Buttery, melt in your mouth and full of sassy spice – these low carb, gluten free spice cookies are the perfect treat to please a crowd!
Gluten Free Spice Cookies
I don’t think I’ve ever had a cookie quite melt in my mouth the way that this one does! The butter, the spices, the crunch….. I can guarantee you’ll have a hard time putting these cookies down!
At the time of writing this it is almost fall, so it was time for spice cookies!! But not just any spice cookies, Low carb, gluten free spice cookies, that is!
I am a huge fan of gluten free cookies. They are easy to grab and go, the serving size is easy to limit if needed, and there is such a huge variety to choose from.
There is something for everyone!
How to Make Gluten Free Spice Cookies
Preheat the oven to 350 degrees F.
Add butter and sweetener to a large bowl. Using a stand mixer or hand mixer, cream butter and sweetener until light and fluffy. Add vanilla and egg and continue mixing.
In a separate bowl, whisk flours with spices, salt, and baking powder.
Slowly add the flour mixture to the butter mixture and continue mixing.
On two pieces of parchment paper, place equal amounts of cookie dough and roll the dough up in the parchment in a 10” log (it will be about 1.5” wide). Chill for 2 hours or until hard.
Line two cookie sheets with parchment paper.
Pull the cookie dough logs out of the fridge and slice into 1/4 inch circles.
Place dough on cookie sheets with 1.5” between each disc.
Bake at 350 for 14-16 minutes.
Allow the cookies to rest on the pan for several minutes before transferring to wire racks to completely cool.
Are Oatmeal Spice Cookies Gluten Free?
These gluten free spice cookies definitely are gluten free. Not all other varieties are, though. And I would venture to say that most aren’t.
It is not a secret, however, that oats are notorious for cross-contamination. Always check your labels on oats and oat flour to make sure that it is gluten free and was not made in a facility with other gluten products.
How To Make Homemade Oat Flour
You can save a lot of money by making your own oat flour. You can simply use quick oats or rolled oats, add them to a blender or food processor, and blend until you have a fine flour.
If you want to, you can also buy oat flour (I will admit that I do that often). I make sure that it is gluten free, of course!
Can You Double the Batch for Gluten Free Spice Cookies?
You certainly can double the batch! Quite easily, in fact. When I am baking for the holidays, I like to get it all out the way in one day. And this often means doubling recipes and rotating cookie dough in and out of the oven ALL DAY LONG!
Are Spice Cookies and Ginger Snaps the Same?
Most certainly not! While there are many overlaps to these types of cookies, they are distinctly different. Most noteably, gluten free spice cookies do not contain molasses which is a staple ingredient in ginger snap cookies.
Both are traditional holiday cookies and will go beautifully with other holiday treats.
Other Gluten Free Desserts You Might Like
Gluten Free Chocolate Cupcakes
Low Carb Chocolate Icebox Cake
Gluten Free Spice Cookies
Ingredients
- 1/2 cup butter, softened
- 3/4 cup granular sweetener
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 cup gluten free oat flour
- 1/2 cup almond flour
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- Add butter and sweetener to a large bowl. Using a stand mixer or hand mixer, cream
butter and sweetener until light and fluffy. - Add vanilla and egg and continue mixing.
- In a separate bowl, whisk flours with spices, salt, and baking powder.
- Slowly add the flour mixture to the butter mixture and continue mixing.
- On two pieces of parchment paper, place equal amounts of cookie dough and roll the dough up in the parchment in a 10” log (it will be about 1.5” wide).
- Chill for 2 hours or until hard.
- Line two cookie sheets with parchment paper.
- Pull the cookie dough logs out of the fridge and slice into 1/4 inch circles.
- Place dough on cookie sheets with 1.5” between each disc.
- Bake at 350 for 14-16 minutes.
- Allow the cookies to rest on the pan for several minutes before transferring to wire racks to completely cool.
Nutrition Information:
Yield: 36 Serving Size: 1Amount Per Serving: Calories: 35Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 26mgCarbohydrates: 2gNet Carbohydrates: 2gFiber: 0gSugar: 0gProtein: 1g
