Of all the categories of gluten-free baking, it might come as a surprise to you that the one that seems to cause the most problems is not bread, but cookies! (Bread is a very close second, though!)
Particularly if the cookies must be both gluten-free and dairy-free … and (gasp) … what if they must be egg-free, too? Would it surprise you to learn that using Ener-G® Egg Replacer instead of eggs actually helps keep most gluten-free cookie recipes from spreading?!)
While most people tend to get a bit frustrated with their “free from” cookie baking results, if you keep these 14 tips (A Baker’s Dozen + 1!) handy next time you’re baking cookies, you’ll be baking your way to moist, chewy success!
Rest the dough. For gluten free chocolate chip cookies with the best flavor and best texture, let the dough rest for 24 – 48 hours before baking.
14 Gluten Free Cookie Baking Tips
1- Cream the butter or shortening with the sugar with an electric mixer before doing anything else. This step will help whip up the butter or shortening and make it fluffier, while also breaking down the sugar a bit, so that it doesn’t melt as much (e.g. spread) when baking.
2- Bake with a combination of butter (or non-dairy butter alternative – i.e. Earth Balance® Buttery Sticks — NOT spreads because they … spread! — see my dairy-free butter recommendations here) and shortening, rather than just butter alone. The combination works to give more body to the dough to prevent spreading. To see more on the benefits of this combination, see my video! The shortening I recommend is Spectrum Palm Oil Shortening — it’s organic, Fair Trade Certified and Sustainable Palm Oil Certified. It’s also non-hydrogenated. It works well when you’re experiencing cookie spread.
3- Always cover cookie sheets with parchment paper unless the recipe directs otherwise. It prevents the cookies from sticking to the sheet (and then breaking apart when removed), doesn’t leave a greasy aftertaste on the bottoms of the cookies, and helps you spend less time in the kitchen doing clean-up duty when you’re done – BONUS!
4- Chill your dough well before baking! (Particularly when dealing with rolled cookie doughs, although I happen to think it’s a good rule of thumb no matter what!)
5- Don’t put too many additions into any cookie recipe. For example, with chocolate chip cookies, adding too many chocolate chips will cause the cookies to spread, as there is not enough dough to bake up for support. This is one reason why I like using Enjoy Life® MINI chips (and they’re dairy, soy & nut-free, too!).
6- If your cookies still insist on spreading, add an extra 1/4 cup of my gfJules Gluten Free All Purpose Flour to the remaining dough to help hold them together (also helps at high altitude!).
7- If your cookie dough is too dry and crumbly, just add back to the mixing bowl and stir in a couple tablespoons of your favorite milk or an egg. Add more if needed – the dough needs to hold together, but most cookie doughs shouldn’t be sticky. Sometimes I’ll keep cookie dough in my fridge or freezer and when I go to bake some, the dough has dried out from the cold. Same solution: bring to room temperature then mix in a few tablespoons of milk. Voila – cookie dough like new!
8- Baking by weight, as opposed to volume, is always more accurate. One measured cup of my gfJules All Purpose Gluten-Free Flour should weigh 135 grams. If using my gfJules Multigrain Biscuit and Breakfast Baking Flour (corn-free), 1 cup weighs 140 grams. If using my grain-free Nada Flour, 1 cup weighs 110 grams.
9- If your oven has the option, try baking using convection settings, rather than static temperature. If you have a convection setting on your oven and a convection temperature is not given, simply reduce the static temperature by 25 degrees when using your convection setting and bake for a bit less time. Watch closely so you don’t over-bake!
10- In fact, go ahead and reduce the temperature on your oven by 25 degrees anyway. If your oven is baking too hot (shockingly, most ovens don’t cook at the accurate temperature!), your cookies will definitely spread! The sugar in the dough may even sneak out the sides of the cookie and form a lacy texture. If this is happening, try baking the next batch at a lower temperature and see what works best with your oven.
11- Take your cookies out BEFORE they look done. With chocolate chip cookies, for example, I remove them when the centers still look a bit doughy. As they cool, they are still cooking. Taking them out of the oven at this point will ensure that they stay chewy!
12- Let your cookies cool before removing them from the parchment. I slide the parchment onto wire cooling racks after 5 minutes or so, and let them fully cool before I remove them. Once they’re cooled, they are no longer fragile … but still chewy and delicious!
13- Make sure your baking soda and/or baking powder are fresh. These are the leavening agents in your cookie recipe and if they are no longer active, your cookies won’t puff up and may spread more. Try a fresh container if they’ve been open longer than 3 months.
Gluten Free Edible Cookie Dough | Ben and Jerry’s Copycat | Dairy Free Option
FAQ
Does gluten-free dough need to rest?
Should gluten-free batter rest before baking?
Why do you chill gluten free cookie dough?
Does cookie dough need to rest before baking?
Can gluten free cookies be refrigerated?
Chill your cookie dough. Just wrap it in plastic wrap and refrigerate for 30-45 minutes. Cookies with a gritty texture are a huge problem in gluten free cookie baking and gluten free baking in general. If you have tried Gluten Free Bisquick, you know exactly what I mean!
What is the recipe for making cookie dough?
There are many recipes, some healthy and most not. The recipe can vary according to your personal taste, but I’ll put a recipe here: Ingredients (20 servings) 1 whole egg 2 cups rolled oats 1/3 cup chopped nuts (walnuts, almonds, cashews, Brazil nuts, peanuts) 1/3 cup raisins (white and black) 1/3 cup chocolate chips 1/3 cup coconut oil 3/4 cup brown sugar 1 teaspoon vanilla essence 2 tablespoons cocoa powder 1 teaspoon powdered yeast Method of preparation 1. Mix all the ingredients until you get a homogeneous mass and it is no longer sticking to your hands. 2. Separate the dough into small portions with the help of a tablespoon, make balls and flatten them to form a disc. 3. Put them in the mold (no need to grease the mold) 4. Take to preheated oven at 150°C for approximately 15 minutes. 5. Remove from the oven and let it cool, so they will be firm and dry.
How long does gluten-free cookie dough last?
Wrap it tightly in plastic or airtight containers to store gluten-free cookie dough. Place the wrapped or containerized dough in the refrigerator, lasting up to five days. Can You Make This Gluten-Free Cookie Dough Ahead of Time? Yes, you can make this gluten-free cookie dough ahead of time.
Can you put gluten-free flour in cookie dough?
Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. Chill your cookie dough for 30-45 minutes in the refrigerator. Try using one of the gluten-free flour blends the recipe creator tested and used successfully. Periodically, check your oven temperature to make sure it’s right.