about 15 to 20 minutes before baking the cookies. 
  1. Too much liquid was added. More than about two teaspoons of liquid can cause the cookies to spread.
  2. The gluten-free flour. Each brand of gluten-free flour bakes differently. I tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour. Be sure your blend contains xanthan or guar gum. This is key to helping the cookies hold their shape.
  3. Measuring mistake. It happens to even the best baker: a measuring error. If the cookies didn’t have enough flour or contained too much butter, they will spread.
Gluten-free shortbread on a white plate.
4.52 from 52 votes
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Gluten-Free Shortbread

This gluten-free shortbread recipe makes cookies that are rich and flavorful. The texture is wonderful: slightly crumbly in the best way. The cookies are egg-free and can be made dairy-free.

Course Cookies
Cuisine American
Keyword gluten-free, gluten-free cookies, gluten-free shortbread
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 24
Calories 145 kcal
Author GlutenFreeBaking.com

Ingredients

  • 1 cup butter, softened (about 68℉) (2 sticks; 8 ounces; 198 grams)
  • 1 teaspoon salt
  • ¾ cup granulated sugar (5 ¼ ounces; 148 grams)
  • 1 teaspoon vanilla extract
  • 2 ½ cups gluten-free flour blend, see note (12 ounces; 345 grams)

Instructions

  1. Preheat oven to 325°F.

  2. Combine softened butter, granulated sugar, and salt in the bowl of a stand mixer or in a large mixing bowl.

    Mix until thick and creamy, about one minute. Use high speed with a handheld mixer and medium-high speed on a stand mixer.

    Stop the mixer and scrape the bottom and sides of the bowl. Add the vanilla extract. Mix for an additional minute. Add the gluten-free flour.

  3. Stand Mixer directions: mix for about two minutes on medium-high speed. Be sure to use the flat paddle attachment.

    Stand mixer directions: Mix on high speed. If the dough seems crumbly after two minutes, stop the mixer. Squeeze the crumbs. If they hold together, press the dough into a ball with your hands or a sturdy rubber spatula. If the dough does not hold together when squeezed, see note below.

  4. Shape the Dough.

    For slice and bake cookies: divide the dough in half. Dust your counter with gluten-free flour. Knead the. dough a few times until smooth. Then roll out into a log, about 2 inches in diameter. Use a sharp knife and cut into rounds, about ½-inch thick. Place the cookies onto a parchment-lined baking sheet, about 1 inch apart.

    For cut-out cookies: Lightly white rice flour your countertop. Turn dough out onto counter and shape dough into a disk. Using a rolling pin, roll dough out, about ½-inch thick.

    Cut into shapes. Dip your cutter into gluten-free flour to keep the dough from sticking to the cutter. Place the cookies onto a parchment-lined baking sheet, about 1 inch apart. Gently knead leftover dough into a ball and re-roll. If the dough gets warm, chill it for about 20 minutes.

    For a pan of cookies: Lightly grease one 9×13-inch pan or two 8-inch round pans. Line with parchment paper. Press dough evenly into the pan. Score into 24 cookies for the 9×13-inch pan and cookies and about 8 triangles each for the 8-inch round pans.

  5. Poke small holes into the tops of each cookie. Do this for the slice and bake, cutouts, and pan of cookies. You want about three rows of holes per cookie.

    Bake until the cookies are set, about 35 minutes. Look for the edges to be lightly golden brown.

    Transfer individual cookies to a wire rack. For a pan of cookies, allow the cookies to cool right in the pan.

  6. Store cookies in an airtight container for up to one week. Or freeze the cooled cookies for up to two months in a freezer container.

Recipe Notes

Gluten-Free Flour.

Use a gluten-free flour blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, whisk ¼ teaspoon into the flour before using.

How to Fix Crumbly Dough. 

If your dough is crumbly and isn’t coming together, here’s how to fix it:

  1. Give it a squeeze. If your dough looks crumbly but easily holds together when squeezed, press it into ball with your hands or a sturdy spatula. Some mixers aren’t strong enough
  2. Check the temperature. Cold gluten-free shortbread doesn’t come together easily. If your dough feels cold to the touch, let it warm for about 20 minutes and then try mixing again.
  3. Add a tiny bit of water. If you’ve checked numbers one and two and the dough still wont’ come together, stop your mixer and add two teaspoons of water. This should help it come together.

    Note: If after checking the butter temperature and adding water, the dough still won’t come together, I’d check how much flour you added. If you accidentally added too much, the cookie dough will remain too dry.

Easy Gluten-Free Chocolate Cake

· 57 Comments

There’s a lot to love about this gluten-free chocolate cake recipe. It makes a dense, rich cake that is loaded with chocolate flavor, and, the best part, it’s so easy to make. Mix the batter in one bowl and you’re ready to bake.

This cake is perfect for birthday parties and other celebrations. And, just like my gluten-free vanilla cake recipe, this recipe can be used for a layer cake or a sheet cake. 

Gluten-free chocolate cake slice with chocolate frost on plate.

A good chocolate cake is a thing of beauty. It should be worthy of celebrations, easy enough to whip up at the last minute, and, of course really chocolatey. This recipe succeeds on all fronts.

This recipe was inspired by classic chocolate layer cakes. You know the kind? They’re always piled high with frosting and served at birthday parties, BBQs, and any other occasion that calls for cake. After one bite, you’ll know why this is my favorite gluten-free cake to bake.

Gluten-free chocolate cake ingredients in bowls and measuring cups.

Gluten-Free Chocolate Cake Ingredients.

  • All-Purpose Gluten-Free Flour. Using a gluten-free flour blend makes it easy to make this cake. A good blend should give the cake a nice crumb and texture. Use a blend that contains xanthan or guar gum. Without it, the cake can turn out dense. If your blend doesn’t contain xanthan or guar gum, add one teaspoon to the recipe. 
  • Cocoa Powder. Adds a rich chocolatey flavor and reacts with the baking soda to help the cake rise. You can use either natural cocoa powder or Dutch-process. Natural cocoa powder gives the cake a nice chocolate flavor. Dutch-process cocoa powder, which has been treated with an alkaline solution, makes a very dark and chocolatey cake. 
  • Granulated Sugar. Adds sweetness. Regular granulated (table) sugar is perfect for this recipe.
  • Baking Powder and Baking Soda. The combination of baking powder and baking soda gives the cake a lovely rise. 
  • Salt. One teaspoon of salt enhances the chocolate notes. It’s an important ingredient in this cake. Table salt is best for baking.
  • Eggs. Three eggs help the cake rise and provide a lovely texture and flavor. This recipe has not been tested with an egg replacer. 
  • Oil. A half-cup of oil makes the cake rich and tender. It also makes the cake dairy-free! Be sure to use a neutral-flavored oil, such as vegetable oil, for the best flavor.
  • Milk or Coffee. Milk or coffee make this a smooth silky batter. Use dairy milk or dairy-free milk. For a mocha-like flavor, replace the milk with one cup of cooled coffee. 

Ingredient Substitutions 

Gluten-Free and Dairy-free Cake. 

Since the cake recipe uses  Replace the milk called for with an equal amount of dairy-free milk or coffee.

Almond flour or Coconut flour.

Grain-free flour, like almond flour or coconut flour, doesn’t work with this recipe. Please use my recipe for either almond flour chocolate cake or coconut flour chocolate cake if you want to bake with almond or coconut flour.

Gluten-free chocolate cake batter in a mixing bowl.

How to Make Gluten-Free Chocolate Cake. Five Steps for Success.

This recipe is almost like making a box cake mix. The big difference is that you need to measure the ingredients. Other than that, it’s almost the same. Mix everything in a large bowl and bake. 

1. Preheat Oven. 

Cakes bake best when placed in a hot oven. I always turn my oven on before I start measuring ingredients. This way it’s ready after I’ve mixed the batter.

If you forget to preheat your oven, no problem. It’s okay to let the batter wait in the pan while the oven heats. 

2. Make the Batter.

To make the batter, you’ll need a large mixing bowl and a whisk. You can use a handheld whisk or electric mixer. It’s up to you. 

Grab a large bowl or use a stand mixer. Whisk together the gluten-free flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt. This step helps distribute the baking powder and soda throughout the flour and sugar. 

Add the milk, eggs, and oil. Mix until the batter is smooth. It only takes about a minute or so. Stop and scrape the bottom of the bowl with a rubber spatula. Sometimes the dry ingredients like to cling to the bottom of the bowl. Scraping it ensures all the ingredients are mixed into the batter.

3. Bake the Cake. 

Spread the batter evenly into the pan. For this recipe, you can use two 8-inch round pans or one 9-x13-inch pan. If you want to make cupcakes, use this recipe for gluten-free chocolate cupcakes. 

Bake the cake until a toothpick inserted into the center comes out with only a few dry crumbs clinging to it. Two 8-inch rounds take about 30 minutes and a 9×13-inch pan takes about 40 minutes. 

4. Cool.

When the cake is done, remove it from the oven. Let the cake cool in the pan for about ten minutes. If you take it out of the pan too soon, it can break. 

After about ten minutes, turn the cake out onto a wire rack. Cakes cooled in the pan can stick. If you want to serve the cake in the pan, you can let it cool right in the pan and then frost it.

5. Finish with Frosting.

Did you know that if you frost a warm cake, the frosting can melt and run off the cake? So it’s important to wait until the cake is totally cool before frosting it.

I’ve included a yummy chocolate frosting with the recipe. It’s so good and rich! If you’re using canned frosting, remember to read the label to make sure it’s gluten-free. 

Gluten-free chocolate cake on a cake stand.

How to Store and Freeze a Gluten-Free Cake.

Cover the leftover cake and store it on the counter for up to three days. 

To freeze the cake, allow it to cool completely. Wrap the cake tightly with plastic wrap and then freeze it for up to three months. 

You can freeze a frosted cake too. Place the cake into the freezer until the frosting is very hard, about two hours. Remove and wrap tightly. Frosted cakes freeze really well. 

To thaw the cake, remove it from the freezer and allow it to thaw at room temperature. If your cake is frosted, remove the plastic wrap before thawing.

Gluten-free chocolate cake slice on a plate.
5 from 26 votes
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One Bowl Gluten-Free Chocolate Cake

This gluten-free chocolate cake is so easy to make. Simply mix all the ingredients on a bowl and bake. It's a moist, rich cake with a really tender crumb. Perfect for birthdays and other celebrations.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 slices

Ingredients

Gluten-Free Chocolate Cake

  • 1 ¾ cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour, see note (9 ounces; 255 grams)
  • 1 ¾ cups granulated sugar (12 ½ ounce; 354 grams)
  • 1 cup natural cocoa powder (3 ounces; 85 grams)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoons baking soda
  • 1 cup milk or coffee (8 ounces; 226 grams)
  • ½ cup vegetable oil (3 ½ ounces; 100 grams)
  • 3 large eggs (about 6 ounces; 170 grams out of shell)

Chocolate Frosting

  • 4 cups powdered sugar (16 ounces; 453 grams)
  • ½ cup natural cocoa powder (1 ½ ounces; 42 grams)
  • 1 cup butter, softened (8 ounces; 226 grams)
  • 4 tablespoons milk, divided (2 ounces; 56 grams)
  • ½ teaspoon salt

Instructions

For the Gluten-Free Chocolate Cake

  1. Preheat oven to 350°F. Prepare your pan(s). Lightly grease: two 8" round cake pans OR one 9" x 13"- pan with nonstick cooking spray.

  2. Whisk together gluten-free flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add milk, vegetable oil, and eggs. Whisk batter until smooth.

    Gluten-free chocolate cake batter in a mixing bowl.

  3. Divide batter evenly between the two 8-inch prepared round cake pans OR spread evenly into 9 x13-inch pan.

    Gluten-free cake batter in a pan.

  4. Bake until a cake tester inserted into the center of the cakes comes out clean.

    For 8-inch round cakes: about 30 minutes.

    For 9×13-inch pan: about 40 minutes.

  5. Allow cakes to cool in the pan for 10 minutes. Remove cake(s) from the pan and place on a wire rack to cool.

    Gluten-free chocolate cakes cooling on a wire.

  6. When cool, frost with chocolate frosting. Wrap cake and store at room temperature for up to three days.

For the Chocolate Frosting

  1. Cream butter until light and fluffy. Add powdered sugar, cocoa powder, salt, and milk. Mix on low speed for about 30 seconds. Increase mixer speed to medium-high.

