Gluten Free Chocolate Chip Cookies. Nutrient-Dense, Whole Food Ingredients In Every Product. Stir into the butter mixture until blended. Finally, stir in the chocolate chips. 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.
Line two baking sheets with parchment.
Lightly grease a couple of baking sheets, or line with parchment.
Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here.
You can have Gluten Free Chocolate Chip Cookies using 11 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Gluten Free Chocolate Chip Cookies
- It's 85 g of butter.
- Prepare 85 g of brown sugar.
- You need 55 g of caster sugar.
- Prepare 30 g of cream cheese.
- It's 1 tsp of vanilla extract.
- Prepare 1 of egg yolk.
- Prepare 140 g of gluten free plain flour (I love Doves Farm).
- You need 1/4 tsp of xanthan gum.
- Prepare 1/2 tsp of bicarbonate of soda.
- It's 1/2 tsp of salt.
- Prepare 100 g of chocolate chips.
Keep an eye on it towards the end—you want to pull them out when they are starting to turn golden brown. INSTRUCTIONS Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth.
Gluten Free Chocolate Chip Cookies step by step
- 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!.
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. These cookies are soft, chewy and golden like a good chocolate chip cookie should be. If you've tried making gluten-free chocolate chip cookies before you probably know they can turn out dry, grainy and pale. This recipe has a few tricks so you get golden, non-grainy cookies with a delicious depth of flavor every time.