Nothing is more indulgent than a gooey chocolate chip cookie straight out of the oven. Cookies come in all kinds of flavors, however – that’s what makes them so amazing. From classics like chocolate chip or oatmeal raisin to unique recipes like white chocolate macadamia nut, there’s no limit to the creative creations you can bake up if you have a little spare time.

The trouble with traditional cookie recipes is they are often made with wheat flour which makes them a no-go for followers of the gluten free diet. The good news is gluten free flour blends are easy to find in your local grocery store and Schär Gluten Free has allergen-friendly versions of your favorite cookies boxed up and ready to enjoy.

Nothing should stop you from enjoying a cookie now and again. You can even use store-bought gluten free cookies to whip up some tasty desserts!

If you want to try your hand at making gluten free cookies, here are some recipes to get you started:

1. Graham Cracker Cookies

If you’re looking for a quick and easy cookie recipe that doesn’t require flour at all, try these graham cracker cookies made using Schär’s Gluten Free Honeygrams. They couldn’t be simpler!

Servings: 12

Ingredients:

  • 1 box Schär Gluten Free Honeygrams
  • ¼ cup white sugar
  • 2 tablespoons brown sugar, packed
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 6 tablespoons butter, melted
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Place the Schär Gluten Free Honeygrams in a food processor and pulse into fine crumbs.
  3. Measure out 2 cups of graham cracker crumbs and transfer them to a large bowl.
  4. Add the sugar, brown sugar, baking soda, and salt, whisking well to combine.
  5. Stir in the butter, egg, and vanilla until it comes together in a soft dough.
  6. Scoop out the dough in 1 ½ tablespoon balls and roll them into balls by hand.
  7. Place the cookie balls on the baking sheet about 2 inches apart.
  8. Bake for 8 to 10 minutes until the cookies are lightly browned.
  9. Cool for 5 minutes then transfer to a wire rack to cool completely.

2. No-Bake Peanut Butter Balls

When you want something sweet but don’t want to spend all afternoon baking, these no-bake peanut butter balls are the perfect thing to satisfy your sweet tooth.

Servings: 12 to 16

Ingredients:

  • ½ cup peanut butter
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1/3 cup nonfat dry milk powder
  • 1/3 cup gluten-free quick-cooking oats
  • 2 tablespoons crushed Schär Gluten Free Honeygrams

Instructions:

  1. Combine the peanut butter, honey, and vanilla in a medium bowl.
  2. Stir in the dry milk powder, gluten-free oats, and graham cracker crumbs until well combined.
  3. Shape the mixture into 1-inch balls and place them on a plate or parchment-lined baking sheet.
  4. Cover and chill for at least 1 hour before serving.

3. Chocolate-Dipped Butter Cookies

Using Schär’s Gluten Free Butter Cookies, you can whip up a batch of chocolate-dipped cookies in no time at all. It’s a simple way to dress up a box of store-bought cookies.

Servings: 9

Ingredients:

Instructions:

  1. Line a baking sheet with parchment paper and set aside.
  2. Place a heat-proof bowl over a pot of simmering water.
  3. Add the chocolate chips to the heatproof bowl and let them melt.
  4. Stir in the vegetable shortening until smooth and well combined.
  5. Dip the Schär Gluten Free Butter Cookies in the melted chocolate then place them on the parchment-lined baking tray.
  6. Add sprinkles or candy pieces while the chocolate is still wet.
  7. Let the chocolate harden at room temperature or chill for 15 minutes to set.

4. Easy Cheesecake Cookies

These mini cheesecake cookies are guaranteed to satisfy. Feel free to top them with a spoonful of your favorite jam to add a touch of sweetness and fruit flavor.

