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!
This recipe makes one dozen very large cookies or two dozen smaller cookies so they’re perfect for school events, parties, etc.
Why you’ll love this recipe
- Made in one bowl
- Dairy free friendly
- Thick & chewy
- Several flavor variations
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!
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.
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!
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
Gluten Free Crumbl Cookies
by: claire cary
- 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!