Gluten Free Chocolate Chip Cookies. 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! Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. That is, if there are any leftover! The Best Gluten-Free Chocolate Chip Cookies. These cookies are a lovely combination of crispy and chewy.
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.
Lightly grease a couple of baking sheets, or line with parchment.
Keep an eye on it towards the end—you want to pull them out when they are starting to turn golden brown.
You can cook Gluten Free Chocolate Chip Cookies using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Gluten Free Chocolate Chip Cookies
- Prepare 85 g of butter.
- You need 85 g of brown sugar.
- It's 55 g of caster sugar.
- It's 30 g of cream cheese.
- Prepare 1 tsp of vanilla extract.
- You need 1 of egg yolk.
- You need 140 g of gluten free plain flour (I love Doves Farm).
- It's 1/4 tsp of xanthan gum.
- You need 1/2 tsp of bicarbonate of soda.
- Prepare 1/2 tsp of salt.
- You need 100 g of chocolate chips.
A classic cookie turned gluten free, I know you guys are gonna flip for these warm, gooey, and delicious Gluten Free Chocolate Chip Cookies! Gluten Free readers, this one's for you: a classic, warm, gooey, soft, delicious, yet totally Gluten Free Chocolate Chip Cookies Recipe. The Best Gluten-Free Chocolate Chip Cookies. If you've been searching for the BEST gluten-free chocolate chip cookie recipe - look no further!
Gluten Free Chocolate Chip Cookies instructions
- Add the cream cheese to a bowl. In a separate bowl melt the butter for 40 seconds and then pour over the cream cheese. Add the brown sugar and caster sugar and stir with an electric whisk for 2 mins..
- Add the egg yolk and vanilla essence and whisk for a further 2 mins..
- Sift in the flour. Add the salt, bicarbonate of soda and xanthan gum. Stir to mix. Add 3/4 of the chocolate chips and stir to mix..
- Cover the cookie dough with cling film and leave in the fridge for 4 hours, or up to 3 days if making ahead..
- Remove dough from the fridge and allow to come to room temperature for 20mins..
- Line a baking tray with baking paper. Make the dough into small balls, approx a tablespoon of dough. Place them on the tray spaced apart as they will expand. 6 per tray is ideal..
- Bake in the oven at 190c for 10-12 mins. If you prefer gooey cookies 10 mins is better, or if you like them more crunchy then 12 mins. (Ovens May vary but you can experiment with each batch). Remove and let them cool. If they run into each other use a spatula to separate. Top with the remaining chocolate chips and enjoy!.
How To Make Gluten-Free Chocolate Chip Cookies. To begin, combine the flour, coconut, kosher salt, baking powder, baking soda, and cinnamon in a medium bowl. Whisk to combine and set aside. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, coconut oil, granulated sugar, and brown sugar. Line rimmed baking sheets with unbleached parchment paper and set them aside.