Servings: 9

Ingredients:

  • 1 box Schär Gluten Free Honeygrams
  • 2 tablespoons melted butter
  • 1 (8-ounce) package cream cheese
  • 1/3 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 large egg

Instructions:

  1. Preheat the oven to 350°F and line a muffin pan with 9 paper liners.
  2. Place the Schär Gluten Free Honeygrams in a food processor and pulse into fine crumbs.
  3. Measure out 2/3 cup graham cracker crumbs into a small bowl then stir in the butter.
  4. Divide the mixture among the 9 muffin cups, pressing gently into the bottom of each cup.
  5. Beat the cream cheese together with the sugar and vanilla in a bowl until smooth.
  6. Add the egg and beat on low speed until just combined.
  7. Spoon the cream cheese mixture into the muffin cups and bake for 15 minutes or until the centers are just set.
  8. Let the cookies cool for 10 minutes then remove to a wire rack to cool completely before chilling for 1 hour prior to serving.

5. Tiramisu Ladyfinger Sandwich Cookies

Schär’s Gluten Free Ladyfingers make for a tasty tiramisu but if you don’t have time to prepare the full recipe, these ladyfinger sandwich cookies are a delicious alternative.

Servings: 12

Ingredients:

  1. 1 (8-ounce) container mascarpone cheese, softened
  2. ¼ cup butter, softened
  3. 3 tablespoons heavy cream
  4. 1 tablespoon coffee liqueur
  5. 1 teaspoon vanilla extract
  6. ½ teaspoon instant espresso powder
  7. 3 ½ to 4 cups powdered sugar
  8. 2 boxes Schär Gluten Free Ladyfingers
  9. Cocoa powder, as needed

Instructions:

  1. Combine the mascarpone cheese, butter, heavy cream, coffee liqueur, vanilla, and espresso powder in a large bowl.
  2. Beat on medium speed with an electric mixer until light and fluffy.
  3. Gradually beat in the powdered sugar until it reaches piping consistency.
  4. Transfer the tiramisu frosting into a piping bag.
  5. Arrange half the gluten free ladyfingers flat-side up on a parchment-lined baking sheet.
  6. Pipe the tiramisu frosting onto the ladyfingers then top each with another ladyfinger.
  7. Add a little piped frosting to the top of each cookie sandwich.
  8. Dust the cookie sandwiches with cocoa powder then chill until ready to serve.

6. Chocolate-Covered S’more Cookies

Nothing says delicious like a fresh, gooey s’more. These chocolate-covered s’more cookies are a tasty treat you can whip up in a few minutes and they’re sure to be a hit with the kids!

Servings: 6

Ingredients:

  • 1 box Schär Gluten Free Chocolate Thins
  • 3 large marshmallows

Instructions:

  1. Place half the Schär Gluten Free Chocolate Thins on a parchment-lined baking sheet.
  2. Cut each of the marshmallows in half using kitchen scissors.
  3. Toast the marshmallows using a kitchen torch or over an open fire.
  4. Place the toasted marshmallows on the Chocolate Thins and top each with a second cookie.
  5. Gently press down to spread the marshmallow then serve.

7. Toffee Coconut Cookies

Why settle for one mix-in when you can have several? These toffee coconut cookies are made with gluten free flour and packed with tasty mix-ins like graham cracker crumbs, toffee, and coconut.

Servings: About 4 dozen

Ingredients:

  • ½ cup butter, softened
  • 1 (14-ounce) can sweetened condensed milk
  • 2 cups crushed Schär Gluten Free Honeygrams
  • ¾ cup all-purpose gluten free flour
  • 2 teaspoons baking powder
  • 2 cups toffee pieces
  • 1 ½ cups shredded unsweetened coconut

Instructions:

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Combine the butter and condensed milk in a large bowl and stir well.
  3. In a separate bowl, stir together the graham cracker crumbs, all-purpose gluten free flour, and baking powder.
  4. Gradually add the graham cracker mixture to the butter mixture then fold in the toffee pieces and coconut.
  5. Drop the mixture in rounded tablespoons about 2 inches apart on the prepared baking sheet.
  6. Bake for 10 to 12 minutes until the edges are just browned.
  7. Cool the cookies for 2 minutes before removing to wire racks to cool completely.

