Gluten Free Crumbl-Style Cookies
These gluten free Crumbl-style cookies bake up thick, soft in the middle, golden at the edges, and ready for whatever toppings or fillings you’re craving.
This is a simple base recipe you can turn into chocolate chip, s’mores, lemon curd, jammy cheesecake, red velvet-style cookies, or a mix-and-match tray. The dough comes together by hand, no mixer needed, and the cookies are best eaten warm while the chocolate is still melty.
Ingredients
Cookie base
125g butter, melted and slightly cooled
50g white sugar
120g light brown sugar
1 egg
240g gluten free plain flour, such as Doves Farm
½ tsp xanthan gum
½ tsp baking powder
½ tsp baking soda, also called bicarbonate of soda
¼ tsp salt
Optional add-ins and toppings
Marshmallows
Milk chocolate chips
Dark chocolate chips
Red food colouring
Lemon curd
Strawberry jam
Cream cheese icing
Lemon zest
Sprinkles
Tip: Check all add-ins are gluten free, especially sprinkles, marshmallows, chocolate chips, and ready-made icing. Some brands can have may contain warnings or added ingredients that are not suitable.
Method
Heat the oven to 200°C. Line a baking tray with baking paper. If you only have one tray, bake in batches rather than crowding the cookies.
Mix the butter and sugars. Pour the melted butter into a large mixing bowl. Add the white sugar and light brown sugar. Whisk by hand until everything is combined and there are no lumps of brown sugar left.
Add the egg. Crack in the egg and whisk again until smooth. If the butter is still hot, let it cool for a minute first so the egg does not start to cook in the bowl.
Add the dry ingredients. Sift in the gluten free flour, xanthan gum, baking powder, baking soda, and salt. Mix with a spoon until just combined. Stop as soon as there are no dry patches.
Stir in your extras. Fold in any ingredients you want inside the cookie, such as chocolate chips, lemon zest, sprinkles, marshmallow pieces, or a few drops of red food colouring.
Shape the cookies. Roll the dough into golf ball-sized balls. Place them on the lined baking tray and flatten each one gently with your hand. Leave at least 5cm between each cookie because they will spread. You may only fit around 6 cookies on one tray.
Bake until golden. Bake for 15 minutes, or until the edges look golden and the middles are set but still soft. Gluten free cookies can look slightly underdone when they first come out, but they firm up as they cool.
Cool slightly before topping. Leave the cookies on the tray for a few minutes before moving them. Add toppings such as lemon curd, strawberry jam, or cream cheese icing once they are warm rather than piping hot.
Serve warm. Enjoy while the cookies are still soft and melty, especially if you have added chocolate chips or marshmallows.
Easy flavour ideas
Chocolate chip Crumbl-style cookies
Fold milk and dark chocolate chips into the dough before baking. For an extra bakery-style finish, press a few more chocolate chips into the tops as soon as the cookies come out of the oven.
S’mores cookies
Add chocolate chips and small marshmallow pieces to the dough. Marshmallows can melt quickly, so try tucking them into the centre of each dough ball rather than leaving too many exposed on the outside.
Lemon curd cookies
Add a little lemon zest to the dough before baking. Once the cookies have cooled slightly, spoon a small amount of lemon curd into the centre. These are lovely with a soft vanilla or cream cheese icing swirl too.
Strawberry cheesecake cookies
Bake the plain cookie base or add a few white chocolate chips if you like. Once cooled, top with cream cheese icing and a small spoonful of strawberry jam.
Red velvet-style cookies
Add red food colouring to the dough and fold in dark chocolate chips. Finish with cream cheese icing after baking for a soft, rich cookie with a classic red velvet feel.
Storage and reheating
These cookies are best on the day they are baked, especially while warm. If you have leftovers, store them in an airtight container at room temperature for 2 to 3 days.
To bring back the soft, melty texture, warm a cookie in the microwave for around 10 to 15 seconds. If it has cream cheese icing, store it in the fridge.
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