Gather Your Ingredients

Here’s what you’ll need to get started on these chewy gluten-free snickerdoodle bars…

How To Make Gluten-Free Snickerdoodle Blondies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
2. Combine Butter & Sugars. In a large bowl, combine cooled melted butter, granulated sugar, and brown sugar. Stir until evenly blended (it’ll look like wet sand!).
3. Mix In Eggs & Vanilla. Scrape down the sides of the bowl and add eggs and vanilla extract. Stir until evenly combined. It’ll be darker in color and thinner.
4. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, baking powder, cream of tartar, cinnamon, and salt. Whisk until evenly blended.
5. Add Dry Ingredients To Wet Ingredients. Mix the dry ingredients into the wet ingredients, and stir until just blended. The dough will be more like very thick batter at this point.

6. Prep For Baking. Transfer the cookie dough to the prepared pan and use an offset spatula to smooth dough into an even layer. (You can also gently tap the pan on the counter to level it out, if that’s easier!) In a small bowl, combine sugar and cinnamon, then sprinkle over the cookie dough. It’ll seem like a lot, but you want a good, even layer!
7. Bake Bars in the preheated oven 25-28 minutes, or until the top looks evenly set and a toothpick inserted in the center comes out clean with just a few moist crumbs.
8. Cool, Then Slice. Place the pan on a wire rack and let the bars cool completely before slicing. Cut into 12-24 slices and enjoy! Store leftover snickerdoodle bars in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tricks For The Best Snickerdoodle Bars

YOUR PAN MATERIAL MATTERS. I only recommend a metal 9×13 for this recipe, since it’ll help the chewy snickerdoodle bars bake gently and evenly. If you use a glass or ceramic pan, you’ll likely need to add a few minutes to the bake time, since glass and ceramic conduct heat differently than metal does. The bars may also “climb” the sides during baking.

METRIC IS BEST. When possible (and for best results!), I highly recommend weighing dry ingredients with an inexpensive kitchen scale. You’ll get the most consistent results! If you don’t have a kitchen scale, make sure to spoon flour into the measuring cup and level it off rather than scooping WITH the measuring cup to avoid packing too much flour into the dough.

TRY A WHITE CHOCOLATE TWIST! For a twist, dry drizzling the finished, cooled bars with melted white chocolate. This can be a great look for holiday baking!

CAN I USE ANOTHER KIND OF FLOUR? I recommend a 1:1 gluten-free flour blend that contains xanthan gum, like King Arthur Measure-For-Measure or Bob’s Red Mill 1:1 Flour. I do not recommend oat flour, coconut flour, or almond flour for these bars.

More Gluten-Free Cookie Bars To Try

Gluten-Free Sugar Cookie Bars

Gluten-Free Monster Cookie Bars

Gluten-Free S’mores Bars

Gluten-Free Oatmeal Fudge Bars

Recipe Card

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Gluten-Free Snickerdoodle Blondies

These easy gluten-free snickerdoodle bars have all the delicious cinnamon-sugar flavor of a classic snickerdoodle cookie, with a gorgeous soft, chewy texture you'll LOVE!

Course Cookies, Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free cookie bars, Snickerdoodles

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 -24 Bars

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Snickerdoodle Blondies:

• ¾ cup Salted Butter, Melted and Cooled (1 1/2 sticks/170 grams)
• 1 cup Granulated Sugar (200 grams)
• ¾ cup Light Brown Sugar (150 grams)
• 2 Large Eggs, Room Temperature
• 2 teaspoons Vanilla Extract
• 1 ¾ cup Gluten-Free Measure-For-Measure Flour (210 grams)
• 1 Tablespoon Cornstarch (8 grams)
• 1 teaspoon Baking Powder
• ½ teaspoon Cream of Tartar
• ½ teaspoon Salt

For The Cinnamon-Sugar Topping:

• ¼ cup Granulated Sugar (50 grams)
• 1 ½ teaspoons Cinnamon

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Line a metal 9×13 pan with parchment paper and set aside.
• Combine Butter & Sugars. In a large bowl, combine cooled melted butter, granulated sugar, and brown sugar. Stir until evenly blended (it'll look like wet sand!).
• Mix In Eggs & Vanilla. Scrape down the sides of the bowl and add eggs and vanilla extract. Stir until evenly combined. It'll be darker in color and thinner.
• Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, baking powder, cream of tartar, cinnamon, and salt. Whisk until evenly blended.
• Add Dry Ingredients To Wet Ingredients. Mix the dry ingredients into the wet ingredients, and stir until just blended. The dough will be more like very thick batter at this point.
• Prep For Baking. Transfer the cookie dough to the prepared pan and use an offset spatula to smooth dough into an even layer. (You can also gently tap the pan on the counter to level it out, if that's easier!) In a small bowl, combine sugar and cinnamon, then sprinkle over the cookie dough. It'll seem like a lot, but you want a good, even layer!
• Bake Bars in the preheated oven 25-28 minutes, or until the top looks evenly set and a toothpick inserted in the center comes out clean with just a few moist crumbs.
• Cool, Then Slice. Place the pan on a wire rack and let the bars cool completely before slicing. Cut into 12-24 slices and enjoy! Store leftover snickerdoodle bars in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

Video

Notes

• GLUTEN-FREE FLOUR. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour Blend for these cookie bars. If you use another 1:1 gluten-free flour, be sure it contains xanthan gum! 
• YOUR PAN MATERIAL MATTERS. I only recommend a metal 9×13 for this recipe, since it’ll help the chewy snickerdoodle bars bake gently and evenly. If you use a glass or ceramic pan, you’ll likely need to add a few minutes to the bake time, since glass and ceramic conduct heat differently than metal does. The bars may also “climb” the sides during baking.
• METRIC IS BEST. When possible (and for best results!), I highly recommend weighing dry ingredients with an inexpensive kitchen scale. You’ll get the most consistent results! If you don’t have a kitchen scale, make sure to spoon flour into the measuring cup and level it off rather than scooping WITH the measuring cup to avoid packing too much flour into the dough.

Fall Cookies You’re Going to Love

Now for the best part: the actual recipes! In no particular order, here are our best gluten-free fall cookie recipes for cozy weekend baking, holiday celebrations, and sharing with friends:

1

Gluten-Free Cinnamon White Chocolate Toffee Oatmeal Cookies

These chewy gluten-free oatmeal cookies are packed with notes of warm cinnamon, toasty toffee, creamy white chocolate & a kiss of vanilla in every delicious bite.

