As the leaves turn golden and the air turns crisp, the aroma of warm spices fills the kitchen. This season always awakens my craving for sweet, cozy treats that celebrate the flavors of fall. That’s why I put together this list of 10 Fall Cookie Recipes that are not only delicious but also gluten-free. Whether you’re hosting a gathering or just curling up on the couch, these recipes will add a touch of warmth to your autumn baking.
If you love spiced cookies and seasonal desserts, you’re in the right place. This collection is for anyone who cherishes the taste of fall and is seeking scrumptious options that fit a gluten-free lifestyle. You might be someone who loves to bake or perhaps you’re just starting out in the kitchen—either way, these cookie recipes will delight your taste buds and bring that festive feeling home.
In this post, you’ll discover recipes that range from classic Pumpkin Spice Cookies to unique treats like Chocolate Chai Cookies. Each recipe is crafted to highlight the best of autumn flavors, offering warm spices and seasonal ingredients. You’ll not only learn how to bake these cozy cookies but also gain insights on how to make them with gluten-free alternatives.
So, grab your favorite mixing bowl, preheat your oven, and get ready to fill your kitchen with irresistible scents. Let’s dive into these delightful cookie recipes that are sure to impress your family and friends this fall.
Key Takeaways
– Discover 10 delicious gluten-free cookie recipes that celebrate fall flavors and warm spices.
– Enjoy seasonal treats like Cinnamon Apple Cider Cookies that combine sweet and tangy tastes.
– Try unique options such as Ginger Molasses Cookies for a traditional twist on autumn baking.
– Each recipe includes simple steps and accessible ingredients, making baking easier and enjoyable.
– Embrace the cozy vibes of fall with these homemade cookies that are perfect for sharing or savoring alone.
1. Pumpkin Spice Cookies
Fall is your flavor lab. You want cookies that feel cozy yet gluten-free. Pumpkin Spice Cookies bring soft bites with warm spices. They lift pumpkin, cinnamon, nutmeg, and ginger into one gentle treat. You’ll smell a fall kitchen as they bake.
You get a recipe that comes together fast. The secret is to mix wet and dry separately, then blend just enough. Chill the dough briefly if you have time. You can mix in chocolate chips or nuts if you crave extra texture.
Ingredients:
1 cup pumpkin puree
1/2 cup coconut oil
1 cup brown sugar
1 large egg
1 tsp vanilla extract
2 cups gluten-free flour blend
1 tsp baking soda
2 tsp pumpkin pie spice
1/2 tsp salt
Instructions:
Preheat your oven to 350°F (175°C).
In a large bowl, mix the pumpkin puree, coconut oil, brown sugar, egg, and vanilla until smooth.
In another bowl, whisk together the gluten-free flour, baking soda, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet mix.
Drop spoonfuls of dough onto a lined baking sheet and bake for 12-15 minutes.
Cool on wire racks before indulging!
FAQs:
Can I freeze these cookies? Yes, they freeze well for up to 3 months.
Can I substitute coconut oil? You can use any oil, but coconut adds a nice flavor.
Pumpkin Spice Cookies
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2. Maple Pecan Cookies
Autumn sweetness shines in these gluten-free Maple Pecan Cookies. They stay chewy and soft, with a gentle maple kiss and a crunchy pecan crunch in every bite. The scent fills the house, making your kitchen feel like a cozy cafe. They’re simple to bake, so you can share them with friends or enjoy them by a warm fire.
Maple lovers will cheer as the nutty pecans meet a silky maple glaze. These cookies pair well with cider or tea and make great gifts for fall gatherings. If you want a little extra depth, toast the pecans first to wake their oils.
Ingredients:
1/2 cup maple syrup
1/4 cup coconut oil
1 large egg
1 tsp vanilla extract
1 cup gluten-free flour blend
1/2 cup finely chopped pecans
1/2 tsp baking soda
1/4 tsp salt
Instructions:
Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk together maple syrup, coconut oil, egg, and vanilla until smooth.
