Soft and chewy gluten-free chocolate chip cookies recipe
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Biscuits and cookies
- Chocolate chip cookies
It is sometimes hard to get the right chewy consistency when baking without wheat. By adding cream cheese and melted butter to the recipe, these absolutely scrumptious cookies are simply irresistible!
County Dublin, Ireland
6 people made this
IngredientsMakes: 24 cookies
- 285g gluten free flour
- 1/2 teaspoon xanthan gum
- 1 teaspoon bicarbonate of soda
- 1 teaspoon salt
- 60g cream cheese, at room temperature
- 160g melted butter
- 200g brown sugar
- 75g caster sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- 325g dark chocolate chips
MethodPrep:15min ›Cook:13min ›Extra time:2hr cooling › Ready in:2hr28min
- Place gluten free flour, xanthan gum, bicarbonate of soda and salt in a medium bowl; mix well.
- USe an electric food mixer to whisk cream cheese and melted butter together. Add brown sugar and caster sugar; mix for 2 minutes on medium speed. Add vanilla extract and egg yolks; mix well.
- Slowly add the dry flour mixture, mixing on low speed until well combined. Stir in chocolate chips.
- Cover the mix with cling film and chill in the fridge for at least 2 hours.
- Preheat oven to 190 C / Gas 5. Line a baking tray with baking parchment.
- Remove cookie dough from fridge; let it stand at room temperature for 30 minutes.
- Scoop 1 heaped tablespoon of cookie dough and place on prepared baking tray. Repeat with remaining mixture, placing the cookies 2cm apart as they will spread while they cook.
- Bake cookies for 11-13 minutes. They might look under baked but they will finish cooking while cooling. Remove from oven and let them sit for 3 minutes before transferring to a wire rack to cool completely.
Reviews & ratingsAverage global rating:(1)
The BEST Gluten Free Chocolate Chip Cookies
These classic thick & chewy gluten free chocolate chip cookies set the standard for everything a cookie should be. They’re easy drop cookies, ready in a flash any time at all.
Gluten-Free Soft Chocolate Chip Cookies
Soft with just the slightest chew, these cookies are the ideal counterpart to a cold glass of milk or a hot cup of coffee or tea. They feature a generous amount of chips, so if you're someone who likes to switch it up and add nuts, dried fruits, or other favorite mix-ins, this cookie affords you the option to substitute.
We know you’ll love this gluten-free version of our Soft Chocolate Chip Cookies recipe, a long-time favorite here on our site. Substituting Gluten-Free Measure for Measure Flour for the flour in that original yields a chewy version of the beloved classic chocolate chip cookie.
- 6 tablespoons (85g) unsalted butter
- 1/3 cup (67g) granulated sugar
- 1/2 cup (106g) brown sugar, packed
- 3 tablespoons (64g) honey
- 2 teaspoons vanilla extract
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon (14g) cider vinegar
- 1 large egg
- 2 tablespoons (28g) milk
- 2 cups (240g) Gluten-Free Measure for Measure Flour
- 2 to 2 2/3 cups (340g to 454g) semisweet chocolate chips
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
In a large bowl, beat together the butter, sugars, honey, vanilla, salt, baking soda, and baking powder until smooth.
Beat in the vinegar, egg, and milk.
Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Stir the flour into the cookie dough. Add the chocolate chips, mixing just until combined start with 2 cups chips, adding up to an additional 2/3 cup if you like your cookies really "chippy."
Drop the dough, by tablespoonfuls, onto the prepared baking sheets. A tablespoon cookie scoop works well here. Want to make smaller cookies? A teaspoon cookie scoop will yield about 7 dozen 2" cookies.
Bake the cookies for 12 to 14 minutes (9 to 11 minutes for smaller cookies), until their bottoms are barely starting to brown (gently lift one up to peek). They may appear quite light and "undone" that's OK, you want them to stay soft, so don't over-bake. Also, if you're using a darker cookie sheet without parchment, they'll probably need to bake for a slightly shorter time.
Remove the cookies from the oven, and allow them to cool for 10 minutes before transferring them to a rack to cool completely.
Store cookies, well wrapped in plastic, at room temperature for several days freeze for longer storage.
Tips from our Bakers
Why the range in volume for the chips? Use more for an assertive hit of chocolate in every bite use fewer if you want other flavors, rather than chocolate, to take center stage.
Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
How To Make The Best gluten free chocolate chip cookies Recipe
- In a large bowl whisk together the butter, brown sugar, sugar, egg, milk, and vanilla.
- Add the flour, baking soda, and salt. Mix on low speed, or stir, until just combined.
- Stir in chocolate chips or mix in on low speed. The dough will be slightly sticky and soft.
- Cover the bowl with plastic wrap and let it rest at room temperature for 30 minutes.
