Gluten-Free Jell-O Cookies
My, how bright you are, Gluten-Free Jell-O Cookies!
That’s not my iffy photography again; they really are that bright! I don’t mind it. You might.
Someone will surely say it’s a bit too “artificial” looking. (Hey, I used Jell-O, what did you expect?)
Probably true. But, alas, we will not complain. If we like ‘em, we make ‘em, and if we don’t, we pass on by. ;)
Jell-O Cookies aren’t for everyone. For those of us who avoid “box” foods or certain ingredients, we’ll need to pass these up and opt for something like a Nutritious Gluten-Free Chocolate Chip Cookie or a Grain-Free Sunbutter Chocolate Chip Cookie.
But you understand, with so many of my precious Honey Bunches reading these days, wanting delish gluten-free goodies to bake at home, I like to share a wide array of recipes to fit as many tastes as possible. Because we’re all unique and at a different place on our health journey and that’s OK. We never judge in the Gluten Free Gigi Family; we support one another.
Now, I need to tell you a couple things before you make these.
First, this is not an original recipe. I adapted it from the Jell-O recipe. Little Chef and I saw these on Instagram and since we’ve never made Jell-O cookies (who knew these existed??) I thought we should whip up a batch, Gluten Free Gigi style! It was fun, too! She frosted, I sprinkled… good times.
It seemed only right to share the recipe with you, us not wanting to be stingy and keep all the fun to ourselves.
Next, I need to tell you that Jell-O is indeed gluten-free. Here is Kraft’s statement about gluten (underlining added by moi):
“We understand how important it is for people who have been medically diagnosed with gluten sensitivity to have accurate information about foods to help plan their meals and diets. Therefore, it has been a long standing policy for all Kraft and Nabisco products to list ingredients that contain gluten on the ingredient statement. These items will be listed using commonly known terms such as Wheat, Barley, Oats or Rye. For other ingredients that contain gluten, the grain source will be declared in parenthesis after the ingredient name. For example, if the ingredient “natural flavor” contains a gluten source, the label would read: natural flavor (contains rye). Other ingredients that contain gluten are: Triticale, Spelt, Kamut, Mir or Farina (also known as Far or Farro).”
And those “other” ingredients in Jell-O, well, it’s up to you to decide whether those are for you or not. BUT, to help you make that decision, I created an Ingredients Inside article for Jell-O gelatin. :) Check it out! It’s a real eye-opener.
Now, let’s make Gluten-Free Jell-O Cookies!
- For the cookies:
- 1 small box Jell-O gelatin mix (either regular or sugar-free), divided (see Instructions, below), any flavor
- 1½ cups Gigi’s Everyday Gluten-Free Flour Blend (Gum-Free) OR other gum-free gluten-free flour blend of your choice
- ½ teaspoon baking powder
- ½ cup coconut oil, melted (Substitute dairy-free butter substitute or real butter, if not dairy-free, if you prefer.)
- 1 egg
- 2 Tablespoons unsweetened coconut milk (Use an equal amount of dairy- or plant-based milk of your choice instead, if you prefer.)
- For the frosting:
- Reserved Jell-O
- 1 cup confectioners’ sugar (See how to make your own in Notes, below.)
- 1-2 Tablespoons unsweetened coconut milk (Use an equal amount of dairy- or plant-based milk of your choice instead, if you prefer.)
- Decorator’s sprinkles, jimmies or other topping of your choice (be sure you use a product that is gluten-free and free from any other allergens you must avoid.)
- Preheat your oven to 350F and line a cookie sheet with parchment (or grease lightly).
- Take 1 Tablespoon (1/2 Tablespoon if you use the sugar-free variety) and put it in a small bowl; set aside (this will be for the frosting).
- In a mixing bowl, combine remaining Jell-O, flour blend and baking powder; whisk.
- Add oil, egg and milk.
- Stir until dough comes together in a uniform color. It will be thick.
- Form 1-inch balls and place them 2½ inches apart on prepared pan.
- Use the bottom of a flat glass or measuring cup (or your hand) to flatten the balls of dough (they should be about ¼ inch thick and just over 2 inches across once flattened).
- Bake 7 minutes – do not over-bake.
- Remove cookies from oven and cool on pan.
- While cookies cool, mix up frosting by stirring all ingredients together until smooth.
- Add the milk a little at a time to achieve desired consistency.
- Once cookies are completely cooled, frost and add sprinkles, if desired.
Thought you’d like to know…
- Makes approximately 2 dozen cookies.
- Store leftovers in a single layer in an airtight container at room temperature.
- Use any flavor Jell-O you like ~ the possibilities are endless! Lemon, orange, strawberry… Mmmmm!
Need more recipes to please the kiddos? Grab a copy of Gluten-Free Allergen-Free Sweet Treats for Kids!
There are many delish gluten-free recipes in my growing Recipe Index!
Need help locating gluten-free ingredients? Visit the Gluten Free Resource Directory’s dynamic array of gluten-free foods, products and services! You can tailor your search with the Allergen Search feature, too! This is a great way to locate products for individuals (like me!) with multiple food allergies!
And when you’re ready to move to the next level of gluten-free, allergen-free healthy living, consider subscribing to Food Solutions Magazine, my digital ad-free gluten-free living publication. You will LOVE the information, recipes and tips!
You may find my eBooks useful in your journey to optimal health!
If you’re looking for more meal planning ideas…
A Week of Gluten-Free Meals (15 Recipes & 5 Menus)
If you’re serious about finally losing that unwanted weight…
If you’re like to bake up some simple, yet delicious gluten-free allergen-free baked goods…
If you’re dairy-free (or would like to be)…
If you’re interested in Grain-Free Recipes…
Thank you for supporting what I do!
Wherever you are on your gluten-free journey to optimal health, I’m here to meet you where you are.