If you're craving something sweet without the gluten, you've got to try these 12 delicious cookie recipes! From classic Chocolate Chip to Chewy Almond Flour Cookies, there's something for everyone. Indulge in Flourless Peanut Butter Cookies or enjoy the wholesome flavors of Oatmeal Raisin. Feeling adventurous? Opt for Matcha Green Tea Cookies for a unique twist! These recipes are packed with flavor and cater to various tastes, so keep going to discover even more tasty options!
Classic Gluten-Free Chocolate Chip Cookies
Classic Gluten-Free Chocolate Chip Cookies are a delightful treat for anyone looking to enjoy a traditional dessert without gluten. These cookies feature a perfect balance of rich, buttery flavors and gooey chocolate chips. Made with gluten-free flour blends, they provide a texture similar to conventional cookies while still being safe for those with gluten sensitivities or celiac disease.
Whether you're baking for yourself or sharing with friends and family, these cookies are sure to satisfy any sweet tooth.
To make these cookies even more enjoyable, consider adding a pinch of sea salt on top before baking or mixing in your favorite nuts for added crunch. These small enhancements can elevate the flavor profile of the classic chocolate chip cookie, guaranteeing a perfect balance of sweet and salty.
So roll up your sleeves and get ready to bake a batch of cookies that everyone will love, regardless of dietary restrictions.
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup semisweet chocolate chips
Preheat your oven to 350°F (180°C). In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. In a separate large bowl, beat the softened butter with brown sugar and granulated sugar until creamy.
Add the vanilla extract and egg, and mix until smooth. Gradually incorporate the dry ingredients into the wet mixture, stirring until just combined. Ultimately, fold in the chocolate chips.
Drop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper, leaving space for spreading. Bake for 10-12 minutes or until the edges are lightly golden. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
For best results, confirm that your gluten-free flour blend is a good combination of flours and starches to mimic the texture of all-purpose flour. Also, let the butter soften at room temperature for a more even mixing.
If you prefer your cookies chewier, consider chilling the dough for 30 minutes before baking, which can help improve the texture. Ultimately, store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer-lasting enjoyment.
Chewy Almond Flour Cookies
If you're looking for a delightful gluten-free treat that satisfies sweet cravings, chewy almond flour cookies are the way to go! These cookies boast a rich, buttery flavor and a soft, chewy texture that many gluten-containing cookies can't match. Made primarily with almond flour, they aren't only gluten-free but also offer a unique nutty taste that enhances the overall flavor profile, making each bite an indulgent experience.
The beauty of these almond flour cookies lies in their simplicity; you don't need a lengthy list of complicated ingredients to achieve that perfect chewy bite. With just a handful of items, you can create a batch that isn't only delicious but also good for you—packed with protein and healthy fats from the almonds.
Whether you enjoy them as a snack, dessert, or even breakfast treat, these cookies are sure to be a hit among family and friends.
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil (melted)
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, combine the almond flour, baking soda, and salt. In another bowl, whisk together the honey (or maple syrup), melted coconut oil, and vanilla extract. Gradually fold the wet ingredients into the dry ingredients until thoroughly combined. If you're using chocolate chips, gently stir them in.
Scoop tablespoons of the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden, and allow them to cool on the sheet for a few minutes before transferring them to a wire rack.
To guarantee your cookies turn out perfect every time, be mindful of your measurements, as almond flour can vary in density. If you prefer a sweeter cookie, you can always add a bit more honey or maple syrup. Additionally, feel free to customize these cookies by adding nuts, dried fruits, or spices like cinnamon to suit your taste.
When storing leftovers, keep them in an airtight container at room temperature—this will help maintain their chewy texture and keep them fresh for longer. Enjoy your wholesome, gluten-free almond flour treats!
Flourless Peanut Butter Cookies
Flourless peanut butter cookies are a delicious and simple treat that anyone can whip up in no time. With just a handful of ingredients, these cookies deliver a mouthful of peanut butter goodness without the need for any traditional flour. This makes them not only gluten-free but also a fantastic option for those looking for a quick and satisfying dessert.
