Healthy Gluten-Free Cookies: Two Delicious Recipes

Say goodbye to store-bought cookies packed with preservatives, and hello to these naturally gluten-free, low-sugar, and easy-to-make delights. Whether you’re looking for a nutritious snack for kids, a wholesome dessert, or a thoughtful homemade gift, these cookies check all the boxes.

1. Oatmeal & Coconut Cookies

Crunchy, lightly sweet, and full of fiber and healthy fats.

Ingredients (Makes about 20 small cookies)

• 1 large egg

• 3 tablespoons brown sugar or coconut sugar

• 2 tablespoons coconut oil (melted)

• 2 tablespoons powdered coconut milk

• 1¾ cups oat flour (gluten-free certified)

• (Optional: 1 teaspoon vanilla extract or cinnamon for extra flavor)

• Measuring cup size: 240 ml

You can make oat flour at home by blending gluten-free oats until fine.

Instructions

1. Preheat the Oven
   Set your oven to 180°C (350°F) and line a baking sheet with parchment paper or lightly grease it with coconut oil.

2. Mix Wet Ingredients
   In a medium bowl, whisk the egg and sugar together until well combined and slightly creamy.

3. Add Oil and Milk Powder
   Stir in the melted coconut oil and powdered coconut milk, mixing until smooth.

4. Incorporate Oat Flour
   Add the oat flour gradually, stirring with a spoon or your hands until the dough comes together and stops sticking to your fingers.

5. Roll and Cut
   Place the dough between two pieces of plastic wrap or parchment paper. Roll it out to your desired thickness—thinner dough makes crispier cookies.

6. Shape the Cookies
   Use fun cookie cutters for kid-friendly shapes, or simply cut into circles or squares with a knife.

7. Bake
   Transfer the cookies to your prepared baking sheet. Bake for 8–10 minutes, or until the edges are lightly golden.

8. Cool
   Remove from the oven and place cookies on a wire rack to cool. They’ll crisp up as they cool.

9. Store
   Once cooled, store in an airtight container at room temperature for up to a week.

2. Cocoa Cookies (Gluten-Free + Lactose-Free Option)

Rich in chocolate flavor, crisp on the outside, and just sweet enough.

Ingredients (Makes about 18 cookies)

• 1 large egg

• 3 tablespoons sugar (brown, white, or coconut)

• 2 tablespoons coconut oil (melted)

• 2 tablespoons powdered milk

  • (For dairy-free, use powdered coconut milk)

• ¼ cup unsweetened cocoa powder (preferably 50% or higher)

• 1 cup gluten-free flour mix (store-bought or homemade)

For the flour mix, use a blend of rice flour, tapioca starch, and potato starch if making at home.

Instructions

1. Preheat Oven
   Heat your oven to 180°C (350°F) and prepare a baking sheet with parchment paper.

2. Combine Wet Ingredients
   In a bowl, beat the egg, sugar, and melted coconut oil until the mixture is well blended.

3. Add Cocoa & Milk Powder
   Stir in the cocoa powder and milk powder until fully incorporated.

4. Mix in Flour
   Gradually add the gluten-free flour mix, kneading lightly until a soft, pliable dough forms and doesn’t stick to your hands.

5. Roll Out the Dough
   Place the dough between sheets of parchment paper or plastic wrap and roll it out to about ¼ inch (0.5 cm) thickness.

6. Cut into Shapes
   Use round cookie cutters or any fun shape of your choice. Round ones resemble store-bought cookies for a classic look.

7. Bake
   Place the shaped cookies on the baking sheet. Bake for 10–12 minutes or until the edges firm up slightly. Don’t overbake—cookies continue to harden as they cool.

8. Cool Completely
   Transfer to a wire rack and let cool before storing.

9. Store
   Keep in an airtight container at room temperature for up to 7 days. They remain crisp and flavorful!

Tips for Both Recipes

• Dough Too Sticky? Add a bit more flour (oat or gluten-free blend) 1 tablespoon at a time.

• Want Softer Cookies? Roll them a bit thicker and bake for less time (around 8 minutes).

• Add-ins: Feel free to mix in mini dark chocolate chips, chia seeds, or crushed nuts to either dough for variation.

• Kid Tip: Let kids help cut the shapes! It makes snack time extra fun and engaging.

Serving Suggestions

• Pair with warm almond or oat milk for a cozy snack.

• Pack them in school lunch boxes for a sweet, healthy treat.

• Wrap in parchment and tie with a string for a beautiful, homemade gift bag.

❓ FAQs

Q: Can I use another oil instead of coconut oil?
A: Yes, any neutral oil like avocado or light olive oil works, but coconut oil adds a nice flavor and crisp texture.

Q: Are these cookies suitable for diabetics?
A: While they’re lower in sugar, consult a healthcare provider. You can reduce the sugar or substitute with a natural sweetener like erythritol or stevia.

Q: Can I freeze the dough?
A: Yes! Wrap tightly and freeze for up to 2 months. Thaw in the fridge before rolling and baking.

These gluten-free cookies are easy to make, customizable, and ideal for healthy snacking. Whether you’re baking for yourself, your kids, or friends, they’re guaranteed to be a hit—without the guilt.