Gluten-Free Cookies

These soft cookies are based on hermits, a traditional American cookie made with molasses and spices. Baker Mani Niall uses buckwheat flour to add an earthy flavor and hearty texture—and to make them gluten-free.

These gluten-free, no-bake peanut butter cookies quickly come together in the bowl of a food processor. They're mildly sweet little bites with a texture reminiscent of peanut butter cookie dough. Serve chilled sprinkled with flaky sea salt and cinnamon.

These are among the simplest macarons, made with only sugar, almond flour, egg whites and red food coloring—and a filling of raspberry jam.

Vanilla pastry cream gets sandwiched between decadent, gluten-free cake cookies before being glazed with even more chocolate.

These delicious gluten-free oat cookies are full of dried apricots and chopped walnuts. They’re mildly sweet, incredibly soft and chewy throughout, and crispy on the outside.

New York pastry chef François Payard's divinely gooey chocolate cookies are flourless, which makes them ideal for Passover baking.

These gluten-free cookies have a delicious filling of dried fruit, strawberry jam and chia seeds.

Using rich Pernigotti cocoa powder, which has a higher fat content than most, Grace Parisi created chocolaty versions of the chewy Italian almond cookie.

Made with gluten-free oat flour, semisweet chocolate and light brown sugar, these deliciously crispy cookies are a fantastic treat that can take just 35 minutes to make.

These delicious, gluten-free cookies are both chewy and crisp. “They’re like elegant, interesting versions of peanut butter cookies,” one F&W editor says.

Gluten-free peanut butter cookies can be sandwiched with marshmallow cream and dipped in melted chocolate. For a less-sweet moon pie, dip the cookies in dark chocolate instead of milk.

These crunchy-chewy cookies, sold at bakeries all over Lazio, are called brutti ma buoni in Italian, or "ugly but good." The name pretty much says it all. Antico Forno Molinari, in operation in the town of Frascati since the 1800s, makes this delicious and effortless four-ingredient version.

Peanut butter binds these supernutty flourless cookies from Southern cook Elizabeth Woodson, a former art director at F&W.

Melissa Rubel's grandmother's flourless cookies are crisp around the edges and chewy on the inside.

Sweetened with honey and brightened with orange zest, these biscotti are naturally gluten-free, thanks to almond flour. Enjoy them with a cup of coffee or hot chocolate.

Made from scratch and gluten free, the dough for these classic chocolate chip cookies can be frozen for up to 2 months.

These delicious crisp-chewy gingery ice cream sandwiches are gluten- and dairy-free.

Both decadent and gluten-free, these super-sized cookies topped with chocolate frosting are a delicious treat that can easily be made ahead of time.

French macarons (made with almond flour, and distinct from their coconut cousins, macaroons) require some practice and patience. But even if they're not perfect, they're always delicious—and gluten-free. This recipe calls for a simple orange buttercream filling, which can be adapted for a wide variety of flavor combinations.

Coconut oil, cocoa nibs and sliced almonds combine together to make these lace cookies extra crispy. They're rich and buttery (yet butterless) and full of almond flavor. Try them crumbled into a bowl of vanilla ice cream or even topping a slice of cheesecake.

These soft and chewy cookies have an intense almond flavor and a hint of bitterness from amaro liqueur.