- Drop dough onto parchment-lined baking sheets and bake at 350°F for 12-14 minutes, rotating pans halfway.
frequently asked questions:
Storing / Freezing
Gluten free cookies, like these and Double Chocolate Cookies, have a shorter shelf than traditional cookies because they dry out and lose the soft texture after a couple days. Therefore, if you don’t plan on eating these treats within a day or two, wrap stacks of 2-3 cookies in plastic wrap, transfer to a ziplock freezer bag, and freeze up to 3 months.
For storing at room temperature, make sure the cookies have cooled completely first before stacking and storing in an airtight container.
Can I freeze the cookie dough before baking?
Yes. Have an emergency batch of cookies ready to bake whenever the fancy strikes! Drop portioned cookies on a parchment-lined baking sheet and freeze until solid. Once the cookies are hard, transfer to a ziplock freezer bag and freeze up to 3 months.
When ready to bake, place on parchment-lined baking sheets and bake from frozen, adding an additional 1-2 minutes baking time.
Can I make these cookies with almond flour?
This chocolate chip cookie recipe was designed for gluten free flour. If you would like to substitute almond flour, follow the ingredients and directions in this almond flour chocolate chip cookie recipe.
Best Gluten Free Flour to Use
In order to definitively decide which gluten free flour was the best, I tested this recipe with the most popular gluten free flours. Cup 4 Cup made baked goods taste anything but gluten free, but you can see all the results, and what other flours performed well, on the Ultimate Best Gluten Free Flour Guide.
Why let the cookie dough rest before baking?
Letting gluten free chocolate chip cookie dough rest for 30 minutes before baking allows the fats and liquids to saturate the starches, getting rid of any off-putting sandy grittiness. Pull from the oven and bite into the best chocolate chip cookie ever!
Are Chocolate Chips Gluten Free?
Most popular brands of chocolate chips, such as Nestle, Hershey’s, Guittard, and Enjoy Life are gluten free. Depending on your sensitivity, you may want to stay away from certain brands that are processed on shared equipment, such as Ghirardelli and Kirkland (Costco brand).
Dairy Free Adaptations
If you are looking for a dairy free chocolate chip cookie recipe, use Enjoy Life brand chocolate chips and substitute regular unsalted butter for vegan butter sticks. Since dairy free, vegan butter is a little saltier, reduce the salt in the recipe by half.
More gluten free cookie Recipes
How To Make Chewy Chocolate Chip Cookies
The key to making a chewy chocolate chip cookie is using the right amount of butter to sugar. For this recipe we used coconut sugar and kerrygold butter, either salted or unsalted will work. Cream the butter and sugar together in a bowl for a good 3 minutes until the mixture is very pale and creamy.
Most home bakers don’t beat the sugar and butter together long enough, this will help give the chocolate chip cookies a lovely chewy texture. Next up, add the vanilla extract, salt, and other wet ingredients listed down below in the recipe.
Add the paleo baking flour to the wet ingredients and mix by hand using a spatula until well combined. Since these chocolate chip cookies are gluten free, you can mix all you want and it won’t affect the batter.
For this recipe, we used Bob’s Red Mill paleo flour mix, You van get it anywhere, but Thrive Market has a great price on a two-pound bag, or make it at home using our recipe below. Add the chocolate chips, we used Hu Gems, they are massive and made with coconut sugar, easily the best chocolate chips you can buy!
Scoop the cookies on to a lined baking sheet and bake for 13 minutes. Cool and enjoy!
- 8 Tbs. (1/2 cup) butter or non-dairy alternative (Earth Balance® Buttery Sticks
- 8 Tbs. (1/2 cup) shortening (Spectrum Organic Palm Oil Shortening OR mild flavored cooking oil
- 1 cup firmly packed light brown sugar
- 1/2 cup granulated cane sugar
- 3/4 tsp. sea salt
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 1/2 cups gfJules™ All-Purpose Gluten-Free Flour
- 2 tsp. pure vanilla extract
- 2 large eggs (OR 1/2 cup applesauce OR reconstituted Ener-G egg replacer
- 12 oz. semi-sweet chocolate chips (or dairy-free] chocolate chips), peanut butter chips, white chocolate chips (even [dairy-free, M&Ms or a mixture thereof
Bring the butter and shortening to room temperature, then beat together with sugars until light and fluffy &ndash several minutes. Mix in the vanilla extract and eggs until combined.
In another bowl, whisk together dry ingredients. Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
You may bake this dough immediately or scoop dough into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold.
Preheat oven to 350° F (static) or 325° F (convection).
Drop by measured tablespoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Bake for 8-9 minutes, or until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks.
Makes approximately 60 cookies.
To bake cookie dough as gluten free chocolate chip cookie bars .
Spread the chocolate chip cookie dough into an oiled pan. If you&rsquove already baked out a batch of cookies, you will probably only have enough dough left for an 8×8 pan, but you could use a jelly roll pan or 9×13 if you have a full batch of dough.
