Let’s talk cookies. What is the holy grail of gluten free baking? Gluten-Free Chocolate Chip Cookies that actually taste amazing. I know it sounds too good to be true. I struggled to find a recipe that wasn’t either gritty, dry, or just plain…sad. If you’ve ever suffered through cardboard-esque gluten-free cookies, you know what I mean! What are the differences between them? Imagine a chewy, soft-centered cookie, studded with melty chocolate chips, with slightly crisp edges. Think of it as the gluten-free cousin of the classic Toll House cookie, but somehow even better. Is this recipe gluten-free? My kids are obsessed, and honestly, so am I. I always make a double batch because they disappear so quickly!
What is gluten free chocolate chip cookie?
What is gluten-free Chocolate Chip Cookie? What’s your favorite chocolate chip cookie? What is the magic of switching from wheat flour to gluten-free flour? What is the best way to get rid of gluten? To reduce our intake. What is a chocolate chip cookie? Gluten, the protein found in wheat, barley, and rye. Is it designed to deliver the same comforting taste and texture without any potential of the potential. What causes digestive discomfort? I know this recipe sounds complicated, but it’s actually incredibly simple, and honestly, with this dish, you can easily make it yourself. Why don’t you notice the difference? What makes a good chocolate chip cookie?
What’s your review of this recipe?
Okay, buckle up, because I’m about to tell you *exactly* why you’re going to fall head-over-heels in a car accident. What is gluten free Chocolate Chip Cookie?
- Flavor:What are the best gluten-free baked goods? Chocolate Chip Cookies: Buttery, vanilla, and bursting with that classic chocolate chip cookie flavor. A hint of caramel from the brown sugar. The chocolate chips are melty and gooey, and the texture is just perfect. Is it the kind of cookie that makes you want to close your eyes and savor every single bite? What are some of the best movies ever made?
- Simplicity:How easy is this recipe? I’m all about recipes that don’t require a ton of fancy equipment or complicated steps. This one comes together quickly, with ingredients you probably already have in your pantry. I’ve simplified the process so it’s almost foolproof. Even if you’re not an experienced baker, you can nail this recipe.
- Cost-Can gluten-free foods be expensive? What are some of the best everyday recipes that won’t break the bank? What is a good gluten-free flour blend? Once you have that, you’re good to go. How many cookies can you make in one batch?
- Versatility:What are some of the best weeknight desserts? How do I impress my friends at a potluck? Triple check! They’re also great for gifting (if you can resist eating them all yourself, that is)! I’ve even used them as an ice cream sandwich base – talk about decadent!
What I love about these are that they satisfy that craving for a classic Chocolate Chip Cookie. Without gluten guilt. I’ve tried so many gluten-free cookie recipes, and this one is by far the best. Is chocolate chip cookie better than regular cookies? What are some of the best gluten-free cookie recipes? You’ve found it!
How do I make gluten-free chocolate chip cookies?
Quick Overview
What are some good gluten free Chocolate Chip Cookies? How do you start by creaming together the butter and sugars, then add the eggs and vanilla. Next, you’ll whisk together the dry ingredients (including the all-important gluten-free flour). ) and gradually add them to the wet ingredients. If you’re going to bake chocolate chips in a 350 degree oven, add the remaining ingredients and bake until golden brown around the edges. What is the secret to a good chewy crust? Is the entire process really easy and the results are totally worth it?
Ingredients
For the Main Batter: What are some examples?
• 1 cup (2 sticks) unsalted butter, softened: Make sure your butter is softened, not melted! What is the best way to get the right texture? I usually leave mine out on the counter for about an hour before baking.
• 34 cup granulated sugar: Adds sweetness and helps spread cookies.
• 34 cup packed dark brown sugar: This is key for that chewy texture and caramel-y flavor. I always use light brown sugar, but you can use dark brown if you prefer a richer flavor.
• 2 large eggs: Binds the ingredients together and adds richness.
• 2 teaspoons vanilla extract: Enhances the flavor of the cookies. What is the best vanilla extract to use?
What is the magic of gluten-free all-purpose flour? I’ve tested this recipe with several different gluten-free flour blends, and my favorite is Bob’s. I can’t eat gluten, but I do have a gluten free recipe. Red Mill Gluten Free 1-to-1 Baking Flour. It gives the cookies the best texture and flavor. Make sure your blend contains xanthan gum, which helps to bind the ingredients together.
• 1 teaspoon baking soda: Helps the cookies rise and spread.
• 1 teaspoon salt: Balances sweetness and enhances the flavor of the other ingredients. Is it safe to use kosher salt?
For the Chocolate Chips:
Is it safe to use semi-sweet chocolate chips? I usually use semi-sweet, but dark chocolate or milk chocolate would also be delicious. Can you use a combination of different types of chocolate chips?
What are the step-
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. How do I clean cookies? Don’t skip the parchment paper – trust me on this one! I always use parchment paper, even for non-stick baking sheets. Is there a way to make things easier?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside. How do you whisk baking soda and salt together? How do I make cookies that rise properly? Make sure there are no lumps in the flour!
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. What is the best way to do this with an electric mixer? The mixture should be pale in color and almost double in volume. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure to scrape down the sides of the bowl occasionally to ensure that everything is evenly spaced. Do not over-scratch. I always add vanilla last, because I think it helps to prevent the eggs from curdling.
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. How do you not overmix? If you overmix gluten in a flour, it will not be gluten free. ), which can result in tough cookies. The dough should be slightly sticky, but not too wet. If it feels too wet, add a tablespoon or two of gluten-free flour.
