Gluten-Free Chocolate Chip Cookies. Nutrient-Dense, Whole Food Ingredients In Every Product. At King Arthur Baking Company, We Believe In Sharing The Power, Craft And Joy Of Baking. We're Here For All Bakers & All Occasions Because There's Room In The Kitchen For Everyone 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!
The Best Gluten-Free Chocolate Chip Cookies.
If you've been searching for the BEST gluten-free chocolate chip cookie recipe - look no further!
The Best Gluten-Free Chocolate Chip Cookies.
You can have Gluten-Free Chocolate Chip Cookies using 10 ingredients and 10 steps. Here is how you cook that.
Ingredients of Gluten-Free Chocolate Chip Cookies
- It's 1/2 Cup of Shortening (such as Crisco®).
- Prepare 1/2 Cup of Butter or Vegan Buttery Spread (such as Earth Balance®).
- It's 1/8 teaspoon of Butter Flavor (optional).
- It's 2 of Large Eggs.
- Prepare 3/4 Cup of Sugar.
- It's 3/4 Cup of Dark Brown Sugar.
- Prepare 2-1/3 Cup of All-Purpose Gluten-Free Flour (such as Bob's Red Mill® 1 to 1).
- Prepare 1-1/2 teaspoons of Kosher Salt.
- You need 1 teaspoon of Baking Powder, Aluminum Free.
- It's 8 Ounces of Semi-Sweet Chocolate Chips (such as Toll House® Simply Delicious Semi-Sweet Morsels).
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. Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here.
Gluten-Free Chocolate Chip Cookies instructions
- In stand mixer bowl, combine shortening, butter or vegan spread, butter flavor (optional), eggs, sugar, and dark brown sugar. Mix on low to combine, then cream on medium-high to high speed for about 2 minutes until smooth consistency and pale tan/yellow color..
- In separate bowl, combine flour, baking powder, and salt. Wisk together..
- Slow mixer to low speed. Add vanilla extract and allow to mix for 30 seconds or so. Add flour mixture a little at a time to mixer. Once all flour mixture is added, allow to fold for about 1 minute to fully incorporate..
- Remove mixer bowl from stand, and add chocolate chips. Use a spatula to fold in chocolate chips until fully incorporated..
- Cover bowl with plastic wrap and rest in refrigerator for at least 45-60 minutes. Trust me, this makes all the difference.....
- Preheat oven to 365-375° F. Line a cookie sheet or half sheet pan with parchment or silicone baking liner..
- Use a spoon or 1 Tbs. measuring spoon to form balls of cookie dough, about 1"diameter. Place on cookie sheet about 2" apart... on a standard sheet, I do 3 wide by 4 long..
- Bake 11-12 minutes until nice color and edges start to brown. Remove from oven and wait 30 seconds before removing from pan. Transfer cookies to wire rack to cool. *Tip 1: if you want cookies to stop cooking faster, slide parchment with cookie off of pan onto countertop. **Tip 2: Rinse backside of sheet pan under water to cool for 10-15 seconds or until cool to touch. This will allow you to start the next batch on a cool pan and maintain consistency between batches..
- Repeat Steps 7-8 until all the cookie dough is used..
- Pour glass of cold milk (or almond milk) and enjoy!!!.
These gluten free chocolate chip cookies are naturally sweetened with banana and made with a secret ingredient so they're high protein! From the C to the double O and then the K-I-E-S. I honestly don't even know where that came from. Well, I haven't tested these gluten free chocolate chocolate chip cookies with many substitutions. But here are my best educated guesses: Dairy.