Get The Recipe

2

Gluten-Free Pumpkin Snickerdoodles

This soft, chewy gluten-free pumpkin snickerdoodles recipe is perfect when the weather gets chilly. With plenty of warm spices, they’re the perfect fall cookie!

Get The Recipe

3

Gluten-Free Reese’s Cookies

These cookies are for chocolate peanut butter lovers ONLY. We start with a soft, chewy peanut butter cookie base, then load it up with THREE kinds of Reese's goodies AND chocolate chips!

Get The Recipe

4

Gluten-Free Maple Pecan Cookies

These soft, chewy gluten-free maple pecan cookies have notes of brown sugar, maple, and toasted pecans, plus a sweet maple glaze you’ll LOVE!

Get The Recipe

5

Gluten-Free Maple Snickerdoodle Cookies

Maple adds a delicious fall flavor twist to classic snickerdoodles. Brown butter, brown sugar, and maple with hints of vanilla feel cozy, while the classic cinnamon and tang of snickerdoodle cookies still shines through.

Get The Recipe

Gather Your Ingredients

Here’s what you’ll need for these gluten-free pumpkin oatmeal cookies. (Spoiler: it’s mostly pantry staples!)

How To Make Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat the oven to 350 degrees F. Line two sheet pans with parchment paper and set them aside.
2. Blot The Pumpkin. Line a plate with paper towels and spread the pumpkin puree out onto the lined plate. Blot with additional paper towels to remove extra moisture from the puree, until you only have 1/3 cup pumpkin puree left. (You may need to use some extra paper towels!)
3. Whisk The Dry Ingredients. In a medium bowl, combine gluten-free flour, oats, baking soda, pumpkin spice, and salt until well blended, then set aside.
4. Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), cream the butter, brown sugar, and sugar 2-3 minutes with the paddle attachment (or a hand mixer), until smooth and creamy.
5. Finish The Wet Ingredients. Scrape down the sides of the bowl, then add pumpkin puree, egg yolk, and vanilla extract and mix until evenly blended. (It may look a tiny bit separated here–don’t panic!)

6. Combine The Dough. Next, scrape down the sides of the bowl again and add the flour mixture. Mix until just blended, then add chocolate chips and mini chocolate chips and stir until evenly distributed.
7. Scoop & Bake. Use a medium cookie scoop to measure 2 Tablespoon size scoops of cookie dough onto a prepared baking sheet. Bake 6 cookies at a time, for 8-10 minutes. When the cookies come out of the oven, garnish with additional chocolate chips or mini chocolate chips, if desired. Then, transfer cookies to a wire rack to finish cooling. Repeat with the remaining cookie dough, alternating cookie sheets with each batch so you don’t put cool dough on a hot cookie sheet.
8. Serve & Store. Enjoy the cooled cookies and store leftover cookies in an airtight container at room temperature 2-3 days or freeze in a freezer bag up to 2 months. 

FAQ + Tricks For The Best Gluten-Free Pumpkin Chocolate Chip Cookies

How Do You Get Chewy Pumpkin Cookies Instead of Cakey Pumpkin Cookies? We use 3 tricks to solve this. First, blot the extra liquid out of the pumpkin puree, which reduces the liquid in the dough. Next, we use ONLY an egg yolk, for a richer, denser, fudgier texture. Third, we’ve adjusted the ratio of wet and dry ingredients to keep the cookies from getting too cakelike and tall.

Measure Carefully! These cookies are more dense and fudgy than cakey, and you’ll get the texture just right by measuring the flour properly (scoop and level flour or weigh the flour).

Want Bigger Cookies? No problem! Use a large cookie scoop to measure 3-Tablespoon scoops of cookie dough and bake the cookies 9-11 minutes. You’ll end up with fewer cookies, but they’ll be closer to bakery-size cookies!

More Fall Cookie Recipes To Try

Gluten-Free Iced Pumpkin Oatmeal Cookies

Gluten-Free Maple Pecan Cookies

Gluten-Free Pumpkin Snickerdoodles

Gluten-Free Cinnamon White Chocolate Toffee Oatmeal Cookies

Recipe Card

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Gluten-Free Pumpkin Oatmeal Chocolate Chip Cookies

The perfect fall cookie recipe! These gluten-free pumpkin chocolate chip oatmeal cookies have a fudgy, chewy texture, with warm spices, a kiss of vanilla, and plenty of chocolate in every bite!

Course Cookies, Dessert

Cuisine American

Diet Gluten Free

Keyword fall, gluten free pumpkin oatmeal cookies, gluten-free pumpkin cookies

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 20 Cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup Gluten-Free Measure-For-Measure Gluten-Free Flour* (120 grams)
• 1 cup Gluten-Free Rolled Oats (Old-Fashioned Oats) (90 grams)
• 1 ¼ teaspoons Pumpkin Pie Spice
• ½ teaspoon Baking Soda
• ½ teaspoon Salt
• ½ cup Canned Pumpkin Puree – unsweetened (120 ml)
• ½ cup Softened Butter (113 grams)
• ½ cup Light Brown Sugar (100 grams)
• ¼ cup Granulated Sugar (50 grams)
• 1 large Egg Yolk
• 1 teaspoon Vanilla Extract
• ½ cup Semi-Sweet or Dark Chocolate Chips (85 grams)
• ½ cup Mini Chocolate Chips (95 grams)
• Optional: Additional Chocolate Chips & Mini Chocolate Chips (for garnish)

Instructions

• Preheat & Prep. To start, preheat the oven to 350 degrees F. Line two sheet pans with parchment paper and set them aside.
• Blot The Pumpkin. Line a plate with paper towels and spread the pumpkin puree out onto the lined plate. Blot with additional paper towels to remove extra moisture from the puree, until you only have 1/3 cup pumpkin puree left. (You may need to use some extra paper towels!)
• Whisk The Dry Ingredients. In a medium bowl, combine gluten-free flour, oats, baking soda, pumpkin spice, and salt until well blended, then set aside.
• Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), cream the butter, brown sugar, and sugar 2-3 minutes with the paddle attachment (or a hand mixer), until smooth and creamy.
• Finish The Wet Ingredients. Scrape down the sides of the bowl, then add pumpkin puree, egg yolk, and vanilla extract and mix until evenly blended. (It may look a tiny bit separated here–don't panic!)
• Combine The Dough. Next, scrape down the sides of the bowl again and add the flour mixture. Mix until just blended, then add chocolate chips and mini chocolate chips and stir until evenly distributed.
• Scoop & Bake. Use a medium cookie scoop to measure 2 Tablespoon size scoops of cookie dough onto a prepared baking sheet. Bake 6 cookies at a time, for 8-10 minutes. When the cookies come out of the oven, garnish with additional chocolate chips or mini chocolate chips, if desired. Then, transfer cookies to a wire rack to finish cooling. Repeat with the remaining cookie dough, alternating cookie sheets with each batch so you don't put cool dough on a hot cookie sheet.
• Serve & Store. Enjoy the cooled cookies and store leftover cookies in an airtight container at room temperature 2-3 days or freeze in a freezer bag up to 2 months.