The beauty of flourless peanut butter cookies lies not only in their ease of preparation but also in their rich, chewy texture. Perfect for any occasion, they can be dressed up with chocolate chips or enjoyed plain. Whether you have a gluten intolerance or are just in the mood for a tasty snack, these cookies are sure to please your palate.
Ingredients:
- 1 cup peanut butter (creamy or crunchy)
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- A pinch of salt
- Chocolate chips (optional)
Mix all the ingredients together in a mixing bowl until well combined, being careful not to over-mix. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.
Bake in the preheated oven for about 10-12 minutes, or until the edges are slightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
When making flourless peanut butter cookies, it's important to choose a good quality peanut butter for the best flavor. Natural peanut butter without added sugars or oils will yield cookies that are more flavorful and have a better texture.
Also, keep an eye on the baking time to prevent overbaking, as these cookies can become dry if left in the oven too long. Customize your cookies by adding nuts or even a sprinkle of sea salt on top before baking for a delicious twist!
Oatmeal Raisin Gluten-Free Cookies
Oatmeal raisin cookies are a wholesome treat that combines the heartiness of oats with the sweetness of raisins. They make for an excellent gluten-free option, guaranteeing that everyone can enjoy the delightful chewiness and comforting flavors. With no gluten needed, you can use gluten-free oats to maintain that satisfying texture while assuring that those with gluten sensitivities can indulge without worry.
These cookies are perfect for an afternoon snack or as a delightful dessert after a hearty meal. Their warm, inviting aroma of cinnamon and vanilla will fill your kitchen, making them a favorite among family and friends. Plus, they're easy to make, requiring just a handful of simple ingredients.
- 1 cup gluten-free rolled oats
- 1 cup gluten-free all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup coconut oil or unsalted butter, melted
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup raisins
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free rolled oats, gluten-free all-purpose flour, brown sugar, granulated sugar, melted coconut oil or butter, eggs, vanilla extract, baking soda, cinnamon, and salt.
Mix until the ingredients are well incorporated, and then gently fold in the raisins. Using a tablespoon, scoop the dough and place it onto the prepared baking sheet, leaving some space between each cookie. Bake for 10 to 12 minutes, or until the edges are golden brown. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
For added texture and flavor, consider mixing in some chopped nuts, such as walnuts or pecans, to the cookie dough. You can also experiment with different dried fruits, like cranberries or apricots, to create unique variations.
Make sure to check the labels on all ingredients to verify they're certified gluten-free. Another excellent tip is to chill the cookie dough for about 30 minutes before baking, which can enhance the flavor and help the cookies maintain their shape while baking.
Enjoy your baking!
Coconut Macaroons
Coconut macaroons are a delightful treat that showcases the natural flavors of coconut in a chewy and sweet cookie.
These small bites are particularly popular among those following gluten-free diets, as they're typically made with minimal ingredients and can be whipped up easily.
With the right technique, you can achieve a perfect balance of crispy edges and a soft, chewy interior, making them irresistible at any gathering.
While traditional recipes may use various fillers and agents to achieve their texture, coconut macaroons rely primarily on unsweetened shredded coconut, egg whites, and sugar.
This simplicity not only highlights the coconut flavor but also allows for versatility in flavoring, such as adding chocolate drizzle or flavor extracts.
Whether enjoyed on their own or as an accompaniment to a dessert platter, these macaroons are sure to please every palate.
- 3 cups unsweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large egg whites
- Optional: 1/2 cup melted chocolate for drizzling
Preheat your oven to 325°F (160°C).
In a large mixing bowl, combine the shredded coconut, granulated sugar, brown sugar, salt, and vanilla extract.
In a separate bowl, whisk the egg whites until they're frothy but not stiff.
Gently fold the egg whites into the coconut mixture until just combined.
Using a small cookie scoop or tablespoon, drop heaping mounds of the mixture onto a parchment-lined baking sheet, spacing them about an inch apart.