Step 5: Add Chocolate Chips
How do you spread the chocolate chips evenly throughout the dough? I like to use a rubber spatula for this, because it’s gentle and doesn’t overmix the dough. Can you add as many or as few chocolate chips as you like? Free to adjust to your taste.
Step 6: Drop & Bake
What is the best way to make a cookie dough? Drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches between. I like to use a cookie scoop to ensure that the cookies are all the same size. How do I bake a cake? Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Cookies will continue to bake on the baking sheet after you take them out of the oven, so don’t put them in the fridge.
Step 7: Cool & Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. What are the best ways to firm up a baking sheet? I love to eat cookies while they’re still warm and gooey. What are some good side dishes to serve with a cup of coffee?
What should I serve it with?
What are gluten-free chocolate chip cookies? Can you eat other treats? What is the best way to serve them?
For Breakfast:I know it sounds crazy, but sometimes I like to crumble these cookies over yogurt or ice cream. I love it! What is the best way to eat oatmeal for breakfast? I know it’s a treat, but hey, we all deserve indulgence!
For Brunch:What are some great cookies to serve at brunch? Serve them alongside fresh fruit, pastries, and coffee for a crowd-pleasing meal.
As Dessert:What are some of the best cookies ever made? Serve them with whipped cream or a scoop of vanilla ice cream for an extra special treat. I also love to pair them with a glass of red wine – the chocolate and the wine complement each other.
For Cozy Snacks:What are some of the best cookies to make for a cozy night in? Can you curl up on the couch with a good book or movie? They’re also great for sharing with friends and family.
My family loves to eat these hot, right out of the oven, with a big glass of milk. Is it a simple pleasure? I also love to bring them to potlucks and parties – they’re always a hit! No one knows they’re gluten free, which is the ultimate compliment!
How do you make gluten-free chocolate chip cookies?
How do I make gluten free chocolate chip cookies? What are some of my top tips?
Butter Softening: Make sure your butter is *actually* softened, not melted! This is crucial for achieving the right texture. If your butter is too soft, the cookies will spread too much and be flat. If it’s not soft enough, the cookies will be crumbly.
Mixing Advice: Be careful not to overmix the dough! Overmixing can develop the gluten in the flour (even though it’s gluten-free flour!), which can result in tough cookies. Mix until just combined.
Ingredient Swaps: You can substitute different types of chocolate chips in this recipe. Milk chocolate, dark chocolate, or even white chocolate would all be delicious! You can also add nuts, dried fruit, or other mix-ins to customize the cookies to your taste.
Baking Tips: Don’t overbake the cookies! They should be golden brown around the edges and still slightly soft in the center. They will continue to bake on the baking sheet after you take them out of the oven, so don’t worry if they seem a little underdone. I usually start checking them around 9 minutes.
Flour Power: The type of gluten-free flour you use can make a big difference in the texture of the cookies. I recommend using a blend that contains xanthan gum. If your blend doesn’t contain xanthan gum, you may need to add a teaspoon or two to the recipe.
I’ve learned over the years that chilling the dough for about 30 minutes before baking can also help to prevent the cookies from spreading too much. This is especially helpful if you live in a warm climate. Also, make sure your oven is properly calibrated! A lot of ovens run a little hot or cold, which can affect the baking time. I always use an oven thermometer to make sure my oven is at the correct temperature. This one simple step has made all the difference.
Storing and Reheating Tips
Want to keep your Gluten-Free Chocolate Chip Cookies fresh and delicious for as long as possible? Here are some storage and reheating tips:
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days. They will stay fresh for longer if you add a slice of bread to the container – the bread will absorb any excess moisture and keep the cookies from drying out.
Refrigerator Storage: You can also store the cookies in the refrigerator for up to a week. Just make sure to bring them to room temperature before serving, as they can be a bit hard when they’re cold.
Freezer Instructions: For longer storage, you can freeze the cookies for up to 2 months. Wrap them individually in plastic wrap or foil and then place them in a freezer bag. To thaw, simply remove them from the freezer and let them sit at room temperature for a few hours.
I always prefer to eat these fresh, but freezing is a great option if you want to make a big batch and save some for later. I’ve found that the texture holds up surprisingly well after freezing. Just make sure to wrap them tightly to prevent freezer burn. And if you want to warm them up before serving, just pop them in the microwave for a few seconds. They’ll be just as gooey and delicious as the day you baked them!
Frequently Asked Questions
Final Thoughts
These Gluten-Free Chocolate Chip Cookies are a game-changer! They’re easy to make, incredibly delicious, and perfect for anyone who can’t tolerate gluten or is simply looking for a healthier alternative. I’ve made these cookies countless times, and they always disappear in minutes. The combination of the chewy texture, the melty chocolate chips, and the buttery flavor is simply irresistible. Plus, they’re so easy to customize to your liking! Feel free to experiment with different types of chocolate chips, nuts, or other mix-ins to create your own signature cookie. If you enjoyed this recipe, be sure to check out my other gluten-free baking recipes for more delicious treats!
Happy baking, friends! I can’t wait to hear how yours turn out. Be sure to leave a comment below and let me know what you think! And if you make any fun variations, I’d love to hear about them! Don’t forget to rate the recipe and share it with your friends. Enjoy!
How to Bake 7 Thick, Chewy Gluten-Free Chocolate Chip Cookies
Ingredients
Main Ingredients
- 1 cup Gluten-Free All-Purpose Flour Bob's Red Mill Gluten-Free 1-to-1 Baking Flour recommended
- 0.5 cup Granulated Sugar
- 0.5 cup Brown Sugar Packed
- 0.5 cup Unsalted Butter Softened
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 0.5 teaspoon Baking Soda
- 0.25 teaspoon Salt
- 1 cup Chocolate Chips Semi-sweet or dark
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
