Gluten-free pantry cookies are the best because you can easily switch up the ingredients! They're chewy, delicious, and super soft. The perfect cookie for any occasion!
This cookie can be modified to fit any lifestyle, diet, or party. If you're allergic to nuts, stick to nut-free options. If you are vegan, swap out the butter for vegan butter sticks and only add vegan candies. If you hate chocolate, only add non-chocolate add-ins.
This recipe was inspired by my chocolate box cookie recipe and pairs well with a glass of milk.
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Ingredients
- Unsalted butter
- Gluten-free flour
- Kosher salt
- Vanilla extract
- Granulated sugar
- Brown sugar
- Baking soda
- Peanut M&M's
- Mini chocolate chips
- Coconut shavings
- Peanut butter cups
- Eggs
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
Mix butter, granulated sugar, and brown sugar together in a large bowl.
Add the egg to the butter mixture and stir to combine.
In a separate medium-sized bowl, stir the flour, baking soda, and salt together. Slowly add to the butter mixture while scraping the sides of the bowl.
Pour in the peanut m&m's, mini chocolate chips, coconut shavings, and peanut butter cups. Stir gently until combined.
Scoop the dough into 1 inch balls and place on the parchment-lined baking sheet.
Let the cookies chill in the fridge for 15 minutes before baking.
Bake in the oven for 20 minutes or until the cookies are golden brown.
Hint: Use a cookie scoop to get evenly-sized cookies. Find the scoop I use HERE.
Substitutions
- Peanut M&M's - instead of peanut M&M's, you can use regular M&M's.
- Mini chocolate chips - replace the mini chocolate chips with regular chocolate chips.
- Coconut shavings - the coconut shavings can be replaced with slivered almonds or crushed walnuts. Or, leave them out completely.
Variations
- Vegan - use vegan butter sticks instead of regular butter.
FAQ
Pantry cookies are cookies made with a simple base. Then, you can add whatever candies, chips, and chocolates you have already on hand in your pantry.
You can add nuts, seeds, and dried fruit for healthier pantry cookies. Or, double down on chocolate and add chocolate truffles, chocolate syrup, and chocolate-covered almonds.
Traditionally, pantry cookies are not gluten-free. However, this recipe is gluten-free by using 1:1 gluten-free flour. I like using Cup4Cup.
Equipment
- An electric mixer - an electric mixer makes this recipe so much easier to make. Find the one I use HERE.
- A rubber spatula - essential for scraping the sides of the bowl. Find my favorite ones HERE.
- A cookie scoop - ideal for making evenly sized cookies. Find mine HERE.
Storage
Store in an airtight container for up to seven days.
You can freeze the cookies for up to three months. Make sure to wrap each cookie individually in plastic wrap and store it in a freezer-safe ziplock bag.
Top tip
Save a scoop of cookie dough and freeze in a ziplock bag. Then you have the dough for one cookie later in the week when you're craving a cookie! Just pop in the oven at 350 degrees for 20 minutes.
Gluten-Free Pantry Cookies
Equipment
- Rubber spatula
- Mixing bowls
Ingredients
- 1 ⅛ cups Gluten-free flour
- ½ teaspoon Baking soda
- 1 stick unsalted butter softened
- ¼ Granulated sugar
- ¼ Brown sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 1 teaspoon salt
- ⅛ cup peanut M&M's
- ⅛ cup shaved coconut
- ⅛ cup mini chocolate chips
- ⅛ cup peanut butter cups
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- Mix butter, granulated sugar, and brown sugar together in a large bowl.
- Add the egg to the butter mixture and stir to combine.
- In a separate medium-sized bowl, stir the flour, baking soda, and salt together. Slowly add to the butter mixture while scraping the sides of the bowl.
- Pour in the peanut m&m's, mini chocolate chips, coconut shavings, and peanut butter cups. Stir gently until combined.
- Scoop the dough into 1 inch balls and place on the parchment-lined baking sheet.
- Let the cookies chill in the fridge for 15 minutes before baking.
- Bake in the oven for 20 minutes or until the cookies are golden brown.
Notes
Food safety
- Never leave cooking food unattended
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