    Beat frosting until fluffy and smooth. If frosting seems too thick, add the additional tablespoon milk. 

    Bowl of gluten-free chocolate frosting with yellow spatula.

Recipe Notes

Gluten-Free Flour

If using a flour blend that does not contain xanthan or guar gum, add 1 teaspoon xanthan gum to the batter. Add the xanthan gum to the gluten-free flour. Whisk. And then follow the recipe as written.

Gluten-Free Cornbread

· 55 Comments

This gluten-free cornbread is easy to make. Simply combine all the ingredients in a bowl, mix until a batter forms, and bake until golden brown. That’s it. For an extra touch of richness, spread a pat of butter on the cornbread when it comes out of the oven. 

It’s great enjoyed on its own or served as a side dish. The recipe includes a dairy-free option.

Gluten-free cornbread in a skillet.

Cornbread at its best is deeply flavorful with a tender crumb. And, most importantly, it shouldn’t be dry. This recipe meets all of those requirements plus one: it’s easy to make. 

Whether you like your cornbread savory or sweet, this recipe is for you. Adjust the sugar content to suit your tastes. 

For the best texture, bake the cornbread in a well-seasoned cast iron skillet. It makes cornbread that’s golden brown on the bottom with an almost crunchy crust.  

And if you want to make corn muffins, follow this recipe for gluten-free corn muffins. The bake time and method are slightly different than they are for cornbread.

Gluten-free cornbread ingredients in individual bowls.

Gluten-Free Cornbread Ingredients.

  • Gluten-Free Cornmeal. The key ingredient in this recipe is cornmeal. If you prefer a cake-like cornbread, use finely ground cornmeal. Use a medium ground cornmeal if you prefer a coarse, almost crumbly cornbread.

    Note: Although corn is a naturally gluten-free grain, some brands of cornmeal aren’t considered gluten-free by their manufacturer because of how they’re processed. Use a cornmeal that’s labeled gluten-free.
  • Gluten-Free Flour. A little gluten-free flour gives this cornbread a tender crumb. It also helps to keep it moist for a day or so. 

    Since there’s such a small amount of flour, most gluten-free flours should work. (This recipe was developed with Bob’s Red Mill 1:1 Gluten-Free Baking Flour.) Don’t use almond or coconut flour. The almond flour makes for a heavy, greasy cornbread, and coconut flour will give you an unpleasantly spongy cornbread.
  • Sugar. This isn’t a sweet, cake-like cornbread, but it does contain two tablespoons of sugar. The sugar helps the cornbread to brown and enhances the natural sweetness of the cornmeal. In fact, if you try this cornbread with sugar and without, the recipe made with sugar tastes more “corn-y” than the one made without. 

    If you want a sweet cornbread, increase the sugar. You can use up to 1/2 cup granulated sugar. And if you don’t want to use sugar, leave it out of the recipe. Most of the time omitting sugar from a baking recipe is a no-no. But it works great in this recipe.
     
  • Baking Powder. The rise and tender crumb come from a full tablespoon of baking powder. For a very dense cornbread, reduce the baking powder to one teaspoon. 
    Always use fresh baking powder for baking. The container should have an expiration date on it. If you’re unsure about its freshness, test it. Stir one teaspoon of baking powder into a half cup of hot water. The mixture should bubble immediately.
  • Salt. A little salt helps enhance the flavor of the cornbread. Without salt, bread tastes flat. Use table salt (fine salt) for this recipe. It blends easily into the batter.
  • Eggs. Two eggs give the cornbread lift, moisture, and flavor. I haven’t tested the recipe with egg alternatives. So I can’t say if this recipe works egg-free.
  • Milk. Since I rarely have buttermilk in the house, I stopped using it in my cornbread. Not only is this great for making last-minute cornbread, but it also benefits folks who are on a dairy-free diet. If you follow a dairy-free diet, replace the milk with your favorite dairy-free alternative. Avoid using full-fat coconut milk. It’s too thick and rich for this cornbread.
  • Oil (or Butter). Any baking oil (corn, canola, or soy) works well. If you include dairy in your diet and prefer the flavor of butter, swap the oil for melted butter. After melting the butter, cool it before adding it to the batter.
Gluten-free cornbread batter in bowl and falling off a whisk.

How to Make Gluten-Free Cornbread.

Gluten-Free Cornmeal

It’s easy to make a batch of this cornbread. Follow these steps and you’ll have a pan of cornbread in under 30 minutes.

1. Preheat the oven. 

For the best rise and crumb, preheat your oven before baking cornbread. Most ovens take about 15 minutes to preheat. Small countertop ovens preheat much faster. 

If you’re using a cast iron skillet, place it in the oven to preheat. A hot skillet gives the cornbread a crunchy exterior. Don’t have a skillet? No problem. Use a cake pan. (Don’t preheat an empty cake pan. If it has a coating, the heat can damage it.)

2. Make the batter.

All you need to make this batter is a large bowl and a whisk. Start by whisking together the dry ingredients. Don’t skip this step. It removes any lumps and helps distribute the sugar, baking powder, and salt throughout the cornmeal and gluten-free flour.  This gives the cornbread a great texture. 

Then add the milk, eggs, and oil. Stir until the batter is smooth. It’ll be a little thick. If you’re using finely ground cornbread and the batter seems too thick to spread, add two tablespoons more milk.

Bottom of a slice of gluten-free cornbread. It's evenly golden brown.

3. Bake Until Brown.

If you’re using a skillet, the cornbread should take about 15 minutes to bake. Cornbread baked in a cake pan takes about 18 minutes. 

To check the cornbread for doneness, insert a toothpick into the center of the bread. It should come out clean. You can also gently press the top of the cornbread with your hand. It should feel firm and spring back to the touch.

Baking Gluten-Free Cornbread in a Skillet

I think a cast iron skillet is one of the best pieces of equipment you can have in your kitchen. You can use it to make a steak or make a cake. (Or, in this case, cornbread.)

If you have an 8-inch cast iron skillet, use it. Pop it in the oven before you turn it on to preheat. A hot skillet gives gluten-free cornbread a crispy and brown exterior. And if you’ve ever baked gluten-free, you know how challenging it can sometimes be to get a nice brown crumb on baked goods.

When the oven is at temperature and your batter is ready to go, remove the skillet from the oven. Grease it generously. Use either cooking oil or nonstick cooking spray. If you use vegetable oil, swirl it around in the pan to coat the pan evenly.

Spread the batter into the hot pan. It might sizzle a little. Quickly return the pan to the oven. 

Cornbread baked in a hot skillet bakes a little faster than cornbread baked in a cake pan. Check the cornbread after 15 minutes. 

When the cornbread comes out of the oven, you can spread a pat of butter over the top. It’ll melt right away. Doing this adds a little richness and flavor.

A slice of gluten-free cornbread with a pat of butter and a drizzle of honey.

4. Cool and Serve⁠.

Before serving, cool the cornbread for about 5 minutes. If you cut the cornbread as soon as it comes out of the oven, it can crumble. Cut into pieces and enjoy.

You can enjoy this cornbread on its own. A lovely way to eat a slice is to butter it and toast it in a skillet. Or serve it as a side dish. It’s great with chili or roast chicken. 

If you like your cornbread on the sweeter side, drizzle a little honey over the top. It’s so good.

How to Store Gluten-Free Cornbread. 

Cornbread tastes best the day it’s baked. Wrap leftovers and store on the counter for up to two days. 

If you’d like to reheat the cornbread, place it in a warm oven or butter it and toast it on a griddle or in a hot pan.

This cornbread freezes really well. Allow the cornbread to cool. Then wrap tightly or place into a freezer container. Freeze for up to three months.

Gluten-free cornbread in a skillet.
4.82 from 32 votes
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Gluten-Free Cornbread

Easy gluten-free cornbread recipe. Mix all ingredients in one bowl and bake until brown. Dairy-free variation included.

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6 servings

Ingredients

  • 1 ½ cups coarse/medium ground gluten-free cornmeal (see note) (8 ounces; 226 grams)
  • ½ cup gluten-free flour, see note (2 1/2 ounces; 70 grams)
  • 2 tablespoons granulated sugar, see note (1 ounce; 28 grams)
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk, see note for dairy-free option (6 ounces; 170 grams)
  • 2 large eggs (about 4 ounces out of shell; 114 grams)
  • ⅓ cup vegetable oil (2 1/3 ounces; 66 grams)

Instructions

  1. Heat oven. Preheat oven to 425°F.

    If using an 8-inch cast iron skillet, place into oven before preheating.

  2. Whisk together gluten-free cornmeal, flour, sugar, baking powder, and salt in a large bowl. Add the milk, eggs, and oil. Whisk until combined. Batter will be thick. If it's too thick to spread, add two tablespoons of additional milk.

    Gluten-free cornbread batter in bowl and falling off a whisk.

  3. If using a skillet, remove it from the oven and place it on a heatproof surface. Grease with nonstick cooking spray or brush generously with vegetable oil.

    If using an 8-inch round cake pan, grease the pan lightly with nonstick cooking spray.

    Spread batter into pan. Bake until set, about 15 minutes. The cornbread should spring back when touched.

    Gluten-free cornbread batter in a skillet.

  4. Allow cornbread to cool for about five minutes before cutting into pieces.

    Gluten-free cornbread in a skillet.

  5. To store: Wrap cornbread and store on the counter overnight. Or cool thoroughly, wrap tightly, and freeze for up to two months. Allow cornbread to thaw on the counter.

Recipe Notes

Cornmeal

This recipe was developed for coarse and medium-ground cornmeal. If you use finely ground cornmeal, the batter might be thick. If that occurs, add 1/4 cup additional milk. 

Gluten-Free Flour

Bob’s Gluten-Free 1:1 Baking Flour is recommended. 

Dairy-Free Option

Replace milk with a dairy-free alternative, such as rice milk or soy. Full-fat coconut milk is not recommended because the fat content makes for a very rich, almost greasy, cornbread. 

Sugar. 
For a sweet cornbread, increase sugar to a ½ cup.

For a savory cornbread, omit the sugar. Gluten-free cornbread baked without sugar doesn’t brown as much. Check for doneness by using a toothpick.

12 Gluten-Free Recipes for Mother’s Day

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Celebrate the moms in your life by baking up a gluten-free treat—or two! Whether you’re starting the day with brunch, baking her a cake, or making some simple cookies, these easy recipes help you create a day to remember.

1. Almond Flour Pancakes

Stack of eight almond flour pancakes with maple syrup.

Start Mother’s Day with a stack of fluffy almond flour pancakes. Thanks to the finely ground almond flour, they’re just as light as regular gluten-free pancakes!

To make them, whisk all the ingredients together in one bowl. Then heat your griddle or nonstick pan. Spoon the batter onto the pan and cook until you see bubbles all over the surface of the pancakes. Since these pancakes are gluten-free and grain-free, take care when flipping. They can be delicate.

You can keep the pancakes warm in a 200°F oven for an hour before serving. Enjoy the pancakes with maple syrup, fresh fruit, or, for an added treat, a dollop of whipped coconut cream.
Get the Recipe for Almond Flour Pancakes.

2. Gluten-Free Scones.

Gluten-free scone cooling on a wire rack.

There’s just something about a scone! Light, delicate, and perfect for breakfast, dessert, or whenever.

The dough for these gluten-free scones rests for about 30 minutes before baking. This time allows the gluten-free flour to fully absorb the liquid. This means you get scones that don’t spread and are wonderfully soft and tender.

If you like blueberry, chocolate chip or lemon scones, we’ve got you covered! The recipe includes yummy variations.

Get the recipe for Gluten-Free Scones.

3. Gluten-Free Banana Muffins.

Basket of gluten-free banana muffins.

A basket of muffins is such a lovely way to start the day.

These gluten-free muffins are moist, loaded with flavor, and really easy to make. They start with a few overripe bananas. So if you’ve got a few of those on the counter, this one’s for you!

Mix everything together–and if mom loves chocolate add a few chocolate chips to the batter! Bake until brown and enjoy.

Get the recipe for Gluten-Free Banana Muffins

4. Gluten-Free Biscuits.

Three gluten-free biscuits stacked on a plate.

How much do I love biscuits? Let me count the ways! If your Mother’s Day includes strawberries, whip up a batch of these biscuits. To make a quick gluten-free strawberry shortcake: split a biscuit, top with strawberries and whipped cream, and enjoy!