Video

Notes

• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure Gluten-Free Flour blend. If you use another 1:1 flour blend, make sure it contains xanthan gum, so the texture is right! (Do not substitute almond flour, oat flour, or coconut flour into this recipe.)
• How Do You Get Chewy Pumpkin Cookies Instead of Cakey Pumpkin Cookies? We use 3 tricks to solve this. First, blot the extra liquid out of the pumpkin puree, which reduces the liquid in the dough. Next, we use ONLY an egg yolk, for a richer, denser, fudgier texture. Third, we’ve adjusted the ratio of wet and dry ingredients to keep the cookies from getting too cakelike and tall.
• Want Bigger Cookies? No problem! Use a large cookie scoop to measure 3-Tablespoon scoops of cookie dough and bake the cookies 9-11 minutes. You’ll end up with fewer cookies, but they’ll be closer to bakery-size cookies!
• Cookies Not Spreading? This can often occur if you accidentally added too much flour, but can also happen depending on the temperature of your butter or the room. You can pat the dough down slightly before baking to help the cookies spread more. 

Gather Your Ingredients

One thing that makes these such a huge hit at my house is the simple ingredients list. Here’s what you’ll need to get started on this easy recipe…

How To Make Gluten-Free Cinnamon Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

Mix Up The Cookie Dough

1. First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a large bowl to cool to room temperature.
2. Combine The Dry Ingredients. In a medium bowl, combine gluten-free flour, cinnamon, baking soda, baking powder, and salt. Whisk until evenly blended, then set aside.
3. Combine COOLED Butter & Add Sugars. When the brown butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes with a paddle attachment or until well combined and the mixture looks like wet sand. Make sure to scrape down the sides of the bowl!
4. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
5. Add Dry Ingredients, Then Mix-Ins. Gradually add the flour mixture, along with the chocolate chips and chocolate chunks. Mix until just combined. The dough will be soft!
6. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance. (Don’t skip this step, or the cookies will spread too much!)

Bake & Finish The Cookies

7. Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment paper (so you can alternate sheets between batches.)
8. Bake & Cool The Cookies.  Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish the top of the cookies right away with a few extra chocolate chips and chocolate chunks, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire cooling rack to finish cooling. Repeat process with remaining cookie dough.
9. Serve & Store. Enjoy right away once the cookies are cooled down, or store baked cookies in an airtight container 2-3 days. (Or, freeze cookies in a single layer in a freezer bag up to 2 months.)
   

FAQ + Tricks For The Best Cinnamon Chocolate Chip Cookies

FOR BEST RESULTS, DON’T SKIP THE CHILL TIME! I know it’s hard to wait, but it’s 100% worth it for soft, chewy cookies. Chilling gives the cookies better texture, since the flour has time to hydrate, making it less gritty. It also helps control the spread of the cookies, so they hold their shape and end up nice and chewy.

TRY SWAPPING THE CHIPS. I made these with chocolate chips and chocolate chunks, but the cinnamon chocolate chip cookie base is also delicious with white chocolate chips, butterscotch chips, or a mix of different kinds of chocolate chips!

METRIC IS BEST. One key for the best gluten-free chocolate chip cookies is using precise measurements, and an inexpensive kitchen scale makes that easy! It helps you avoid adding too much flour, which throws off the taste and texture of these cinnamon cookies.

Gluten-Free Desserts For a BBQ

Let’s get to the recipes! These gluten-free desserts are perfect for a summer cookout. In no particular order, we recommend…

1

Gluten-Free Texas Sheet Cake

This easy gluten-free cake is PERFECT for a big family gathering, since it easily feeds a crowd and NO ONE will guess it's gluten-free. It's easy to make and transports well, so it's a great dessert to bring along with you.

Get The Recipe

2

Gluten-Free Key Lime Pie Bars

Cool, creamy, and full of fresh citrus flavor, these gluten-free key lime pie bars are a light, lovely dessert for summer. They can be made a day ahead of time, if needed, which makes them a great recipe for getting ahead. Keep them in the fridge until just before serving for best results!

Get The Recipe

3

Gluten-Free Peaches & Cream Pie

Peach season is one of the BEST parts of summer, and this light gluten-free peach pie is a great way to celebrate! It's a perfect pairing after a hearty cookout meal.

Get The Recipe

4

Gluten-Free Banana Pudding

A gluten-free version of the famous banana pudding from Magnolia Bakery! This old-fashioned dessert hits just right at a summer bbq. Made with fresh bananas, fluffy vanilla pudding, and gluten-free vanilla wafer cookies, it's got all the nostalgic flavor you love, simply made gluten-free.

Get The Recipe

5

Gluten-Free Cookie Ice Cream Sandwiches

Thin, crispy gluten-free chocolate chip cookies make these ice cream sandwiches better than anything you'll buy at the store. Make them the day before to make things easy on the day of your BBQ!

Get The Recipe

6

Gluten-Free 4th of July Chex Mix

This sweet, salty, crispy, crunchy snack mix DISAPPEARS any time there's a group around, so it's the perfect treat to set out when you have guests. It's easy, can be made in advance, and easily scales up if you've got a big group coming over!

Get The Recipe

Gather Your Ingredients

This gluten-free s’mores cookie recipe was built off our Brown Butter Chocolate Chip Cookies recipe, so you’ll see lots of familiar ingredients! Let’s take a look:

How To Make Gluten-Free S’mores Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the printable recipe card below.

