America’s Test Kitchen has developed gluten-free cookies that are foolproof to make, and taste great.
In the world of baking, cookies might just be the most beloved treat—and the most versatile. Whether they’re an afternoon snack or the sweet ending to a meal, cookies are welcome anywhere and anytime. Here, the chefs at America’s Test Kitchen share their gluten-free versions of two classic cookie recipes, as well as their explanations for baking success.
PREP: 15 minutes
REST: 30 minutes
BAKE: 12–14 minutes
MAKES ABOUT 24 COOKIES.
These cookies will look underdone after baking 12 to 14 minutes but they will set up as they cool. The baking time is very important—2 minutes can be the difference between a soft, chewy cookie and a dry, crisp cookie. Do not shortchange the dough’s 30-minute rest or the cookies will spread too much and taste gritty.
Why This Recipe Works:
Gluten-free or not, most peanut butter cookies are either dry and sandy or overly cakey, and they all come up short on peanut butter flavor. The chefs at America’s Test Kitchen wanted a chewy, really peanut-buttery cookie that was also gluten-free. They found they could pack a full cup of peanut butter into their cookies as long as they kept the butter in check to avoid greasiness. To prevent the cookies from being cakey, they used just enough flour to provide structure and volume. Even with less flour, they found they still needed to rest the dough for 30 minutes, as with their other gluten-free recipes. Granulated sugar was necessary for crisp edges and structure, while brown sugar contributed chew and a molasses flavor that complemented the peanut butter.
Each cookie contains 207 calories, 11g total fat, 4g saturated fat, 0g trans fat, 28mg cholesterol, 112mg sodium, 25g carbohydrate, 1g fiber, 16g sugars, 4g protein, 16Est GL.
PREP: 15 minutes
BAKE: 50–60 minutes
MAKES 16 BARS.
Chocolate chips are an essential component of blondies and this recipes calls for a combination of semisweet and white chocolate chips. Not all brands of chocolate are processed in a gluten-free facility, so read labels carefully. For gluten-free and allergy-friendly brands, see Shopping List. For best results, do not replace the eggs in this recipe.
Why This Recipe Works:
Chewy but crisp around the edges, blondies are like butterscotch-flavored brownies that rely on brown sugar and butter to give them their signature flavor and texture. Right away, blondies made with ATK Gluten-Free All-Purpose Flour Blend had problems: They were flat, sandy and greasy. To fix these issues, the test kitchen started by scaling way back on the butter—from 12 tablespoons to 7 tablespoons—to eliminate the greasiness. The reduced amount of butter also lightened the batter so the blondies now had a nice rise. Instead of creaming the butter with the sugar, the chefs melted it to give the blondies the requisite chew. To eliminate the sandiness, they added a couple tablespoons of milk to hydrate and soften the flour. The blondies required a longer than usual baking time—almost an hour rather than 25 minutes—to properly dry them out; otherwise, they came out mushy.
Each blondie contains 228 calories, 8g total fat, 5g saturated fat, 0g trans fat, 40mg cholesterol, 130mg sodium, 37g carbohydrate, 1g fiber, 26g sugars, 2g protein, 25Est GL.
America’s Test Kitchen’s Gluten-Free All-Purpose Flour Blend
MAKES ABOUT 9 + 1/3 CUPS.
You can omit the milk powder but your cookies won’t brown as well and they’ll taste less rich. If you measure by volume, spoon each ingredient into the measuring cup (do not pack or tap) and scrape off the excess.
4 + 1/2 cups; 1/3 cup white rice flour (24 ounces)
1+ 2/3 cups brown rice flour (7½ ounces)
1 + 1/3 cups potato starch (not potato flour) (7 ounces)
3/4 cup tapioca starch/flour (3 ounces)
1/4 cup nonfat dry milk powder (¾ ounce)
1. Whisk all ingredients in a large bowl until well combined.
2. Refrigerate in an airtight container up to 3 months. Bring to room temperature before using.
Each cup contains 459 calories, 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 18mg sodium, 102g carbohydrate, 3g fiber, 3g sugars, 6g protein, 70Est GL.
Recipes reprinted with permission from The Perfect Cookie: Your Ultimate Guide to Foolproof Cookies, Brownies and Bars by the Editors at America’s Test Kitchen. Cookie photography by Daniel J. van Ackere. Cookbook cover photography by Carl Tremblay. Not all recipes in this book are gluten-free.