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Gluten-Free Sugar Cookies

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, Milwaukee, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    3 dozen

Ingredients

  • 2/3 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 1/4 cup unsweetened applesauce
  • 4 teaspoons grated lemon zest
  • 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

Directions

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, applesauce, lemon zest 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.
  • 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.
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.
Nutrition 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.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Reviews

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Average Rating:
  • zannasor
    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.

  • Lisa Haire
    Dec 25, 2011

    No comment left

  • creegercrewof7
    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
    Feb 23, 2010

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

  • ChristinaL30
    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
    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.

  • trrishk
    Aug 18, 2009

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

  • KJ1
    Nov 15, 2008

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