8. Chocolate Cookie Balls

These chocolate cookie balls look almost too pretty to eat but it will be love at first bite. Feel free to add food coloring to your white chocolate or choose colored candy melts if you like.

Servings: 9 to 12

Ingredients:

Instructions:

  1. Place the Schär Gluten Free Chocolate Thins in a food processor and pulse into fine crumbs.
  2. Pour the cookie crumbs into a large bowl then add the cream cheese.
  3. Beat the cookie crumbs and cream cheese until well combined.
  4. Scoop the mixture into tablespoon-sized balls and roll them by hand.
  5. Place the cookie balls on a parchment-lined baking sheet and chill for several hours.
  6. Melt the white chocolate chips in the microwave at 30-second increments, stirring until smooth.
  7. Dip the cookie balls in the melted white chocolate and place them on the baking sheet.
  8. Top with sprinkles or mini chocolate chips while the white chocolate is wet.
  9. Chill for 15 minutes to harden the white chocolate before serving.

9. Ladyfinger Cream Sandwiches

A simple ladyfinger cookie is delicious on its own, but this recipe takes that cookie and kicks it up a notch with a sweet and creamy filling.

Servings: 12

Ingredients:

  • ¼ cup all-purpose gluten free flour
  • ½ cup white sugar
  • ¼ teaspoon salt
  • 2 ¾ cups milk, divided
  • 3 eggs, divided
  • 1 teaspoon vanilla extract
  • 1 package Schär Gluten Free Ladyfingers
  • 1 tablespoon coarse sugar

Instructions:

  1. Combine the all-purpose gluten free flour, sugar, salt, and 2 ½ cups milk in a small saucepan.
  2. Bring to a simmer over medium-high heat and cook until thickened.
  3. Reduce heat and cook for 2 minutes more than remove from heat and set aside.
  4. Whisk 2 eggs in a small bowl then stir in a small amount of the milk mixture.
  5. Add the egg mixture back to the saucepan with the milk mixture and bring to a gentle boil, stirring constantly.
  6. Cook for 2 minutes then remove from heat and stir in the vanilla.
  7. Transfer the mixture to a bowl and top with plastic wrap, placing the plastic wrap on the surface of the custard. Chill.
  8. Carefully split the ladyfingers in half lengthwise and arrange the tops on a parchment-lined baking sheet.
  9. In a small bowl, whisk together the remaining egg and milk, brush it over the ladyfinger tops.
  10. Sprinkle with sugar then broil for 1 to 2 minutes until golden brown.
  11. Spread the chilled custard over the ladyfinger bottoms then top with the toasted tops to serve.

10. Double Chocolate Mint Cookies

Chocolate cookies within a chocolate cookie, what could be better? This recipe is easy to prepare and you can customize it by adding mint candy pieces or swapping them out for something else.

Servings: about 3 dozen

Ingredients:

  • 1 cup butter, softened
  • 2 cups white sugar
  • 2 large eggs
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose gluten free flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup semisweet chocolate chips
  • ½ cup chopped Andes mint candy pieces
  • 1 box Schär Gluten Free Chocolate Thins, chopped

Instructions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Cream the butter and sugar together in a large bowl until smooth.
  3. Add the eggs one at a time, beating after each addition, then beat in the vanilla.
  4. In a large bowl, whisk together the all-purpose gluten free flour, cocoa powder, baking soda, and salt.
  5. Stir the dry ingredients into the wet then fold in the chocolate chips, mint candy pieces, and chopped Chocolate Thins.
  6. Shape the dough into balls using 1 ½ tablespoons of dough each.
  7. Place the cookie balls on the prepared baking sheet about 2 inches apart.
  8. Bake for 8 to 10 minutes until the edges are just browned then cool for 5 minutes.
  9. Remove the cookies to a wire rack to cool completely.
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