Gluten Free Crumbl Cookies
These gluten free crumbl cookies are thick, chewy and so easy to make. With a strawberry shortcake flavor, these gluten free cookies are dairy free friendly but taste just like the classic.
We all know thick and soft cookies like my gluten free lemon cookies are my absolute favorite, so it’s about time we did a gluten free crumbl cookies!
I was torn about the flavor, but given the popularity of my gluten free strawberry shortcake, I knew that’s what we had to do!
These start with a simple gluten free sugar cookie base, then top them off with a buttercream frosting and strawberry jam for a delicious strawberry shortcake flavor.
This recipe makes one dozen very large cookies or two dozen smaller cookies so they’re perfect for school events, parties, etc. Try my strawberry sugar cookies next!
Why you’ll love this recipe
- Made in one bowl
- Dairy free friendly
- Thick & chewy
- Several flavor variations
Key ingredients
BUTTER. You need two sticks of butter for this recipe, which I know seems like a lot, but I promise it creates such a rich and delicious flavor.
This recipe also makes really large cookies or lots of smaller/more normal sized ones, so it’s not as much as it may seem!
SUGAR. I recommend sticking with white sugar for best results. I do not recommend any liquid sweeteners here, this is a truly indulgent cookie, I’m not trying to make it healthy!
FLOUR. I used the Bob’s Red Mill 1:1 baking flour in the blue bag. This is my go to for all of my gluten free cookies. If you use a different blend, just make sure it has xanthan gum in the mix!
EGGS. You need two eggs for this recipe which will help bind all ingredients together.
How to make gluten free crumbl cookies
In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar for about 1 full minute.
Add in the eggs, vanilla and almond extract. Beat until well combine, about 30 seconds.
Add in the flour, cornstarch, baking powder and salt. Be sure to spoon and level the flour, don’t scoop from the bag. Beat together until combined.
Use a 1/4 cup to scoop into large balls. Add to a baking sheet with parchment paper, keeping enough space between each. I don’t recommend more than 6 per sheet. You can also make slightly smaller cookies using 2-3 tablespoons of dough.
Chill the fridge for 30 minutes. Preheat the oven to 350 degrees Fahrenheit.
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Bake for 12-16 minutes or until the edges are just barely golden brown. The center should look soft but not too doughy, they will continue to firm up as they cool.
Let cool completely, then top with frosting and jam. Enjoy!
Flavor variations
While we don’t want to change the base recipe of these gluten free crumbl cookies, we can add different mix-ins or toppings in order to give a different flavor profile! Here’s some of my favorites:
Simple Sugar. You can never go wrong with a classic! Roll the dough balls in sanding sugar and bake as usual. Enjoy once cool!
Chocolate Chip. Even though there’s no brown sugar in this recipe, these would still be delicious with about 1 cup of chocolate chips added to the dough. Bake as usual!
PB & J. Instead of buttercream and jam, top these off with peanut butter and jam for a fun twist! If you go this route omit the almond extract.
How to store and freeze
Once prepared, these gluten free crumbl cookies will keep at room temperature for 3-5 days. I suggest storing them at room temperature if you store them unfrosted, but once frosted I think they do best in the fridge because of the buttercream!
You can also freeze these gluten free cookies. To freeze before baking, scoop and chill the dough for 30 minutes as usual, then transfer to a freezer safe container or ziplock bag and freeze for up to 2 months.
When you’re ready to bake, lower the temperature to 325 and bake for a few extra minutes to account for the frozen dough.
To freeze after baking, allow the cookies to cool completely, then transfer to a ziplock bag or freezer safe container and freeze for up to 2 months. Reheat in the oven until warm through the center.
Can I make them vegan or dairy free?
Vegan. I have not tested these gluten free crumbl cookies without eggs, but since there are only two, I do think an egg replacer will work fine.
My suggestion is something like a store bought egg replacer or 6 tablespoons of apple sauce. You can also try two flax eggs, but you may notice bits of flax in the cookies.
Dairy free. Yes! You can easily make these dairy free by swapping the butter for a dairy free butter like Earth Balance.
More gluten free cookie recipes!
- Gluten Free Chocolate Chip Cookies
- Gluten Free Funfetti Sugar Cookies
- Snickerdoodle Cookies
- Gluten Free Brownie Cookies
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Gluten Free Crumbl Cookies
by: claire cary
Ingredients
- 1 cup butter room temperature
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 3 cups gluten free all purpose baking flour
- 1 teaspoon cornstarch
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup buttercream
- ½ cup strawberry jam
Instructions
- In a large mixing bowl or bowl of a stand mixer, cream together the butter and sugar for about 1 full minute.
- Add in the eggs, vanilla and almond extract.
- Beat until well combine, about 30 seconds.
- Add in the flour, cornstarch, baking powder and salt. Be sure to spoon and level the flour, don’t scoop from the bag.
- Beat together until combined.
- Use a 1/4 cup to scoop into large balls. Add to a baking sheet with parchment paper, keeping enough space between each. I don’t recommend more than 6 per sheet. You can also make slightly smaller cookies using 2-3 tablespoons of dough.
- Chill the fridge for 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit.
- Bake for 12-16 minutes or until the edges are just barely golden brown. The center should look soft but not too doughy, they will continue to firm up as they cool.
- Let cool completely, then top with frosting and jam. Enjoy!
Notes
Comments
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Haven’t had a chance to try these yet (looks great!), just wanted to mention for those unfamiliar or new to flax, there is golden flax – very mild, slightly nutty, good for baked goods, – and there is brown flax – strong earthy flavor, usually best in things with other strong flavors to cover or complement. Golden flax will always say golden on the front of the bag, anything else will be brown flax. If brown is all you have you can totally try it in baked goods too, but sometimes it is just too bold a flavor. And sometimes you can’t even tell it’s in there! Generally lighter colored and flavored cookies, breads, biscuits for instance, I find the golden to usually be the best choice, if it is an option. Sadly the golden is much harder to find. Hope to try these soon! 🙂
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Looks yummy! Can this recipe be cut in half? Thank you, Jane
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Definitely!
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Do you have a recipe for the butter cream?
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It’s linked in the post!
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What is the brown crumbs on top of the cookie?
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Crushed graham crackers!
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Hello. Just letting you know that I am unable to access the gluten free churro cookie recipe. When I click on it only shows a picture of the cookies. Thank you
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Hi, we do not have a churro cookie recipe, I am not sure what you are referring to.
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It was delicious and an amazing treat for my step-mom who hasn’t been able to find a good inexpensive crumbl cookie
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Amazing, so glad you enjoyed these!
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Hi Claire these cookies really got my attention. Couple questions..can I use Monk Sweet or Allulose, or powdered Allulose..also can I use a mixture of flours (adding xanathan or a thickener, of course) like tapioca, coconut, almond flour? or a mixture with cassava flour and get the same fluffy cookie? That’s how they look to me😋
Thank you!-
I would definitely stick with the recipe as written! You can try a 1:1 sugar substitute, but I don’t recommend any flour swaps.
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