I won’t lie—there was a time when I thought gluten-free baking was just a sad, crumbly compromise. Every cookie I made either turned into a hockey puck or crumbled like sand. But I was determined to get it right.
After plenty of trial and error (and an embarrassing number of cookies eaten in the name of “testing”), I finally nailed the secret to thick, bakery-style gluten-free cookies that taste just like the real deal. These Crumbl-inspired cookies?
They’re soft, chewy, and packed with flavor—with or without frosting. And the best part? No one will ever guess they’re gluten-free.
Tips & Variations
✅ Want a classic chocolate chip? Skip the frosting and keep it simple.
✅ Dairy-free? Use plant-based butter and dairy-free milk.
✅ Nut-free? Ditch the almond extract and check your chocolate chips.
✅ Customize the flavor: Try adding cinnamon, coconut, or even a touch of espresso powder for depth.
Serving & Storage
These cookies taste best fresh, but they stay soft for 3-4 days in an airtight container. Want to make them last longer? Freeze the dough balls and bake fresh when cravings hit!
These cookies are proof that gluten-free baking does not mean sacrificing flavor or texture. Whether you keep them simple or pile on the frosting, they’ll make you forget all about store-bought treats. Let me know how yours turn out! 🍪❤️

Gluten-Free Crumbl Cookies
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- Author: Judy Goudy
- Total Time: 27 minutes
- Yield: 12 large cookies 1x
- Diet: Gluten Free
Description
Soft, thick, bakery-style cookies with a perfect chewy texture—made completely gluten-free!
Ingredients
(Makes about 12 large cookies)
For the Cookies:
- 2 ½ cups gluten-free 1:1 flour blend (I use Bob’s Red Mill or King Arthur)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup coconut oil or vegetable oil
- 1 ¼ cups brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional, but adds that bakery-style flavor)
- 1 cup chocolate chips (or white chocolate, peanut butter, or mix-ins of choice)
For the Frosting (if making frosted cookies):
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (or dairy-free alternative)
- Food coloring (optional, for fun flavors)
Instructions
1. Prep & Mix the Dry Ingredients
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt. Set it aside.
2. Cream the Butter & Sugar
In a large mixing bowl, use a hand mixer (or stand mixer) to beat the butter, coconut oil, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes). This step is key for soft cookies!
3. Add Eggs & Flavor
Beat in the eggs, vanilla extract, and almond extract until well combined.
4. Combine Wet & Dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Once combined, fold in the chocolate chips or your favorite mix-ins.
5. Scoop & Shape
Scoop large dough balls (about ¼ cup each) onto the prepared baking sheet, spacing them a few inches apart. Gently press down slightly—they should still be thick!
6. Bake & Cool
Bake for 10-12 minutes, until the edges are set but the centers look slightly underbaked. The magic happens as they cool, so let them rest on the baking sheet for 10 minutes before transferring to a wire rack.
7. Make the Frosting (If Using)
While the cookies cool, beat the butter, powdered sugar, vanilla, and heavy cream until smooth and fluffy. If adding food coloring, mix it in now.
8. Frost & Enjoy
Once the cookies are completely cool, frost them generously. For that Crumbl effect, pipe on a thick swirl or spread evenly with an offset spatula.
Notes
Best enjoyed fresh but stores well for 3-4 days. Can be made dairy-free!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg