gluten free chocolate chip cookies
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gluten fee chocolate chip cookies recipe
These cookies are soft, chewy and golden like a good chocolate chip cookie should be. If you’ve tried making gluten-free chocolate chip cookies before you probably know they can turn out dry, grainy and pale.
Ingredients
- 2 ¾ cups/310 grams finely ground almond flour
- ¾ teaspoon kosher salt
- ½ teaspoon baking soda
- 10 tablespoons/140 grams unsalted butter, at room temperature (1 1/4 sticks)
- ½ cup/110 grams light brown sugar
- ½ cup/100 grams granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 12 ounces/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate
- Sea salt, for finishing (optional)
Preparation
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they’re golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
Note: You CAN double this recipe as long as you’re using a good stand mixer that can mix that amount of dough.
Can you make these gluten free chocolate chip cookies with alternative sugars?
These are not healthy cookies. They’re chocolate chip cookies, meant to have all the good stuff: butter, sugar, eggs, vanilla. But you might be able to make them with a sugar substitute.
If you would like to try them with a sugar substitute, I recommend Lankato brand monk fruit granulated sugar replacement for the granulated sugar, and their “golden” variety as a replacement for the brown sugar.
Those sugar alternatives do tend to be drying, though, so you may need to add water by the half-teaspoonful as necessary to achieve the proper cookie dough consistency. Watch the video carefully before trying the swap.
gluten free chocolate chip cookies almond flour
What kind of almond flour should I use?
There are 2 kinds of almond flour – blanched almond flour and almond meal. These cookies are flexible in that you can use either one. This isn’t always the case, but for this recipe blanched almond flour or almond meal will work great. I prefer blanched almond flour.
Tips and Tricks For the Perfect Gluten Free Cookie
Tip 1:
Melted Butter. Let’s keep it simple here. Instead of using softened room temperature butter to beat your sugars into, melt it first! This simple change gives you a chewy, tender middle with a just slightly crispy outer edge. Perfect!
Tip 2:
Add an extra egg yolk. This is all about fluff. Adding an extra egg yolk gives your dough more plump and fluff so combined with your chewy and tender middle, gives you a decently chunky cookie to bite into too. It really does make a huge difference! Just watching them rise in the oven is satisfying, let alone when you actually pull one apart.
Tip 3:
Add more chocolate. OK OK so this isn’t really a tip… more like I just fell off the chocolate bandwagon and am currently making up for it by shoving handful after handful of chocolate chips into my mouth. (Stop judging, I know you hide in your pantry and do it too!). So of course I threw some extra chocolate into my cookies. There really is no such thing as too many chocolate chips.
Tip 4:
Use a silicone baking mat. I have sworn by my Tovolo silicone baking mats for the last year now. They make such a big difference to the cookie texture! Especially so on the bottom of my gluten free chocolate chip cookies. They’re now smooth and beautiful. Not holey and sometimes air bubbly. Don’t worry this isn’t an add, I just simply love silicone baking mats. They also mean less wastage (good bye baking paper!) and they are a breeze to clean. If you haven’t tried some already, head to your closest kitchen store and grab one to try!
Tip 5:
Resting your cookie dough. Now let’s be serious here. I love a good gluten free chocolate chip cookie. Honestly. But I also don’t want to have to wait for bloody ever to eat one. Yes sometimes I recommend, neigh demand, you rest your dough in the fridge prior to baking. And for some recipes like my Gluten Free Gingerbread and my Gluten Free Shortbread it is a necessity. So please take what I say next with a grain of salt. Yes chilling your cookie dough overnight wrapped in glad wrap in the fridge will create perfectly perfect gluten free chocolate chip cookies. But hey waiting only 10 minutes before popping them into the oven will still give you a damn good cookie. I mean, who has time for that?
gluten free chocolate chip cookies king athur
Ingredients
- 16 tablespoons (227g) unsalted butter, softened
- 1 cup (213g) light brown sugar or dark brown sugar, firmly packed
- 1/2 cup (99g) granulated sugar
- 2 teaspoons gluten-free vanilla extract
- 1 teaspoon salt
- 2 large eggs
- 2 1/3 cups (364g) King Arthur Gluten-Free All-Purpose Flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups (340g) chocolate chips
- 1 1/2 cups (213g) chopped nuts, optional
Instructions
- Beat the butter, sugars, vanilla and salt till fluffy.
- Beat in the eggs one at a time, being sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.
- Whisk together the flour or flour blend, xanthan gum, baking powder, and baking soda.
- Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.
gluten free chocolate chip cookies
Ingredients
- 125g butter, softened
- 1 tsp vanilla essence
- ¾ cup Chelsea Caster Sugar
- 1 egg yolk
- 1½ cups Edmonds Gluten Free Self Raising Flour
- 2 tsp water
- ½ cup dark chocolate chips
Method
- Preheat the oven to 180ºC conventional or 160ºC fan forced. Grease or line two baking tray with baking paper.