A batch of biscuits is also great for brunch or alongside a BBQ dinner. You really can’t go wrong with biscuits.

Get the recipe for Gluten-Free Biscuits.

5. Gluten-Free Chocolate Cake.

Slice of almond flour chocolate cake on a plate.

Chocolate cake with chocolate frosting always feels like a celebration!

To make this gluten-free chocolate cake, all you need is one bowl! simply mix the ingredients together. Spread the batter into a greased pan. (Remember to grease the pan or the cake will stick.) And bake.

Once the cake is cool, frost it with your favorite frosting.

Get the Recipe for Gluten-Free Chocolate Cake.

6. Gluten-Free White Cake.

Slice of gluten-free white cake on plate.

If you’re in the mood for some pleasure baking, make this gluten-free white cake. The batter includes sour cream, which makes the cake tender and moist.

You’ll need three cake pans for this recipe. If you don’t have three pans, don’t worry! You can always make two 8-inch layers and a pan of cupcakes. Or you could bake two layers. Let a pan cool and bake the final layer. The batter is fine sitting for a bit.

Get the Recipe for Gluten-Free White Cake

7. Gluten-Free Cupcakes.

Gluten-free vanilla cupcake. Frosted with vanilla frosting. Bite taken out.

“Cupcakes make it a party!”—anonymous.

Other than a cupcake pan, you don’t need any special kitchen tools to make gluten-free cupcakes. But, f you want perfectly even cupcakes, grab a muffin scoop. (It looks like an ice cream scoop.) Fill each cup ⅔ full. Using a scoop makes this easy and less messy.

Get the recipe for Gluten-Free Cupcakes.

8. Gluten-Free Carrot Cake.

Slice of Gluten-Free Carrot Cake

A carrot cake recipe that’s easy to make? You bet!

Carrot cake, like a gluten-free marble cake, is one of those cakes that’s often overlooked. And that’s too bad! Because it’s delicious. Like a gluten-free spice cake, it’s rich with flavor and, of course, contains lots of carrots. Whether it includes raisins or pineapple is up to you!

Get the recipe for Gluten-Free Carrot Cake.

9. Gluten-Free Sugar Cookies.

Stack of gluten-free sugar cookies.

Grab your favorite cookie cutters! It’s time to make sugar cookies.

Buttery and slightly sweet, these are my favorite sugar cookies. The dough, which starts with a gluten-free flour blend, is a dream to work with. Just remember to leave enough time to chill the dough before baking.

Get the Recipe for Gluten-Free Sugar Cookies.

10. Gluten-Free Chocolate Chip Cookies.

Gluten-free chocolate chip cookies on a piece of parchment paper.

When was the last time you enjoyed a homemade chocolate chip cookie? It’s been too long, right? (Even if you had one yesterday, it’s been too long. Heh.)

Did you know that gluten-free chocolate chip cookies bake best in a preheated oven? Before measuring the ingredients, turn the oven on. If you start cookies in a cool oven, the dough gets too soft and they can spread and flatten. Baking cookies in a preheated oven helps them to spread the right amount.

Get the Recipe for Gluten-Free Chocolate Chip Cookies.

11. Gluten-Free Peanut Butter Cookies.

Stack of gluten-free peanut butter cookies on a baking sheet.

While I was growing up, my mom made a lot of peanut butter cookies. She’d always call me over and let me press the criss-cross pattern into the cookie. It was my favorite part! (Besides eating the cookies, of course!)

The classic criss-cross pattern on a peanut butter cookie isn’t there just for decoration. It serves a purpose. Flattening the cookies before baking helps the cookies bake evenly. If you don’t want to use a fork, you can use the bottom of a glass or flatten the cookies with your fingers. Rolling them in sugar before you flatten helps whatever you use not to stick.

Get the recipe for Gluten-Free Peanut Butter Cookies.

12. Gluten-Free Sparkle Cookies.

Baked gluten-free sugar cookies rolled in red and pink sugar.

Does your mom love sparkles? If the answer is yes, then these are the cookies for her!

The recipe makes buttery sugar cookies and, unlike cutout cookies, you don’t need to chill the dough. Simply mix all the ingredients together. Shape the dough into balls and then, the best part, roll the cookie dough into colored sugar. (Always make sure the colored sugar is gluten-free!) As they bake, the sugar sticks to the cookies. Making them sparkle!

Get the Recipe for Gluten-Free Sparkle Sugar Cookies.

How to Make Gluten-Free Scones

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The best gluten-free scones are light, slightly sweet, and made with a few simple ingredients. The method for making them is similar to gluten-free biscuits. You start by whisking the dry ingredients together, add some cold butter, and then stir in buttermilk or cream, and an egg. (If you’re dairy-free, you’ll find substitutions for dairy included.) Then simply pat the dough into a round and let it chill before baking.

That last step might catch your attention. Chilling the dough gives the gluten-free flour time to hydrate. This means your scones won’t spread and bake up light and delicious. While you might be tempted to skip this step, don’t. Soon you’ll be enjoying perfect gluten-free scones with your cup of coffee or tea!

Gluten-free scone cooling on a wire rack.

What you need to know about making gluten-free scones.

  • Use a gluten-free flour blend that contains xanthan gum to give the scones a light and tender texture.
  • Cold butter or a dairy-free spread helps the scones to rise.
  • You can mix the butter into the flour by hand or with a food processor. But stir in the liquid by hand. This ensures the right amount of liquid is added.
  • Chilling the dough is an important step. It allows the gluten-free flour to absorb the liquid.
Ingredients for gluten-free scones in individual bowls.

Ingredients and Dairy-Free Options.

  • Gluten-Free Baking Flour. Use a gluten-free baking flour that contains xanthan gum. Xanthan gum prevents the scones from spreading. If your flour doesn’t contain xathan gum, whisk a half teaspoon of xanthan gum into your flour. Then follow the recipe as written. 
  • Granulated Sugar. These scones are mildly sweet. If you like a sweet, dessert-like scone, increase the sugar to a half-cup. If you want something that’s more savory, reduce the sugar to 2 tablespoons. Not only does the sugar add sweetness, or cit also helps the scones to brown. If you reduce or omit the sugar, the scones won’t be as dark. 
  • Baking Powder. Scones are in the “quick bread” family. This means their rise comes from baking powder and not yeast. Always use fresh baking powder. (There should be an expiration date on the jar.)  If you’re unsure if your baking powder is fresh, test it. Combine 1/2 cup of hot water with 1 teaspoon of baking powder. You want it to bubble and foam vigorously. If there are only a few–or no!–bubbles, you need a new jar. 
  • Salt. A little bit of salt makes a big difference. It enhances the flavor of the scones. Without it, gluten-free scones taste flat.  Table salt is best for baking. It blends easily into the dough. If you only keep flaky salt in the house, use double the amount of salt called for in the recipe. The reason for this is that flaky salt takes up more space than table salt. 
  • Butter. The key to excellent scones is to use cold butter. If your kitchen is warm, measure your butter first, before you even turn on the oven. Cut the butter into small pieces and return it to the refrigerator. Then turn on your oven and measure the remaining ingredients.
    Dairy-Free Options: Replace the butter with an equal amount of dairy-free baking spread or use coconut oil. If you use coconut oil, it should be cold but not brittle.  
  • Buttermilk or Cream. This recipe can be made with either buttermilk or cream. So which should you use? It depends on what you want. Scones made with buttermilk have a tangy flavor. Scones made with cream are rich and don’t stale as quickly. 
    Dairy-Free Option: Use full-fat coconut milk. Whisk the coconut milk until smooth before measuring it.
  • Egg. One egg helps the scones hold their shape and gives them a nice flavor.  
    Egg-Free Option: If you want an egg-free scone, use an additional 1/4 cup of either buttermilk or cream. Egg-free and gluten-free scones tend to spread a little more than scones made with an egg. 

How to Make Perfect Gluten-Free Scones.

Gluten-free scone dough cut into wedges.

Let’s talk about how to make gluten-free scones step-by-step. Making them isn’t hard but it does take a little practice. If you follow these tips, you’ll make perfect scones in no time. 

Make the Dough.

Whisk the dry ingredients. 

It’s important to mix the gluten-free flour together with the baking powder, sugar, and salt. This step helps evenly distribute the baking powder, ensuring that your scones bake up light and tender. 

To do this, either mix the ingredients together in a large bowl or use a food processor. If you use a food processor, run the processor for about 20 seconds.

Gluten-free flour with small piece of butter in a glass bowl.

Add Cold Butter.

Cold butter is the key to making great gluten-free scones. If the butter is soft before adding it to the flour, it makes for heavy, dense scones. To avoid this, cut the butter into small pieces. If you have warm hands, work the butter into the flour with a pastry cutter. If your hands are cold, rub the butter into the flour with a snapping motion of your fingers. Stop mixing when the flour looks coarse. You should see small pieces of butter throughout the flour. If you grab a small handful of dough and give it a squeeze, the flour should hold together.

If you’d rather use a food processor, add the butter and pulse the processor a few times to cut in the butter. It’s easy to overmix the butter when using a food processor. Stop a few times, remove the lid, and check the mixture. It’s done when little pieces of butter are sprinkled throughout the flour.

Mix Until a Dough Forms.

Gluten-free scone dough in a bowl.

Stir in the buttermilk (or cream) and the egg. If you added the butter with a food processor, transfer the mixture to a mixing bowl. It’s best to add the liquid by hand. It’s easy to overmix gluten-free scone dough in a food processor.


Stir until a dough forms. Check the bottom of the bowl for dry flour. If you see any, mix a few seconds longer. If it remains, the dough might need additional liquid.

To test the consistency of the dough, pick up a piece. Gently press it in your hand. If it easily holds together, it’s all set. If the dough falls apart or you see lots of white spots of flour, it needs more liquid. Add a tablespoon of additional buttermilk until the dough easily holds together but isn’t wet or tacky. 

Shape.

Gluten-free scone dough pressed out on a piece of parchment.

Lightly dust your counter with gluten-free flour. Knead the dough once or twice so that it holds together. Place the dough onto a parchment-lined baking sheet. Then, pat it into an 8 to 9-inch round. Cover the dough with plastic wrap or a dry towel.

Why not use a rolling pin?

Good question! Rolling out gluten-free scone dough works the butter further into the dough. The more the butter mixes with the flour, the heavier the scones. Patting the dough into a round with your hands keeps the scones light.

Chill.

Chill the dough for 30 minutes. This gives the gluten-free flour time to absorb the buttermilk and egg. This prevents the scones from spreading as they bake and also reduces grittiness. 

Bake the Gluten-Free Scones.

Gluten-free scones cut on a baking sheet. Scones are not baked.

Preheat the Oven.

It’s important that scones are baked in a hot oven. After the dough chills for 30 minutes turn on the oven. Once it reaches temperature, I let it run for another five minutes. This ensures the inside of the oven is evenly heated.

Cut into Pieces.

For triangle scones: remove the dough from the refrigerator and cut it into eight pieces, like you’d cut a pie.
For round scones: cut the dough with a small round cookie cutter. Don’t twist the cutter. Doing that seals the edges and the scones won’t rise as high.

Separate the Scones.

Place the scones a few inches apart on the baking sheet. They shouldn’t spread but if they do, spacing them before baking prevents them from sticking.

Sprinkle with Sugar (Optional).

Before baking, sprinkle a little sugar on top of each scone. This is optional. You can use table sugar or, for more texture and a little sparkle, coarse sugar.

Bake Until Brown.

Gluten-free scones take about 20 minutes to bake. Like many gluten-free baked goods, they remain fairly pale. To check for doneness, use a small spatula, lift the scone slightly off the baking sheet, and check the underside. It should look evenly brown. If it’s light, return the pan to the oven for a few minutes. 

Variations.

Think of this recipe as a master gluten-free scone recipe. You can adapt it to many different flavors.

  • Blueberry Scones. Stir 1 cup of fresh blueberries into the dough. 
  • Lemon Scones. Reduce the buttermilk by 2 tablespoons. Add 2 teaspoons of fresh lemon zest and two tablespoons of fresh lemon juice.
  • Chocolate Chip Scones. Add 1 cup of dark or milk chocolate chips. Top scones with a sprinkle of coarse sugar.

How to Store Gluten-Free Scones.

