Gluten-Free Cookies & Biscuits: Celiac-Safe, Baked to Order in Southern California
Gluten-free cookies present a technical challenge more demanding in some ways than gluten-free cakes. A cake has volume, moisture, and fat content that accommodates structural changes from removing gluten more gracefully. A cookie is thin, crisp in most formats, and highly dependent on the gluten network for its characteristic snap and structural detail. Remove gluten from a cookie without the right formulation and you typically get a product that is sandy, crumbly, or gummy — confirming the assumption that gluten-free baking requires accepting a lesser product. Andy Anand’s gluten-free cookie range was developed to refuse that assumption entirely: not cookies that are acceptable for gluten-free but cookies that are genuinely excellent, made without wheat.
Our California-produced gluten-free cookies use almond flour as the structural foundation in most formulations, supplemented with tapioca starch and a small amount of psyllium husk for binding where the format requires it. Almond flour’s natural fat content produces cookies with a richness and moisture retention that compensates for the absence of gluten binding, and its mild nutty flavor pairs well with the stronger flavoring components — chocolate, almond paste, orange zest, cinnamon — that define each variety’s character. For formats requiring a crisper, more biscuit-like texture, we adjust the almond flour to tapioca ratio to increase crispness without sacrificing structural integrity.
Among our most celebrated gluten-free cookie products are our dark chocolate Florentines, imported from France: traditional thin almond-and-orange biscuits partially coated in Belgian dark chocolate. Florentines are naturally gluten-free by their traditional recipe — made with caramelized almonds, honey, cream, and candied orange peel, with no flour of any kind. Our French Florentines are imported from French producers who still make them using the original recipe, and they arrive with the characteristic crispy caramelized almond structure and fruity citrus top note that makes Florentines one of the most distinctive biscuit formats in European confectionery.
We also carry gluten-free Amaretti cookies in the Italian tradition — both soft Amaretti Morbidi and crisp Amaretti Secchi — made with bitter almond paste in the traditional way. Like Florentines, traditional Amaretti are naturally gluten-free by recipe, made with almond paste rather than wheat flour. The quality of the almond paste is the quality determinant, and our Italian Amaretti are sourced from producers who maintain the traditional formulation and the correct almond variety.
Every product ships nationwide from our Chino, California facility. No artificial preservatives. Our facility maintains strict allergen separation protocols for gluten-free production. For anyone managing celiac disease, living gluten-free by choice, or looking for genuinely excellent cookies that contain no wheat — this collection provides a range that reflects our highest standard of curation and quality.
Explore More at Andy Anand
Prefer our most celebrated naturally gluten-free confection? Our Fresh French Macarons are baked daily in California using almond flour — naturally gluten-free and visually stunning.
- Gluten-Free Gourmet Cakes — extend your celiac-safe celebration to the main dessert.
- Gluten-Free Chocolate Collection — 55+ verified gluten-free chocolate products.
- Italian Delicacies — includes traditionally gluten-free Italian Amaretti and Torrone.
Every Andy Anand purchase supports Education Without Boundaries, our 501(c)(3). Celiac-safe food made with genuine care and genuine purpose.