In another bowl, combine the gluten-free flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mix, then fold in the pecans.
Drop rounded tablespoons onto a lined baking sheet and bake for 10-12 minutes.
Cool on racks before serving!
FAQs:
Can I use other nuts? Absolutely! Walnuts or almonds work beautifully, too.
How do I store these cookies? Store in an airtight container at room temperature for up to a week.
Maple Pecan Cookies
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3. Cinnamon Apple Cider Cookies
You crave a bite that tastes like a harvest walk. Cinnamon Apple Cider Cookies deliver soft, moist centers with bright apple notes and warm spice. They melt in your mouth and leave a sweet, cozy finish. These gluten-free treats are easy to pull together for a party or a quiet night in front of the fire. The scent alone makes you feel fall come alive in your home.
Pair them with a mug of cider or hot chocolate. They stay fresh longer if you store them in a cool place and away from humidity. For extra crunch, sprinkle sugar on top before baking. You can use fresh cider for a bolder flavor.
Ingredients:
1 cup apple cider
1/2 cup coconut oil
1 cup sugar
1 large egg
2 cups gluten-free flour blend
2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt
Instructions:
Preheat your oven to 350°F (175°C).
Boil the apple cider in a small pan until it reduces to about 1/2 cup.
In a bowl, whisk together the reduced cider, coconut oil, sugar, and egg until smooth.
In a separate bowl, combine gluten-free flour, cinnamon, baking powder, and salt.
Mix the dry ingredients into the wet mixture until combined.
Drop tablespoon-sized balls onto a lined baking sheet and bake for 10-12 minutes.
Allow cooling before indulging!
FAQs:
Can these be stored? Yes, store in an airtight container for 5-7 days.
Can I add nuts or raisins? Definitely, both make excellent additions!
Cinnamon Apple Cider Cookies
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4. Ginger Molasses Cookies
A little bite, a lot of warmth. Ginger Molasses Cookies bring gluten-free comfort with bold ginger flavor and dark molasses. They stay soft in the center and have a gentle snap on the edges. The spices dance with a hint of sweetness, making them a perfect partner for tea or coffee on cool days. You’ll want a batch ready for every movie night in autumn.
Chill the dough a bit if you have time; it helps the cookies hold shape. If you like extra zing, add a touch of fresh grated ginger. These cookies also freeze well for future treats. This is a keeper for fall gatherings or a simple, cozy bake.
Ingredients:
1/2 cup molasses
1/2 cup coconut sugar
1/4 cup coconut oil
1 large egg
2 cups gluten-free flour blend
2 tsp ground ginger
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, mix molasses, coconut sugar, coconut oil, and egg until smooth.
In another bowl, combine gluten-free flour, ginger, baking soda, cinnamon, and salt.
Gradually add the dry mix to the wet ingredients.
Roll dough into balls and coat with sugar, then place on a baking sheet.
Bake 8-10 minutes or until tops crack slightly.
Let cool on racks.
FAQs:
Why are my cookies flat? Check that your baking soda is fresh.
Can I substitute brown sugar? Yes, but the flavor will shift slightly.
Ginger Molasses Cookies
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5. Chocolate Chai Cookies
If you love tea spices, these Chocolate Chai Cookies are for you. They mix warm chai notes with rich cocoa for a bold, cozy bite. The chocolate makes them feel indulgent, while the chai keeps them grounded in fall scent. They bake up with a chewy center and a little edge of crisp around the rim. A unique treat that fits a chilly afternoon or a festive plate.
For more depth, stir in a few chocolate chips. You can tweak the spice level to suit your crowd. Keep the dough soft but manageable so you can scoop cleanly. These cookies ship well for aunt visits or potluck gifts.