Freshly baked gluten-free scones only last about 1 to 2 days when stored at room temperature. To store scones at room temperature: cover with foil or plastic wrap or place in a plastic bag or sealed container.

If you don’t think you’ll enjoy all the scones within two days, it’s best to freeze them. Let the scones cool completely. Then place them into a freezer bag or container. They keep for up to three months in the freezer. When you’re ready to enjoy a scone, remove it from the freezer and let thaw.

Gluten-free scone cooling on a wire rack.
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Gluten-Free Scones

These gluten-free scones are lightly sweet, tender, and easy to make. Turn them into blueberry, lemon, or chocolate chip scones by following the variations listed below.
Prep Time 15 minutes
Cook Time 20 minutes
Chill Time 30 minutes
Total Time 1 hour 5 minutes
Servings 8 scones

Ingredients

  • 2 cups gluten-free flour (10 ounces; 283 grams)
  • ⅓ cup granulated sugar 2 ⅓ ounces; 65 grams
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 6 tablespoons cold butter cut into small pieces (3 ounces; 85 grams)
  • ¾ cup buttermilk or heavy cream, plus more as needed (6 ounces; 170 grams)
  • 1 large egg (2 ounces; 56 grams out of shell)

Instructions

  1. To mix the dough by hand: Combine the gluten-free flour, sugar, baking powder, and salt in a large bowl. Whisk to combine.

    Add the butter and stir to coat it with the gluten-free flour mixture. Quickly cut in the butter with a pastry cutter or your fingers. Look for the mixture to look coarse with small and large pieces of butter throughout the flour. Proceed to step three.

    Gluten-free flour with small piece of butter in a glass bowl.

  2. Food processor directions: Place the gluten-free flour, sugar, baking powder, and salt in the bowl of a food processor. Pulse food processor, about 20 seconds each, to combine.

    Remove the lid and add the butter. Pulse the food processor, about five times, to incorporate the butter into the gluten-free flour.

  3. Add the buttermilk and egg. Stir until the dough comes together. If dry flour remains in the bowl, add a tablespoon more buttermilk. If the dough is very wet and sticky, add an additional tablespoon of gluten-free flour.
    Gluten-free scone dough in a bowl.
  4. Dust your counter with gluten-free flour. Turn the dough out onto the counter and knead it until almost smooth.
  5. Line a baking sheet with parchment paper. Place the dough in the center of the pan. Pat it into an 8-inch round. Cover the dough with plastic wrap or a dry towel. Chill for 30 minutes.
    Gluten-free scone dough pressed out on a piece of parchment.

  6. Preheat oven to 375°F. Remove the pan from the refrigerator and remove the plastic wrap. Cut the dough into 8 triangles. Gently separate the scones. (For round scones, see the variations in the notes below.) Sprinkle with sugar. (optional.)

    Gluten-free scones cut on a baking sheet. Scones are not baked.
  7. Bake scones until the bottoms are lightly brown, about 20 minutes. Let the scones cool on the pan for about 5 minutes and then transfer to a wire rack to cool completely.
    Gluten-Free scones cooling on a rack.
  8. Store the scones wrapped at room temperature for up to two days.To freeze: allow scones to cool. Place them into a freezer bag or container. Freeze up to three months. Thaw the scones in the refrigerator.

Recipe Notes

Dairy-Free Variations.

Butter. Replace the butter with an equal amount of dairy-free baking spread or coconut oil. If using coconut oil, you want it firm but not brittle.

Buttermilk or cream. Replace the buttermilk with full-fat coconut milk. Whisk the coconut milk until smooth before using.

Egg-Free Variation.

Replace the egg with a ¼ cup of additional buttermilk, cream, or coconut milk.

Flavor Variations.

Blueberry Scones. Stir 1 cup of fresh blueberries into the dough.

Lemon Scones. Add the zest of one large lemon.

Chocolate chip scones. Add 1 dark or milk chocolate chips. Top scones with a sprinkle of coarse sugar.

How to Make Round Scones.

Pat the dough into an 8-inch square. Cut the dough with a small round cookie cutter. Don’t twist the cutter. Doing this seals the edges and the scones won’t rise as high. You can gently knead the remaining and cut into rounds. Bake time depends on the size of the cutter you use. A 3-inch scone takes about 15 minutes to bake.

Fluffy Almond Flour Pancakes

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These light and fluffy almond flour pancakes are tasty and easy to make. Made with almond flour and a little tapioca starch, the pancakes are naturally gluten-free and grain-free. For a perfect pancake, use about a 1/4 cup of batter and spoon it onto a hot, greased griddle. 

Stack of eight almond flour pancakes with maple syrup.

How to Make Fluffy Almond Flour Pancakes.

  • Whisk the dry ingredients together. Almond flour tends to clump. Before adding other ingredients, break up any clumps with either a fork, whisk, or your fingers. Then add the tapioca starch, baking powder, and salt. Whisk to combine. This step distributes the baking powder throughout the flour, giving you fluffy pancakes.
  • Make the batter. Stir in eggs, milk, and vanilla extract. If you like almond flour pancakes with a hint of sweetness, add a little maple syrup.
  • Check the thickness. Almond flours vary by brand. If your pancake batter seems too thick, add additional milk. If the batter seems thin, add a tablespoon of almond flour.
  • Cook on a hot griddle. Pancake batter to sizzle when it hits the pan. This gives you pancakes with a lovely golden color. To test the griddle, drop a little water onto it. The water should bubble and evaporate quickly.
  • Flip once. The pancakes are ready to flip when the edges look set and a few bubbles appear on the batter. Cook the first side for about two minutes and the second side for about a minute.
Almond flour pancake ingredients in glass bowls.

Almond Flour Pancakes: Key Ingredients. What to use. What to avoid.

Almond Flour.
The main flour in this recipe is almond flour. It gives the pancakes a wonderful flavor. Due to the oil content, almond flour tends to clump. If your flour contains a lot of large pieces, sift it or whisk it with a fork to break up the clumps.
Use finely ground blanched almond flour for light and fluffy pancakes.
Avoid: very coarse almond flour. If the almond flour is gritty and coarse, the pancakes turn out heavy and lumpy.


Tapioca Starch.
The addition of tapioca starch makes the batter smooth and pancakes tender. It also helps the pancakes hold together and makes them easier to flip.
Use: tapioca starch. This is sometimes labeled “tapioca flour” or “tapioca starch flour.”
Avoid: Tapioca pearls. 


Baking Powder.
Helps the pancakes to rise. Commercial baking powder is “double-acting.” This means it rises when it comes in contact with liquid and again when it’s heated. If you use homemade baking powder, it only rises once, when it comes in contact with a liquid. Almond flour pancakes made with homemade baking powder don’t rise as high.

Salt. 
Adding salt to pancake batter enhances the other flavors.
Use: table salt (fine salt).

Eggs.
The eggs help pancakes to rise, lend important structure since the batter is gluten-free, and give the pancakes a nice flavor.
Use: large eggs.

Maple Syrup. 
The addition of maple syrup is optional. It gives the pancakes a subtle sweetness and helps them brown.
Use: dark maple syrup for the best flavor.

Milk.
Helps to smooth out the batter and adds color and flavor.
Use: Any milk you love. Almond milk, cow’s milk, soy milk, and oat milk work great in this recipe.
Avoid: full-fat coconut milk. It’s too thick and rich for the batter.

Vanilla Extract. 
A teaspoon of vanilla extract helps balance the almond flavor and makes these pancakes taste like…pancakes!

Ingredient Questions

Does baking powder contain grain?

It depends on the brand. If you want to use a grain-free baking powder, look for one made with tapioca starch or make homemade baking powder.

Can I replace the almond flour with coconut flour?

Coconut flour doesn’t work in this recipe. If you’d like to make pancakes with coconut flour, use the recipe for coconut flour silver dollar pancakes.

Can I use gluten-free flour?

This recipe was developed to use almond flour. Here’s a gluten-free pancake recipe that uses gluten-free flour.

Common Pancake Questions Answered.

What’s the Best Griddle Temperature for Pancakes?

If you use an electric griddle, set it to 350 degrees F. If you a burner, set it to medium-high.

To test that your griddle or pan is at the right temperature, spoon about a tablespoon of batter onto the griddle. Cook the pancake for about a minute and then flip. If it’s too pale, increase the heat. If it’s too dark, decrease the heat. And if it looks perfect, the pan is ready.

How do you know when to flip a pancake?

Look for the edges to look set and almost dry. The batter in the middle will have a few bubbles. Gently lift the pancake with a spatula. If it releases easily from the pan, the pancake is ready to flip.

How long do you cook a pancake?

These almond flour pancakes take about two to three minutes to cook on the first side and about a minute on the second side. Cook time varies depending on your griddle and your burner. It’s best to cook a test pancake and adjust the cooking time for each batch.

Why are there light and dark spots on my pancakes?

If you’ve ever made pancakes and they turned out “spotty”, you’re not alone. The cause of this is usually oil on the griddle. If there are tiny pools of oil on the pan, they keep heat from transferring from the pan to the batter, resulting in light spots. To prevent spotty pancakes: grease your griddle and then wipe it with a paper towel to remove any puddles of oil.

Why do my almond flour pancakes fall apart when I flip them?

Almond flour pancakes are gluten-free. This means they’re delicate since there is no gluten to hold them together.

When developing this recipe, I noticed that pancakes made with only almond flour often fell apart during cooking. Adding tapioca starch helps the pancakes keep their shape. 

As important as the tapioca starch is when you flip the pancakes. Allow the pancakes to cook on the griddle until the edges are set. If you flip them too soon, they won’t be cooked all the way through. Undercooked pancakes tend to break. 

Forkful of almond flour pancakes above a stack of pancakes with butter and syrup.

How to Freeze Pancakes and Reheat

Cook the pancakes as directed. Let them cool on a wire rack. Place the pancakes in a freezer bag or container. To keep them from sticking, place a piece of parchment or wax paper between each pancake. Freeze the pancakes for up to two months. 

When you’re ready to eat, heat the pancakes in a 350° F oven. A toaster oven is perfect for this.

Almond Flour Pancake Variations

Almond-Blueberry Pancakes. Spoon batter onto the griddle as directed. Place fresh or frozen blueberries onto each pancake. This ensures each pancake contains as many (or as few!) blueberries as you like. If you’re not comfortable placing blueberries onto the pancakes while in the pan, stir about 1/2 cup of fresh or frozen blueberries into the batter.

Almond-Chocolate Chip Pancakes. Spoon batter onto griddle as directed. Sprinkle each pancake with chocolate chips. Cook pancakes as directed.


Almond-Lemon Pancakes. The flavor of almond and lemon are fantastic. Stir in the zest of one lemon or 1/2 teaspoon lemon extract into the batter along with the eggs, milk, and vanilla extract. Cook pancakes as directed.

Stack of eight almond flour pancakes with maple syrup.
4.67 from 3 votes
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Almond Flour Pancakes

Fluffy and light almond flour pancakes. These are perfect for weekend mornings. Grain-free, gluten-free, and dairy-free recipe.

Course Breakfast
Cuisine Gluten-Free
Keyword almond flour, grain-free, pancakes
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 pancakes
Author Elizabeth

Ingredients

  • 1 ¼ cups finely ground almond flour (5 ounces / 142 grams)
  • ½ cup tapioca starch, see note (2 ounces / 57 grams)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 large eggs (about 4 ounces / 113 grams out of shell)
  • 2 tablespoons maple syrup, optional (about 1 ounce)
  • 6 tablespoons almond milk or dairy-free or traditional milk (3 ounces/ 85 grams)
  • 1 teaspoon vanilla extract

Toppings, optional

  • maple syrup
  • butter

Instructions

  1. Combine the 1 ¼ cups almond flour, ½ cup tapioca starch, 1 ½ teaspoons baking powder, and ½ teaspoon salt in a medium mixing bowl. Stir together with a fork to break up any lumps.

    Dry ingredients for almond flour pancakes in a bowl being whisked.

  2. Add 2 large eggs, 2 tablespoons maple syrup (optional), 6 tablespoons milk, and 1 teaspoon vanilla extract.

    Stir until a batter forms. If batter is too thick, add an additional tablespoon of milk.

    Almond flour pancake batter in a glass bowl with a pink spatula.

  3. Grease a nonstick griddle lightly with oil. Wipe griddle with paper towel to remove any puddles of oil. Heat pan over medium-high heat.