1. First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a large mixing bowl to cool to room temperature.
2. Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes with the paddle attachment (or a handheld mixer), or until well combined and the mixture looks like wet sand.
3. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
4. Add Dry Ingredients, Then Mix-Ins. Add gluten-free flour, cornstarch, baking powder, baking soda, and salt. Mix until mostly combined, with just a few floury patches left. Add 1 1/2 cups chocolate chips and 3/4 cup graham cracker pieces and stir to combine until evenly blended.

5. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours.
6. Preheat The Oven & Prep Your Pans. When you’re ready to bake, preheat oven to 350 degrees F. Line two baking sheets with parchment paper (so you can alternate sheets between batches.)
7. Roll & Bake The Cookies. Working with just 6 cookie dough balls per batch, flatten each dough ball out into a disc. Add a marshmallow half to the center of the disc, and fold the dough around it, leaving a small opening at the top of the cookie for the marshmallow to expand through during baking. Make sure the dough is sealed well around the sides and bottom of the cookie dough ball! Place cookie dough balls on a prepared baking sheet and bake cookies at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone.
8. Garnish & Finish Cookies. Garnish cookies right away with a few extra chocolate chips, some extra gluten-free graham cracker crumbs, and a square of Hershey’s chocolate. Let the cookies cool 1-2 minutes on the cookie sheet before transferring to a wire rack to finish cooling completely. Repeat process with remaining cookie dough until all cookies are baked and cooled.
9. Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze in a single layer in freezer bags or a freezer-safe container up to 2 months)

FAQ + Tricks For The Best S’mores Cookies

LEAVE AN OPENING! One of the most important steps for these gluten-free s’mores chocolate chip cookies is to make sure to leave a small opening at the top of each cookie dough ball for the marshmallow to expand through! Otherwise, the marshmallow will melt or go downward to the bottom of the cookie.

CAN I USE MINI MARSHMALLOWS INSTEAD? I don’t like to use them in a stuffed cookie like this, since they tend to dissolve into the cookie rather than adding a distinct gooey marshmallow center. Same goes for marshmallow fluff!

METRIC IS BEST. For best results, I highly recommend weighing the dry ingredients with a digital scale. It’s the most accurate way to measure and will give you consistent, reliable results every time.

CAN I MAKE THESE DAIRY-FREE? You won’t be able to brown the butter, so you’ll miss out on one of the key flavor notes of the recipe, but you can use melted dairy-free butter, dairy-free chocolate chips & dairy-free chocolate bars for a dairy-free option. It just won’t be a 1:1 substitute for my recipe!

Gather Your Ingredients

Ready to bake a batch? Let’s take a look at our ingredients list! Here’s what you’ll need for these fudgy, chewy triple chocolate cookies:

How To Make Gluten-Free Triple Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat The Oven & Prep Your Pans. Start by preheating the oven to 350 degrees F. Line two cookie sheets with parchment paper.
2. Mix The Dry Ingredients. In a medium bowl, combine gluten-free flour, cocoa powder, baking soda, and salt. Whisk until it’s well blended and set aside.
3. Cream Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine softened butter, brown sugar, and sugar. Cream with a paddle attachment or hand mixer 2-3 minutes, or until smooth, light, and fluffy.
4. Add Eggs & Vanilla. Scrape down the edges of the bowl, and add eggs one at a time, beating to combine fully before adding the next one. Add vanilla extract and stir to combine.
5. Slowly Add Dry Ingredients & Milk. Add about half of the dry ingredients a little at a time, and mix until almost fully combined. Add the milk and mix for a few seconds, then add the second half of the dry ingredients and mix until almost fully combined (just a little powder left).

6. Mix In Chocolate Chips. Pour in 1/2 cup dark chocolate chips, 1/2 cup white chocolate chips, and 1/2 cup semi-sweet chocolate chips (or milk chocolate chips) and mix until just combined. The dough will be a bit sticky, like thick brownie batter.
7. Scoop & Bake. Use a large cookie scoop (3 Tablespoon) to scoop 6 cookie dough balls onto a baking sheet. (I like to roll them smooth in my palms first for the prettiest presentation.) Bake cookies 9-11 minutes, or until the edges are set and the centers look just underdone. (I bake mine 9.5 minutes)
8. Shape & Cool. When the cookies are done baking, use a large round cookie cutter to gently coax them into perfect circles, if needed (this is just for looks!), fill in any gaps on the surface with some extra chocolate chips, and cool 2-3 minutes on the baking sheet before transferring to a wire rack to cool completely. Repeat until all the cookies are baked, alternating between cookie sheets each batch so you don’t put cool dough on a hot sheet pan.
9. Serve & Store. Enjoy cooled cookies right away and store leftover cookies in an airtight container at room temperature 2-3 days or freeze up to 2 months.

FAQ + Tricks For The Best Triple Chocolate Cookies

Metric Works Best! Using an inexpensive digital kitchen scale is THE most accurate way to measure your ingredients for these gluten-free cookies. If you don’t have one, make sure to use the scoop and level method to spoon flour INTO the measuring cups rather than measuring WITH the measuring cup (which packs too much flour into the cookie dough.)

Make Them Extra Pretty. For bakery-worthy cookies, I usually add a few extra chocolate chips on top of the cookies right after they come out of the oven. As for a perfectly round shape, follow my tips in the recipe card about coaxing the cookies into perfect circles with a cookie cutter when they come out of the oven.

Play Around! You can try even more combinations of chocolate chips here. Use a mix of dark chocolate chips, white chocolate chips and peanut butter chips, or use dark chocolate, white chocolate, and mint chips at the holidays! Or, use a mix of chocolate chips and chocolate chunks for a more rustic look!

Gather Your Ingredients

• Butter. Brown butter makes these gluten-free toffee chocolate chip cookies taste UNBELIEVABLE. It’s like infusing every molecule of the cookies with toffee/caramel flavor. It’s like magic!
• White Sugar & Brown Sugar. Add some sweetness with a mix of sugars. I love the caramel-y notes from the brown sugar!
• Eggs & Egg Yolk. One trick to perfectly chewy gluten-free brown butter chocolate chip cookies is using a mix of eggs and an egg yolk. I know it might seem silly to use just the yolk for that last egg, but please do! It’ll add the richness the batter needs. (Plus, you can save the white for another use!)
• Vanilla. Plenty of vanilla really plays up the caramel-y, toffee flavors in these cookies. So good!
• Baking Powder & Baking Soda. Just what you need for the perfect spread, puff, and softness.
• Salt. I love the balance that salt adds to this gluten-free toffee cookie recipe.
• Gluten-Free Flour. I highly recommend King Arthur Measure-For-Measure Gluten-Free Flour here. It’ll give your cookies the best texture and has a lovely, neutral taste that won’t take over like some flour blends do.
• Chocolate Chips + Chopped Chocolate. You can use all chocolate chips or all chopped chocolate for this recipe, but I especially love using a mix of both (3/4 cup chocolate chips & 3/4 cup chopped chocolate). Visually, the cookies look more interesting, and texturally, you’ll get some great contrast!
• Toffee Bits. Last, but not least is some toffee bits. I usually just use the Heath “Bits ‘O’ Brickle” bits I find in the chocolate chip aisle, but you can use their milk chocolate covered toffee bits, or chop up Heath Bars, if you prefer. Whatever you can find! You can even go big and make your own if you’re feeling extra.

