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Make It Yours Cookie Recipe - Gluten-Free Cookie Recipe with Mix-Ins

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Make your favorite cookies gluten-free! One easy recipe, all the cookies you can dream up!

Make your favorite cookies gluten-free! One easy recipe, all the cookies you can dream up! Just add your favorite mix-ins and imagination to make soft and chewy cookies every time.

Notes

TIP: To change it up, try one of the following delicious variations and bake as directed in recipe.

*Make sure to read labels to ensure that ingredients are gluten-free. 

Chocolate Chip: Stir in 1 package (12 ounces) semisweet chocolate chips. Makes about 4 1/2 dozen.

Confetti: Stir in 1/4 cup confetti sprinkles. After cooling, double the Glaze Recipe* (recipe below), then spread over tops of cookies and sprinkle with an additional 1/3 cup sprinkles. Makes about 4 dozen. 

Bacon Chocolate Chip: Stir in 1 package (12 ounces) semisweet chocolate chips and 1/2 cup crumbled crisp-cooked bacon. Makes about 4 1/2 dozen.

Blueberry Lemon Muffin Cookies: Stir in 1 1/2 cups fresh blueberries and 1 teaspoon grated lemon peel. After cooling, drizzle with Lemon Glaze* (recipe below). Makes about 4 1/2 dozen.

Chocolate Cherry: Stir in 1 bar (4 ounces) semisweet chocolate, chopped, 1 cup dried cherries, chopped, and 3/4 teaspoon almond extract. Makes about 4 dozen.

Chocolate Chocolate Chip: Stir in 3 tablespoons unsweetened cocoa powder until blended. Stir in 1 package (12 ounces) semisweet chocolate chips. Makes about 4 1/2 dozen.

Coconut Lime Glazed: Stir in 1 cup toasted shredded coconut, 1 tablespoon grated lime peel, and 1/2 teaspoon coconut extract. After cooling, top with Lime Glaze* (recipe below), and additional toasted coconut, if desired. Makes about 4 dozen.

Cranberry Orange Walnut: Stir in 1 cup dried cranberries, 1/2 cup chopped toasted walnuts, and 1 teaspoon grated orange peel. Makes about 4 1/2 dozen.

Double Chocolate Toasted Almond: Stir in 1 bar (4 ounces) bittersweet chocolate, chopped, 1 bar (4 ounces) white chocolate, chopped, and 1/2 cup toasted slivered almonds. Makes about 4 dozen.

Orange Rosemary: Stir in 1 tablespoon grated orange peel and 1 tablespoon finely minced fresh rosemary (or 1 teaspoon dried crushed rosemary). Makes about 3 1/2 dozen.

PB & J: Stir in 3 tablespoons extra crunchy peanut butter. Immediately after removing cookies from oven, make an indentation in center of each cookie using the back of a round measuring spoon, drizzle with 1/2 cup semi-sweet chocolate chips, melted, and fill with strawberry jam. Makes about 3 1/2 dozen.

S'mores: Stir in 3 (1.55 ounces each) milk chocolate candy bars, chopped. Chop 3 additional (1.55 ounces each) milk chocolate candy bars. Immediately after removing cookies from oven, top each cookie with the additional chopped chocolate and mini marshmallows (about 1 cup). Return cookies to oven and bake just until chocolate begins to melt, and marshmallows begin to soften, about 30 to 45 seconds. Makes about 5 dozen.

Sugar Kisses: Immediately after removing cookies from oven, press a chocolate kiss into center of each cookie. Melt 24 additional chocolate kisses and, after cookies have cooled, drizzle over top, or drizzle with Glaze* (recipe below). Makes 3 1/2 dozen.

*Glaze: Combine 1 cup confectioners sugar with 4 teaspoons warm water in a medium bowl and stir until smooth. 
Lemon Glaze: Prepare Glaze and stir in 2 teaspoons grated lemon peel. Drizzle over tops of cookies.
Lime Glaze: Double Glaze and stir in 4 teaspoon grated lime peel. Spread over tops of cookies.

 

Ingredients

  • 1 Cup butter, such as Country Crock® Spreadable Sticks or Tub
  • 3/4 Cups granulated sugar
  • 3/4 Cups firmly packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 Teaspoons gluten-free vanilla extract
  • 3 Cups gluten-free flour
  • 1/4 Cup coconut flour
  • 1 Teaspoon baking powder
  • 3/4 Teaspoons salt
  • 1/4 Teaspoon baking soda
  • Your choice of gluten-free mix-ins

Directions

Preheat oven to 375 degrees F.

Mix Country Crock® Spread, granulated sugar, light brown sugar, egg, egg yolk, and vanilla in large bowl until well mixed. Stir in gluten-free and coconut flours, baking powder, salt, and baking soda until blended. (Dough will be soft and creamy.) Add your favorite gluten-free mix-ins until every spoonful of dough has some of the delicious mix-ins or choose from the variations above.

Drop dough by rounded tablespoonfuls on ungreased baking sheets 3-inches apart.

Bake 10 to 12 minutes until edges are lightly golden. Cool 1 minute on wire rack; remove from sheets and cool completely.

Nutritional Facts
Servings42
Calories Per Serving105
Total Fat5g8%
Sugar8gN/A
Saturated3g15%
Cholesterol20mg7%
Protein1g3%
Carbs15g5%
Vitamin A40µg4%
Vitamin D0.1µgN/A
Vitamin E0.1mg0.7%
Vitamin K0.4µg0.5%
Calcium20mg2%
Fiber1g5%
Folate (food)1µgN/A
Folate equivalent (total)1µgN/A
Iron0.5mg2.5%
Magnesium0.7mg0.2%
Monounsaturated1gN/A
Phosphorus16mg2%
Polyunsaturated0.2gN/A
Potassium9mgN/A
Sodium59mg2%
Sugars, added7gN/A
Trans0.2gN/A