Can I make cookies without cornstarch?
Yes. Start with Arrowroot Powder at 1:1. Very similar behaviour. Better for acid-based and frozen sauces.
Best Cornstarch Substitutes for Cookies
Find substitutions that keep spread, chew, and browning close to your original cookie recipe. Small ingredient changes quickly affect cookie spread and texture, especially fat and sugar swaps.
Can I make cookies without cornstarch?
Yes. Start with Arrowroot Powder at 1:1, then adjust liquid or bake time in small steps after a test batch.
Top Recommendation
Arrowroot Powder
Use 1:1
Very similar behaviour. Better for acid-based and frozen sauces.
View full adjustment notes →How much does 1 cup of cornstarch weigh?
On CupOrGram, 1 cup of cornstarch is treated as 128 grams. Use the conversion page if you want the original ingredient weight before choosing a substitute.
Cornstarch cups to grams →Alternative Options for Cookies
Rice Flour
goodUse 2 tbsp rice flour per 1 tbsp cornstarch
A reliable gluten-free thickener for gravies and stews and a crisp coating for frying. Finishes opaque rather than glossy.
Tapioca Starch
goodUse 2 tbsp tapioca per 1 tbsp cornstarch
Creates chewier, more elastic texture. Good for pie fillings.
All-Purpose Flour
goodUse 2 tbsp flour per 1 tbsp cornstarch
Half the thickening power. Creates opaque, less glossy results.
Potato Starch
good1:1
Thickens at a lower temperature and gives a clear, glossy finish. Add near the end of cooking — prolonged boiling thins it out.
Xanthan Gum
moderate¼ tsp per 1 tbsp cornstarch, whisked in gradually
Thickens without heat and holds up to acid and freezing. Very easy to overdo — too much turns sauces slimy.