Spread evenly & bake at 375°F for about 20 minutes. Remember, just like baking cookies, take these out of the oven just BEFORE they look totally done. They&rsquoll keep baking a bit longer when you remove them, and this way they&rsquoll still be nice & chewy in the middles.
My gluten free chocolate chip cookies weren’t soft – they were hard and crunchy.
Sounds like they were over-baked. So either your oven is way too hot or you’re leaving them in too long.
Remember, that we just want a slightly crisp outside, leaving them soft and chewy in the middle. We’re not aiming for hard biscuits here so don’t over-bake them!
My gluten free chocolate chip cookies spread too much and were flat like pancakes!
You might not have allowed enough time for the dough to chill in the fridge.
This is a really important stage in the recipe as it not only allows the dough to harden up a bit so they’re easier to roll into balls, but it’s also important for baking them.
If the dough is warm before it goes in the oven, it’ll spread a lot quicker and result in flatter cookies!
My gluten free chocolate chip cookies were too thick, what did I do wrong?
When the cookies come out of the oven, it’s a good idea to give the tray a swift but gentle tap on a hard surface a couple of times.
While the cookies are still soft, this will encourage them to flatten – otherwise you can end up with cookies that are fairly thick.
My cookies don’t look as good as yours – I can’t see any chocolate chips!
It’s easy for your chocolate chips to get lost in your cookies when they bake, but it’s not the end of the world because they still taste exactly the same!
But if you want to go for that perfect finished look, do what I do: once you’ve rolled your cookie dough into balls, add a few extra chocolate chips into the top of each ball.
That way, when they spread, you can at least guarantee that there will be a few chocolate chips on top after baking.
My batter was still quite wet when it went in the fridge… what did I do wrong?
That means you didn’t mix the dough for long enough! You need to mix it until it comes together like cookie dough, there’s a photo up earlier in this blog post of my dough which should help.
My batter was still wet after chilling and when I was rolling the balls?
If you did mix your dough until it came together well, then it’s likely that you didn’t chill your cookie dough long enough.
So whack it back in the fridge and be patient! The temperature of the dough is quite important so that it’s easy to roll and also doesn’t spread too quickly when baking into flat pancakes.
Can I print your gluten free chocolate chip cookies recipe?
Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)
Chewy Gluten-Free Chocolate Chip Cookies
We are unashamed cookie monsters around here. Everyone elbows and jabs and bunts their way to nab as many cookies as their hungry bellies can take in.
Peek inside the cookie storage and you’ll see what I mean.
We’ve got a growing number of rave GF cookies, like these Oatmeal PB Cookies which are totally flourless. But I ultimately had to search high and low for the best gluten-free flour so I could share platefuls of good old chocolate chip cookies with all my gluten-free friends (rather than have them stare hungrily at me while I munch on pudding cookies.)
America’s Test Kitchen gluten-free flour blend won out in the end, and here are the fabulicious results…
These gluten-free chocolate chip cookies are thick, chewy, dense, and….divine. Gluten-free eater or not, everyone will elbow, jab, and bunt their way through to get to these luscious goodies.
Everywhere I take these cookies, they’re gone in a snap. Nobody ever realizes they’re gluten-free they just know they’re biting into chocolate chip cookie bliss.
Be sure not to skip the xanthan gum, as it’s a natural thickener that really helps the structure of the cookie. It’s a gluten-free baker’s pantry staple.
Here’s to sitting around the table with all my cookie-loving friends. Nobody has to miss out on these gluten-free chocolate chip cookies.
- ½ cup coconut oil
- ½ cup brown sugar
- ⅓ cup white sugar
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 ¼ cups gluten-free all-purpose baking flour (such as Pillsbury®)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips (such as Enjoy Life®)
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
Beat coconut oil, brown sugar, and white sugar until creamy and fluffy, about 3 minutes. Add applesauce and vanilla extract mix well. Add flour, baking soda, and salt mix until well combined. Fold in chocolate chips.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
Bake in the preheated oven until bottoms are brown and tops look a little undercooked, 8 to 10 minutes. Cool on the baking sheet for 5 minutes before removing to a wire rack to cool completely, about 10 minutes more.
Get fresh food news delivered to your inbox
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
Gluten-free cookies can have strange flavors and a texture that never seems quite right, but these chocolate chip cookies pass with flying colors. The recipe uses a mix of milk and semisweet chocolate chips, but if you love dark chocolate feel free to use bittersweet chips. (If you prefer a chewier texture, see our tips for chewy chocolate chip cookies, which include gluten-free and vegan options too.)
What to buy: Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results.
Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.
Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer.
This recipe was featured as part of our gluten-free photo gallery.
Tips for Christmas and Eggs
Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.
It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.
Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.
The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.
Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.
Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.
Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.
Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.
Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.
Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.
Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.
Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.
Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.
Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.