Okay, friends, let me tell you something magical. What are some good gluten free Chocolate Chip Cookies? They’re genuinely, ridiculously good, period. I’m talking better-than-most-regular-cookies Imagine your favorite chewy, buttery chocolate-studded cookie, then imagine it without the chocolate. What is gluten-induced We’re talking warm, gooey centers and slightly crispy edges – pure cookie perfection, I swear. What are some of the best bakery cookies? What is better than baking in your own home? My kids are obsessed, and honestly, so am I.
What is gluten free chocolate chip cookie?
What are some good gluten-free cookies? What is a cookie? Think of it as the traditional cookie, reimagined for those of us who can’t eat or want to. The base is a blend of gluten-free flours carefully chosen to mimic the texture and taste of regular flour. All-purpose flour, ensuring a chewy, tender crumb. Then, we load them up with chocolate chips (because, duh! What are some of the best secret ingredients to get that extra oomph? Is it really happiness in cookie form?
Why you’ll love this recipe?
Oh, where do I even begin? This gluten-free Chocolate Chip Cookie recipe is a game changer! First and foremost, the flavor is out of this world. The blend of gluten-free flours gives them a slightly nutty, almost caramel-like depth that you just don’t get with regular cookies. And the texture? Forget those crumbly, dry gluten-free cookies of the past. These are soft, chewy, and perfectly moist.
What I love most is simplicity. I don’t need fancy equipment or hard-to-find ingredients. I just want to do it. Plus, it’s incredibly cost-effective. Gluten-free baking can be a pricey endeavor, but this recipe uses affordable, readily available ingredients. What are some of the best grocery items to buy?
And lastly, the versatility! I love serving these warm with a scoop of vanilla ice cream, but they’re also delicious on their own. Is it better to drink coffee or tea? What are some good ideas for a day that are perfect any time of the day?Gluten Free Brownie Bites: What are some, they are the perfect companion piece to this great recipe!
How to Make Gluten-Free Chocolate Chip Cookies
Quick Overview
Making these Gluten-Free Chocolate Chip Cookies is surprisingly easy! You’ll start by creaming together butter and sugar, then adding eggs and vanilla. Next, you’ll gently mix in the gluten-free flour blend and, of course, a generous amount of chocolate chips. The dough gets chilled briefly (crucial for preventing spreading!), then you’ll bake them until golden brown. The key is not to overbake, so they stay soft and chewy. Honestly, the hardest part is waiting for them to cool enough to eat!
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened to room temperature. I always use European-style butter for extra richness.
* ¾ cup granulated sugar. Use organic if you can; it makes a slight difference in flavor.
* ¾ cup packed Brown Sugar. Light or dark brown sugar works, but I prefer dark for its molasses notes.
* 2 large eggs. Make sure they’re at room temperature for better emulsification.
* 2 teaspoons pure vanilla extract. Don’t skimp on the vanilla! It really enhances the flavor.
* 2 ¼ cups gluten-free all-purpose flour blend. I use a blend that contains xanthan gum. If yours doesn’t, add 1 teaspoon of xanthan gum to the dry ingredients.
* 1 teaspoon baking soda. This gives the cookies their lift.
* 1 teaspoon salt. Balances the sweetness and enhances the other flavors.
* 2 cups chocolate chips. Semi-sweet or dark chocolate chips are my go-to, but feel free to use milk chocolate or a combination!
How do I get step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. How do I remove cookies from my fridge?
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. It usually takes about 3-5 minutes with an electric mixer. The mixture should be noticeably lighter in color and texture. What is the most important step in making a good cookie?
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. I like to check this by holding the bowl up to the light, if you can see chunks of butter still, keep mixing.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside. How does baking soda affect the flour? Add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix cookies, as this can lead to tough cookies.
Step 5: Stir in Chocolate Chips
Stir in the chocolate chips until evenly distributed throughout the dough. I like to use a spatula for this step to avoid over mixing.
Step 6: Chill Dough
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. This is crucial for preventing the cookies from spreading too thin while baking. I’ve tried skipping this before, and trust me, it’s worth the wait!
