As I’m sure you all know by now, cookies are my number one, most favorite treat. I love all kinds. Except oatmeal raisin- please don’t put fruit in my cookies. I have many cookie recipes on my website, but I thought I needed a ~fun~ gluten-free cookie recipe. So, I present the most fun cookies of all: Gluten-Free Compost Cookies.
This cookie has a little bit of everything, which is why its called a Compost Cookie. I chose a combination of flavors and textures to create a truly perfect treat. It has salty and crunchy from the pretzels and chips. And it has sweet and creamy from the chocolate chips and peanut butter cups. Plus a warm oat brown sugar cookie base with a crisp edge and a chewy center. AND its gluten-free. We’re making magic today, people.
I used Unreal Peanut Butter Cups and they are SO good. They are vegan and gluten free, plus you guys know how much I love peanut butter. They’re a little messy to chop, but worth it.
And for chips I used Cape Cod potato chips because they are really crunchy. I think kettle cooked chips are ideal for this recipe, but any chip will work. Kettle chips are just crunchier and can stand up better to being mixed into cookie dough.
If you don’t like any of these add-ins, leave them out or swap them for something you have on hand. Cereal, corn chips, peanut butter chips, M&Ms, chopped salted nuts would all be great substitutions. But be sure to keep the base of the cookie as it is.
The base of this cookie is really simple to mix together by hand in a bowl. Its pretty much a standard cookie recipe. The only crucial thing to remember with all baked goods is that gluten free flour mixes are NOT interchangeable. To a degree they will produce similar results, but they won’t produce the same results.
When using a gluten-free flour blend, I always use the King Arthur Gluten Free All Purpose blend (NOT the baking mix!). Its neutral tasting and doesn’t have xanthan gum pre-added which I love. Xanthan gum is a crucial ingredient for gluten-free baked goods, but if there is too much in a recipe, the texture will be off. So, I like to tinker with the amount and see how little I can get away with adding.
So, if you are ready, up your cookie game with this crunchy, gooey, salty and soft crowd favorite: Gluten-Free Compost Cookies.
Gluten-Free Compost Cookies
- 7 Tbsp Non-Dairy Butter, melted and cooled
- 3/4 Cup Granulated Sugar
- 1 Tbsp Molasses
- 1 Tbsp Ground Flax
- 3 Tbsp Non-Dairy Milk I used So Delicious Coconut Milk
- 1 tsp Vanilla
- 1 1/2 Cups King Arthur Gluten Free All Purpose Flour
- 1/2 Cup Gluten Free Rolled Oats
- 1/4 tsp Xanthan Gum
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1 Tbsp Coffee Grounds
- 1/2 Cup Chocolate Chips
- 1/2 Cup Gluten Free Pretzels, broken into pieces
- 1/2 Cup Potato Chips
- 1/3 Cup Peanut Butter Cups, chopped I used Unreal brand
- In a small bowl, combine flax, non dairy milk and vanilla. Set aside.
- In a large bowl combine melted butter, sugar and molasses with a spatula.
- Add the flax mixture to the sugar and butter. Mix well to combine.
- Add gluten free flour blend, oats, xanthan gum, baking soda, salt and coffee grounds. Stir well to combine.
- Let mixture sit for 15 minutes.
- Meanwhile, preheat oven to 350* F and Prepare a sheet pan with parchment.
- After 15 minutes has passed, add the chocolate chips, pretzels, chips, and peanut butter cups into the cookie dough.
- Scoop the cookie dough onto the parchment lined tray in about 3 tablespoon mounds, leaving 2 inches of space in between each mound.
- Using the heel of your hand give the mounds a gentle press. Don't press them flat, just a little bit of a press so they will spread into circles.
- Bake the cookies in a 350* oven for 12-14 minutes. They will still feel very soft in the middle.
- Remove the tray from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before moving them to a cooling rack and repeating the scooping and baking process.
Let me know how you liked this recipe and if there is anything you want to see me make next!