Best Gluten Free Chocolate Chip Cookie

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What Is The Best Flour To Use For Gluten Free Cookies

THE BEST CHOCOLATE CHIP COOKIES | gluten- free chocolate chip cookies recipe

My go-to for gluten free baking is always the Bobs Red Mill gluten free 1-to-1 baking flour. It already has xanthan gum mixed in , and it just never fails. Its the perfect blend of gluten free flours that is as close to regular flour that you can get!

The other flour in this recipe is oat flour. This flour is very absorbent, so it works really well to create that doughy but sturdy texture.

Why Do They Spread So Much

Several things can cause cookies to spread too much while baking, making them flat and probably crispier than you would like.

The first is that there is too much baking soda in the recipe. Baking soda causes things to spread, whereas baking powder causes things to rise.

This recipe uses only 1/2 tsp baking soda to prevent the cookings from spreading too much. They will be thin, but still very chewy. If you prefer thicker cookies, use 1/4 tsp baking soda instead of 1/2.

The second issue is that the dough was too wet or hadnt been chilled before baking. You MUST chill the dough before baking! At least two hours is ideal for both flavor and texture.

A final issue is the thickness of your baking sheet. A thicker baking sheet is going to heat the cookies differently than a thinner one. I suggest one somewhere in the middle, but make sure it is not too thin unless you want thin cookies!

Tates Bake Shop Gluten

Tates Bake Shop makes the best gluten-free chocolate chip cookies. Chocolate chip is classic and Tates doesnt disappoint. The best gluten-free chocolate chip cookies are made with simple, natural ingredients, and, thanks to the cookies being cut thin, they pack perfectly for lunch or a snack. Its best to pack these cookies and limit how many you bring, that way you dont eat them all at once! Yes, theyre addicting.

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Can I Make My Own Oat Flour

Yes! This is actually how I typically work with oat flour as I always have oats on hand. Simply add some gluten free oats to a food processor and blend them up into a flour..or as close as you can get. Its OK if its not perfectly powder-like.

Just make sure to use gluten free oats, whether theyre quick minute oats or old fashioned. Either will work!

Why This Recipe Works

The Best Gluten

We started our testing by swapping in our flour blend for the all-purpose flour in a standard Toll House cookie recipe. It was no surprise that these cookies had problems: They were flat, sandy, and greasy. Wed discovered during our baked … Read More

  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • ¼ cup sugar

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Gluten Free Nilla Wafers

Magnolia Bakery Banana Pudding is heaven in a bowl. Its creamy, luscious, sweet, and impossible to resist.

Its also effortless to make at home, with two of the main ingredients being Nilla Wafers and box vanilla instant pudding mix.

If you love the idea of creamy banana pudding but cant eat gluten, these gluten-free Nilla Wafers are for you.

Samoas have three critical components: a buttery shortbread base, a chewy caramel and coconut topping, and a dark chocolate coating.

The last two are already gluten-free, so its just the cookie you need to worry about.

Luckily, with almond flour and arrowroot powder, you can easily make a light and tinder base.

I know the donut shape is standard, but I usually just keep these as discs. Youll get more that way, and theyre not as fussy to make.

Also known as Mexican wedding cookies, these little shortbread bites are already loaded with chopped nuts, so adding them here to keep the dough moist wont change the flavor at all.

The recipe calls for gluten-free flour with rice flour plus xantham gum.

Since youll add chopped nuts, you dont need to worry as much about grainy mouthfeel.

Since there are no eggs in the dough, you can easily make this vegan with dairy-free butter.

Why Arent My Chocolate Chip Cookies Spreading

The dough for these perfect gluten free chocolate chip cookies is actually quite thick, so after the cookies come out of the oven be sure to bang the baking sheet on the counter a few times to help the cookies sink in the middle. I did this about 10 times, turning the baking sheet to make sure the cookies could get an even spread from all sides.

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Can I Freeze The Cookie Dough

Yes!! I actually like to keep frozen cookie dough balls in the freezer so I can bake up a batch of cookies whenever the mood strikes.

Freeze the scooped-out cookie dough in an airtight container or ziplock bag, this prevents the dough from drying out in the freezer. You can keep them frozen for about 1-2 months. Bake them directly from frozen as per the recipe below, just adding 2-3 minutes to the total baking time to compensate.

Note that the longer the cookies are in the freezer, the less they will spread during baking.

Add A Tablespoon Of Milk

Best LOW CARB Chocolate Chip Cookie Recipe | Gluten Free, Dairy Free, Keto Cookies

The next trick for this gluten-free cookie recipe is to add a tablespoon of milk. This helps to compensate for the liquid that evaporates from the butter during the browning process. It also helps the cookies get a golden color and prevents grittiness.

Gluten-free flour needs a little extra liquid for best results so you dont have chalky cookies.

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Chilling Gluten Free Cookie Dough

This is another important step that you cant skip! Chilling the dough allows the dry ingredients to fully absorb the wet ingredients, creating a more robust dough that will spread more evenly when baked.

