Best 16 Free Cookie Recipes

(GLUTEN FREE) MAGIC COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper.
• Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish.
• Bake in the preheated oven until cookie base is partly cooked, 8 minutes.
• Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings.
• Bake in the preheated oven until coconut is slightly brown, about 30 minutes.
• Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.

EGG FREE, NO-BAKE COOKIE DOUGH (FOR EATING!)

Steps:

• Combine all ingredients except for the water in a bowl. It helps if you cream the margarine separately and then add it to the bowl to avoid spending a long time trying to smooth out pieces of margarine. The mixture will be very crumbly and dry because the eggs were left out (to avoid salmonella issues when eating raw). Gradually begin adding small amounts of water until dough reaches desired consistency.
• Store in the fridge or freezer (not at room temperature or it will quickly spoil because it contains uncooked margarine). Eat with a spoon or place on top of pies, ice cream cakes, cheesecake, homemade icecream, or frozen yogurt!

GLUTEN-FREE COOKIE CRUMB CRUST

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cookies in a food processor or blender; pulse into fine crumbs.
• Pour cookie crumbs into a bowl. Drizzle 5 tablespoons coconut oil on top; mix well with a fork. Add 1 tablespoon coconut oil if mixture doesn't hold together. Press mixture into a pie plate to create a crust. Drizzle remaining 1 tablespoon coconut oil over the top.
• Bake in the preheated oven until slightly browned, 10 to 15 minutes. Cool before filling.

GLUTEN-FREE CHOCOLATE CHIP COOKIE WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk milk, yogurt, butter, and vanilla extract together in a bowl.
• Mix gluten-free flour, chocolate chips, oat flour, sugar, baking powder, and salt together in a bowl. Stir milk mixture into the flour mixture until well incorporated. Let batter stand, about 10 minutes.
• Pour 1/2 cup of batter onto the preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.

DAIRY-FREE OATMEAL COOKIE PANCAKES

Steps:

• Grind instant oats using a food processor to yield 1 1/2 cups oat flour.
• Whisk oat flour, baking powder, cinnamon, and salt together in a medium bowl. Add banana, cashew milk, egg, and avocado oil and whisk until just moist. Stir in raisins and walnuts. Let batter rest while griddle preheats.
• Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

GLUTEN-FREE CHOCOLATE CHIP COOKIE ICE CREAM PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
• Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
• In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
• In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.

GLUTEN-FREE PEANUT BUTTER BLOSSOM COOKIE CHEX™ PARTY MIX

Steps:

• Line large cookie sheet with waxed paper. In medium bowl, add Corn or Rice Chex™ cereal.
• In small microwavable bowl, microwave peanut butter chips and butter uncovered on Medium (50%) 30 seconds; stir. Microwave 15 to 30 seconds longer or until mixture can be stirred smooth (mixture will be thick).
• Pour mixture over cereal in bowl, stirring thoroughly until cereal is evenly coated.
• Spread mixture on cookie sheet. Sprinkle with sparkling sugar; refrigerate about 15 minutes or until set. Carefully break into bite-size pieces.
• In large serving bowl, mix coated cereal, Chocolate Chex™ cereal and chocolate candy drops.

GUILT FREE CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven 350 degrees F. Line 2 cookie sheets with parchment paper.
• In a medium bowl, mix together the oats, flour, baking soda, coconut, cinnamon and chips.
• In a small bowl, whisk together yogurt, agave nectar, applesauce, and vanilla extract.
• Make a well in the center of the dry mixture and pour in the wet mixture. Fold in just until mixed, do not over mix.
• Take a small 1-inch ice cream scoop or a teaspoon and drop the balls on a cookie sheet about 1-inch apart. Flatten the balls with the back of a fork. Bake for 10 minutes or till the tops are lightly brown.
• Remove from oven and let cool for 1 minute and transfer to cooling rack. Makes 20 cookies.

GLUTEN-FREE MAGIC COOKIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix graham cracker crumbs and melted butter together in a bowl; press into an 8x11-inch glass casserole dish. Pour condensed milk evenly over the crust. Sprinkle chocolate chips, coconut, and pecans evenly on top and press down.
• Bake in the preheated oven until edges are golden, 25 to 30 minutes. Let cool before cutting.

