Let’s make delicious gluten free chocolate chip cookies
I wanted to create an easy and delicious recipe that gluten free lovers would enjoy. But also something that non-gluten free people could also take part in. To create a recipe that everyone would enjoy is quite tricky. Gluten free recipes are known to have a bit of a bad reputation. However, I think this gluten free chocolate chip cookie recipe is going to be a winner for so many of us!
These are the typical, melt in your mouth, gooey cookies that we all love. Yes, a firm and crunchy cookie is amazing as well. But for this recipe, I wanted it to be more soft and chewy, than firm and crunchy. I added a lot of chocolate chips, because why not. And of course the chocolate chips make a wonderful addition.
I hope you enjoy this gluten free chocolate chip cookie recipe and please leave a comment if you try this recipe!
Bon Apetit,
Zorah
What type of chocolate should I use in this recipe?
When making a recipe that calls for chocolate or chocolate chips I always use 70% Dark Chocolate. In this recipe, I have done the same. The cocoa solids in this percentage of dark chocolate melts with the cookie batter. It leaves you with a gooey and soft centre with lovely, melty chocolate.
Why should the eggs and butter be room temperature for this recipe?
Our eggs and butter should always be at room temperature for recipes that call for it. In this case, the eggs and butter are room temperature so that the fats in the products can mix well with the other ingredients. If you add cold ingredients together, it takes the fat a long time to break down. This results in over-mixing and can make your cookies flat and dense.
How to store your gluten free cookies:
- Freeze: These cookies do very well with freezing. Once the batter is made and you have rolled the cookie batter into balls, place them on a baking tray in the freezer. Make sure you space them apart. Once they are frozen, you can place them in a Ziploc bag and freezer for up to 2 months. when you re ready to enjoy them again, allow them to defrost for 20 minutes and then place in the oven at the specific temperature mentioned in the method.
- Outside of the fridge: These cookies will keep for up to 5 days in an airtight container. Remember they have no gluten in them to keep them fresh for long. So after 5 days, they will become hard.
Gluten Free Chocolate Chip Cookie Recipe
Course: DessertCuisine: AmericanDifficulty: Easy12-14
servings15
minutes10
minutes1:45
hoursThese gluten free cookies are my favourite go-to cookies! They are so easy to make and I make sure to freeze a few to have another time. If you are looking for a full proof gluten free recipe, you have to try this!
Ingredients
115g salted butter
110 light brown sugar
100g granulated sugar
2 tsp. vanilla extract
1 large egg + 1 egg yolk
155g gluten free flour
1/2 tsp. Xanthan Gum (omit if your blend contains it)
60g oat flour
1/4 tsp. baking soda
1 cup 70% dark chocolate, chopped – keep some for topping
Directions
- Place your butter in a small saucepan and allow it to melt.
- once melted, set to a low-medium heat as we want to brown the butter.
- When it starts to foam it’s very close to browning so make sure to swirl the pot a few times to check.
- When you see specks of brown and a nutty smell emanates from the pot, remove from the heat.
- Whisk the browned butter and sugars together. It will look like wet sand.
- Then add in the egg and egg yolks and whisk for 2-3 minutes with an electric whisk until light and fluffy.
- Add in the vanilla and mix again.
- In a separate bowl, whisk together the flours, Xanthan Gum (if needed) and baking soda.
- Make sure there are no lumps.
- Add the flour to the wet ingredients and mix well.
- Fold in the chocolate.
- Use an ice-cream scoop to spoon the batter (I use half of that size) and roll it into a ball.
- Place on a prepared baking sheet, with parchment paper.
- Once they are all rolled out, place in the fridge for 1 and half hours.
- When they’re almost ready, preheat your oven to 190C.
- Place 4 cookie dough balls on a baking tray at a time.
- Bake for 10-12 minutes, once the tops begin to brown, remove from the oven.
- The shorter you leave them in the oven the more gooey they will be.
- Once they are done, leave them on the baking tray for 10 minutes and then transfer to a
- wire rack.
- Enjoy!