Pre-scoop the cookie dough using a large cookie scoop. Dot the tops with a few extra chocolate chips and transfer the uncovered dough to the fridge. They must chill for at least 2 hours, but its OK if they chill for longer.

If you need to let them chill overnight, allow them to sit in the fridge uncovered for 2-4 hours, then wrap the tray in plastic wrap and continue to let them chill overnight. This prevents the dough from drying out.

How To Make Gluten

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.

Beat on medium speed for 4 minutes.

Scrape down the sides of the bowl and add the eggs and vanilla.

Beat on medium speed for 2 minutes more.

Add the flour mixture and the water.

Mix on low speed until the flour is evenly combined.

Add the chocolate chips.

Mix until just combined.

Use a 3-tablespoon cookie scoop to portion the dough into compact golf-ball sized mounds, spacing them on the prepared baking sheets about 2 inches apart. Top each dough ball with a few flakes of sea salt . Place the baking sheets in the refrigerator for 30 minutes.

Bake for 14 to 17 minutes, until the cookies are puffed and the edges are slightly golden. Let the cookies cool on the baking sheets for 5 minutes, then use a spatula to transfer the cookies to a wire rack to cool completely. The cookies are best enjoyed fresh on the day they are made if you dont plan to serve the whole batch, see instructions below to freeze the dough balls for longer storage.

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What Do You Need To Make Gluten Free Chocolate Chip Cookies

What is the best gluten free flour for baking cookies?

There isn’t one gluten free flour that is better than all the others for making cookies, however you will need to adjust your recipe depending on what gluten free flour you are using.

Not all gluten free flours work exactly the same, and some absorb more moisture than others.

With both Bob’s Red Mill’s 1 to 1 gluten free flour and Ryze’s blue bag, you’ll need to use a total of 1 cup to 1 ¼ cups of gluten free flour instead of the 1 ½ cups in the recipe.

With both blends, I used less than 1 ¼ cups of gluten free flour in this recipe.

If you are using any gluten free flour blend other than my gluten free flour, I recommend adding 1 cup of gluten free flour to start.

Check to see how the consistency of your dough matches the gluten free cookie dough in my tutorial video. If it is too soft, add more gluten free flour about 2 tablespoons at a time.

The best way to check to see if you need more flour, it to bake a single test cookie using 1 ½ tablespoons of dough.

Bake it at 350°f for 8-10 minutes and watch how it spreads. If it spreads too thin or crispy, add more flour.

You can always add more flour, but if you add too much you have to start over!

Making The Chocolate Chip Cookie Dough

Giant Gluten Free Chocolate Chip Cookie

To make the gluten free cookie dough:

  • Add both sugars to the melted and cooled butter.
  • Using a large balloon whisk, cream the butter and sugars together until pale and fluffy.
  • Add the egg and egg yolk.
  • Add the vanilla bean paste.
  • Mix it all together until you get a smooth mixture.
  • Sift together the dry ingredients and add them to the butter mixture in two batches, mixing well after each addition with a wooden spoon.
  • The final cookie dough will be fairly soft thats okay!
  • Add all of the chocolate chips and most of the chopped chocolate .
  • Mix it all together until the chocolate is evenly distributed.
  • Then, chill the cookie dough for about 1 hour or until firm enough to scoop.
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    Ingredients And Substitutions For This Gluten

    There have been a few people out of the hundreds that have tried this recipe that felt there was too much chocolate in these cookies. I cant fathom that, since in my opinion you can never have too much chocolate. But if you want more cookie and less chocolate, feel free to cut back the amount of chocolate chips you add.

    How Do You Get Perfectly Round Cookies

    To get perfectly round cookies, I like to use a round cookie cutter, slightly larger than the diameter of the cookies. Now, dont go cutting them on anything like that!

    Instead, while the cookies are still hot immediately out of the oven, use the cookie cutter to gently nudge the sides of the cookies towards the centre, until you get a perfectly round shape. Its really as easy as that and it makes the cookies even prettier!

    This method can be used with any cookies that are fairly soft and malleable when they come out of the oven. Ive used it with my Vegan Brownie Cookies, Tahini Chocolate Chip Cookies, Double Chocolate Chip Cookies and many others!

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    How To Store And Freeze Gluten

  • To store: feel free to keep these gluten-free chocolate chip cookies in an airtight container at room temperature for 1-2 days, then transfer them to the fridge or freezer.
  • To freeze: make sure the cookies are completely cooled, and then transfer them to an airtight container lined with wax or parchment paper or a freezer-safe bag before storing them in the freezer for up to 2 months. I like to place them in a single layer to avoid any cookies breaking. Once ready to eat, simply thaw out at room temperature and enjoy!
  • How To Store Homemade Chocolate Chip Cookies

    Soft n Chewy Gluten-Free Chocolate Chip Cookies
    • To store: Pack your leftovers in a bag or container, and theyll keep for up to one week. You can store them either in the fridge or at room temperature.
    • To freeze: If you want to save a few sneaky pieces more than one week, you can freeze them! Just make sure to place parchment paper in between each cookie and store in a freezer-safe bag or container. They will be good for up to 3 months.
    • To defrost: Just let the cookies come to room temperature before eating.