  4. Spoon batter, about ¼ cup per pancake, onto the hot griddle. Cook until the edges look set and bubbles appear on the pancake, about two minutes. Flip and cook for an additional minute or two.

    Cooked almond flour pancake on griddle. Second pancake in the background waits to be flipped.

  5. To keep warm: Place cooked pancakes in a preheated 200°F oven on a wire rack set in a pan.

  6. Serve with maple syrup and butter.

  7. To freeze pancakes: allow pancakes to cool. Place a piece of parchment or wax paper between each pancake to prevent them from sticking. Place pancakes in a freezer bag or container. Freeze up to three months.

    To reheat: place frozen pancakes in a 350°F oven until warm.

Gluten-Free Recipes for a Snow Day

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There’s something special about baking on a snowy day. From cookies to cakes to breads, there’s something for every gluten-free baker on this list.

Collage of six gluten-free baked goods. Chocolate chip cookies. Chocolate cake. Yellow cake. Soft rolls. Corn muffins. Molasses cookies.

Gluten-Free Cookies.

Gluten-Free Chocolate Chip Cookies.

Gluten-free chocolate chip cookies on a piece of parchment paper.

Let’s start with a classic! Chocolate chip cookies. This recipe makes chocolate chip cookies that are buttery, crisp and loaded with chocolate chips. (Dairy-free options included!)

Get the recipe —> Gluten-Free Chocolate Chip Cookies.

Peanut Butter Cookies.

Stack of gluten-free peanut butter cookies on a baking sheet.

Peanut butter cookies are in my “top five” list of favorite cookies. Yes. I have a favorite cookie list, don’t you? On the list: chocolate chip cookies, molasses cookies, peanut butter cookies, sugar cookies, and spritz cookies.

Get the recipe —> Gluten-Free Peanut Butter Cookies.

Sugar Sparkle Cookies.

Baked gluten-free sugar cookies rolled in red and pink sugar.

These are sugar cookies with a sparkly finish. So pretty! If you don’t have sparkle sugar in the house, use regular sugar. They might not sparkle but they’ll still taste great.

Get the recipe —> Gluten-Free Sparkle Cookies

Gluten-Free Pumpkin Cookies.

Gluten-free pumpkin cookies on a plate.

Do you still have a can of pumpkin in the pantry from this year’s holiday baking? Make a batch of pumpkin cookies! They’re cakey, sweet, and have just the right amount of spice. 

Get the recipe —> Gluten-Free Soft Pumpkin Cookies.

Gluten-Free Cakes.

Gluten-Free Banana Cake.

Gluten-Free Banana Cake with Cream Cheese Frosting

If you’ve got a few overripe bananas sitting on the counter, make a banana cake! It’s similar to banana bread but a bit more tender and sweet. 

Get the recipe —> Gluten-Free Banana Cake.

Easy Gluten-Free Chocolate Cake.

Slice of Gluten-Free Chocolate Cake on a Plate.

Snowy days and chocolate are meant for each other! This chocolate cake tastes better than a box mix and goes great with homemade vanilla gluten-free buttercream. 

Get the recipe —> Gluten-Free Chocolate Cake.

Gluten-Free White Cake.

Slice of gluten-free white cake on plate.

In the mood to spend some time in the kitchen? Bake this white cake. It makes a gorgeous three-layer cake that tastes as good as it looks.

Get the recipe —> Gluten-Free White Cake.

Gluten-Free Yellow Cake.

Slice of gluten-free yellow cake with chocolate frosting

Don’t feel like project-baking but in the mood for a vanilla cake? I got you. Skip the white cake and make an easy yellow cake. I like to frost it with homemade gluten-free chocolate frosting. 

Get the recipe —> Gluten-Free Yellow Cake.

Gluten-Free Mug Cake.

Gluten-Free Mug Cake in White Mug. Topped with Whipped Cream and Sprinkles

If you don’t want to bake an entire cake,  how about making a mug cake? It takes only minutes to make. 

Get the recipe —> Gluten-Free Mug Cake.

Gluten-Free Breads.

Gluten-Free Cornbread.

Gluten-Free Cornbread Sliced in Skillet

A pan of cornbread goes great with a pot of soup or chili. You’ll love the not-too-sweet flavor and tender texture of this classic cornbread. 

Get the recipe —> Gluten-Free Cornbread.

Gluten-Free Soft Rolls.

Gluten-Free Soft Dinner Roll Baked and Spread with Butter.

I think one of life’s simple pleasures is a toasted roll with butter. This recipe makes about a dozen rolls. Enjoy some now and freeze some for later.

Get the recipe —> Gluten-Free Soft Rolls.

Gluten-Free Cinnamon Raisin Bread.

Stack of toasted cinnamon raisin bread slices. Melted butter on top slice.

Cinnamon-raisin bread makes amazing French toast. (It’s also terrific enjoyed toasted with butter or jam.) 

Get the recipe —> Gluten-Free Cinnamon Raisin Bread.

Gluten-Free Pumpkin Bread.

Sliced gluten-free pumpkin bread on a cutting board.

A thick slice of pumpkin bread and cup of hot coffee is a great snack after a morning or afternoon of shoveling. It’s also a great snack for a day of sitting on the couch. Or working from home. Or anything, really. 

Get the recipe —> Gluten-Free Pumpkin Bread.

Gluten-Free Muffins.

Gluten-Free Banana Muffins.

Basket of gluten-free banana muffins.

This easy banana muffin recipe lets you make a batch of muffins however you love them. 

Add chocolate chips. Or chopped nuts. Or…both! 

Get the recipe —> Gluten-Free Banana Muffins.

Gluten-Free Blueberry Muffins.

Gluten-Free blueberry muffins on wire rack.

Frozen blueberries work great in gluten-free blueberry muffins. Add a little zest for a taste of summer on a cold day. 

Get the recipe —> Gluten-Free Blueberry Muffins.

Gluten-Free Corn Muffins.

Plate of Baked Gluten-Free Corn Muffins

Are corn muffins and cornbread the same thing? There’s no right answer to this. For me, corn muffins are a little sweeter and cakier than cornbread. And, truth be told, I love them both.

Get the recipe —> Gluten-Free Corn Muffins.

Gluten-Free Pumpkin Muffins.

Gluten-free pumpkin muffins on a cooling rack.

Since this is the third pumpkin recipe on the list, you know by now I love pumpkin. These muffins are a gluten-free dream: soft, tender, and not heavy at all!

Get the recipe —> Gluten-Free Pumpkin Muffins.

Gluten-Free Sour Cream Muffins.

Gluten-free sour cream muffins topped with powdered sugar. One is split to show texture.

One of my favorite muffins is a sour cream muffin. Is it as popular as banana muffins or blueberry muffins? Not at all! But it’s my mission to get as many people as I can to make this recipe. You’re rewarded with delicate muffins with a slight tang of sour cream. If you have powdered sugar in the house, dust a little over the top. So good!

Get the recipe —> Gluten-Free Sour Cream Muffins.

29 Gluten-Free Christmas Cookie Recipes

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Gluten-free Christmas cookies are one of the best parts of the holiday season. And with these recipes, you can make everything from classic sugar cookies to soft and tender gluten-free pumpkin cookies.

1. Gluten-Free Sugar Cookies

Gluten-Free Cut out Sugar Cookies on a Plate.

Get out the cookie cutters because we’re starting with a classic: gluten-free sugar cookies. This recipe makes buttery cookies that hold their shape during baking. (A dairy-free option is included.)

Get the recipe —> Gluten-Free Sugar Cookies

2. Gluten-Free Gingerbread Cookies

Baked gluten-free gingerbread cookie with icing.

What part of the gingerbread cookie do you eat first? The head, right? These gluten-free gingerbread cookies are delicate and loaded with that classic gingerbread flavor.

Get the recipe —> Gluten-Free Gingerbread Cookies

3. Gluten-Free Peanut Butter Blossoms

Gluten-Free Peanut Butter Blossom with Red Colored Sugar for Christmas.

When you see a peanut butter cookie topped with a chocolate kiss, you know the holidays are here. This is BEST gluten-free peanut butter blossom cookie recipe.  

Get the recipe —> Gluten-Free Peanut Butter Blossoms

4. Almond Flour Sugar Cookies

Baked paleo sugar cookies on a pan with three cookie cutters.

Almond flour sugar cookies are fun and easy to make. They’re delicate, taste great and are perfect for friends who prefer grain-free baked treats.

Get the recipe —> Almond Flour (Paleo) Sugar Cookies

5. Gluten-Free Soft Pumpkin Cookies

Gluten-free pumpkin cookies on a plate. One is cut in half to show texture.

Pumpkin isn’t just for Thanksgiving! These soft gluten-free pumpkin cookies are light and cakey with a lovely pumpkin flavor. So good. And so easy!

Get the recipe —> Gluten-Free Soft Pumpkin Cookies

6. Gluten-Free Sugar Cookie Bars

Gluten-free sugar cookie bars on cutting board. Frosted with vanilla frosting and topped with colored sugar.

These gluten-free sugar cookie bars are soft and tender. Top them with gluten-free vanilla buttercream. (And some sprinkles… of course!)

Get the recipe —> Gluten-Free Sugar Cookie Bars

7. Gluten-Free M&M Cookies

Gluten-free M&Ms cookies with red and green M&Ms on a plate.

Gluten-Free M&Ms Cookie Recipe. Buttery Sugar Cookies studded with M&Ms. What’s not to like?

Get the recipe —> Gluten-Free M&M Cookies

8. Gluten-Free Pizzelles

Stack of Baked Pizzelles Dusted with Powdered Sugar.

You need a pizzelle iron for this recipe but, if you’re like me, it’s worth it! These gluten-free pizzelles are thin and crisp and perfect for Christmas.

Get the recipe —> Gluten-Free Pizzelles

9. Gluten-Free Anginette Cookies

Gluten-Free Anginetti Cookies on a wire rack.

These cookies are a Christmas tradition in many Italian-American homes. They quickly become a favorite of everyone who tries them.

Get the recipe —> Gluten-Free Anginette Cookies

10. Gluten-Free Molasses Cookies

Stack of gluten-free molasses cookies.

Easy gluten-free molasses cookies. Soft and spicy. Santa loves these. He told me.

Get the recipe —> Gluten-Free Molasses Cookies

11. Gluten-Free Sparkle Cookies

Baked gluten-free sugar cookies rolled in red and pink sugar.

These gluten-free sparkle sugar cookies are light and crisp on the edges and soft in the center. They’re sweet and buttery (and a perfect recipe for beginners).

Get the recipe —> Gluten-Free Sparkle Cookies

12. Gluten-Free Snickerdoodles

Stack of baked snickerdoodles on a plate.

This recipe makes gluten-free snickerdoodles—a simple sugar cookie coated with cinnamon-sugar—that are crisp on the edge and chewy in the center.

Get the recipe —> Gluten-Free Snickerdoodles

13. Gluten-Free Spritz Cookies

Gluten-free spritz cookies on baking sheet.

Gluten-Free Spritz Cookies are buttery and tender. A gluten-free flour blend– and good cookie press–makes these one of the easiest Christmas cookies to bake. They are lovely on their own or decorated with a sprinkle of colored sugar.

Get the recipe —> Gluten-Free Spritz Cookies

14. Gluten-Free Chocolate Chip Cookie Bars

Gluten-free chocolate chip cookie bars in a stack.

Gluten-Free Chocolate Chip Cookie Bars are easy to make. Loaded with chocolate chips!

Get the recipe —> Gluten-Free Chocolate Chip Cookie Bars

15. Peanut Butter Marshmallow Bars

Stack of three chocolate marshmallow bars with colorful fruit marshmallows.

These marshmallow peanut butter bars are an easy—and tasty—treat to make for Christmas. They look amazing on a cookie platter! 

Get the recipe —> 4 Ingredient Peanut Butter Marshmallow Bars

16. Gluten-Free Peanut Butter Swirl Brownies

Gluten-Free peanut butter brownies cut on a wire rack.

Gluten-free peanut butter swirl brownies are so easy to make. This recipe, which is loaded with peanut butter, makes the best dessert for any peanut butter cup lovers in your life.

Get the recipe —> Gluten-Free Peanut Butter Swirl Brownies

17. Gluten-Free Lemon Bars

Gluten-free lemon bars in a stack.

These are the best gluten-free lemon bars! A rich and tender shortbread base with a thick, lemony topping. Not too tart; not too sweet! Lemon lovers will adore these bars.