Ingredients:
1/2 cup cocoa powder
1/2 cup coconut oil
1 cup brown sugar
1 large egg
1 cup gluten-free flour blend
1 tsp baking soda
1 tsp chai spice blend
1/4 tsp salt
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, mix cocoa powder, coconut oil, and brown sugar until creamy.
Beat in the egg until smooth.
In another bowl, whisk gluten-free flour, baking soda, chai spice, and salt.
Gradually add dry ingredients to the wet mix.
Drop rounded tablespoons onto a lined sheet and bake 10-12 minutes.
Cool before serving.
FAQs:
Can I make these vegan? Use flax eggs as a substitute.
How should I store them? Keep in an airtight container for up to a week.
Chocolate Chai Cookies
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Bright and zesty, Cranberry Orange Cookies wake up your fall baking. The tang of orange juice meets tart cranberry in a gluten-free frame. They stay soft, with little bursts of fruit in every bite. This style works well for cookie exchanges or a cheerful family treat on a gray day. The color alone makes them fun to share with friends.
Fresh juice gives the best brightness, and a quick zest sprinkle adds extra punch. You can fold in extra cranberries for more tang if you like. Store in a cool place so they stay tender for longer. This batch is easy, friendly, and perfect for fall menus.
Ingredients:
1/2 cup orange juice
1/2 cup coconut oil
1 cup sugar
1 large egg
2 cups gluten-free flour blend
1 cup dried cranberries, chopped
1 tsp baking powder
1/2 tsp salt
Instructions:
Preheat your oven to 350°F (175°C).
Whisk orange juice, coconut oil, sugar, and egg until smooth.
In another bowl, mix gluten-free flour, baking powder, and salt.
Combine dry with wet, then fold in cranberries.
Drop spoonfuls onto a lined sheet and bake 10-12 minutes.
Cool on wire racks.
FAQs:
Can I use fresh cranberries? Yes, but chop finely and reduce sugar a touch.
What’s the best way to store these cookies? In an airtight container at room temp for up to a week.
Fun fact: Cookie recipes fall into cozy territory with gluten-free Cranberry Orange Cookies that stay soft for hours when you chill the dough for 20 minutes and bake for 9–10 minutes. A quick zest and a handful of extra cranberries boost brightness and tang in every bite.
Cranberry Orange Cookies
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Sweet potatoes show a new side in these Nutty Sweet Potato Cookies. They use real veggie goodness for a chewy, satisfying bite. The nutty finish comes from almonds or walnuts, balancing the natural sweetness. This gluten-free treat is a clever way to use seasonal produce while keeping a kid-friendly texture. They pair well with milk or apple cider on a crisp day.
Make extra to keep on hand as a quick snack or dessert after dinner. Toast the nuts first to wake their flavor. You can swap in peanut butter if you prefer a stronger nut note. The recipe is simple, flexible, and dependable for busy fall weeks.
Ingredients:
1 cup mashed sweet potatoes
1/2 cup almond butter
1/4 cup maple syrup
1 large egg
1 cup gluten-free flour blend
1/2 tsp cinnamon
1/2 tsp baking powder
1/2 cup chopped nuts (walnuts or pecans)
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, mix mashed sweet potatoes, almond butter, maple syrup, and egg until combined.
In another bowl, combine gluten-free flour, cinnamon, and baking powder.
Gradually mix the dry into the wet. Fold in the nuts.
Drop spoonfuls onto a lined baking sheet. Bake 12-15 minutes and cool.
FAQs:
Can I use peanut butter instead of almond butter? Yes.
How should I store these cookies? In an airtight container in the fridge for up to a week.
Fun fact: Nutty Sweet Potato Cookies stay delightfully chewy as they cool—roasted almonds or walnuts boost flavor, while gluten-free batter locks in moisture. In fall testing, these cookies remained soft up to 2 days at room temp, perfect with milk or apple cider for your cookie recipes fall lineup.
