Gluten-Free Chocolate Chip Cookies. The Best Gluten-Free Chocolate Chip Cookies. If you've been searching for the BEST gluten-free chocolate chip cookie recipe – look no further! Soft, chewy and full of rich chocolate chips, these easy, homemade cookies taste just like the classic chocolate chip cookie with one small twist — they're gluten-free!
Lightly grease a couple of baking sheets, or line with parchment. The Best Gluten-Free Chocolate Chip Cookies. These cookies are a lovely combination of crispy and chewy. You can have Gluten-Free Chocolate Chip Cookies using 10 ingredients and 10 steps. Here is how you cook that.
Ingredients of Gluten-Free Chocolate Chip Cookies
- It’s 1/2 Cup of Shortening (such as Crisco®).
- It’s 1/2 Cup of Butter or Vegan Buttery Spread (such as Earth Balance®).
- It’s 1/8 teaspoon of Butter Flavor (optional).
- It’s 2 of Large Eggs.
- You need 3/4 Cup of Sugar.
- It’s 3/4 Cup of Dark Brown Sugar.
- It’s 2-1/3 Cup of All-Purpose Gluten-Free Flour (such as Bob's Red Mill® 1 to 1).
- You need 1-1/2 teaspoons of Kosher Salt.
- You need 1 teaspoon of Baking Powder, Aluminum Free.
- You need 8 Ounces of Semi-Sweet Chocolate Chips (such as Toll House® Simply Delicious Semi-Sweet Morsels).
I've found that gluten free flours are often lighter tasting and sometimes more delicate, but the addition of oat flour means that these have a bit of a nutty taste, too, and some substance. This gluten-free chocolate cookie recipe is super easy to make and will beat out any gluten-free chocolate chip cookies recipes because they are essentially a gluten-free chocolate chip cookie with extra chocolate. This gluten-free cookie is full of cocoa and chocolate chips making is a favorite. LOVED these gluten free chocolate chip cookies!
Gluten-Free Chocolate Chip Cookies step by step
- In stand mixer bowl, combine shortening, butter or vegan spread, butter flavor (optional), eggs, sugar, and dark brown sugar. Mix on low to combine, then cream on medium-high to high speed for about 2 minutes until smooth consistency and pale tan/yellow color..
- In separate bowl, combine flour, baking powder, and salt. Wisk together..
- Slow mixer to low speed. Add vanilla extract and allow to mix for 30 seconds or so. Add flour mixture a little at a time to mixer. Once all flour mixture is added, allow to fold for about 1 minute to fully incorporate..
- Remove mixer bowl from stand, and add chocolate chips. Use a spatula to fold in chocolate chips until fully incorporated..
- Cover bowl with plastic wrap and rest in refrigerator for at least 45-60 minutes. Trust me, this makes all the difference…..
- Preheat oven to 365-375° F. Line a cookie sheet or half sheet pan with parchment or silicone baking liner..
- Use a spoon or 1 Tbs. measuring spoon to form balls of cookie dough, about 1"diameter. Place on cookie sheet about 2" apart… on a standard sheet, I do 3 wide by 4 long..
- Bake 11-12 minutes until nice color and edges start to brown. Remove from oven and wait 30 seconds before removing from pan. Transfer cookies to wire rack to cool. *Tip 1: if you want cookies to stop cooking faster, slide parchment with cookie off of pan onto countertop. **Tip 2: Rinse backside of sheet pan under water to cool for 10-15 seconds or until cool to touch. This will allow you to start the next batch on a cool pan and maintain consistency between batches..
- Repeat Steps 7-8 until all the cookie dough is used..
- Pour glass of cold milk (or almond milk) and enjoy!!!.
For starters, they are absolutely delicious and everything that a chocolate chip cookie should be: chewy around the edges, soft in the middle, and full of rich chocolate and caramel-like flavors. They also happen to be gluten free, thanks to a simple combination of two flours (almond and coconut flours). I discovered this recipe in a roundabout way while browsing and baking my way through the new Sister Pie cookbook. (I love, love, LOVE everything about this book!) In addition to the many drool-worthy pies in the book, one of the recipes that caught my eye was the bakery's signature gluten-free buckwheat chocolate chip cookies. Line rimmed baking sheets with unbleached parchment paper and set them aside. In a large bowl, place the flour, xanthan gum, salt, baking soda and granulated sugar, and whisk to combine well.