Get the recipe —> Gluten-Free Lemon Bars

18. Gluten-Free Soft Sugar Cookies

Gluten-free soft sugar cookies on a white platter.

This easy recipe makes soft gluten-free sugar cookies. Inspired by the famous Lofthouse brand, these cookies are topped with frosting and finished with sprinkles.

Get the recipe —> Gluten-Free Soft Sugar Cookies

19. Gluten-Free Cinnamon Sugar Pretzels

Small pretzel twists coated with cinnamon and sugar

Easy gluten-free cinnamon-sugar pretzels. They’re a perfect sweet and salty treat.

Get the recipe —> Gluten-Free Cinnamon Sugar Pretzels

20. Gluten-Free Pumpkin Spice Snickerdoodles

Stack of baked gluten-free snickerdoodles in a orange paper wrapper

Who says we have to leave pumpkin spice behind in the fall? These thick snickerdoodles, coated with pumpkin spice, are just as welcome at Christmas as they are in October.

Get the recipe —> Gluten-Free Pumpkin Spice Snickerdoodles

21. Gluten-Free Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies on a white plate.

Cheesecake + Pumpkin + Brownies= A perfect holiday dessert! 

Get the recipe —> Gluten-Free Pumpkin Cheesecake Brownies

22. Gluten-Free Cream Cheese Pretzel Bars

Five Minute Cheesecake Pretzel Bars cut into squares.

Got 5 Minutes? Then you can make these over-the-top cream cheese pretzel bars. 

Get the recipe —> 5-Minute Pretzel Cream Cheese Bars

23. No-Bake Gluten-Free Chocolate Orange Cookies

No Bake Chocolate-Dipped Orange Cookies.

You know that orange-shaped chocolate that’s popular at Christmas? They inspired these easy no-bake cookies. 

Get the recipe —> No-Bake Chocolate Orange Cookies

24. Gluten-Free Easy Sugar Cookies

Stack of gluten-free sugar cookies on a white plate.

These sugar cookies don’t require a cookie cutter! Make the dough. Roll them in sugar. Place them onto a baking sheet. Annnnnnd….you’re done! 

Get the recipe —> Easy Gluten-Free Sugar Cookies

25. The World’s Easiest Cookies

Paleo almond cookies on a white platter.

You won’t believe how easy these cookies are to make. They’re just almond flour, maple syrup, and baking powder. That’s it. Seriously.

Get the recipe —> The World’s Easiest Cookies

26. Easy Gluten-Free Butter Cookies

Gluten-free butter cookies with red and green sprinkles on a wire rack.

These cute butter cookies take only minutes to make! The finished cookies come out of the oven already decorated with a sweet, buttery flavor.

Get the recipe —> Easy Gluten-Free Butter Cookies

27. Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies on wire rack.

Soft and tender gluten-free chocolate chip cookies. Also a favorite of Santa’s. (He has lots of favorite cookies. Lots.)

Get the recipe —> Gluten-Free Chocolate Chip Cookies

28. Gluten-Free Peanut Butter Cookies

Gluten-free peanut butter cookies in a stack on a baking sheet.

These gluten-free peanut butter cookies are so easy to make! All you need is one bowl and a few simple ingredients. The recipe calls for gluten-free flour, which gives them crisp edges and a tender center.

Get the recipe —> Gluten-Free Peanut Butter Cookies

29. Gluten-Free Peanut Butter Cookie Bars

Gluten-free peanut butter blondies on a marble pan.

Think of these gluten-free peanut butter blondies as the perfect marriage between a peanut butter cookie and a blondie.

Get the recipe —> Gluten-Free Peanut Butter Blondies

Gluten-Free Candy Corn List (Updated 2021)

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Gluten-Free Candy Corn List (updated 2021)

Gluten-Free Candy Corn List

Love it or loathe it, candy corn is a traditional part of Halloween. If you love it and follow a gluten-free diet, you might be surprised to learn that not all candy corn is considered gluten-free. Finding a gluten-free candy corn used to be almost impossible. Not anymore!

Is Candy Corn Gluten-Free?

It depends. Many brands of candy corn do not contain gluten. Due to processing, however, popular brands often carry a “may contain” warning for wheat/gluten. Always check with the manufacturer and/or look for candy corn that is clearly labeled gluten-free. 

Gluten-Free Candy Corn List (2021)

Items are gluten-free and prices are accurate at the time of publication. Please always check the gluten-free status of individual products as ingredients may change. 

Bag of jelly belly candy corn.

Bag of Brach's gluten-free candy corn.

  • Brach’s Candy Corn
    • Brach’s Naturally Flavored Candy Corn.
    • Brach’s Traditional Candy Corn.
      • As of 2021, Brach’s candy corn ingredient list does not indicate gluten. The company does not maintain a gluten-free candy list. Please contact them directly for more information. 

 

Easy Gluten-Free Chocolate Frosting

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Simple and delicious gluten-free chocolate frosting. Perfect for birthday cakes, especially gluten-free yellow cake.

Bowl of gluten-free chocolate frosting.

Is Chocolate Frosting Gluten-Free?

Good question. It really depends on the recipe. Classic American chocolate buttercream frosting, which is what many people think of as “chocolate frosting” tends to be gluten-free. However, some chocolate frosting recipes call for flour as a thickener. 

As always, check ingredients to ensure their gluten-free status. The same goes for store-bought canned frosting. Always read labels to make sure the frosting is gluten-free.

How to Make Gluten-Free Chocolate Frosting: Explained

Just like my gluten-free vanilla frosting recipe, this simple buttercream comes together quickly and easily! 

  1. Sift together the powdered sugar, cocoa powder, and salt. Sifting or whisking the powdered sugar together with the cocoa powder and salt gets rid of clumps and prevents a lumpy frosting. 
  2. Cream the butter until light and smooth. For a creamy chocolate frosting, start by beating the butter (or dairy-free butter) until light. Use medium-low setting on an electric mixer and beat the butter for about four minutes before adding the other ingredients.

    The temperature of the butter matters. If it’s too cold, it won’t get nice and light. If it’s too warm, the frosting can turn out greasy. Aim for a temperature between 65 and 68 degrees F.  
  3. Add the powdered sugar mixture and milk. Once you mix the butter, stop the mixer and add the powdered sugar/cocoa mixture and milk. Mix until smooth and creamy. If you like a very light frosting, beat for several minutes. If you prefer a denser frosting, stop the mixer once the frosting is smooth. 

Bowl of gluten-free chocolate frosting with yellow spatula.

Gluten-Free Chocolate Frosting Tips

  • Use a Dutch-process cocoa powder. It has a more intense chocolate flavor than natural cocoa powder. 
  • Don’t skip the salt. Salt enhances the flavor and helps to control the sweetness a little. 
  • If the frosting seems thick, add a little more milk. 
  • If the frosting seems thin, add a little more powdered sugar.

Five Gluten-Free Cakes Taste Great with Chocolate Frosting 

  1. Gluten-free yellow cake
  2. Gluten-free chocolate cake
  3. Almond flour yellow cake
  4. Almond flour chocolate cake.
  5. Coconut flour chocolate cake

Bowl of gluten-free chocolate frosting with yellow spatula.
3 from 1 vote
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Gluten-Free Chocolate Frosting

Easy gluten-free chocolate frosting. Comes together in minutes. Only five ingredients.

Prep Time 10 minutes
Total Time 10 minutes
Servings 3 cups frosting

Ingredients

  • 4 cups powdered sugar (16 ounces; 455 grams)
  • ¾ cup dutch-process cocoa powder (2 ½ ounces; 75 grams)
  • ½ teaspoon salt
  • 1 cup softened butter (or dairy-free alternative) (8 ounces; 226 grams)
  • 4 tablespoons milk, more as needed (2 ounces; 56 grams)

Instructions

  1. Sift together powdered sugar, cocoa powder, and salt. Set aside.

  2. Beat butter until light and creamy in a large bowl. Use medium-low speed on a mixer. Beat for about four minutes.

  3. Stop mixer. Add powdered sugar/cocoa powder mixture and milk. Turn mixer to low. Mix until powdered sugar is combined. Increase mixer speed to medium. Mix until fluffy. Stop mixer. Scrape the bottom and sides of the bowl. Turn the mixer on and beat for an additional minute. If frosting seems thick, add additional milk.

  4. Use to frost cooled cakes or cupcakes. Store leftover frosting in the refrigerator for up to one week. Allow frosting to come to room temperature and then beat for 30 seconds before using. 

Recipe Notes

Makes enough frosting to frost and fill one 8-inch round cake or 24 cupcakes. 

 

Easy Coconut Flour Chocolate Cake

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You only need a few ingredients to make this easy coconut flour chocolate cake. This cake is deeply chocolatey and very tender.

Slice of coconut flour chocolate cake with vanilla frosting and sprinkles.

If you love my gluten-free chocolate cake recipe but are looking for a grain-free version. This recipe is for you. Like the almond flour chocolate cake recipe, this cake is snap to make and equally delicious. 

Coconut Flour Chocolate Cake Recipe Overview

  • Easy-to-Make: One bowl plus 9 ingredients are all you need to make this cake.
  • Taste: Rich chocolate flavor with notes of coconut thanks to the flour. 
  • Texture: Moist and dense. 
  • Makes one layer. The perfect amount if you want just a little cake.
  • Gluten-free and grain-free.

The Ingredients

Coconut Flour. Made from defatted, dried coconut. This ingredient is unlike any other flour. It absorbs a lot of liquid. You’ll notice the batter for this cake is very thick. That’s because of the coconut flour
Cocoa Powder. Natural cocoa powder (Not dutch-process cocoa powder) is used in this recipe. It’s naturally acidic and combines with the baking soda to help the cake rise.
Baking Soda. Leavens the cake along with the eggs.
Salt. A little salt helps to enhance the flavor. For the best results, use a fine (table) salt, not a coarse salt.
Eggs. Since this is a grain-free and gluten-free cake, it needs the protein from the eggs to help with the structure.
Coconut Oil. Adds richness. Use melted coconut oil that you’ve cooled a little before adding to the batter. If you prefer to use another oil, use a liquid oil, like grapeseed.
Honey. A little honey sweetens this cake.

How to Make a Coconut Flour Chocolate Cake: Tips for Success

  1. Preheat the oven. It’s important to bake this cake in a preheated oven. For most ovens, it’s a good idea to turn the oven on before you start measuring your ingredients. This way it’s heated to temperature when the batter is ready.
  2. Line the cake pans. Coconut flour cakes love to stick to the pan, more so than any other cake. To make it easy to remove the cake from the pan, line the pan with parchment paper and then grease the parchment with coconut oil.
  3. Spread the batter into the pans. This cake batter is really thick. After mixing, divide the batter evenly between the two prepared pans. Then smooth the batter, using the back of a spoon or small spatula, into an even layer.
  4. Bake until set. Bake the cake until a cake tester inserted into the middle of the cake comes out clean. Since coconut batter is so thick, test the cake in a few spots to ensure it’s done.
  5. Cool. Let the cakes cool in the pan for about 10 minutes before removing and placing on a wire rack. If you remove them too fast, the cakes can break. If they cool completely in the pan, they might stick.
  6. Frost. When the cakes are completely cool, frost with your favorite buttercream frosting.

Slice of coconut flour chocolate cake with vanilla frosting and sprinkles.
5 from 1 vote
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Easy Coconut Flour Chocolate Cake

One-bowl coconut flour chocolate cake. Easy to make. Deep chocolate flavor with a light coconut flavor and a moist, tender crumb.

Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 slices

Ingredients

  • ½ cup (50 grams) natural cocoa powder
  • ⅓ cup (37 grams) coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup (75 grams) coconut oil, melted and cooled slightly
  • 4 large eggs (200 grams out of shell)
  • ⅓ cup (113 grams) honey

For the Vanilla Frosting

  • ½ cup (113 grams) butter, traditional or dairy-free spread
  • 2 cups (226 grams) powdered sugar, see note
  • 2 tablespoons milk, traditional or dairy-free, more if needed
  • ½ teaspoon vanilla extract

Instructions

  1. Prepare the Cake. Adjust oven rack to middle position and preheat oven to 350 degrees F.

  2. Spray an 8-inch round pan (see note) with nonstick cooking spray or brush lightly with melted coconut oil. Place a piece of parchment in the bottom of the pan. Spray the parchment lightly with nonstick cooking spray or brush lightly with melted coconut oil.
  3. Whisk the cocoa powder, coconut flour, baking soda, and salt together in a medium mixing bowl. Break up any large pieces of coconut flour. Add eggs,coconut oil, and honey. Mix until batter is smooth.
  4. Spread the batter into the prepared pan. Batter thickens as it sets. Be sure to spread the batter evenly into the pan.
  5. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
  6. Allow the cake to cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.

