100 Cookie Recipe (Gluten-Free)
This gluten-free 100 cookie recipe uses just a few simple ingredients (butter, sugar, sweetened condensed milk and gluten-free flour) to make a large batch of easy cookies. One dough can be divided into different flavours, baked straight away, or rolled into freezer logs to bake as needed later.
Why We Love This 100 Cookie Recipe
- Makes a very large batch
- Easy to divide into different flavours to suit everyone
- Freezer-friendly
- Great for lunchboxes, bake sales, parties, or keeping on hand
- More economical than buying packets of gluten-free cookies
Ingredients to make Gluten-Free 100 Cookie Recipe
This recipe uses just four basic ingredients (plus whatever mix-ins) which is one of the reasons it’s remained such a favourite for years.
- Butter – you can use either salted or unsalted butter in this recipe, but I tend to use unsalted. Make sure the butter is softened to room temperature before beating, as this helps it cream properly with the sugar and gives you a smooth dough.
- Caster sugar/Superfine sugar – because the grains are finer than regular sugar, it dissolves more easily when beaten with the butter. This recipe only needs a small amount because the condensed milk already adds a lot of sweetness.
- Sweetened condensed milk – this is the thick, sweetened canned milk usually found in the baking aisle or near long-life milk. Don’t be tempted to go with the skim version – the full-fat condensed milk gives the best flavour and helps hold gluten-free cookie dough together and keeps the cookies soft.
- Gluten-free self-raising/self-rising flour – because gluten-free flour blends vary between brands, weighing the flour gives the most reliable result. If using gluten-free self-raising flour, check whether xanthan gum is already included.*
*If you only have gluten-free plain/all-purpose flour, you can still make this recipe by adding raising agents yourself:
For 750g/26.5 oz gluten-free plain/all-purpose flour, add:
- 4 teaspoons gluten-free baking powder
And, if your flour blend does not already contain xanthan gum, also add:
- 1 teaspoon xanthan gum
Xanthan gum helps improve structure and reduces crumbling once baked.
A Little Background on the Famous 100 Cookie Recipe
This well-known old recipe has been shared in Australian kitchens for years and is essentially a large-batch version of classic condensed milk cookies – loved because it uses simple pantry ingredients, makes a lot, and can easily be turned into several different flavours. Despite the name, most batches make closer to 65-80 cookies, unless you’re rolling them very small, so the title has always been a little optimistic! Probably created by someone with very disciplined teaspoon-sized portions and far more patience than the rest of us! 🍪
Best Add-Ins and Easy Variations
One of the best things about this gluten-free cookie recipe is that one dough can easily become several different flavours. A full batch can be divided into portions, which makes it perfect for creating a few different cookie varieties at once for lunchboxes, parties, or freezing extra dough for later.
Easy Flavor Ideas:
- Gluten-free choc chips – stir through a handful for an easy classic that always works well.
- 100s and 1000s / sprinkles – mix through the dough or press onto the tops before baking for colourful party-style cookies. Just check they are gluten-free!
- Jam drops – roll into balls, flatten slightly, then press a small indent into the centre and spoon in a little jam before baking.
- Mini gluten-free M&M’s – gently press a few into the tops before baking. Always check labels carefully, as ingredients can vary between brands and countries.
Classic Custard Variation:
For a softer texture and gentle vanilla flavour, you can replace 1 cup of the gluten-free flour with 1 cup of gluten-free custard powder. This gives the cookies a slightly more delicate crumb and creates a very classic condensed milk cookie variation.
If using this option, simply reduce the flour to:
- 4 cups gluten-free self-raising flour
- 1 cup gluten-free custard powder
Other Easy Add-Ins:
- desiccated coconut
- lemon zest
- dried fruit
- chopped gluten-free chocolate
- cocoa powder (replace 2 tablespoons of flour with cocoa)
- crushed gluten-free cornflakes
Budget-Friendly Gluten-Free Baking
At first glance, this recipe can look expensive because gluten-free flour and butter are not cheap! But spread across 80 – 85 cookies, it quickly becomes very cost effective.
Buying that many gluten-free cookies individually from the supermarket would usually cost far more, especially if you regularly need lunchbox snacks or freezer options.
What You Need:
- Electric mixer or hand mixer
- A very large mixing bowl
- Baking trays
- Baking paper
This recipe also works very well in the air fryer for smaller batches.
How To Make Gluten-Free 100 Cookie Recipe Step By Step 🍪
Step 1: Preheat oven. Beat softened butter and caster sugar until pale and creamy.
Step 2: Pour in sweetened condensed milk and mix until fully combined.
Step 3: Gradually add gluten-free flour and mix until a soft dough forms. The dough should feel soft but still easy to roll.
Step 4: Separate dough into portions if making different flavours. Mix add-ins through each section.
Step 5: Shape or roll into small balls and place onto lined trays. Flatten slightly.
For jam drops, make a small indent in the centre and spoon in jam:
Step 6: Bake at 180°C fan forced (350°F) for 8 to 10 minutes until lightly golden underneath. Be careful not to overbake – gluten-free cookies firm as they cool.
Step 7: Leave on tray for 5 minutes before moving to a wire rack to finish cooling.
Freezing Tips
This gluten-free cookie dough freezes extremely well!
Freeze dough logs:
- Roll portions into logs, wrap tightly, then refrigerate or freeze.
- Slice and bake when needed.
Freeze shaped dough balls:
- Freeze raw dough balls on trays first, then transfer to containers.
- Bake from frozen by adding 1 to 2 extra minutes.
100 Cookie Recipe (Gluten-Free)
Equipment
- Large mixing bowl
- Electric mixer or hand mixer
- Oven or Air Fryer
- Baking trays
Ingredients
- 500 grams (17.64 oz) butter, softened (2 standard blocks / 17.6 oz)
- ½ cup caster sugar/superfine sugar
- 1 can sweetened condensed milk (395g)
- 750 grams (26.46 oz) gluten-free self-raising flour (about 6 US-sized cups)
Instructions
- Preheat oven to 180°C fan forced (350°F) and line baking trays with baking paper.
- Cream softened butter and caster sugar until pale and creamy.
- Add sweetened condensed milk and mix until fully combined.
- Gradually add gluten-free flour and mix until a soft dough forms.
- If using flavour variations, divide dough into portions and mix through chosen add-ins.
- Roll dough into small balls and place onto lined baking trays.
- Flatten slightly with a fork.
- Bake for 10 minutes, or until lightly golden.
- Leave on tray for 5 minutes before transferring to a wire rack to cool completely.
Recipe Notes:
- If the dough feels very soft, chill for 10 minutes before baking.
- This recipe usually makes 80 to 85 cookies, depending on size.
- Dough freezes very well. Roll into logs or freeze shaped dough balls and bake later.
- Jam-filled cookies are best assembled fresh rather than frozen fully prepared.
- Air fry at 160°C/320°F
- Cook for 7 to 8 minutes
- Work in small batches and check early, as air fryers vary.
Nutrition Information:
100 Cookie Recipe FAQs
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