These gluten free cookie recipes give you the freedom to enjoy delicious cookies again. With proper mixing technique, you can whip up a patch of these irresistible cookies in less than an hour. The best part is that most of these recipes are also low in saturated fats.
These meringues are soft because the sugar to egg whites ratio is 1. You can certainly vary the amount of sugar to create a texture that will better suit your palate.
Preheat your oven to 300 degrees F. and line cookie sheets with parchment paper.
Using Swiss preparation method, combine brown sugar and egg whites in a glass or stainless steel bowl over barely simmering water.
Stir to completely dissolve sugar, make sure that the mixture is only warm to touch.
Remove from heat and whip until thick and cool. Then gently fold in the almond flour.
Drop tablespoonfuls of cookie mixture onto prepared cookie sheets, spacing about 1-inch apart.
Bake for 12-15 minutes until crisp and dry to touch.
Turn off your oven and allow cookies to cool completely in the warm oven with its door slightly ajar.
This gluten free cookie recipe yields about a dozen almond brown sugar meringues. You can replace almond flour with hazelnut or walnut flour for a different taste.
Preheat your oven to 300 degrees F. and line cookie sheets with parchment paper.
Combine sugars (both granulated and confectioners’) with cocoa powder and set aside.
Whip egg whites and salt at medium speed until soft peaks form.
Slowly add half of the sugar mixture, and continue whipping at high speed until stiff, glossy peaks form.
Gently fold in the remaining sugar mixture with a spatula.
Fit a pastry bag with a ½ inch star or round tip. Fill the pastry bag and pipe 1-inch domes onto prepared cookie sheets, spacing 1-inch apart.
Bake for 40-50 minutes until meringues are dry to touch. Turn your oven off and leave meringues in the warm oven for about 30 minutes with its door slightly ajar.
Carefully remove meringues from parchment paper and cool them completely on wire racks.
This recipe yields about 2 dozen chocolate meringues.
Besides being antistress factors, nuts are rich in polyunsaturated fats, protein, vitamins A, B complex, D, and E. They also contain calcium, potassium, magnesium, iron, copper, phosphorus, and zinc.
I learned this gluten free cookie recipe in one of my baking classes. These macaroons are delicate, delightful, delectable. I normally assemble about a dozen sandwiches from this recipe.
Slowly add confectioners’ sugar. Add a drop of red food coloring to accentuate the chocolatey color in cocoa powder, and continue whipping until stiff peaks form.
Gently fold in the mixture of almond flour.
Fill a piping bag fitted with a ½ inch round tip, and pipe 1 inch domes onto prepared cookie sheets.
Bake for 1 minute at 450 degrees F., remove from oven and double pan it.
Return these gluten free macaroons to a 375 degree oven and bake for 8-10 minutes until they are dry to touch.
Remove from oven and carefully pour ¼ cup of water right onto the hot cookie sheet under the parchment paper.
Leave the macaroons for a couple of minutes, then carefully pour off the excess water.
With a spatula, lift the macaroons off the parchment paper without pulling the centers out of them.
Assemble macaroon sandwiches by spreading a small dollop of chocolate ganache on one disk and top it with another disk. Store in an air tight container.
To prepare your homemade chocolate ganache, bring 6oz of heavy cream to a simmer over low heat. Pour it over 4oz of semi-sweet chocolate and stir to combine well. Set it aside until cool and thick enough to spread.
Preheat your oven to 350 degrees F. and line cookie sheets with parchment paper.
Combine all three ingredients. Roll dough into 1 inch balls and place them on prepared cookie sheets, spacing about 1 inch apart. Using the back of a folk, make a crisscrossed pattern by pressing down on each cookie ball.
Bake for 12-15 minutes until pale golden and set around the edges. Cool completely on wire racks.
If prefer, you can use ¼ cup of white sugar and ¼ cup of brown sugar. This recipe yields about 2 doze peanut butter cookies.
Preheat your oven to 350 degrees F. and line cookie sheets with parchment paper.
Process almond paste with confectioners' sugar to a fine meal texture.
Add egg white and honey. Continue mixing until all ingredients are well blended, and the mixture becomes smooth. The whole process takes about 5 minutes.
Fill a pastry bag fitted with a ½ inch round tip. Pipe 1 inch domes onto prepared cookie sheets, spacing about 1 inch apart.
Brush cookies lightly with water and cover them completely with pine nuts.
Alternatively, drop dough mixture by tablespoonfuls onto prepared cookie sheets. With your wet fingers, roll each portion in pine nuts to cover completely. Place them back on cookie sheets. Your fingers, however, will feel very sticky from handling this dough.
Bake for 10-12 minutes until golden brown. Move cookies along with parchment paper to wire racks to cool completely.
This gluten free cookie recipe yields about 2 dozen pignoli cookies. You can store them in an airtight container for at least a week without losing freshness.
1 Ideas for these gluten free cookie recipes come from Cookies - 1001 Mouthwatering Recipes from around the World Published by Reader’s Digest Association.
2 Ideas for these gluten free cookie recipes come from One Smart Cookie by Julie Van Rosendaal.
3 Idea for these gluten free cookie recipes comes from Cookies! Favorite Good Housekeeping Recipes Published by Hearst Books. 2004.
4 Idea for this gluten free cookie recipe comes from On Baking - A Textbook of Baking and Pastry Fundamentals by Sarah R. Labensky with Eddy Van Damme, Priscilla Martel and Klaus Tenbergen.
This gluten free cookie recipe yields about 2 dozens cocoa-amaretti cookies.
Drop cookie mixture by teaspoonfuls onto prepared cookie sheets, spacing about 1-inch apart.
