Friends and Gluten-Free Cookies

Mark's Ranger Cookies

My friend Mark, mentioned in my previous post on Annisa and Savoy, recently became very domestic. A man who previously avoided the kitchen, leapfrogged over a simple weeknight meal to dive right into the more complicated world of pastries. Then not satisfied with the relatively simple challenge of a ‘regular’ cookie, he decided to take on gluten-free baking as well. I’m not quite sure what has come over him, but I am happy to be a benefactor.

When he first came to me for advice on how to adapt his Ranger Cookies recipe to be ‘Catherine-friendly’ I sent him a link to this gluten-free cookies post and told him he needed to experiment along the way. He was meticulous in making sure that none of his ingredients or supplies were cross-contaminated in his care or in previous processing. When he brought them to a BBQ I threw earlier in the summer, no one could believe they were gluten-free. My friend Erica even got nervous when she saw me eating them, because “they are too good to be gluten-free.”

Gluten-Free Ranger Cookie Ingredients

I am lucky to have such caring friends, so I feel the need to pay it forward by sharing the recipe with you. He tells me this version is even improved from the batch he brought to the BBQ; they were a resounding success with his coworkers. He’s offered to make some for my upcoming birthday. I can’t imagine a more delicious way to celebrate.

Gluten-Free Ranger Cookies (makes 12-14 three-inch cookies)

1 cup Gluten-Free Pantry all-purpose flour mix
1/2 teaspoon baking soda
1/4 teaspoon baking powder
2 cups gluten free corn flakes (crush them to lessen the air in the
measuring cup)
1/8 cup flax seeds
1/4 cup semi-sweet chocolate chips (I find about 1/2 cup starts
getting too sweet)
1 cup gluten-free rolled oats (quick oats work better but can’t find gf version)
1 cup flaked coconut (packed into the measuring cup since flakes have
lots more air than shredded coconut)

1/2 cup light brown sugar
1/2 cup cane sugar
1 stick unsalted butter (8 Tablespoons)
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 large eggs room temperature


Preheat oven to 355 degrees Fahrenheit.

In a large bowl sift together flour, baking soda and baking powder. Stir in corn flakes, flax seeds, chocolate chips, oats, and coconut. In a large stand mixer combine sugar, butter, salt, vanilla and eggs. Gradually add the dry mixture 1/2 cup at a time while beating on low speed until thoroughly mixed.

On a slightly greased cookie sheet place heaping tablespoons of cookie dough at least 2″ apart.

Bake for 12-13 minutes, until golden brown around the edges, be careful not to overcook, checking at 10 min for doneness.

Photos (and cookies) by Mark Chen.

Pin It

Cate said,

July 7, 2010 @ 3:20 pm

Awesome blog! I’m bookmarking and will be back. FYI, I’m compiling gluten-free bread recipes on my blog. Check it out, let me know what you think.


Gratefully Gluten Free said,

July 20, 2010 @ 7:21 pm

These cookies are fantastic and loaded with “good for you” foods, which is very rare when baking cookies and making them gluten free. I am sharing this recipe with all my gf friends and customers! The only thing I did differently was I used my all purpose gf blend with sorghum in place of the gluten free pantry flour, this added even more protein and made for some tastey treats!

Fernando B. Pereira said,

August 3, 2010 @ 7:38 pm

Your website is AWESOME!

I live in São Paulo/Brazil and I am coming to NYC in November. Here I got so many info and tips, I almost fell overwhelmed!


Vicki said,

August 5, 2010 @ 2:30 am

These cookies are fantastic. The only thing I would suggest is that you grind the flax seeds. Flax seeds need to be ground to make the nutrients available (otherwise they just “pass through”). Just grind them in a simple coffee grinder.

Karen Robertson said,

August 6, 2010 @ 3:26 pm

They look fantastic, I haven’t made cookies in months, what is wrong with me? Great inspiration.
Thank you

Diana Keough said,

August 10, 2010 @ 3:31 pm

Your website is amazing. I love all of the recipes, and your pictures are just gorgeous! I have a website,, and would love to hear from you! ShareWIK (share What I Know) is a website devoted to bringing together women from all different situations and backgrounds (as well as a few men!) to talk about their experiences and learn from each other. We are taking about Celiac Disease this week on ShareWIK, and I would love your intake. Just sign up to get started. Hope to hear from you!
– Diana Keough
P.S. And keep up the great work!

Yevette Dingman said,

September 28, 2010 @ 6:20 pm

These sound absolutely amazing! I can’t wait to bake these for an after school snack.

P.S. Bob’s Red Mill HAS GF QUICK OATS!!! :o)

RSS feed for comments on this post