How To Make Brown Butter Toffee Chocolate Chip Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
2. Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
3. Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
4. Add Dry Ingredients, Then Mix-Ins. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won’t be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.

5. Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
6. Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
7. Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
8. Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

FAQ & Tricks For The Best Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

Really. Don’t Skip The Chill Time. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!

Can I Just Use Regular Butter Instead? Not for this recipe. Our gluten-free brown butter toffee chocolate chip cookies were specifically flavored with the caramel-y notes of brown butter in mind. You technically *could* use melted butter instead, but your cookies won’t have the same rich flavor.

Can I Leave The Toffee Out? Yes! If you’d prefer to make gluten-free brown butter chocolate chip cookies instead of toffee chocolate chip cookies, just leave out the toffee bits. You can choose to add a bit more chocolate to the dough or not–it’s up to you!

The Best Gluten-Free Flour For Cookies. In our experience, the best gluten-free flour for making cookies is King Arthur Measure-For-Measure Gluten-Free Flour. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill.

More Chocolate Chip Cookies To Try

Gluten-Free Peanut Butter Oatmeal Chocolate Chip Cookies

Thin & Crispy Gluten-Free Chocolate Chip Cookies

Gluten-Free Levain Chocolate Chip Cookies

Gluten-Free Sprinkle Chocolate Chip Cookies

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Gluten-Free Brown Butter Toffee Chocolate Chip Cookies

These gluten-free cookies are what dreams are made of. Studded with caramel-y toffee bits and plenty of melty chocolate, they're golden on the outside and gooey on the inside. Yum! 

Course Cookies

Cuisine American

Keyword gluten-free brown butter chocolate chip cookies, gluten-free brown butter toffee chocolate chip cookies

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Chill Time 2 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 20 -22 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

• 1 cup butter (2 sticks, 226 grams)
• ¾ cup granulated sugar (150 grams)
• ¾ cup brown sugar (150 grams)
• 2 large eggs (room temperature)
• 1 egg yolk (room temperature)
• 1 Tablespoon vanilla extract
• 1 teaspoon salt
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams, weighed or scooped & leveled)
• 1 ½ cups semi-sweet or dark chocolate chips/chopped chocolate – feel free to use either or a mix (9 oz/255 grams)
• 1 cup toffee bits or chopped Heath bars
• flaky salt – to finish (optional)

Instructions

• First, Brown the Butter. Melt the butter in a light-colored saucepan over medium heat, whisking constantly until the butter begins to foam. (Watch carefully when the butter begins to foam, as it will turn golden and brown quickly.) When the butter under the foam is golden (like honey) and smells sweet, remove the pan from the heat and transfer to the bowl of your stand mixer or a mixing bowl to cool to room temperature.
• Cool, Then Add Sugars. When the butter has cooled, add the sugar and brown sugar. Mix 2-3 minutes or until well combined and the mixture looks like wet sand.
• Finish Wet Ingredients. Add eggs + egg yolk one at a time, blending well after each addition. Then, Add the vanilla and mix to combine.
• Add Dry Ingredients, Then Mix-Ins. Add baking soda, baking powder, salt, and half of the flour. Mix for a few seconds (it won't be fully combined), then add the rest of the flour, along with the chocolate and toffee bits. Mix until just combined.
• Scoop & Chill The Dough. Use a large cookie scoop (3 Tablespoon size) to scoop cookie dough balls. Place in an airtight container, cover, and chill the cookie dough balls for at least 2 hours, up to 1 day in advance.
• Preheat The Oven & Prep Your Pans. When you’re ready to bake, remove the dough from the refrigerator while the oven fully preheats to 350 degrees F. Line two baking sheets with parchment (so you can alternate sheets between batches.)
• Bake & Cool The Cookies. Roll 6 cookie dough balls in between your palms to smooth them out and place onto a prepared baking sheet. Bake at 350 degrees for 10-12 minutes, or until the edges are a golden brown color and the centers look just underdone. Garnish right away with a few extra chocolate chips, toffee bits, and a little flaky sea salt, if desired. Cool on the baking sheet for 2 minutes before transferring to a wire rack to finish cooling. Repeat process with remaining cookie dough.
• Serve & Store. Enjoy right away once the cookies are cooled down, or store in an airtight container 2-3 days. (Or, freeze up to 2 months)

Video

Notes

• Don’t Skip The Chill Time. Really. I’ll say it one more time so you don’t miss it, but PLEASE don’t skip the chill time! Chilling the dough helps the flour hydrate which will give you better texture and flavor. It also impacts how much the cookies spread. If you don’t chill the dough, the cookies will spread too much and may have a slightly gritty texture. Give it at LEAST 1-2 hours, up to 24 hours. Whatever you have time for!
• Gluten-Free Flour. We HIGHLY recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. It’s got a great balance of whole grains and starches, and it contains xanthan gum, which will give softness and stretch to your baked goods. I highly recommend it for all gluten-free cookie recipes! Our backup fave is this one from Bob’s Red Mill. Make sure to weigh the flour or use the scoop and level method to avoid packing extra flour into the recipe. 

