Gluten Free Harvest Cookies
on Oct 10, 2023, Updated Sep 13, 2024
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There is no way to continue with the autumn with making these Gluten Free Harvest Cookies, they be gone sooooo quickly.
Table of Contents
What Makes This Recipe Great
It has been entirely too long since we debuted a new cookies recipe and this Gluten Free Harvest Cookie has everything you could even imagine. With pecans, cinnamon, nutmeg, oats and fall colored chocolate pieces this cookie feels like a warm hug on a chilly day when you are standing outside watching kids play soccer or running around a park. Over the years of writing this blog I have gone back and fourth when it comes to cookies and the flour I choose to use. These cookies started with regular flour but I also know that gluten free dessert recipes have done well on the site, so I decided that making them with Almond flour was a must. When you change the flour in a cookie recipe it is never just an even swap the weights are different with each flour, the moisture content, and the grain as well.
These Gluten Free Harvest Cookies have a rest time in the fridge for at least 30 minutes to allow the dough to rest and prevents them from becoming flat and crispy cookies. With time in the fridge this will enable to cookies to stay fluffy and a touch of crunch with out it being dry like some gluten free cookies can taste like.
Ingredient Information
- Butter– unsalted is best when baking
- Coconut Sugar– make sure you break it up so there are no clump
- Egg– room temp is always best when baking
- Vanilla– make sure to measure with your heart
- Almond Flour
- Baking Soda
- Cinnamon
- Nutmeg
- Salt
- Oats– regular or quick cooking oats will work
- Pecans
- Fall M & M’s-any kind will work but themes candies are so fun
Step By Step
- Like any traditional cookie recipe mix your butter and coconut sugar, give this some time to come together.
- Next add the egg and vanilla, combine again.
- In a separate bowl combine almond flour, baking soda, cinnamon, nutmeg, salt. Add dry ingredients to the butter mixture in two separate amounts.
- Once the dough is mixed add oats, pecans and m&m’s and combine until just mixed. Once all mixed, wrap and put in the fridge for at least an hour or overnight.
- Bake at 350 degrees for at least 12-15 minutes. Cool and enjoy.
Pro Tip
- These are a great cookie to prep and cook later, all you need to do is scoop the dough into balls and freeze on a cookie sheet. Once they are frozen you can store them in a ziplock bag and save for a cookie emergency.
Frequently Asked Questions
Can I just swap a different flour out?
- Sadly with this recipe it is only going to work with the Almond Flour. It took a few tries to get these cookies to have a great texture and not be dry like some gluten free cookies can taste like. If you want a recipe that uses another flour try Spiced Cardamom Oat Cookies, Churro Peanut Butter Cookies or Pumpkin Spic Latte Cookies.
What is the best way to store homemade cookies?
- Love this questions!!! If you are planning on baking the cookies in the next few days, feel free to keep it in the fridge. If you want to keep them and bake a few weeks or months later, you will want to scoop the dough into balls. Place the cookie balls on a cookie sheet and place the cookie sheet in the freezer. Make sure the cookie dough balls are completely frozen and then store in a freezer safe ziplock bag.
A Few More Cookie Recipes To Try
Gluten Free Harvest Cookies
Ingredients
- 6 Tbsp butter, room temp
- ½ cup coconut sugar
- 1 egg
- 1 tsp vanilla
- 2 cups almond flour
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp salt
- ½ cup oats
- ½ cup chopped pecans
- ½ cup fall m&m’s, or chocolate chips!
Instructions
- In a large bowl combine butter and coconut sugar, combine this for 5-8 min. Coconut sugar takes a bit to break down, so give this time to come together. Once it’s a light color add the egg and vanilla and and continue to combine.
- In a separate bowl combine almond flour, baking soda, cinnamon, nutmeg, salt. Add dry ingredients to the butter mixture in two separate amounts.
- Once the dough is mixed add oats, pecans and m&m’s and combine until just mixed. Once all mixed, wrap and put in the fridge for at least an hour or overnight.
- Bake at 350 degrees for at least 12-15 minutes. Cool and enjoy.