- Beat the butter, vanilla essence, sugar and egg yolk in a small bowl with an electric mixer on low speed for 4 minutes until smooth. Add in sifted flour, water and chocolate chips, then mix with a wooden spoon to make a soft dough.
- Roll teaspoonfuls of mixture into balls or divide dough into required number of biscuits. Place balls approx. 5 cm apart on prepared trays.
- Bake for 15 minutes or until lightly browned. Leave on the tray for 5 minutes then place on a wire rack to cool.
gluten free chocolate chip cookies without xanthan gum
A lot of gluten free choc chip recipes use xanthan gum, and I can see why. Cookies are a delicate dance of ratios, and binding them without altering their texture is difficult.
Ingredients
- 2 1/4 cups all-purpose gluten-free flour (make sure it doesn’t include xanthan gum)
- 1/2 tsp chia seeds
- 1 tsp baking soda
- 1 tsp salt
- 2 ounces cream cheese, room temp
- 3/4 cups unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 tsp. vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
Instructions
Scoop 1 tsp of chia seeds into a small bowl. Pour in 2 tsp of hot water and mix to combine. The seeds will absorb the water to form a ‘gel’.
In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set your bowl aside while you get on with mixing together the other ingredients.
In the bowl of your stand mixer, cream together the cream cheese, melted butter, brown and granulated sugars. You’ll want to mix this on medium for about 2 minutes.
Add vanilla extract, chia seed gel, and egg yolks (one at a time) mixing on low-medium speed until well mixed.
Gently mix in the flour just until combined. Be careful not to overmix your dough.
Fold your chocolate chips in gently until they are evenly dispersed throughout the dough.
Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 24 hours.
When you are ready to bake, remove from refrigerator and allow it to come closer to room temperature so you can scoop the cookies easily before baking.
Preheat oven to 375°.
Line cookie sheets with sheets of parchment paper to make for easier cleanup.
Scoop even mounds of cookie dough spaced an inch or two apart. I like to bake 6 cookies per sheet.
Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning.
Let the cookies rest on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
gluten free chocolate chip cookies coconut flou
Ingredients
- 1/2 cup coconut flour
- 1/2 cup + 2 tablespoons granulated sweetener of choice I used sugar free brown sugar
- 1/4 teaspoon baking soda
- 1/3 cup butter salted and melted
- 3 large eggs
- 1 cup chocolate chips of choice optional
Instructions
-
Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper.
-
In a large mixing bowl, combine your dry ingredients and mix until combined. Add the wet ingredients and mix until incorporated. Fold through the chocolate chips.
-
Using your hands, form 12 small balls of dough and place on the lined sheet. Press each ball into a cookie shape and bake for 10-12 minutes, or until the edges looks slightly golden.
-
Remove from the oven and allow to cool on the tray for 15 minutes, or until the cookies can be moved easily. Transfer to a wire rack to cool completely.
Notes
TO STORE: Coconut flour cookies will keep well at room temperature, in a sealed container, for up to 1 week. Store the cookies in the refrigerator if you’d like them to keep longer.
TO FREEZE: Place leftover cookies in a ziplock bag and store them in the freezer for up to 6 months.
Nutrition
gluten free chocolate chip cookies oat flour
How to Substitute Oat Flour for White Flour
Can you replace all-purpose flour with oat flour? Yes! But, you won’t use a 1:1 ratio in terms of measuring cups. Instead, you need to replace the flour by its weight, because all-purpose flour weighs more than oat flour.
To replace all-purpose flour, you can multiply the measurement by 1.4 to get the measurement (in cups) that you need for oat flour.
For example, a classic chocolate chip cookie recipe calls for 1 1/4 cups flour. If you multiply 1.25 x 1.4 you get 1.75, so that’s how much oat flour you need to use!
you have a food scale, you can also just simply measure it by weight. If a recipe calls for 225 grams of all-purpose flour, you can simply measure out 225 grams of oat flour as a substitution. The volume of the oat flour will be higher in that case, but you just need to worry about using the correct weight.
Note: Don’t have oat flour on hand? It’s also easy to make homemade oat flour. Just pour 2 cups of rolled oats in your blender, and blend until it’s super-fine. This should make roughly 1 3/4 cups oat flour, which is what you need for this recipe.
How to Make Oat Flour
Oat flour can be made at home! Simply adds old fashioned rolled oats to a blender or Vitamix and blend until a powdery flour substance is reached. There is a fine line between not quite blending enough and having little pieces of oats in the flour and over blending. For this reason, I recommend buying oat flour pre-made.
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