Start With Simple Ingredients

One thing you’ll love about this gluten-free fruit pizza cookies recipe is how straightforward the ingredients are. Let’s take a look:

• Butter. You’ll need butter for the gluten-free lemon sugar cookies and the easy cream cheese frosting.
• Sugar. Next up is some granulated sugar. A must for making sugar cookies!
• Lemon Zest. I find that fresh lemon zest adds BRIGHT lemon flavor to the cookies. It’s kind of the secret ingredient here that takes the cookies to the next level.
• Eggs. Some room temperature eggs blend in beautifully.
• Vanilla & Lemon Extract. I love a mix of vanilla extract AND lemon extract in the cookies, but you can skip the lemon extract if you don’t have it.
• Baking Powder & Salt. For the perfect puff and a delicious balance of flavors.
• Gluten-Free Flour. We recommend King Arthur Measure-For-Measure gluten-free flour blend, but if you use another brand, be sure it contains xanthan gum. Make sure to measure the flour carefully to avoid packing extra flour into the measuring cup!
• Cream Cheese Frosting. We’re making a quick cream cheese frosting with butter, softened cream cheese, powdered sugar, vanilla, and a pinch of salt. It’s easy and works like a charm every time.
• Fresh Berries or Fruit. My favorite combination of fruit for these fruit pizza cookies is fresh strawberries, blueberries, blackberries, and raspberries, but you can also add kiwi, pineapple, mandarin oranges or halved grapes, if you like!
• Fresh Mint. For an extra pretty touch, I love to tuck a mint leaf into each mini fruit pizza. The pop of green is a gorgeous look for this beautiful dessert!

FAQ + Tips & Tricks For The Best Gluten-Free Fruit Pizza Cookies

CAN FRUIT PIZZA COOKIES BE MADE IN ADVANCE? Yes! The cookies can be made up to 2 days in advance and stored in the refrigerator. Or, you can freeze the cookies (without frosting + berries) up to 1 month before decorating them. Let them thaw a touch before frosting and decorating for best results. Once decorated, the cookies will look their best when eaten within a few hours.

HOW TO STORE FRUIT PIZZA COOKIES. Before frosting, you can store the gluten-free lemon sugar cookies on a covered sheet pan or in an airtight container or bag with parchment paper between layers of cookies. Once frosted, store the cookies in a single layer in the refrigerator. (Covered, for best results!)

A TRICK FOR PERFECTLY ROUND COOKIES. If you’re making these fruit pizza cookies for an event or get-together or simply love the look of perfectly round cookies, you can make your cookies perfectly round by coaxing them into circles with a large circular cookie cutter. When the cookies are hot out of the oven, gently move the cookie cutter around the cookie in a circular motion to coax it into a circle.

More Fruity Dessert Recipes To Try

Gluten-Free Lemon Curd Thumbprint Cookies

Gluten-Free Strawberry Cheesecake

Gluten-Free Lemon Tart

Knickerbocker Glory

Recipe Card

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Gluten-Free Fruit Pizza Cookies

These mini gluten-free fruit pizzas are made from gluten-Free lemon sugar cookies, a light cream cheese frosting, and fresh berries. They're beautiful and easy!

Course Cookies

Cuisine American

Diet Gluten Free

Keyword fruit pizza cookies, gluten free fruit pizza cookies, gluten free mini fruit pizzas, gluten free sugar cookie pizzas

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 2 hours hours

Servings 28 -30 cookies

Author Emily Dixon, Sweets & Thank You

Ingredients

For The Gluten-Free Lemon Sugar Cookies:

• ¾ cup butter, softened to room temperature (1 1/2 sticks, 170 grams)
• 1 ½ cups granulated sugar (300 grams)
• 1 Tablespoon lemon zest (about 1 lemon)
• 2 eggs (ideally room temperature)
• 1 teaspoon vanilla extract
• ¼ teaspoon lemon extract optional
• ¾ teaspoon baking powder
• ¼ teaspoon salt
• 2 ½ cups gluten-free measure-for-measure flour* (300 grams)

For The Cream Cheese Frosting:

• 12 oz. cream cheese, softened slightly (340 grams)
• ½ cup butter, softened slightly (113 grams/1 stick)
• 1 ¼ cups powdered sugar (150 grams)
• 1 teaspoon vanilla extract
• pinch salt (about 1/8 tsp.)

To Decorate: 

• Fresh strawberries blueberries, blackberries, and raspberries (OR kiwi, pineapple, mandarin oranges, halved grapes, etc.)
• Fresh mint leaves
• Powdered sugar 1/2 Tbsp. or so will do!

Instructions

Start With The Gluten-Free Lemon Sugar Cookies:

• Combine Sugar, Lemon Zest, and Butter. In a stand mixer (or large mixing bowl), combine sugar and lemon zest. Rub the lemon zest into the sugar until it’s well combined and fragrant. Add the softened butter and cream on medium speed 2-3 minutes, or until light and fluffy. 
• Add Eggs & Vanilla. Scrape down the sides of the bowl and add eggs, one at a time, beating to incorporate each egg before adding the next. Then, add the vanilla (and lemon extract, if using!), and mix to combine. 
• Add Dry Ingredients. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
• Chill 20-30 Minutes. Cover the cookie dough and chill 20-30 minutes, while you preheat your oven.
• Preheat & Prep. Preheat the oven temperature to 350 degrees F. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
• Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
• Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating. 

Next, Make The Cream Cheese Frosting:

• Cream Butter & Cream Cheese. When the cookies are cool, make your frosting. In a stand mixer or mixing bowl, beat the cream cheese and butter together 2-3 minutes, or until light and fluffy. 
• Add powdered sugar, vanilla, and salt and beat to combine. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. If it seems too thick, you can thin it out with 1-2 tsp. milk at a time. 
• Spread or Pipe The Frosting. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza). 
• Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies). 
• Store decorated cookies covered in the refrigerator up to 3 days. 

Video

Notes

• *GLUTEN-FREE FLOUR. I highly recommend King Arthur Baking Measure-For-Measure Gluten-Free Flour for this recipe. My second favorite is Bob’s Red Mill 1:1 Gluten-Free Flour. 
• **PIPING TIP. I used a Wilton 1M open star piping tip for the cookies in the photos. 