Nutty Sweet Potato Cookies
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Caramel Apple Cookies blend the best fall flavors into a soft, chewy treat. Tart apple bits meet gooey caramel in a gluten-free cookie that feels indulgent yet simple. They look bright on a dessert platter and taste like a cozy kitchen on a chilly day. Once you bite in, you’ll want another round right away.
Use crisp apples for the best bite. Add extra caramel drizzle if you like a stronger sweetness. Store these cookies in a cool place to keep the texture nice. They travel well for potlucks or holiday meals.
Ingredients:
1 cup chopped apples (peeled)
1/2 cup caramel bits
1/2 cup coconut oil
1 cup brown sugar
1 large egg
2 cups gluten-free flour blend
1 tsp baking soda
1/2 tsp cinnamon
Instructions:
Preheat your oven to 350°F (175°C).
Cream coconut oil and brown sugar, then add the egg.
In another bowl, mix gluten-free flour, baking soda, and cinnamon.
Combine both mixes and fold in apples and caramel bits.
Drop spoonfuls onto a lined baking sheet and bake 10-12 minutes.
Allow to cool before indulging.
FAQs:
Can I use pre-made caramel sauce? Yes, it works well too.
What’s the best storage method? Keep in an airtight container for up to a week.
Caramel Apple Cookies
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Hazelnut Chocolate Chip Cookies bring a rich, nutty twist to a familiar favorite. The toasty hazelnut meal blends with chocolate chips for a warm, earthy bite. They feel sturdy enough for dunking yet soft enough to vanish fast. Perfect for fall gatherings or quiet evenings with a mug of something warm. The nut scent makes any room feel inviting.
To boost crunch, add extra chopped hazelnuts. You can swap in almond meal for a slightly different taste. These cookies stay fresh longer when kept in a cool, airtight container. They travel well for bake sales or gift tins.
Ingredients:
1/2 cup hazelnut meal
1/2 cup coconut oil
1 cup brown sugar
1 large egg
1 cup gluten-free flour blend
1/2 cup chocolate chips
1 tsp baking powder
1/4 tsp salt
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, cream hazelnut meal, coconut oil, and brown sugar.
Add the egg and mix well.
In another bowl, mix gluten-free flour, baking powder, and salt.
Combine both mixes and fold in chocolate chips.
Drop spoonfuls onto a lined baking sheet and bake 10-12 minutes.
Cool on racks before serving!
FAQs:
Can I use almond flour? Yes, but it changes the texture slightly.
How do I store these cookies? In an airtight container at room temp for up to a week.
Hazelnut chocolate chip cookies prove fall is for cozy dunkers—crunchy edges, soft centers, and a warm, nutty hug in every bite. In the cookie recipes fall lineup, they sparkle with gluten-free goodness. Make extras for gatherings, because the aroma sells the cozy vibe.
Hazelnut Chocolate Chip Cookies
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10. Chai-Spiced Snickerdoodles
Chai-Spiced Snickerdoodles bring a warm tea vibe to a classic sugar cookie. The cinnamon sugar coating hugs a soft, pillowy center that stays tender as it cools. The chai spices give depth without overpowering the cookie. These gluten-free treats fit fall fairs, family dinners, and cozy nights by the fire. They taste like comfort in a round, chewy form.
Add a pinch more cardamom if you want a brighter note. You can skip dairy by using a plant milk in place of the egg just once. Keep the dough in the fridge if you want thicker cookies that hold their shape better.
Ingredients:
1/2 cup coconut oil
1 cup sugar
1 large egg
1 1/2 cups gluten-free flour blend
1 tsp baking soda
1 tsp chai spice blend
1/4 tsp salt
Cinnamon sugar for rolling
Instructions:
Preheat your oven to 350°F (175°C).
In a bowl, cream together coconut oil and sugar until light and fluffy.
Add the egg and mix well.
In another bowl, combine gluten-free flour, baking soda, chai spice, and salt.
