Gluten Free Crumbl Cookies Recipe You’ll Make on Repeat

If you’re craving a cookie that’s soft, chewy, and totally gluten free, you’re in for a treat with this gluten free crumbl cookies recipe. Whether you’re new to gluten free baking or a seasoned pro, this recipe is easy to follow and yields cookies you’ll want to make on repeat. You’ll love how these cookies capture that classic bakery-style texture and flavor without any gluten.

this Recipe

Many gluten free cookies sacrifice texture or taste, but this recipe keeps both front and center. From mixing the batter to pulling the warm cookies from the oven, you’ll feel confident making a sweet treat that everyone can enjoy, regardless of dietary needs.

Why You’ll Love This Recipe

• Soft and chewy texture that rivals traditional cookies
• Made with simple gluten free ingredients you can find easily
• Perfect balance of sweetness and buttery flavor
• Great for gluten sensitivities or those avoiding gluten
• Easy to customize with your favorite mix-ins

Ingredients

Gather these ingredients to create your perfect batch of gluten free crumbl cookies. They combine to give you that rich, buttery cookie everyone loves.

• 2 ½ cups gluten free all-purpose flour blend (with xanthan gum included)
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup packed light brown sugar
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 cup gluten free chocolate chips or chunks

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 24 cookies
• Calories: Approximately 180 per cookie

How to Make Gluten Free Crumbl Cookies – Recipe You’ll Make on Repeat

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the gluten free flour, baking soda, and salt until well combined.
3. Using a stand mixer or hand mixer, cream the softened butter with both sugars until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
6. Fold in the gluten free chocolate chips evenly throughout the dough.
7. Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets.
8. Bake for 10-12 minutes until the edges are golden but the centers remain soft. Avoid overbaking to keep that signature chewy texture.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for the Best Results

• Use a gluten free flour blend with xanthan gum for the best texture and structure.
• Don’t overmix the dough to avoid tough cookies; mix until just combined.
• Make sure your butter is softened, not melted, to achieve the right consistency.
• Chill the dough for 15-20 minutes if you want thicker cookies that hold their shape better.
• For extra flavor, add a pinch of cinnamon or a teaspoon of espresso powder to the dry ingredients.

Storage and Reheating

Store your gluten free crumbl cookies in an airtight container at room temperature for up to 4 days to keep them soft and fresh. If you’d like to keep them longer, these cookies freeze beautifully for up to 3 months.

To reheat, warm individual cookies in the microwave for about 10-15 seconds or in a preheated 300°F oven for 5 minutes to refresh their softness and flavor.

Frequently Asked Questions

Can I use a different gluten free flour blend?

Yes, you can use your favorite gluten free flour blend, but make sure it includes xanthan gum or add ¼ teaspoon separately to help bind the cookies and maintain their texture.

Are these cookies dairy-free?

This recipe calls for unsalted butter, so it’s not dairy-free. However, you can substitute with vegan butter or coconut oil, keeping in mind it may slightly alter the texture and flavor.

Can I add nuts or other mix-ins?

Absolutely! Feel free to add chopped nuts, dried fruit, or different types of chocolate to customize your cookies to your liking.

Why are my gluten free cookies crumbly?

Crumbly cookies often result from too little moisture or binding agents. Make sure your gluten free flour blend contains xanthan gum and avoid overbaking. Adding an extra egg yolk can also improve chewiness.