First, we would like to share with you so many new things coming to Vintage Style Gal, stay tuned this week for more information, but I promise it will be amazing! Now off to tell you all about our perfect gluten free cookie!
Searching for the perfect gluten free cookie dough recipe where all you need to do is tweak a few ingredients to create a whole new cookie? I am pretty excited to share with you what I believe is the perfect gluten free cookie dough base for our gluten free and even our non gluten free friends.
Are you jumping up and down and saying YES! Finally a gluten free cookie I love that also tastes the yummiest, even your friends who can consume gluten will love? Well, I hope you are anyway, because I have been working long and hard on this gluten free cookie that you can use to make each batch different with just a few adjustments.
We all know, I experiment in the kitchen... no baking skills other than what my momma taught me growing up. A few disasters later in life, and here I am sharing what I have learned over the years. Until today, I kept searching out that perfect gluten free cookie recipe, but no more... because I created it myself!
When you cannot find what you are looking for, create it yourself is my motto! And that I did.
Keep reading to learn how to make this dough and create three different cookies with it. Okay, actually the possibilities are endless, but I tried three different cookies and they were all scarfed down as quickly as I made them!
Gluten free living can be difficult to navigate if you are new to this way of life. Some folks choose it, and others are made to follow this lifestyle. Since there are many new faces here, I will share with you I am one of those who has had to follow the gluten free route due to allergies. I can honestly say, I am no longer saddened by the fact I could not find the perfect cookie recipe though.
Call it cookie recycling. What is this you ask? Well, I set out a while back trying to figure out the perfect cookie recipe because sometimes I get tired of my non gluten free friends and family saying oh, you are eating those healthy things (not that there was anything healthy about the cookies, but for some reason I would hear that a lot).
I wanted my friends and family to eat the same cookies I was without them knowing they were consuming gluten free. Hey, sometimes I hate being singled out like everyone else, and wanted folks to all be eating the same thing. I made it my mission to create that perfect cookie dough they would have no idea was gluten free. Villainess of me? Maybe, but I chuckled each time I heard these are so good!
I found in the past, I was sometimes satisfied with the cookies I made, and other times we will just say I felt they were subpar. I wanted a cookie base that was my go to and I could use time and time again by adding whatever ingredients I came up with to finish off the dough for new batches. Make sense?
Well, for instance we have this rocky road cookie, which can also be my chocolate peanut butter cookie, or even a butterscotch pecan cookie with just a few ingredient tweaks each time... following me now? Well, let's get to the recipes for cookies so you can get to the kitchen and create away. I cannot wait to hear your thoughts once you try these out!
Equipment Needed:
What you will need:
This is what I am calling the cookie base, the following ingredients are what you will need each time you make cookies. The remainder of ingredients can be changed each time for new cookie recipes.
- 1 c almond flour
- 1 c gluten free all purpose flour
- 1 t baking soda
- 3/4 c sugar
- 3/4 c brown sugar
- 2 sticks salted butter, softened
- 1 t vanilla extract
- 2 eggs
Here is where you can customize your cookies, I added the below ingredients for our Rocky Road Cookie:- 1/2 bag of chocolate chips
- 1 c mini marshmallows
- 1/4 c pecans finely chopped
What you will need to do:
- Measure out all dry ingredients and add to mixing bowl, mix dry ingredients thoroughly
- Add in softened butter, vanilla, and eggs
- Mix thoroughly
What to do for Rocky Road Cookies:
- Add chocolate chips, marshmallows, and pecans
- Mix well
- Spoon dough onto cookie sheet
- Bake at 350 degrees for 12 minutes
- Remove from oven
- Let cookies cool for about 45 seconds - 1 minute prior to removing from cookie sheet so they can set up, it makes them easier to remove from the baking sheet
- Serve and enjoy!
With all of the upcoming parties that are around the corner, I thought this was the ideal time to share this cookie recipe. Do you know how long I have been working on this? Seems like forever! In reality, I've really been working hard on creating this cookie all summer! Talk about a lot of cookie consuming, handing them out to family, and multiple taste testers to get a good idea of what worked, and what was just so, so.
Some cookies were too dry, too sweet, others not sweet enough, the list went on and on. Some days I felt a bit discouraged, and thought why am I even trying to create the perfect cookie recipe? I thought back on how I felt when I found I needed to consume a wheat free diet, and that was the kick in the pants I needed to persevere.
When I had some pretty good feedback, I decided I needed a cookie dough base that would work with various kinds of cookies. Talk about setting the bar high Cara... I know, but when I set out to do something, I do it, or I try my best to anyway.
After the rocky road was such a bit hit, Mr. VS nearly gobbled them all up. I knew I was on to something here since he will typically only give a few cookies a try, and say yeah or nay, but this recipe? After he ate about three cookies, I asked, oh you like this one huh?
His reply? These are the BEST gluten free cookies you have ever made dear! Are you sure they are gluten free? That lit a fire under my rear, and away to the kitchen I went to test my theory on using the base and customizing it for different batches.
So, again I used my cookie base, then added what I needed for a chocolate peanut butter cookie, and said here, try this one. I got the same response. So then I moved on to my mother, you know, she always says yuck to all gluten free desserts. Her reply after eating one cookie, "you have any more of those cookies? They are so good"! I smiled from ear to ear, and said yep, here you go!
Yes, these cookies were that big of a hit! Who knew? Right! Well, it certainly made my day, month, year! So, here I am sharing them with y'all. In case you are not gluten free, but have friends who are, give these a try, they will certainly thank you for thinking of them.
Each cookie base begins the same, you just add whatever ingredients you decide to make that specific cookie batch.
Chocolate Peanut Butter Chip Cookies:
- Use the base from above
- Add ingredients below to your base
- 1/2 c cocoa powder
- 1 package of peanut butter chips (I went ahead and used the entire package to get them out of my pantry)
- 1 c marshmallow cream (it adds a little chew to your cookies, I have fully tested this theory out, and it was a hit each time!)
Once I had positive responses from both the Rocky Road and Chocolate Peanut Butter Chip, I decided one more cookie recipe would complete my experiment, and decided on a Butterscotch Pecan Cookie. Those pecans completed the butterscotch perfectly!
Butterscotch Pecan Cookies:
- Use the base from above
- Add ingredients below to your base
- 1 c marshmallow cream
- 1/2 bag of butterscotch chips
- 1/2 c chopped pecans
Do you see how easy these cookies are to make, and how you can use this cookie base for each kind of cookie you create? I am wanting to try an oatmeal raisin next, along with a few others I have on my list. Don't worry, I will be sharing. I have been too excited not to share!
I totally understand when folks get frustrated with living a gluten free life. It is difficult to find baked goods that are like what you are used to consuming. I have tried so many recipes out there, and felt they fell flat. I decided enough was enough, I would create my own recipes, and share them with others, so here I am. I truly hope you enjoy this cookie recipe, and how you can use the base for various kinds of cookies.
There was some debate whether we should include marshmallows to the cookie base since we did add them to each cookie, but in the end we decided it should stay on the extras side. They do add a bit of chew to your cookies so we definitely recommend adding them to these cookies we shared today. I guess I will need to do some more experimenting… what a hardship!
As always, you can print these recipes by clicking the print button below, choosing what pages you want to print, and create away. Let us know if you enjoy these cookies as much as we did.
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THANK YOU SO MUCH TREAT AND TRICK! I WILL DEFINITELY LET YOU KNOW WHEN I TRY YOUR BREAD. I WILL NEED TO MAKE A FEW TWEAKS TO MAKE IT GF, BUT IT LOOKED SO YUMMY! THANK YOU FOR STOPPING BY!
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