Gradually mix the dry into the wet mixture.
Roll dough into balls, coat in cinnamon sugar, and place on a baking sheet.
Bake 10-12 minutes and let cool before serving.
FAQs:
Can I use all-purpose flour instead? This recipe is designed for gluten-free blends.
How do I know when they are done? Edges should look set and lightly golden.
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Conclusion
There you have it, ten delightful gluten-free cookie recipes that celebrate the warm, spiced flavors of fall! Each cookie brings its own unique twist to traditional autumn flavors, making them perfect for every occasion. Whether you’re sharing with friends or enjoying a cozy evening at home, these cookies are sure to add a sprinkle of joy to your autumn.
Baking is a wonderful way to bond with family and friends, especially during this beautiful season. So, roll up your sleeves and get baking, and remember to share your delicious creations with the world!
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Frequently Asked Questions
How can I adapt these cookie recipes fall into gluten-free versions without sacrificing flavor?
Great question! To keep the flavor in cookie recipes fall when you go gluten-free, start with a certified gluten-free all-purpose flour blend designed for cookies and pastries. Add a little binding agent like Xanthan gum (if your blend doesn’t include it) to mimic gluten’s structure. Use a 1:1 substitution ratio, but add an extra moisture tablespoon if the dough seems dry, since GF flours can be thirstier. Chill the dough, scoop evenly, and bake until the edges are set for a soft, chewy center. With these tweaks, your autumn baking stays cozy and delicious.
Which autumn baking flavors and spices work best in gluten-free cookie recipes fall to get cozy treats?
Look for warm autumn baking flavors that pair well with gluten-free flours: cinnamon, nutmeg, ginger, clove, and allspice all shine in fall cookies. Try adding pumpkin puree, roasted pumpkin seeds, or maple syrup for that seasonal flavor, while keeping moisture balanced with applesauce or dairy-free yogurt. For a delicious spread, mix almond meal with a GF flour blend and fold in chopped apples or cranberries for fall flavors that taste like cozy treats. These techniques deliver spiced cookies that feel like autumn in every bite.
Are gluten-free fall cookies suitable for allergy-friendly gatherings and what should I watch for?
Yes, with a few thoughtful swaps. Choose dairy-free butter or coconut oil, and swap eggs with flax eggs if needed. If nut allergies are a concern, use a nut-free GF blend and avoid cross-contamination by using clean utensils and separate bowls. Always check labels for hidden gluten or dairy, and offer a couple of options so everyone can enjoy seasonal desserts. This keeps your autumn baking inclusive and tasty for all.
How should I store and freeze gluten-free fall cookies to keep them fresh for seasonal desserts?
Store baked cookies in an airtight container at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For best texture when thawing, re-crisp in a 350°F oven for a few minutes. You can also freeze dough scoops for quick baking later; wrap tightly in plastic and freeze up to 2 months. Label with the date and use within two to three months for optimal flavor. These tips keep your gluten-free treats ready for seasonal desserts and cozy treats.
What tips help achieve the right texture (chewy vs crisp) in gluten-free autumn cookies?
To nail the texture in gluten-free autumn cookies, start with the right balance of ingredients and technique. Weigh your flour, sugar, and fats for accuracy, then chill the dough to prevent spreading. Bake on parchment at the recommended temperature and watch closely; GF cookies can go from soft to crispy quickly, so start checking at the minimum time. For chewy cookies, add a touch more moisture from honey or applesauce; for crisper cookies, extend bake time by 1–2 minutes. Resting the dough for 20–30 minutes before scooping can also help, and never over-mix once you add the dry ingredients. These practical steps help you craft cozy treats that taste like autumn.
Related Topics
fall cookie recipes
gluten-free baking
autumn desserts
spiced cookies
seasonal flavors
cozy treats
easy baking
holiday cookies
pumpkin spice
quick recipes
healthy sweets
family-friendly
