My husband has been on and off an allergen free diet for the last couple of years. The first time he went on one was around the holidays, and we were hosting Christmas. I was determined to make the best Gluten Free Chocolate Chip Cookies. I wanted everyone to enjoy them and not even realize that they were indeed gluten (and egg) free.
After lots of research on ways to improve gluten free baking, I had a hit on my hands! These cookies were light and delicious and I still make them today, even when hubby isn’t staying away from gluten.
I found that the secret to baking wonderful gluten free chocolate chip cookies had to do with the type of sugar and the chilling time. After experimenting a couple of times, dozens of cookies later, I figured out the magic recipe. Since it’s cookie season I thought it would be a great time to share with all of you baking for yourself, or family members who need to stay away from gluten.
How to Make Gluten Free Chocolate Chip Cookies
Ingredients:
- 1 1/2 cup Gluten Free Flour – I use Namaste which you can find at Costco
- 1 cup Chocolate Chips / Chunks
- 1/2 cup Butter – at room temperature
- 1/4 cup Powdered Sugar
- 1/4 cup Sugar
- 1/4 cup packed Brown Sugar
- 1 tsp Vanilla
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Xanthan Gum
- 1 Egg – at room temperature (you can also sub Bob’s Red Mill egg replacer)
Gluten Free Chocolate Chip Cookie Recipe:
- In large bowl, using a hand mixer, mix together all yours Sugars and the Butter until smooth
- Add the Egg & Vanilla and mix in with a rubber spatula, scraping the sides of the bowl, until just combined
- On top of the wet ingredients add the Gluten Free Flour, Xanthan Gum, Salt and Baking Soda
- Mix the dry ingredients with the Sugar, Butter, Egg & Vanilla, mix with hand mixer on medium high until smooth and holding together. There should be no more visible buttery crumbs.
- Add 3/4 cup of the Chocolate Chips to the Cookie Dough and mix with a rubber spatula until they are well distributed throughout the dough
- Roll the cookie dough into 9 balls. Depending on how large you want your cookies you can leave at 9, or chop them in half for 18 smaller cookies!
- I find they bake better if you do chop them in half and leave them in a dome shape on the cookie sheet. Or just dome the larger ones, whatever you prefer!
- Once the cookie dough is rolled into the size you’d prefer add the remaining chocolate chips to the top of the cookies (picture below for reference)
- Place the unbaked cookies on a baking sheet lined with parchment paper and freeze for at least 30 minutes
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Preheat your oven to 375•
- Place cookies 2 inches apart on your parchment paper lined baking sheet
- Depending on the size of your cookies bake for 9-18 minutes, until the edges are golden brown
- smaller cookies will need about 9 minutes while the large ones need about 15-18 minutes
- Let cool for on the baking sheet for five minutes and then move to a cooling rack
- Serve & delight both gluten and gluten free eaters!
As I always suggest, overflow that teaspoon of vanilla! These would also be wonderful topped with some flaky sea salt right out of the oven. If you enjoy having single serve cookie dough on hand these freeze great and can be baked from frozen anytime you’re looking for a gluten free treat.
Happy Baking, friends, I hope you enjoy!
What do you think?