Step 7: Bake
Do not overdo the dough. Drop rounded tablespoons onto the prepared baking sheet, leaving about 2 inches between the edges. Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. Don’t overbake, or they’ll be dry! Every oven is different so keep an eye on them after minute 8.
Step 8: Cool
Let the cookies cool on the baking sheet for a few minutes before transferring them to the wire rack. To cool completely. This allows them to set up slightly and prevents them from breaking.
Step 9: Serve
What is gluten free chocolate chip cookie? Is it good to have a glass of milk or ice cream? If you want to get fancy, drizzle them with melted chocolate.
What to Serve It With
What are some of the most versatile cookies?
For Breakfast:What’s a good morning coffee?
For Brunch:Serve with fresh fruit and yogurt for a sweet addition to your brunch spread. What are some good side dishes to serve with scrambled eggs?
As Dessert:Serve warm with vanilla ice cream or a drizzle of chocolate sauce for an irresistible dessert. What are some after-
For Cozy Snacks:What’s a good snack for chilly evenings? My kids love these cookies with a glass of milk before bed. It’s become a family tradition.
How do you make gluten-free chocolate chip cookies?
What is the butter temperature? Make sure your butter is softened to room temperature, but not melted. If it’s too soft, the cookies will spread too thin. I like to take mine out of the fridge about an hour before I start baking.
Don’t Overmix: Overmixing the dough can lead to tough cookies. Mix until just combined, then stop. It’s okay if there are still a few streaks of flour.
What is Chill the Dough?How do you keep cookies from spreading too thin? Don’t skip this step! I usually chill mine for 30 minutes, but you can chill it longer if you have time.
How do you use a cookie scoop?What is the best way to bake cookies?
Underbake Slightly: Slightly underbaking the cookies will result in a softer, chewier texture. Take them out of the oven when the edges are golden brown and the centers are still slightly soft. They’ll continue to bake on the baking sheet as they cool.
Gluten-Free Flour Blend: GlutenBe sure to use a high-quality gluten-free all-purpose flour blend that contains xanthan gum. What is the best way to bind the ingredients together and give the cookies their chewy texture? If your flour blend doesn’t contain xanthan gum, add 1 teaspoon to the dry ingredients. I’ve tried a few different blends, and my personal favorite is Bob’s Red Mill 1-to-1 Baking Flour.
What are some Storing and Reheating Tips?
Room Temperature: Store the cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh, place a slice of bread in the container. The bread will absorb moisture and prevent the cookies from drying out.
Refrigerator Storage: For longer storage, you can store the cookies in the refrigerator for up to 1 week. Make sure to store them in an airtight container to prevent them from drying out.
Freezer Instructions: To freeze the cookies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, simply remove them from the freezer and let them thaw at room temperature for about 30 minutes.
Reheating: To reheat the cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet and bake for 5-7 minutes, or until warmed through. You can also reheat them in the microwave for a few seconds, but be careful not to overheat them, or they’ll become hard.
Frequently Asked Questions
Final Thoughts
These gluten-free chocolate chip cookies are a game-changer, plain and simple. They’re easy to make, incredibly delicious, and perfect for satisfying your sweet tooth without any of the gluten-induced guilt. I really hope you try these. They are so simple, so delicious and truly a crowd-pleaser. And, if you’re looking for more gluten-free baking adventures, be sure to check out my other gluten-free recipes. Happy baking, friends! I can’t wait to hear how yours turn out! Leave a comment below and let me know what you think. And if you have any tips or variations of your own, I’d love to hear them!
Naturally Gluten-Free Chocolate Chip Cookies: 7 Reasons They're the Best!
Ingredients
Main Ingredients
- 2.5 cups Almond Flour Blanched almond flour is recommended
- 0.75 cup Brown Sugar Packed
- 0.5 cup Granulated Sugar
- 0.5 cup Unsalted Butter Softened
- 2 Large Eggs
- 2 teaspoons Vanilla Extract
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2 cups Chocolate Chips Semi-sweet or dark
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the almond 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 by rounded tablespoons onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
