by Chris Newport, Head Coach & Nutritionist

You deserve a treat, right?

While cookies aren’t exactly the healthiest item on the planet, they taste so darn good. And when you fit them into your diet at the right time, they serve a purpose.

For example, eat these before or after a long run or ride. Or after a HIIT session. In other words, when you need quick energy or need to replace lost glycogen for repeated training sessions. These are even better during a long training session when you can’t possibly choke down another gel. But man, those cookies look and taste delicious, providing the perfect pick-me up. You’ll thank me, I promise.

Or you could just have one for dessert.

Save me one, because these little guys are my favorites. And while they are technically gluten-free, you can easily replace the flour with regular flour. Decorate them if you want. Or don’t. But definitely savor them.

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Gluten Free Sugar Cookies

Course Dessert

Prep Time 20

Cook Time 15

Total Time 35

Servings cookies

Calories

Ingredients

2 1/4 cup gluten free flour blend like Bob's Red Mill or Cup 4 Cup
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 1/4 cup sugar
2 oz cream cheese
6 T unsalted butter melted
1/3 cup avocado oil
1 large egg
1 tsp vanilla extract
1 tsp almond extract

Instructions

Heat oven to 350 degrees F.
Whisk dry ingredients in a medium bowl and set aside. Whisk cream cheese, sugar, melted butter, and oil in electric mixer until well blended. Add egg, vanilla and almond extracts and whisk until smooth. Slowly add dry ingredients to wet ingredients until a soft dough forms.
Using a #40 scoop (or about 2T per cookie), place dough on an insulated baking sheet (or lined baking sheet) at least 2" apart to allow for spreading. Gently press down on each ball with the bottom of a drinking glass or your hand. Optionally, you can sprinkle each cookie with a little extra sugar.
Bake, one tray at a time, until edges are set and barely beginning to brown, about 11-13 minutes. Cool on the baking sheet for at least 5 minutes (gluten free cookies break very easily, so don't skip this)