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    If Youre New To Baking Gluten Free Or Not Start Here

    Theyre perfect when youre just starting out on a gluten free diet, and you want to bake something simple that you absolutely know will be a success. I always recommend starting out with a drop cookie recipethis recipe to be exact.

    I have made them countless times for a roomful of gluten-eaters. Theyre still the first dessert to disappear at a dinner party, and that is just, well, fun.

    How To Store Gluten Free Chocolate Chip Cookies

    Can you make these gluten free chocolate chip cookies ahead of time? How long will they stay fresh for before they start to taste stale? Can you freeze these cookies? All your questions answered below!

    These chewy chocolate chip cookies are best freshly baked. These are not the cookies I would recommend sending in the mail to a friend, or baking a few days before the party youre bringing them to. They will last in a sealed container for 3 days, but definitely start tasting a little stale after day 2, so I recommend eating them fresh from the oven!

    Our advice? If you want to prep ahead, make the dough in advance and scoop out balls of cookie dough. Place the cookie dough in a freezer plastic bag and freeze the cookie dough for up to 3 months for whenever you want fresh baked cookies!

    You can also freeze the baked cookies in a freezer bag for up to 3 months so you can whip out a bag of homemade cookies any time without having to light the oven! Simply let the cookie come to room temperature before serving!

    Happy baking, my friends! Enjoy!

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    The Taste The Texture The Everything

    These gluten free oatmeal chocolate chip cookies are crispy on the outside, just the perfect amount of chewy on the inside, packed full of oatmeal & chocolate flavor, with just a hint of the perfect warm spices to highlight the cozy oatmeal chocolate chip comfort youâve been searching for.

    Now that youâre amped up on ALL the best gluten free oatmeal chocolate chip cookie vibes, what say we learn how to make them?

    Can Chocolate Chip Cookies Be Frozen

    (The BEST!) Gluten

    Yep! If you arent going to finish all of these cookies in the first couple of days , then you can place the cookies in a Ziploc bag and freeze them for up to 6 months.

    Simply defrost the cookies on the counter at room temperature when youre in the mood for a gluten free chocolate chip cookie. It may taste even better if you microwave it for a few minutes to get it nice and warm 🙂

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    Give The Dough A Rest

    After you mix the dough altogether its important to give it a 30-minute rest. This gives the gluten-free flour time to hydrate and really makes a difference. Its key for non-gritty gluten-free cookies!

    Luckily just a room temperature 30-minute rest will do and no overnight-in-the-fridge chill is needed. So you can still have chocolate chip cookies shortly after a craving strikes!

    How To Bake Chewy Gluten Free Chocolate Chip Cookies

    This is the trick that makes these the BEST gluten free chocolate chip cookiesalthough it may seem kind of odd!

    When the cookies come straight out of the oven, theyll spread quite a bit. The center will still be soft and doughy while the edges will be a light golden brown.

    Right when you take them out, use the inside curve of a fork to push in the sides. Work fast because as the cookies cool, the sides will firm up which makes it much for difficult to round out your cookies. See the picture above for how this works.

    This creates a perfectly round cookie with those crispy and chewy wrinkly edges without over-baking the center. Sprinkle with a little sea salt and transfer to a cooling rack while you bake the second batch.

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    How To Make Delicious Gluten

    Brown butter: Gives these cookies a delectable nutty flavor

    A tablespoon of milk: Prevents grittiness and helps the cookies get golden

    ¼ cup almond flour: For a chewy texture and yummy flavor

    30 minute rest: Gives the flour time to hydrate and prevents grittiness

    A sprinkle of sea salt: Optional, but delicious for gourmet bakery-style cookies!

    Sometimes in life you just need a plate of warm, delicious cookies. Whether its for a Sunday night treat or a special after-school snack theres nothing better! I hope you love this recipe as much as my family and I do!

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    How To Make Vegan Gluten

    GLUTEN-FREE CHOCOLATE CHIP COOKIES | ’nuff said

    Step 1: Preheat oven to 350°F and line 2 sheet pans with parchment paper.

    Step 2: Add the brown rice flour, baking powder, salt and coconut sugar to a large bowl and whisk very well to ensure there are no lumps. Stir in the chocolate chips.

    Step 3: In a separate medium bowl, combine the almond butter, syrup, vanilla, molasses and water. Stir until completely smooth.

    Step 4: Pour over the dry ingredients and stir for a couple of minutes until all the dough comes together and no more flour is visible. It should be very sticky and thick, yet SOFT, not stiff.

    Step 5: Drop 2 tablespoons worth of batter onto the pan about 2 inches apart to allow room for them to spread.

    Step 6: Take a small piece of parchment paper and press each cookie down to between 1/4-1/2 inch thick. Place extra chocolate chips on top.

    Step 7: Bake 1 pan at a time for 10-11 minutes until the edges are turning golden brown.

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