Bake for 20-25 minutes or until the edges are golden brown.
Allow to cool on the baking sheet before transferring to a wire rack.
For best results, make sure to use unsweetened shredded coconut for the most authentic flavor.
You can also experiment with different add-ins, such as almond extract or finely chopped nuts, to tailor the recipe to your preferences.
If you choose to drizzle chocolate over the cooled macaroons, allow it to set before serving for a delightful presentation.
These cookies can be stored in an airtight container for up to a week, but they may not last that long once everyone starts digging in!
Gluten-Free Snickerdoodles
Gluten-free snickerdoodles are a delightful twist on the classic cookie that many people know and love. With their soft, chewy texture and sweet cinnamon-sugar coating, these cookies are perfect for sharing or enjoying all to yourself.
Using gluten-free flour options, they provide a delicious treat without the gluten worries, making them accessible to those with gluten sensitivities or celiac disease.
Creating the perfect batch of gluten-free snickerdoodles is simpler than you'd think. With the right ingredients and a few easy steps, you can enjoy the comforting flavor of cinnamon and sugar in every bite.
This recipe will result in cookies that are just as delicious and satisfying as their traditional counterparts, ensuring that no one at the table misses the gluten.
- 1 ½ cups gluten-free all-purpose flour
- 1 tsp cream of tartar
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 2 tbsp sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the gluten-free flour, cream of tartar, baking soda, and salt.
In a large bowl, cream the softened butter and sugar together until light and fluffy.
Add the egg and vanilla, mixing well.
Gradually add the dry ingredients to the wet mixture until well combined.
In a small bowl, mix the cinnamon and sugar together for rolling.
Form the dough into 1-inch balls, roll in the cinnamon-sugar mixture, and place them on the prepared baking sheet.
Bake for 10-12 minutes or until the edges are lightly golden.
When making gluten-free snickerdoodles, it's crucial to choose a high-quality gluten-free flour blend that contains xanthan gum for the best texture.
Be careful not to overbake the cookies, as they'll continue to firm up as they cool on the baking sheet.
Allow them to rest for a few minutes before transferring them to a wire rack to cool completely.
Enjoy your cookie creations and feel free to experiment with adding chopped nuts or chocolate chips to customize your snickerdoodles!
Double Chocolate Chip Cookies
If you're looking for a decadent treat that caters to gluten-sensitive palates, double chocolate chip cookies are the perfect solution. Rich and chewy, these cookies are packed with two types of chocolate that take them from ordinary to extraordinary. Combining cocoa powder and chocolate chips, they offer a delightful chocolate experience that satisfies cravings while still being gluten-free!
What's great about these cookies isn't only their flavor but also how easy they're to make. Using gluten-free flour blends, you can whip up a batch quickly and enjoy them with family and friends. Good for any occasion, whether it's an afternoon snack or a dessert at a gathering, these cookies are sure to impress. Let's plunge into the indulgent ingredients that make this recipe a winner!
- 1 cup gluten-free all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup white chocolate chips (optional)
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt.
In a separate mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract, then gradually add the dry ingredients until just combined. Fold in the semi-sweet and white chocolate chips, scoop tablespoons of dough onto the prepared baking sheet, and bake for 10-12 minutes or until the edges are set.
When baking these double chocolate chip cookies, be careful not to overmix the dough as it can affect the cookie's texture. For the best flavor, use high-quality chocolate chips, as they'll enhance the overall taste of your cookies.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Experiment with variations, such as adding nuts or a sprinkle of sea salt on top before baking, to take your cookies to the next level!
Nutty Tahini Cookies
Nutty tahini cookies are a delightful and unique gluten-free treat that combines the rich, nutty flavor of tahini with a touch of sweetness to create a soft, chewy texture. These cookies are perfect for satisfying your sweet tooth without compromising your dietary restrictions. Whether you're hosting a gathering or simply indulging in a personal snack, these cookies are sure to impress with their delicious flavor and easy preparation.