Gather Your Ingredients

So, how do we make a brownie in cookie form? Let’s take a look:

• Semisweet or Dark Chocolate. Just like with our fudgy gluten-free brownies, these brownie cookies start with chocolate! A higher percentage of chocolate + butter gives you REALLY fudgy texture with an ultra chocolatey taste—just what we want in brownie cookies!
• Butter. You’ll melt butter with the chocolate to help with the fudgy texture. I haven’t tried these dairy-free yet, but if you do I’d love to know how they turn out!
• Brown Sugar & Granulated Sugar, A mix of light brown sugar and white sugar gives these brownie cookies great moist texture and their signature crackly tops.
• Eggs. Humble though they may be, eggs are the secret key ingredient in this gluten-free brownie cookie recipe. They bind the ingredients, yes, but whisking them with the sugar creates the structure that forms the light crackly top and fudgy middles. Yay for eggs!
• Vanilla. Always. I love vanilla extract and chocolate together!
• Gluten-Free Flour. We’re aiming for just enough flour to hold the chocolate cookies together without making them too cakey. To keep things simple, I recommend King Arthur Measure-For-Measure gluten-free flour blend. Don’t substitute almond flour or coconut flour or they won’t turn out!
• Unsweetened Cocoa Powder. I’m using alkalized or Dutch-processed cocoa powder (sometimes labeled dark cocoa powder). Its acidity has been neutralized and it gives a richer color to the brownie cookies. Love it!
• Baking Powder. The secret ingredient! This is what gives the cookies their spread.
• Salt. To balance the flavor, we’ll use some kosher salt in the cookies themselves, then for a pretty flourish, I love to add a few flakes of flaky sea salt on top after baking.

Psst! Make Sure You Measure Your Flour Correctly!

This will make a HUGE difference in the quality of your bakes! We recommend the scoop and level method or (better yet!) weighing your flour for the best results.

LEARN HOW TO MEASURE FLOUR CORRECTLY

How To Make Fudgy Gluten-Free Brownie Cookies, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Preheat & Prep. To start, preheat oven temperature to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
2. Melt Butter & Chocolate. In a microwave-safe bowl, combine butter and 8 ounces chocolate chips. Melt in 15-20 second intervals on low heat, stirring in between each interval, until the chocolate is smooth and glossy. Set aside to cool slightly.
3. Whip Eggs, Sugars & Vanilla. In a large mixing bowl, combine brown sugar, granulated sugar, eggs, and vanilla. Use a hand mixer to beat the eggs mixture 2-3 minutes on medium speed, or until much lighter in color, doubled in volume, and the sugar is dissolved almost completely. (When you rub this mixture between your fingers, there should be almost NO grit. This is a critical step, so don’t rush it!)
4. Add Chocolate To Egg Mixture. Pour cooled melted chocolate mixture into the egg mixture and mix to combine.

5. Add Dry Ingredients. Then, add gluten-free flour, dark cocoa powder, baking powder, and salt to the wet ingredients, and mix until just combined. (At this point, the cookie dough should look and feel like thick brownie batter.)
6. Fold In Mini Chocolate Chips until evenly distributed in the cookie dough.
7. Scoop & Bake Cookies. Working in batches, use a medium cookie scoop to portion 6-8 cookies per baking sheet. (The dough balls should be 1.5 Tablespoons in size.) Make sure the cookies have plenty of room around them to spread! Bake cookies 9-11 minutes in the preheated oven, or until set on the outside and just a little shiny in the middle. (Mine are usually done at 10-10 1/2 minutes!) Repeat until all cookies are baked.
8. Cool Cookies Completely. Let the cookies cool 1-2 minutes on the baking sheet before transferring to a wire rack to finish cooling completely. Enjoy once cooled & store leftover cookies in an airtight container at room temperature 2-3 days, or freeze up to 2 months.

FAQ + Tips And Tricks For The Best Brownie Cookies

MAKE SURE TO WHISK THE EGGS & SUGAR LONG ENOUGH. Don’t skip or rush the whisking step. The eggs and sugar should be almost completely dissolved, at least doubled in volume, and lighter in color. This gives the brownie cookies their glossy tops. If you rush this step, the cookies will be more dense and won’t have the same appearance.

GET THEM IN THE OVEN QUICKLY. To make sure you get that glossy, crackly brownie top to your cookies, get them in the oven as soon as possible once your batter is mixed. The longer you wait, the less glossy and crackly they’ll be. Even 3-5 minutes makes a big difference!

DON’T OVER-BAKE! Just like with brownies, you’re looking for a slightly dense, fudgy texture. Make sure that you pull them out when the centers look just barely set. It’s OK if they seem a touch underdone when you pull them out. They’ll finish setting on the baking sheets after you pull them out of the oven and let them cool. If you over-bake them, they’ll be crunchy around the edges and more cakey and dry in the centers.

CAN I MAKE THIS DOUGH IN ADVANCE? This is one gluten-free cookie recipe where you canNOT make them in advance. Making the dough in advance will mean you lose the glossy, crackly brownie tops and the cookies won’t spread the same way.

HOW TO STORE LEFTOVER BROWNIE COOKIES. To store leftover gluten-free brownie cookies, keep them in an airtight container at room temperature for 2-3 days, or in the freezer up to 6 weeks. Follow the instructions in our freezing cookies post for best results!

Gather Your Ingredients

These chewy maple snickerdoodles are a maple-flavored hybrid of two other recipes: my Brown Butter Snickerdoodles and my Pumpkin Snickerdoodles, so you might notice a familiar cast of characters. Let’s take a look at the ingredients list:

How To Make Gluten-Free Maple Snickerdoodles, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below.

1. Brown & Cool Butter. Before you start the cookie dough, brown the butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a bowl to cool. (Get step-by-step instructions for browning butter here!)
2. Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, cream of tartar, cinnamon, baking soda, and salt. Whisk until well combined, then set aside.
3. Combine Butter & Sugars. In the bowl of a stand mixer (or a large mixing bowl), combine COOLED brown butter, brown sugar, and granulated sugar. Mix to combine. Drizzle in pure maple syrup, then add egg, egg yolk, vanilla extract, and maple extract. Mix until evenly combined.
4. Add Dry Ingredients. Scrape down the sides of the bowl, then add the flour mixture. Mix until just combined, with no floury patches left.
5. Chill Dough 30 Minutes. Cover the dough and chill in the fridge just 30 minutes while you preheat the oven and prep your pans. (I don’t recommend chilling longer than 30 minutes, or the dough can be hard to work with.)
6. Preheat & Prep. While the dough chills, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a small bowl, combine granulated sugar and cinnamon to make cinnamon sugar mixture.
7. Scoop & Roll Dough. Use a medium cookie scoop to measure 2-Tablespoon balls of cookie dough and roll smooth between your hands. Roll each cookie dough ball in cinnamon sugar then place 6-8 cookies on a baking sheet. (Return the rest of the dough to the fridge in between batches.)
8. Bake & Cool. Then, bake the cookies 9-12 minutes in preheated oven until the edges are set and the centers look slightly underdone. (The remaining heat will finish cooking them through.) Let the cookies cool 1-2 minutes on the cookie sheet before transferring to a wire rack to cool completely. Repeat process, alternating cookie sheets with each batch so you don’t put cold cookie dough on a hot baking sheet.
9. Serve & Store. Enjoy cooled cookies right away or store in an airtight container at room temperature 2-3 days. If desired, you can freeze cookies up to 2 months.

