Gluten-Free Cookie Science: How to Get Chewy vs. Crispy

Engineering the Perfect Gluten-Free Cookie

In gluten-free baking, the ratio of sugar to fat and the type of flour blend determine everything.

For Chewy Cookies:

Use melted butter (or vegan butter) and a higher ratio of brown sugar. The molasses in brown sugar adds moisture. Add an extra egg yolk or a teaspoon of cornstarch to keep the structure soft.

For Crispy Cookies:

Use creamed butter and white sugar. White sugar promotes spreading and caramelization. A longer, lower bake time dries out the cookie for that perfect snap.