Soft and chewy cookie bursting with fresh lime flavor!
No one will guess they're gluten free!
Ingredients in Gluten Free Key Lime Cookies
Butter
Brown Sugar
Sugar
Lime Zest
Lime Juice
One Egg + One Egg Yolk
Baking Soda
Salt
Oat Flour
Gluten Free Flour Blend
White Chocolate Chips
Steps to Make Gluten Free Key Lime Cookies
First, mix the dough. In a large mixing bowl, beat the butter, sugar, lime zest, lime juice, and eggs. Then, beat in the baking soda, salt, oat flour, and gluten free flour blend. Stir in the white chocolate chips.
Next, refrigerate the dough. This will allow the dry ingredients to absorb moisture from the wet ingredients. It also allows the butter to re-solidify, which keeps the cookies from spreading in the oven. Refrigerate dough for at least 30 minutes.
Then, scoop and roll the cookies. Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop and roll the dough into balls. Then, bake at 350 degrees for 8-11 minutes, until beginning to brown. Allow to cool for 3-4 minutes on the baking sheet before moving to a cooling rack.
Gluten Free Cookies Tips & Tricks
Always use a blend of gluten free flour. I like to use some oat flour as it gives a bit of weight and chewiness to the cookie.
Use an extra egg yolk for a richer, more tender, and chewier cookie.
Use both brown sugar and cane or granulated sugar for the best taste and consistency.
Refrigerate the dough prior to baking. You can even make ahead the night before and bake the next day.
Do I have to use key limes?
Some may say, "yes, they are the best;" however, they can also be tricky to find at your local grocery store. Referring to them as key limes makes the dish sound more fun and exotic! But technically, I just used regular limes and you can too!
Storing Key Lime Cookies
Key lime cookies can be stored in an airtight container for 4-5 days, if they last that long! They also freeze well. Make sure they are completely cooled before storing.
What is the best way to zest a lime?
The best way to zest citrus is by using a microplane grater. Stop when you get to the white layer, as the flavor is bitter.
In a large mixing bowl, cream the butter, brown sugar, and cane sugar. Then, beat in the lime zest, lime juice, egg, and egg yolk. Next, beat in the baking soda, salt, oat flour, and gluten free flour blend. Stir in the white chocolate chips. Cover and refrigerate dough for at least 30 minutes.
Preheat the oven to 350 degrees.
Spoon cookie dough onto parchment-lined baking sheets. For uniformity, use a cookie scoop and roll the dough into balls. Then, bake at 350 degrees for 8-11 minutes, until beginning to brown.
Allow to cool on the baking sheet for 3-4 minutes before moving to a cooling rack. Store cookies in an airtight container.
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