GLUTEN-FREE CHOCOLATE-PEANUT BUTTER COOKIE TRUFFLES

Steps:

• Heat oven to 350°F. Make cookies as directed on box. Cool completely, at least 15 minutes. Set aside 2 cookies for garnish.
• In food processor, process half of the remaining cookies to fine crumbs. Remove and set aside; continue to process second half of remaining cookies to fine crumbs. Mix all of cookie crumb mixture in food processor. Add cream cheese and peanut butter. Process until well combined and mixture can be pressed into a ball, 1 to 2 minutes. Shape cookie mixture into 50 (1 1/4-inch) balls; place on cookie sheet lined with waxed paper. Refrigerate 15 minutes.
• In medium bowl, microwave chocolate chips and shortening uncovered on High 60 to 90 seconds or until mixture can be stirred smooth. Place 2 reserved cookies into quart-size resealable food-storage plastic bag. Seal bag; finely crush cookies with rolling pin. Set aside crushed cookie crumbs for garnish of truffles.
• Remove half of the cookie balls from refrigerator. Using 2 forks, dip and roll chilled cookie balls, one at a time, in melted chocolate. Return to lined cookie sheet; immediately sprinkle top with crushed cookie crumbs. If chocolate has cooled too much, reheat. Refrigerate truffles about 10 minutes or until coating is set. Repeat with second half of cookie balls. Store covered in refrigerator.

GLUTEN-FREE DOUBLE CHOCOLATE COOKIE BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Stir rice flour, tapioca flour, cocoa powder, potato flour, xanthan gum, and salt together in a bowl.
• Mix sucanat and butter together in a large bowl with an electric mixer on medium speed until creamy. Stir in applesauce. Add eggs and mix until fluffy. Mix in vanilla extract, baking soda, baking powder, and salt. Add flour mixture and stir until combined. Stir in chocolate chips. Press dough into the greased baking pan using a butter wrapper.
• Bake in the preheated oven until top is lightly browned, about 25 minutes.

SUGAR FREE SPICE COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• In a small saucepan, bring the 11/4 cup of water, raisins, shortening, cinnamon, and nutmeg to a boil. Remove from heat, beat in eggs, one at a time. Dissolve salt, soda, and liquid sweetener into the remaining 2 tablespoons of water; add alternately to the egg mixture, with the flour and baking powder.
• Drop cookies by teaspoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks.

M&M OATMEAL COOKIE BARS [GLUTEN FREE]

Steps:

• Heat oven to 350 degrees.
• Generously spray a large 12 x 18 inch rimmed baking sheet with non-stick cooking spray; set aside.
• In a large bowl, combine butter, both sugars, and peanut butter until creamy.
• Add in eggs and vanilla, mix well.
• Add in oats and baking soda, mix well again.
• Fold in M & M's and chocolate chips, using a large wooden spoon or spatula to make sure that they are fully incorporated into the dough.
• Place the dough on the prepared pan and press dough out to the edges of the pan (using either your hands or a spatula - if you use your hands, spray them first with non-stick cooking spray to help the dough from sticking to your hands as you spread it).
• Bake bars for 18-20 minutes, making sure to not overcook. Let bars cool for about an hour for easy cutting.

GLUTEN-FREE CHOCOLATE CHIP COOKIE CHEESECAKE

Steps:

• Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs-except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
• For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
• Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.

GLUTEN FREE JAM COOKIE

Steps:

• *Set oven to 350°F.
• 1) Sift together white rice flour, tapioca flour, cornstarch, potato starch, baking powder, xanthan gum and salt in small bowl and set aside.
• 2) Cream butter and sugar on med-high in mixer with whip.
• 3) Add vanilla, almond extract, butter flavoring and egg then mix for 30 seconds on medium.
• 4) Carefully add in dry mixture on low speed and mix until just combined.
• 5) Dust counter with more potato starch and pull dough out into a ball on there, roll out until 1/8" thick (can be a bit thicker).
• 6) Cut out circles with a round cutter, then cut out half of those with a smaller cookie cutter to form an "O".
• 7) Slide a spatula under them to transfer to ungreased cookie sheets. Take scraps a cut-outs, roll again (will not get tough).
• 8) Bake for about 11-12 minutes, do not let these brown. Cool completely on wire rack, dust "O" shapes with powdered sugar while still warm.
• 9) Spread 1 tsp of jam/jelly on circles, carefully press the dusted "O" on top.
• *Can use any shape cut out, hearts would be perfect for Valentine's Day.

CARROT SPICE COOKIE - WHEAT FREE

Steps:

• Cream sugar and butter in large bowl. Add carrots, raisins, egg, applesauce, molasses and vanilla and mix well. Measure flour, allspice and baking powder into same bowl; slowly stir flour mixture into other ingredients and mix until well blended. Drop by teaspoonfuls, 2 inches apart on lightly greased cookie sheets. Bake in 350-degree oven 10 to 12 minutes or until cookies are set and lightly browned. Remove from baking sheet while still warm. Cool on wire rack.