FAQ + Tricks For The Best Maple Snickerdoodle Cookies

Let The Brown Butter Cool! I know it’s annoying to wait, but you NEED to let the brown butter cool down to room temperature before making the maple snickerdoodle cookie dough, otherwise, it will melt the sugar and cause the cookies to spread drastically.

Metric Is Best! The most common mistake I see in gluten-free cookie baking is adding too much flour. If possible, weigh your flour using an inexpensive kitchen scale. If you don’t have one, make sure to use the scoop and level method to spoon flour INTO the measuring cup, rather than scooping flour WITH the measuring cup (which packs in too much flour!).

Don’t Rush The Chill Time. Another round of waiting–I know!–but this 30 minute chill time lets the cookie dough hydrate, so the flour absorbs just enough liquid from the dough to give your maple snickerdoodles their soft, chewy texture.

Do I Have To Use Cream of Tartar? Yes. Cream of Tartar is a leavening agent (like baking soda or baking powder), so it’s important for the texture & spread of the cookies, but it also gives this classic cookie its signature flavor. It’s widely available in the spices or baking sections of grocery stores and worth buying for this recipe.

Try It For A Cookie Exchange! This soft, chewy cookie recipe is delicious in the fall, but I especially love these gluten-free snickerdoodles as a gluten-free Christmas cookie! The maple, cinnamon & brown butter flavors are lovely paired next to other favorite cookies on a cookie plate or dessert spread.

More Holiday Cookie Recipes To Try

Gluten-Free Christmas Kitchen Sink Cookies

Gluten-Free Iced Gingerbread Oatmeal Cookies

Gluten-Free Snowball Cookies

Gluten-Free Peanut Butter Blossoms

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Gluten-Free Maple Snickerdoodle Cookies

These soft, chewy gluten-free maple snickerdoodles have layers of flavor from brown butter, pure maple syrup, cinnamon sugar, and vanilla. They're DELICIOUS & perfect for a cookie exchange!

Course Cookies, Dessert

Cuisine American

Diet Gluten Free

Keyword gluten-free christmas cookies, Snickerdoodles

Servings 20 -25 Cookies

Author Emily Dixon, Sweets & Thank You

Equipment

• 1 Medium Cookie Scoop
• 2 Cookie Sheets
• Parchment Paper

Ingredients

For The Snickerdoodle Cookie Dough

• 1 cup Butter cut into cubes
• ¾ cup Brown Sugar (150 grams)
• ¾ cup Granulated Sugar (150 grams)
• ¼ cup Pure Maple Syrup
• 1 Large Egg
• 1 Egg Yolk (save extra egg white for another use)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Maple Extract
• 2 ¾ cup Gluten-Free Measure-For-Measure Flour (330 grams)
• 1 Tablespoon Cornstarch
• 2 teaspoons Cream of Tartar
• 1 teaspoon Cinnamon
• ½ teaspoon Baking Soda
• ½ teaspoon Kosher salt

For The Cinnamon-Sugar

• ¼ cup Granulated Sugar (50 grams)
• 2 teaspoons Cinnamon

Instructions

• Brown & Cool Butter. Before you start the cookie dough, brown the butter. Dice the butter into cubes then add to a medium saucepan. Cook over medium heat 8-10 minutes, stirring constantly until the butter is golden brown and fragrant. Remove from the heat and pour into a bowl to cool. (Get step-by-step instructions for browning butter here!)
• Combine Dry Ingredients. In a medium bowl, combine gluten-free flour, cornstarch, cream of tartar, cinnamon, baking soda, and salt. Whisk until well combined, then set aside.
• Mix Wet Ingredients. In the bowl of a stand mixer (or a large mixing bowl), combine COOLED brown butter, brown sugar, and granulated sugar. Mix to combine. Drizzle in pure maple syrup, then add egg, egg yolk, vanilla extract, and maple extract. Mix until evenly combined.
• Add Dry Ingredients. Scrape down the sides of the bowl, then add the flour mixture. Mix until just combined, with no floury patches left.
• Chill Dough 30 Minutes. Cover the dough and chill in the fridge just 30 minutes while you preheat the oven and prep your pans. (I don't recommend chilling longer than 30 minutes, or the dough can be hard to work with.)
• Preheat & Prep. While the dough chills, preheat the oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a small bowl, combine granulated sugar and cinnamon to make cinnamon sugar mixture.
• Scoop & Roll Dough. Use a medium cookie scoop to measure 2-Tablespoon balls of cookie dough and roll smooth between your hands. Roll each cookie dough ball in cinnamon sugar then place 6-8 cookies on a baking sheet. (Return the rest of the dough to the fridge in between batches.)
• Bake & Cool. Then, bake the cookies 9-12 minutes in preheated oven until the edges are set and the centers look slightly underdone. (The remaining heat will finish cooking them through.) Let the cookies cool 1-2 minutes on the cookie sheet before transferring to a wire rack to cool completely. Repeat process, alternating cookie sheets with each batch so you don't put cold cookie dough on a hot baking sheet.
• Serve & Store. Enjoy cooled cookies right away or store in an airtight container at room temperature 2-3 days. If desired, you can freeze cookies up to 2 months.

Video

Notes

• Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour, but if you use another 1:1 gluten-free flour blend, be sure it contains xanthan gum for best results! 
• Metric Is Best! The most common mistake I see in gluten-free cookie baking is adding too much flour. If possible, weigh your flour using an inexpensive kitchen scale. If you don’t have one, make sure to use the scoop and level method to spoon flour INTO the measuring cup, rather than scooping flour WITH the measuring cup (which packs in too much flour!).
• Let The Brown Butter Cool! I know it’s annoying to wait, but you NEED to let the brown butter cool down to room temperature before making the maple snickerdoodle cookie dough, otherwise, it will melt the sugar and cause the cookies to spread drastically.
• Don’t Rush The Chill Time. Another round of waiting–I know!–but this 30 minute chill time lets the cookie dough hydrate, so the flour absorbs just enough liquid from the dough to give your maple snickerdoodles their soft, chewy texture.