The Ultimate GFCCC!
If I am being totally honest, I was planning to use this recipe for my ebook, but I couldn’t help myself. Seeing as this is my first gluten free cookie recipe I feel like it needed to be shared here. I wanted to create a space where people with allergies could come and not feel intimated by the recipe. Adding this gluten free chocolate chip cookies to the blog shows that GF baking is accessible. The main thing to remember when you are starting out in GF baking is that you will need a few new ingredients before starting this recipe.
Ingredients for these Gluten Free Chocolate Chip Cookies:
Gluten Free Flour: A good gluten free flour blend to use is one that contains, sweet rice flour, tapioca flour, brown rice flour and Xanthan Gum. These ingredients, among others help to bind the ingredients together. If your flour does not contain Xanthan Gum, you may need to buy it separately. You can then add 1 teaspoon to the recipe.
Oat Flour: Oat flour gives these gluten free chocolate chip cookies a delicious flavour. It is also the reason they have a soft and chewy centre. Oat flour is used often in baking cakes to create a lovely crumbly texture.
Eggs: For this recipe I used 1 egg and 1 egg yolk. The eggs help to create structure to the cookies and the added yolk provides a rich taste and texture.
Browned Butter: I think that using browned butter is a must in baking cookies. However, you can use regular melted butter of course. The browned butter adds a toasty flavour to the cookies and a richness to them.
Ingredients 
Wet ingredients 
Cookie dough 
Scooped out cookies
How long should you chill the cookies?
I scooped out the gluten free chocolate chip cookies using an ice cream scoop. Thereafter, I placed them on a lined baking tray. I the chilled them for 30-35 minutes in the fridge. If you are in a hurry, you can chill them in the freezer for 20 minutes. Make sure that you don’t skip the chilling though, otherwise the cookies will spread like wild fire in the oven.
Chilling cookies for longer than 1 hour:
If you refrigerate or freeze your gluten free chocolate chip cookies for longer than an hour, make sure to do the following:
- If the cookies have been in the fridge/freezer for an hour or more. Allow them to come to room temperature for 20 minutes minimum. This will ensure you have a medium to thin cookie.
- If you would like a thicker more dense cookie, you can bake them straight away. Just add one to two more minutes to the baking time.
Storage for these gluten free chocolate chip cookies
If you want to freeze them to use at another time, scoop them in to their rounds (I used an ice cream scoop). Then place them in the fridge for an hour not he baking tray. Thereafter, you can put them into a ziplock bag and reuse as instructed above.
If you have baked the cookies off already, place them in an airtight container at room temperature. They will last for up to one week and keep their freshness.
Scooped out cookies
Gluten Free Chocolate Chip Cookies
Course: DessertCuisine: AmericanDifficulty: Easy6-9
servings15
minutes10
minutes30-35
minutes25
minutesThese delicious gluten free chocolate chip cookies are my new favourite treat! They have a gorgeous crunch on the outside and a chewy centre!
Ingredients
1 cup melted, browned butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 cup gluten free flour with Xanthan Gum
1/2 cup oat flour
1/3 tsp. bicarbonate of soda
1 egg + 1 egg yolk
1 tsp. vanilla essence
1/2 cup dark chocolate chips/chopped chocolate
Flaked sea salt (optional)
Directions
- In small pot add the butter and set to a medium heat. The butter needs to melt down and then come to a caramel brown colour. Keep stirring so it doesn’t collect at the bottom of the pot. The butter will foam up but if you put a wooden spoon over the pot it will stop it from bubbling over.
- Pour the butter into a clean bowl and set aside for now.
- Combine the oat flour and GF flour and whisk to combine, then add in the bicarbonate of soda and whisk again.
- In a stand mixer, combine the sugar and melted butter and whisk until combined.
- Then add in the egg and egg yolk and vanilla essence and mix on a medium speed for 2-4 minutes. The sugar mixture needs to turn a light brown/creamy colour.
- Fold in the flours (dry ingredients) and then fold in the chocolate chips.
- Once everything has been added, line a baking tray with parchment paper. Spray with a non-stick spray to avoid sticking.
- Scoop out the cookie dough, about 1 tablespoon per cookie and place on the baking tray. Chill in the fridge for 30-35 minutes. You don’t have to put the rest of the cookies back in the fridge, you can leave them out, they will spread even better.
- Preheat your oven to 175/180C.
- Place 2-3 cookies on a clean baking tray, again lined with parchment paper and bake for 10-12 minutes.
- If you want a thinner cookie, allow them to stand at room temp. for an extra 10 minutes.
- When they are done, remove from the oven, they will deflate and stiffen. Sprinkle flaked sea salt and enjoy.
Top Deck Cookies
Is it possible to sub the sugar for xylitol? Iām gluten, dairy and refined sugar free and would love to make these.
Thanks Zorah for all the yumminess š
Hi Wisaal,
I haven’t tried to substitute the sugar for xylitol, so I am not sure if it will work.
But I’m sure if you use the same ratio it could come out okay, good luck and let me know
if it works for you:)
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