Gluten Free Crumbl Cookies
by: claire cary
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.
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
The almond extract is optional but does help add to the strawberry shortcake flavor.
Serving: 1cookie / Calories: 302kcal / Carbohydrates: 49g / Protein: 4g / Fat: 13g / Fiber: 3g / Sugar: 21g
