Description
These Gluten Free crumbl cookies deliver everything you love about the famous bakery cookies without the gluten. With crisp edges and soft centers, this recipe creates oversized cookies that stay tender for days in three classic flavors: Pink Sugar, Chocolate Chip, and Dark Chocolate Dream.
Ingredients
Scale
- 3 cups gluten-free flour blend (Cup4Cup or gfJules recommended)
- 2 tsp xanthan gum
- 2 tsp cornstarch
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp table salt
- 1 cup unsalted butter
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp butter vanilla emulsion (recommended for authentic flavor)
- 1½ cups chocolate chips
- ½ cup cocoa powder (for Dark Chocolate Dream variation)
- ¼ cup additional granulated sugar (for Dark Chocolate Dream variation)
- Pink food coloring (gel preferred – for Pink Sugar variation)
- 1½ cups confectioners’ sugar (for Pink Sugar frosting)
- 5 tbsp butter (for Pink Sugar frosting)
- 1–2 tbsp heavy cream or milk (for Pink Sugar frosting)
- ¼ tsp almond extract (for Pink Sugar frosting)
- Flaky sea salt (for topping, optional)
Instructions
- Select a high-quality gluten-free flour blend for your crumbl cookies. Cup4Cup or gfJules create the best texture. If using Bob’s Red Mill 1-to-1, reduce the flour by 2 tablespoons and add 1 tablespoon more butter to avoid dryness. The right flour blend is crucial for achieving the genuine flavor and feel without the gritty texture prevalent in some gluten-free baked goods.
- Ensure your butter is at cool room temperature (about 65°F) – firm enough to hold its shape, yet soft enough to leave an impression when pressed. Beat the butter with both sugars at medium-low speed for 2-3 minutes until just light, not overly fluffy. Butter that is too soft can lead to excessive spreading, while butter that is too cold may cause lumps and negatively impact the texture.
- Incorporate eggs into the mixture one at a time, mixing until just combined after each addition. Follow this with the vanilla extract and butter emulsion if using. When adding the dry ingredients to the wet mixture, mix on low speed and stop as soon as everything is combined. Overmixing can introduce too much air into the dough, resulting in cake-like cookies rather than the chewy texture characteristic of crumbl cookies.
- Cover the cookie dough and refrigerate for at least 30 minutes (or up to 24 hours) before baking. Chilling is crucial as it helps manage the cookie spread while enhancing flavor. Gluten-free doughs are particularly sensitive to temperature variations, making this chilling period even more essential than in standard cookie recipes.
- Begin baking at 350°F for 5 minutes, then reduce to 300°F. Continue baking for 11-13 minutes if making large cookies or 8-10 minutes for smaller ones. This two-temperature method is vital for ensuring that you get the perfect crumbl texture – crisp edges paired with soft, tender centers that maintain their quality for days.
- Remove cookies from the oven while the edges are set, yet the centers remain slightly underbaked. They will continue cooking on the baking sheet after being removed from the oven. Many bakers mistakenly overbake gluten-free cookies while waiting for them to appear completely done; rely instead on the timing and visual indicators.
- Allow your gluten-free crumbl cookies to rest on the baking sheet for 10 minutes before transferring them to a cooling rack. This resting time lets the cookies firm up, preventing breakage. The texture will continue to develop as they cool, so take care not to move them too soon.
- Store the baked cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for 5 days, or freeze for up to 3 months. Gluten-free crumbl cookies often improve in flavor as they sit, as the ingredients meld together.
Notes
- When measuring gluten-free flour, spoon it into the measuring cup and level off to ensure accuracy. Using a kitchen scale is also ideal for precise measurements.
- To adjust your gluten-free flour blend, the Cup4Cup and gfJules blends have been tested for the best results. If you use Bob’s Red Mill 1-to-1, be sure to make the necessary modifications to avoid a dry texture.
- If you aim to make dairy-free cookies, replace butter with a plant-based alternative such as Miyoko’s cultured vegan butter or Earth Balance (reduce by 1 tbsp if using Earth Balance).
- For an egg-free option, consider using 50g aquafaba (the liquid from chickpeas) or a commercial egg replacer equivalent to two eggs.
- If you prefer a nut-free version, omit almond extract and replace it with additional vanilla extract for the Pink Sugar flavor.
- The two-temperature baking method is essential for getting the right texture; if your cookies spread more than expected, consider checking your oven temperature, as it may run hot. You can lower the initial temperature to 340°F as a precaution.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg