Gluten-Free Cookies
Gluten-free cookies are a delightful baked treat made without wheat, barley, or rye flours, using alternatives like almond flour, oat flour, or rice flour. They are a popular adaptation of traditional cookie recipes to accommodate gluten sensitivities or celiac disease, originating from the growing demand for allergen-friendly foods.
🍽️ Nutrition at a glance
Typically high in carbohydrates and fats, these cookies provide a quick energy boost but are often lower in protein. A standard serving can range from 150 to 250 calories, with key nutrients depending on the specific flour and add-ins used.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 3 g |
| Carbs | 28 g |
| Fat | 11 g |
| Fiber | 1.5 g |
| Sugar | 14 g |
| Sodium | 120 mg |
| Iron | 1.2 mg |
| Calcium | 45 mg |
| Magnesium | 20 mg |
| Phosphorus | 60 mg |
| Vitamin E | 2.5 mg |
| Thiamin (B1) | 0.1 mg |
| Folate | 15 µg |
| Zinc | 0.5 mg |
Per 2 cookies (60 g) · estimated, varies by recipe
💡 What's interesting
The rise of gluten-free baking has spurred culinary innovation, turning alternative flours like coconut and chickpea into mainstream ingredients. Nutritionally, they can be a source of fiber and healthy fats if made with nuts and seeds, though they are still considered an occasional treat.
