Gluten-Free Sugar Cookies Recipe
Gluten-Free Sugar Cookies Recipe photo by Taste of Home
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Gluten-Free Sugar Cookies Recipe

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These cake-like cookies will be a welcome snack with a cold glass of milk. Feel free to use this recipe as a base and mix in dried cranberries or cherries, nuts or other extracts. Taste of Home Test Kitchen - Greendale, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES:36 servings
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch
MAKES: 36 servings


  • 2/3 cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/4 cup unsweetened applesauce
  • 4 teaspoons grated lemon peel
  • 1 teaspoon almond extract
  • 1-1/3 cups potato starch
  • 1-1/3 cups garbanzo and fava flour
  • 1 cup tapioca flour
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/3 cup coarse sugar

Nutritional Facts

1 each: 110 calories, 4g fat (2g saturated fat), 21mg cholesterol, 116mg sodium, 18g carbohydrate (8g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, applesauce, lemon peel and extract. Combine the potato starch, garbanzo and fava flour, tapioca flour, salt, xanthan gum and baking soda; gradually add to creamed mixture and mix well.
  2. Shape into 1-1/2-in. balls and roll in coarse sugar. Place 2 in. apart on baking sheets coated with cooking spray. Bake at 350° for 7-9 minutes or until lightly browned. Remove from pans to wire racks. Yield: 3 dozen.
Editor’s Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company. This recipe was tested with Bob’s Red Mill garbanzo and fava flour.
Originally published as Gluten-Free Sugar Cookies in Healthy Cooking December/January 2009, p11

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zannasor User ID: 7035655 176548
Reviewed Dec. 13, 2012

"My cookies came out pretty flat. I think they should be chilled before baking. I have found with GF cookies that works best. I didn't with this one because it did not say to. I am not a fan of the taste of the garbanzo flour. I thought the almond extract would mask some of that but it didn't. I will bake the rest tomorrow, add more flavoring and frost them. I find GF baking extremely difficult and I am an excellant baker."

creegercrewof7 User ID: 3433312 105842
Reviewed Oct. 7, 2010

"I really like the texture on these but they are lacking flavor- adding more vanilla, almond, or lemon extract can help- would be great to make as raisin cookies!"

joedebfry User ID: 265172 90177
Reviewed Feb. 23, 2010

"The cookies are light and tender but they have an after-taste."

ChristinaL30 User ID: 2151461 115139
Reviewed Dec. 21, 2009

"Made these with my mom for my 2 ASD angels. (One loved them, one didn't; LOL.) Ours may have turned out a little different; I was out of tapioca flour & couldn't find it @ Kroger, but had coconut flour. We also used BRM's GF All Purpose Baking Flour (gar-fava + tapioca + potato + white sorghum flours) instead of straight garfava flour. Anyway, most of us (ie--non-GFCF ppl) agreed these are GREAT! I will definitely make these again, maybe some with spices, maybe some with choc chips (Enjoy Life Foods for GFCF). Thank you TOH for another home run recipe!! :)"

cozykitchen User ID: 1615751 174639
Reviewed Aug. 26, 2009

"The garbanzo and fava flour used to test the recipe is a single flour made from both garbanzo beans and fava beans - so it would be 1-1/3 cups total flour used in the recipe. We used Bob's Red Mill brand."

MY REVIEW User ID: 1377015 210066
Reviewed Aug. 18, 2009

"Is that 1-1/3 cups EACH of garbanzo and fava flours? Or just 1-1/3 C. combined?"

KJ1 User ID: 1778245 90176
Reviewed Nov. 15, 2008

"Oh my!!! I can't wait to try these!! Imagine - a good sugar cookie!"

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