  7. Prepare the frosting. Cream butter until light. Add the powdered sugar, milk, and vanilla extract. Mix until smooth and fluffy. If frosting seems thick, add additional milk.

  8. Frost when the cake is cooled completely. For a double layer cake, split the 8-inch round in half. Place one half on a cake plate. Spread frosting evenly over the top. Set the second half on top. Frost the side and top of the cake.
  9. Store the cake wrapped on the counter for three days or freeze for up to three months.

Recipe Notes

Ingredient Note

Powdered Sugar. Many brands of powdered sugar contain corn starch. If you want a grain-free version, you can either make your own or look for a corn starch-free brand.

Almond Flour Chocolate Cake

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The Easiest Almond Flour Chocolate Cake Ever! A one-bowl recipe that makes a moist, dense chocolate cake. The recipe is gluten-free, grain-free, and dairy-free.

Slice of almond flour chocolate cake on a plate.

Why You’ll Love This Almond Flour Chocolate Cake Recipe

Easy to Make. Like my almond flour yellow cake recipe, you only need a bowl and whisk to make this cake. If you’ve got an electric mixer, you can use it but it isn’t required.

Flavor. This cake is for chocolate lovers. It’s got a deep chocolate flavor and a hint of almond. 

Texture. Moist and dense without being heavy or gritty, the texture is a dream. It’s based on my popular gluten-free chocolate cake. Like that recipe, this cake is deeply chocolatey and is perfect for birthdays.

 

Key Ingredients

Finely Ground Almond Flour. For a delicate (not gritty) texture, use a finely ground almond flour. Almond meal, while similar, isn’t as fine and can make the cake heavy.

Natural Cocoa Powder. Use natural cocoa powder in this recipe. Since it’s acidic, it works with the baking soda to help the cake to rise.

Cane or Coconut Sugar. To sweeten this cake, you have two options: granulated (evaporated) cane sugar or coconut sugar. Using granulated cane sugar gives you a sweet flavor that’s similar to a traditional chocolate cake. Coconut sugar lends a mild caramel-like flavor. Both work well.

Oil. A neutral liquid oil, like grapeseed or canola oil, give the cake a moist texture. Since this is an almond cake recipe, you could use almond oil if you keep it in the house.

Eggs. This recipe uses a lot of eggs. They provide structure and texture. So don’t skip the six (yes, six!) eggs.

Milk. To keep the cake moist and tender, milk is needed in the batter. You can use traditional milk or a dairy-free milk, like almond milk.

Almond flour cake frosted with chocolate frosting and colored sprinkles.

How to Make An Almond Flour Chocolate Cake. Keys for Success.

  1. Preheat your oven. Putting the cake pans into a hot oven ensures that the cakes rise high and evenly. Turn the oven on before you start mixing the batter.
  2. Make the Batter. Combine all the “dry” ingredients in a large bowl. (That’s the almond flour, sugar, cocoa powder, salt, and baking soda.) Whisk these ingredients together to evenly distribute the baking soda. If you see any lumps of almond flour or cocoa powder, break them up by rubbing them between your fingers. Add the oil, eggs, and milk. Mix until the batter is smooth. You can do this by hand with a large whisk or use an electric mixer. It’s really up to you. I’ve tested the recipe both ways and the cake comes out the same.
  3. Prep the Pans. Grain-free cakes love to stick to pans. To prevent this, line your cake pan with a parchment round and then brush the parchment with a little oil. (Or use a nonstick cooking spray.)
  4. Fill the Pans. For two even layers, divide the batter evenly among your two cake pans.
  5. Bake the Cake. This cake is done when a cake tester inserted into the center of the cake comes out clean or with only a few dry crumbs clinging to it.
  6. Cool on a Rack. Once you’ve let the cakes cool in the pan, gently turn them onto a wire cooling rack. If you let the cakes cool completely in the pan, they can stick.
  7. Frost the Cake. You don’t need to frost this cake. But if you want to finish it with frosting, let the cake cool completely and then frost with your favorite frosting, like this gluten-free buttercream.

Slice being cut from an almond flour chocolate cake.

Baking Questions Answered

Can I use coconut oil in this recipe?

Coconut oil makes the cake heavy and a little greasy. I don’t recommend it.

Can I replace the almond flour with coconut flour?

Coconut flour is very different from almond flour. It absorbs liquid quickly and it does not contain fat. It won’t work in this recipe.

Can I replace the almond flour with gluten-free flour?

You’ve got two options! If you want to use a gluten-free flour, my gluten-free chocolate cake is the perfect recipe for you. This coconut flour chocolate cake recipe is great if you want to use coconut flour. 

Can I freeze this cake?

Yes! Allow the layers to cool completely and then wrap well with plastic wrap and freeze for up to three months. Thaw the cake overnight in the refrigerator.

Slice of almond flour chocolate cake on a plate.
5 from 8 votes
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Almond Flour Chocolate Cake

Easy to make almond flour chocolate cake. Deep chocolate flavor. Gluten-free and grain-free.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 16 servings

Ingredients

  • 3 cups (340 grams) blanched almond flour
  • 1 cup (170 grams) coconut sugar or evaporated cane juice
  • 1 cup (100 grams) natural cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ⅔ cup oil, like grapespeed oil
  • 6 large eggs (about 300 grams out of the shell)
  • ½ cup (113 grams ) milk, dairy-free or traditional

Chocolate Buttercream Frosting

  • 4 cups (455 grams) powdered sugar (use corn-free to keep the recipe grain-free)
  • ¾ cup (75 grams) cocoa powder
  • 1/2 teaspoon salt
  • 1 cup (226 grams) softened butter or dairy-free butter spread
  • 4 tablespoons milk, traditional or dairy-free, plus more as needed

Instructions

For the Cake

  1. Preheat oven to 350 degrees F. Line two 8-inch cake pans with parchment rounds and grease with vegetable oil or nonstick cooking spray.

  2. Whisk the almond flour, sugar, cocoa powder, baking soda, and salt in a large mixing bowl. Break up any large pieces of almond flour with your fingers. Add the oil, eggs, and milk. Mix the batter until smooth. Use a handheld whisk or electric mixer.

  3. Divide the batter evenly between the two prepared pans. Tap the pans lightly on the counter to settle the batter.
  4. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
  5. Remove the pans from the oven. Place on a wire rack. After about 8 minutes, turn the cakes out of the pan and place directly onto the wire rack to cool completely.

  6. Frost cooled caked with frosting. Cover cake and store on the counter for up to three days or freeze up to three months.

For the Frosting

  1. Whisk together powdered sugar,cocoa powder, and salt to combine in a small bowl.

  2. In a large bowl, cream the butter unitl light with a mixer. Stop mixer and add the powdered sugar mixture and milk. Turn mixer to low and mix utnil combined. Increase mixer speed to medium. Mix frosting until fluffy. If frosting seems too thick, add an additonal tablespoon of milk.

 

Silver Dollar Coconut Flour Pancakes

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Silver dollar coconut flour pancakes are a snap to make. They cook up light and fluffy. Perfect served with maple syrup and butter.

Stack of coconut flour pancakes topped with blueberries and maple syrup on a small pink plate.

Why You’ll Love These Silver Dollar Coconut Flour Pancakes

  • One bowl recipe
  • Dairy-free
  • Easy to make
  • Small and tasty
  • Grain-free

Do you LOVE pancakes?? Then you need to try these coconut flour silver dollars. They’re one of my favorite grain-free pancake recipes. (The other? My recipe for almond flour pancakes.) Not only are these the cutest pancakes you’ll ever make, but they might also be the tastiest!

Ingredients Explained

  • Coconut Flour. Coconut flour makes these pancakes tender and flavorful. Be sure to use coconut flour, not desiccated or shredded coconut. Unlike almond flour, it absorbs a lot of liquid. The recipe uses only ⅓ cup (36 grams) of flour for the entire recipe.
  • Eggs. With no grain in this recipe, eggs provide structure to help the pancakes rise and keep their shape. Please note: the recipe has not been tested with an egg replacer. 
  • Milk. The batter for these pancakes needs a little milk to achieve the right consistency. Use dairy or dairy-free milk in this recipe but avoid full-fat coconut milk from the can. It is too thick for the batter.
  • Coconut oil or Butter: Adds richness to make the pancakes tender.
  • Baking Powder. Helps the pancakes to rise, along with the eggs. If you are grain-free, you can use homemade baking powder or purchase a grain-free brand at the store. 
  • Salt. A little salt enhances the flavor. Use fine salt (not Kosher salt) for the best results.
  • Vanilla Extract: For flavor. You can add a sprinkle of ground cinnamon too! 

Making Silver Dollar Coconut Flour Pancakes: Five Keys for Success

  1. Whisk the coconut flour with baking powder and salt. This step ensures the baking powder is evenly distributed. 
  2. Add the milk in two stages. Coconut flour loves to absorb liquid. Start by adding 4 tablespoons of milk, along with the eggs and vanilla. If the batter is too thick, add more milk. Also, as you make the pancakes, the batter might thicken. If it does, add milk as you work.
  3. Keep them small. Coconut flour pancakes are so tender that they are sometimes hard to flip. Making small (silver dollar) pancakes solves this problem in the cutest way!
  4. Cook on a hot griddle. Test the griddle before cooking your first pancake. To do this, drop a little water on it. You want the water to bubble and evaporate quickly. For the best pancakes, the batter should sizzle and bubble when ladled onto the griddle.
  5. Look for bubbles. Flip the pancakes when small bubbles appear all over the surface.
5 from 1 vote
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Silver Dollar Coconut Flour Pancakes

Easy coconut flour pancakes. Gluten-free. Grain-free. Dairy-free (if dairy-free milk and coconut oil are used)

Prep Time 5 minutes
Cook Time 3 minutes
Servings 16 small pancakes

Ingredients

  • ⅓ cup coconut flour (1 ⅓ ounces; 38 grams)
  • ¼ teaspoon baking powder, homemade or store-bought, grain-free
  • ¼ teaspoon salt
  • 4 large eggs 200 grams out of shell
  • 4 to 6 tablespoons milk dairy-free or traditional
  • 1 tablespoon coconut oil ghee, or unsalted butter, melted
  • 1 teaspoon vanilla extract
  • nonstick cooking spray, coconut oil, ghee, or butter for greasing the griddle

For Serving

  • maple syrup

Instructions

  1. Whisk the coconut flour, baking powder, and salt together in a medium mixing bowl. Add the eggs, 4 tablespoons milk, melted coconut oil, and vanilla extract. Whisk until smooth. If batter is too thick, add the additional two tablespoons milk.
  2. Heat a flat griddle over medium-high heat. Lightly grease with coconut oil, or nonstick cooking spray.

  3. Drop batter, about one tablespoon per pancake, onto hot griddle with a soup spoon. Use the back of the spoon to spread the batter out a little. Cook until bubbles appear on the surface of the pancake and edges set. Flip and cook an additional minute. Repeat with the remaining batter.

  4. Serve warm with maple syrup.

Easy Gluten-Free Sugar Cookies

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Easy recipe for gluten-free sugar cookies. Tender and buttery, these cookies hold their shape during baking. Finish with colored sugar or frosting! 

Stack of gluten-free sugar cookies.

Several years ago, I shared a recipe for gluten-free cut out cookies that used individual gluten-free flours. At the time, gluten-free flour blends were hard to find and the results were often uneven. This is no longer the case. Since so many folks prefer to bake with a flour blend (something I totally understand!), I wanted to re-test my recipe using a blend. The result: easy to make gluten-free cut out cookies. 

Why You’ll Love These Gluten-Free Cut-Out Sugar Cookies

  • The taste and texture. These are classic cut out cookies. They’re delicate, buttery, and not too sweet. (You can use a dairy-free spread.) Plus: they hold their shape during baking. 
  • Easy to Make. The dough takes only a few minutes to make. (They do require at least 45 minutes of chilling before they’re ready to roll.)
  • Freeze beautifully. After baking, allow the cookies to cool and then place into a freezer container.

