To bake perfect chewy gluten-free cookies, pastry chef Alysha Dinatale recommends using a blend of almond flour for richness and chewiness, and oat flour for tenderness. Almond flour brings fat and moisture, making cookies rich, while oat flour adds flavor and a softer texture. Although pre-blended options exist, creating a DIY blend is advised. For crispy edges, adding a bit of tapioca starch can help. Adjusting the proportions of almond and oat flour based on desired texture yields the best results.
... go with a blend that includes almond flour or oat flour. Almond flour gives that rich, chewy bite, while oat flour keeps things soft and tender.
Almond flours are typically made with blanched or unblanched almonds, which contain fats and fiber that lend richness, chew, and moisture to the cookies.
To achieve crispy edges in your gluten-free cookies, adding a bit of tapioca starch can help.
For chewy cookies, add more almond flour in your DIY blend, and for softer cookies, include more oat flour.
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