Gluten-free cookies and baked products were difficult and always gritty and dry. Gluten-free flour has improved but is still imperfect.
Mix gluten-free flour, packed brown sugar, baking soda, cinnamon, and nutmeg in a large bowl. Coconut oil, pumpkin purée, vanilla, and dark chocolate chips follow. Portion. Bake. Devour!
Brown sugar makes cookies chewy. It has more moisture than white sugar and makes dough stickier due to molasses.
I love sugar cookies but rarely have time to roll and cut. Thus, I love this easy drop recipe. Less flour makes the dough wetter and easier to spread in the oven.
I want peanut butter cookies to be firm but somewhat crisp around the edges and chewy in the middle.
A prevalent myth is that gluten-free foods are healthful. Most sugary cookies are delicious until you replace eggs with bananas, chocolate with dried fruits, and sugar with sweeteners.
Oats are processed in vast factories with flour, other grains, and wheat, even though they don't contain gluten.
This is similar to the recipe above, but it utilizes almond flour instead of gluten-free flour. Almond flour adds moisture and a slight sweetness to the dough.