The best part about nutty tahini cookies is that they come together quickly and require minimal ingredients. The tahini adds healthy fats and protein, while the use of gluten-free flour guarantees everyone can enjoy them. With a hint of vanilla and a sprinkle of sea salt, these cookies aren't just nutritious but also incredibly delicious. Get ready to enjoy a cookie that makes you feel good inside and out!
Ingredients:
- 1 cup tahini
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup gluten-free all-purpose flour
- ½ cup chopped nuts (e.g. walnuts or almonds)
- Optional: chocolate chips or dried fruits for added sweetness
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a mixing bowl, combine the tahini, brown sugar, egg, and vanilla, and mix until smooth. Gradually add the baking soda, sea salt, and gluten-free flour, stirring until just combined.
Fold in the chopped nuts and any optional chocolate chips or dried fruits. Use a cookie scoop or spoon to drop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
For the best results, verify your tahini is well-stirred before measuring, as it can separate in the jar. Also, if you want your cookies to have a chewier texture, slightly underbake them. You can experiment with different types of nuts or even add spices like cinnamon for an extra kick.
Store your cookies in an airtight container to keep them fresh and enjoy them over several days.
Lemon Zest Gluten-Free Cookies
Lemon zest gluten-free cookies are a delightful treat that combines the bright, invigorating flavor of lemon with a soft and chewy texture. Perfect for those who can't have gluten, these cookies will impress everyone—whether they follow a gluten-free diet or not.
The intricate balance of zesty lemon and the sweetness of the cookie makes them an ideal snack for any time of the day. Plus, they're super easy to whip up and make for a great addition to any gathering or simply as a sweet indulgence at home.
These cookies are perfect for serving with tea or coffee. The stimulating aroma of lemon fills the kitchen as they bake, enticing everyone to sample them while still warm. With just a few simple ingredients, you can create a batch that not only looks appealing but also offers a burst of flavor that lemon lovers will admire.
So, grab your mixing bowl and let's get started on these delightful lemon zest gluten-free cookies!
Ingredients:
- 1 ½ cups gluten-free all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest (freshly grated)
- 1 teaspoon vanilla extract
- ¼ cup powdered sugar (for dusting)
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, and vanilla extract.
In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Scoop tablespoons of the dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in a preheated oven at 350°F (175°C) for 12-15 minutes, or until the edges are lightly golden.
Allow the cookies to cool before dusting with powdered sugar.
For an extra burst of flavor, you can add a bit of lemon juice to the dough for a stronger lemon taste. Additionally, verify that all ingredients used are gluten-free by checking the labels, especially for items like baking soda and vanilla extract.
If you want to customize the cookies further, consider adding in chopped nuts or white chocolate chips for added texture and richness. Enjoy these cookies fresh out of the oven, or store them in an airtight container for up to a week to maintain their deliciousness!
Pumpkin Spice Cookies
As the cool autumn air settles in, there's nothing quite like the nostalgic aroma of pumpkin spice wafting through your kitchen. These gluten-free pumpkin spice cookies combine the cozy flavors of cinnamon, nutmeg, and a hint of clove with the moistness of pumpkin puree, creating a delightful treat that's perfect for any occasion.
Whether you're hosting a fall gathering or simply enjoying a quiet afternoon with a cup of tea, these cookies are sure to satisfy your cravings without compromising on taste or texture.
Gluten-free baking can sometimes be a challenge, but this recipe is as straightforward as it's delicious. By using a combination of gluten-free flour and pumpkin, along with a few key spices, you can achieve cookies that are both soft and chewy with just the right amount of spice.
These pumpkin spice cookies aren't only a delicious alternative for those with gluten sensitivities but also a fantastic way to embrace the flavors of the season.
- 1 cup gluten-free all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Optional: 1/2 cup chocolate chips or pecans
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, mix together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Then, beat in the pumpkin puree, egg, and vanilla until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
If desired, fold in chocolate chips or pecans for an extra treat, then drop spoonfuls of the dough onto the prepared baking sheet. Bake for 12-15 minutes, or until the cookies are lightly golden around the edges. Allow to cool on a wire rack.