Gluten-free sugar cookies on a wire rack with red and green sugar.

Five Things to Know About Making Gluten-Free Sugar Cookies

  1. Don’t overbeat the butter. For this recipe, simply mix the butter and sugar until it’s thick, not fluffy. If it gets overmixed, the cookies can spread.
  2. Chill the Dough. Unlike chocolate chip cookies or gluten-free sparkly cookies, cut out cookie dough needs to chill before baking. This prevents the cookies from spreading as they bake. Allow at least 45 minutes for chilling. 
  3. The best thickness is 1/4 inch. This is the sweet spot (Pun fully intended) for sugar cookies. 
  4. You can re-roll the dough! Since there’s no gluten in the dough, you can reroll it many times. It won’t get tough! It can, however, get warm. If the dough starts to get soft, pop it in the fridge for a few minutes before re-rolling.
  5. Bake until the edges are light brown. These cookies remain rather pale. Look for the edges to turn a very light brown, at this point, the cookies are usually done.  

Stack of gluten-free sugar cookies.
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Gluten-Free Sugar Cookies (Cut-Outs)

These gluten-free sugar cookies are delicate and buttery. And they keep their shape during baking. Decorate with sugar or frosting.

Prep Time 15 minutes
Cook Time 15 minutes
Servings 24 cookies

Ingredients

  • 2 cups gluten-free baking flour, see note (10 1/4 ounces; 290 grams)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 12 tablespoons softened butter (10 ounces; 285 grams)
  • ¾ cup granulated sugar (5 1/4; 150 grams)
  • 1 large egg (about 2 ounces; 56 grams out of shell)
  • 1 teaspoon vanilla extract
  • colored sugar, optional

Buttercream Frosting

  • 2 cups powdered sugar, sifted (8 ounces; 225 grams)
  • ½ cup butter, softened (4 ounces; 115 grams)
  • 2 tablespoons milk, plus more as needed (1 ounce; 28 grams)
  • ½ teaspoon vanilla extract
  • food color, optional

Instructions

  1. Whisk together the gluten-free flour, baking powder, and salt. Set aside.

  2. Combine butter and sugar in the bowl of a stand mixer. Mix, on medium speed, until a thick paste forms, about 30 seconds. Stop mixer. Scrape down bottom and sides of the bowl. Mix again for 10 seconds.

  3. Stop mixer and add egg and vanilla extract. Mix, on medium speed, until combined, about 30 seconds. Again, stop the mixer and scrape down the bottom and sides of the bowl. Mix again for 10 seconds.

  4. With the mixer off, add the whisked gluten-free flour mixture. Mix, on medium-low speed, until a dough forms.

  5. Turn the dough out onto a lightly floured counter and pat into a round. Wrap with plastic wrap and chill at least 45 minutes. (Dough can be chilled for several days).

  6. Adjust oven rack to upper middle and lower middle positions. Preheat oven to 350 degrees F. Line to baking sheets with parchment paper.

  7. Remove dough from the refrigerator and allow it to sit on the counter for about 15 minutes. Dust counter with gluten-free flour and roll out dough, about 1/4-inch thick. (If dough cracks, it's too cold.)

  8. Cut into shapes with a cookie cutter. Place cookies onto a parchment-lined baking sheet. Sprinkle with colored sugar if desired.

  9. Bake until edges are golden brown, about 12 minutes for 3-inch cookies. Rotate pans halfway through baking.

  10. Allow cookies to cool on the baking sheet for about three minutes before transferring to a wire rack to cool completely.

  11. Prepare Frosting: In a small bowl, beat together powdered sugar, butter, vanilla, and milk until smooth and creamy. If frosting is too thick, add an additional teaspoon of milk. Divide frosting between bowls and color if desired.

  12. Frost cool cookies with frosting. Store, covered, for up to four days. Or freeze cookies in a freezer container.

Recipe Notes

Gluten-Free Baking Flour

The recipe was tested with Bob's Red Mill 1:1 Gluten-Free Baking Flour.

The Best Gluten-Free M&M Cookies

· 13 Comments

Gluten-Free M&Ms Cookie Recipe. Buttery Sugar Cookies studded with M&Ms. Perfect for Christmas.

Gluten-free M&Ms cookies with red and green M&Ms on a plate.

If you love both sugar cookies and chocolate chip cookies, these are for you! 

They’re easy to make; so they make perfect Christmas cookies. You can crank out several batches quickly. Placed in pretty bags and tied with a ribbon, these make great gifts.

Like my soft gluten-free sugar cookie recipe, these are really easy to make. If you’ve never made simple sugar cookies before, here’s the lowdown.

How to Make Gluten-Free M&M Cookies

  1. Mix the Dough. This recipe makes a simple buttery sugar cookie. Cream together butter (see note below if you can’t use dairy) and brown sugar until a thick paste forms. Don’t over-whip the butter and sugar or the cookies will spread too much as they bake. Add the eggs and mix until combined. Then add the dry ingredients. Mix until a dough forms.
  2. Add the M&Ms. Once the dough comes together, stop the mixer and add the M&Ms. There are lots of M&Ms in these cookies, ensuring that almost each bite of cookie contains an M&M. During baking, the M&Ms sometimes “hide” in the dough. If you want to see the M&Ms, press a few extra into the top of the dough before baking.
  3. Quick Chill. A quick chill, about 20 minutes, keeps the cookies from spreading too much. Pop the dough into the refrigerator to chill and turn on the oven. By the time the oven is ready to go, the cookies have chilled for long enough.
  4. Preheat the oven. Bake the cookies into a preheated oven. A cold oven can cause greasy cookies (The butter melts too much before baking as the oven gets up to temperature.)
  5. Bake. Scoop the dough and drop onto a parchment-lined baking sheet. A cookie scoop works great for this. These cookies spread a little during baking–about as much as a gluten-free chocolate chip cookie. Be sure to space each dough ball about two-inches apart. Bake until the cookies are light brown.
  6. Cool. When the cookies come out of the oven, they’re delicate. Allow them to cool on the pan for about three minutes before transferring to a wire rack to cool.

Which gluten-free flour should I use?

I tested this recipe with Bob’s Red Mill Gluten-Free Baking Flour. Using a different flour (or flours) can dramatically change the results.

Can I freeze these cookies?

Yes! Allow the cookies to cool completely before freezing. To freeze, place in a freezer container with a layer of parchment or waxed paper between the layers. Thaw the cookies at room temperature overnight.

You can also freeze the dough. Preheat the oven as directed and bake the cookies for an additional minute or so. There’s no need to thaw the dough before baking.

Gluten-free M&Ms cookies with red and green M&Ms on a plate.
4.91 from 11 votes
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Gluten-Free M&M Cookie Recipe

Gluten-Free M&M Cookie Recipe. Buttery Sugar Cookies studded with M&Ms. Easy to Make.

Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 30 cookies

Ingredients

  • 2 cups gluten-free flour (see note) (10 ounces; 285 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup butter, softened (1½ sticks; 6 ounces; 170 grams)
  • 1 cup light brown sugar (7 ½ ounces; 212 grams)
  • 2 large eggs (about 4 ounces ; 100 grams out of shell)
  • 1 teaspoon vanilla extract
  • 2 cups chocolate M&Ms, plus additional if desired, see note

Instructions

  1. Whisk together the gluten-free flour, baking soda, and salt in small bowl. Set aside.

  2. Cream together the butter and brown sugar in a large mixing bowl until a thick paste forms, about 45 seconds. (Use medium speed on a stand mixer and medium-high speed on a handheld mixer.)

  3. Stop mixer. Scrape down bottom and sides of the bowl. Turn mixer on. Add eggs, one at a time, mixing well between each addition. Stop mixer. Scrape down sides and bottom of the bowl. Add vanilla extract. Mix for 20 seconds.

  4. Stop mixer. Add whisked gluten-free flour. Turn mixer to low speed. Mix until a dough forms. Stop mixer. Add the M&Ms. Mix until just combined. Chill dough for 20 minutes while you preheat the oven. 

  5. Preheat oven to 350℉. Line two baking sheets with parchment paper. 

  6. Scoop dough, about two tablespoons each, and round into balls. Place dough onto prepared baking sheet. If desired, press a few additional M&Ms onto each cookie. Space dough  about 2-inches apart, as cookies spread during baking.

  7. Bake until edges are golden brown, about 12 minutes. Allow cookies to cool on the pan for about three minutes before transferring to a wire rack to cool completely.

Recipe Notes

Gluten-Free Flour

This recipe was tested with Bob’s Red Mill Gluten-Free Baking Flour. Using a different flour can change the texture of these cookies. If you need to replace the flour, use a flour blend that contains xanthan gum or add ¼ teaspoon to the recipe. 

10 Gluten-Free Thanksgiving Side Dishes and Desserts

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On Thanksgiving, Turkey might get top billing but it’s often the side dishes that steal the show. If you avoid gluten, however, it can feel like many of the traditional Thanksgiving dishes — stuffing, gravy, rolls — are off-limits.

Thankfully, it doesn’t need to be this way! Here’s a list of ten gluten-free dishes and desserts that are perfect for your Thanksgiving table.

1. Gluten-Free Bread Stuffing

Gluten-free stuffing in a blue dish.

Traditional bread stuffing goes gluten-free. This easy recipe includes sausage and sage but you can customize it to fit your family’s tastes. 

Get the recipe: Classic Gluten-Free Stuffing

2. Gluten-Free Cornbread Stuffing

Baked gluten-free cornbread stuffing in a casserole dish.

Are you a fan of cornbread stuffing? This version celebrates the Southern classic: it’s deeply flavorful and not soggy.

Get the Recipe: Gluten-Free Cornbread Stuffing

3. Gluten-Free Gravy

Gluten-free gravy being poured on turkey.

Is it Thanksgiving without gravy? Doubtful. You can, of course, make a gluten-free gravy with cornstarch. But if you love the deep flavor of a flour-thickened gravy, this one’s for you. 

Get the Recipe: Gluten-Free Gravy

4. Gluten-Free Macaroni and Cheese

Gluten-free macaroni and cheese on a plate.

One year a friend invited me over for Thanksgiving. They served macaroni and cheese! It was amazing. If mac and cheese gets a spot on your Thanksgiving table, this gluten-free version will win raves. 

Get the recipe: Gluten-free Mac and Cheese

5. Gluten-Free Cornbread

Gluten-Free Cornbread Sliced in Skillet

The bread basket is always abundant on Thanksgiving (Along with someone saying, “Don’t let me fill up on bread!”). This hearty, not-sweet cornbread, is delicious. And wonderful the next morning, toasted and served with butter.

Get the Recipe: Gluten-Free Cornbread

6. Gluten-Free Soft Dinner Rolls

Gluten-Free Soft Dinner Roll Baked and Spread with Butter.

You can never go wrong with a basket of warm rolls on the table. These gluten-free soft rolls are so easy to make — and so easy to eat!

Get the Recipe: Gluten-Free Dinner Rolls

7. Gluten-Free Green Bean Casserole

Gluten-Free Thanksgiving Green Bean Casserole.

This gluten-free version of green bean casserole made me fall in love with the dish. It starts with fresh mushrooms and includes homemade fried onion strips. It’s a little bit of work but it’s so worth the effort.

Get the recipe: Gluten-Free Green Bean Casserole

8. Gluten-Free Cranberry Bread

Gluten-free cranberry bread in pan.

Make room in your Thanksgiving lineup for a loaf of gluten-free cranberry bread. This recipe makes a sweet and tender loaf of bread, that’s perfect to enjoy while sitting on the couch in your stretchy pants. 

Get the recipe: Gluten-Free Cranberry Bread

9. Gluten-Free Pumpkin Bread

Sliced gluten-free pumpkin bread on brown parchment paper.

Thanksgiving is the day to celebrate all things pumpkin! This moist and tender gluten-free pumpkin bread recipe makes two loaves. One you can enjoy on Thanksgiving and the other you can tuck into the freezer to enjoy during December.

Get the Recipe: Gluten-Free Pumpkin Bread

10. Gluten-Free/Egg-Free Pumpkin Pie

Egg-free, dairy-free, gluten-free pumpkin pie in pan.

This pumpkin pie recipe is gluten-free, dairy-free, and egg-free. But the best part? It’s smooth, creamy, and packed with great flavor.

Get the Recipe: Gluten-Free Dairy-Free Pumpkin Pie