Best Gluten Free Golden Milk Cookies Recipes
GLUTEN-FREE GOLDEN MILK COOKIES
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
- Combine the butter and both sugars in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until light and fluffy, 2 to 3 minutes. Add the vanilla, then the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary.
- In a medium bowl, combine the flour, almond flour, turmeric, baking powder, ginger, cinnamon, salt, cardamom and baking soda. Whisk together then, with the stand mixer running on low speed, slowly add to the butter mixture and combine; increase the speed to medium and mix for 10 seconds or until you no longer see any flour.
- Using a medium ice cream scoop or large spoon, scoop 7 to 8 mounds of the dough onto the prepared baking sheet, spacing them 1 inch apart. Do not press down.
- Bake one sheet of cookies at a time until they are puffed up and set around the edges, 9 to10 minutes. Remove from the oven and let cool slightly on the baking sheet--they will deflate as they cool. Transfer the cookies to a wire rack to finish cooling. Repeat with the remaining dough.
- Serve or store in an airtight container for up to 4 days.
GLUTEN-FREE SUGAR COOKIES
These sugar cookies are the chewiest you will find, and they're gluten free to boot! Rather than subbing all-purpose flour with a gluten-free blend, we used instant pudding mix (and rice and coconut flours) to give these cookies their gooey texture. You can even swap out vanilla for your own favorite pudding flavor, such as chocolate or caramel. The dough is equally ideal for making large rolled cookies or cutouts, as instructed below.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 12 rolled cookies or 33 (2-inch) round cutouts
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. With an electric mixer on high speed, beat the butter and sugar until very light and fluffy (it will be almost white), about 5 minutes. Reduce the speed to medium, add the egg and beat until fully incorporated, about 1 minute. Reduce the speed to low and slowly add in the pudding mix, rice flour, coconut flour, baking powder, baking soda and salt. Beat until the dough comes together, 1 to 2 minutes.
- For rolled cookies: Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours.
- Line a baking sheet with parchment. Pinch off 12 small pieces of dough and roll each one into a ball. Roll each ball in colored sanding sugar, cocoa powder or confectioners' sugar to coat, if using. Place 2 inches apart on the prepared baking sheet and refrigerate until firm, about 30 minutes.
- Bake the cookies until the cookies are slightly cracked on top and lightly golden brown on the bottom, 18 to 20 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 1 hour.
- For cutout cookies: Divide the dough in half and form into 2 disks. Wrap each in plastic wrap and refrigerate until firm, about 1 hour and up to 12 hours. Place each disk between two pieces of parchment and roll to 1/8-inch thick. Refrigerate until firm, about 30 minutes. Line a baking sheet with parchment. Cut out cookies into desired shapes with cookie cutters. Place 2 inches apart, on the prepared baking sheet and refrigerate until firm, about 30 minutes.
- Bake until the cookies are set and lightly golden brown on the bottom, 8 to 9 minutes. Let sit on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
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