When baking gluten-free, it's crucial to be mindful of potential cross-contamination, especially if you're cooking for those with celiac disease. Make sure your ingredients are certified gluten-free, and clean surfaces and utensils thoroughly before you begin.
Additionally, feel free to experiment with spice levels to suit your taste; adding more pumpkin spice or even a splash of maple syrup can create a delightful variation. Finally, storing your cookies in an airtight container will help maintain their freshness for several days, making them a perfect make-ahead treat for gatherings!
Gluten-Free Ginger Molasses Cookies
For those who crave the warm, spicy flavors of gingerbread cookies but need to keep things gluten-free, these Gluten-Free Ginger Molasses Cookies are the perfect treat. The combination of ground ginger, cinnamon, and molasses creates a rich and aromatic cookie that's both chewy and soft. Perfect for holiday celebrations or a cozy dessert, these cookies will delight both gluten-free individuals and cookie lovers alike.
The secret to achieving the best texture lies in the combination of gluten-free flours that mimic the properties of wheat flour while still allowing for that soft, chewy consistency. The molasses not only gives these cookies their signature flavor but also adds moisture, ensuring that each bite remains deliciously satisfying.
Enjoy the process of baking these cookies, and don't forget to share them with friends and family!
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 1 cup brown sugar, packed
- 1/4 cup molasses
- 1 large egg
- 1 teaspoon pure vanilla extract
- Sugar for rolling
Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the gluten-free flour, baking soda, ground ginger, cinnamon, cloves, and salt.
In another large bowl, mix together the vegetable oil, brown sugar, molasses, egg, and vanilla extract until well combined. Gradually stir in the dry ingredients until a dough forms. Chill the dough in the refrigerator for at least 30 minutes.
Once chilled, roll the dough into small balls, then roll them in sugar before placing them on a parchment-lined baking sheet. Bake for 8-10 minutes, allowing the cookies to slightly puff up before flattening, and let cool on a wire rack.
When baking gluten-free cookies, it's important to remember that they may require slight adjustments based on the flour blend you use. Different gluten-free flours absorb moisture differently, so if your dough feels too dry, add a tablespoon of water or more molasses.
For an extra layer of flavor, consider adding chopped crystallized ginger into the dough for a delightful surprise in every cookie. Finally, let the cookies cool completely before storing them in an airtight container to keep them fresh.
Matcha Green Tea Cookies
Matcha green tea cookies are a deliciously unique twist on traditional cookies that offer both a beautiful color and an earthy flavor. Packed with antioxidants from matcha powder, these gluten-free delights are perfect for anyone seeking a healthier treat. The vibrant green hue adds an aesthetic appeal, making them a great choice for special occasions or afternoon tea.
In this recipe, you'll learn how to create soft and chewy matcha cookies that melt in your mouth. The combination of buttery goodness and the slightly bitter taste of matcha creates a harmonious balance that's both satisfying and delightful.
These cookies aren't only easy to make but also sure to impress your family and friends with their stunning appearance and rich flavor.
Ingredients:
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup sugar (or your preferred sweetener)
- 1 tablespoon matcha green tea powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup coconut oil, melted
- 1 large egg
- 1 teaspoon vanilla extract
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, mix the almond flour, coconut flour, sugar, matcha powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the melted coconut oil, egg, and vanilla extract. Gradually combine the wet ingredients with the dry ingredients, stirring until a dough forms. Scoop tablespoon-sized portions of the dough, roll them into balls, and place them evenly spaced on the prepared baking sheet.
Bake for 10-12 minutes or until the edges are golden. Let cool for a few minutes before transferring to a wire rack.
When making matcha green tea cookies, it's important to use high-quality culinary matcha for the best flavor and health benefits. If you find that your dough is too crumbly, adding a splash of almond milk or coconut milk can help bind the ingredients together.
Additionally, feel free to customize your cookies by adding chocolate chips or nuts for extra texture and sweetness. Enjoy these delectable cookies with a cup of tea for the ultimate pairing!