Gluten-Free Chocolate Chip Cookies. These Yummy Mini Chocolate Chip Cookies Are Made With Real Chocolate. The Best Gluten-Free Chocolate Chip Cookies. If you've been searching for the BEST gluten-free chocolate chip cookie recipe - look no further!
That is, if there are any leftover!
Lightly grease a couple of baking sheets, or line with parchment.
Classic chocolate chip cookies made with your favorite gluten-free flour blend.
You can have Gluten-Free Chocolate Chip Cookies using 10 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Gluten-Free Chocolate Chip Cookies
- Prepare 1/2 Cup of Shortening (such as Crisco®).
- It's 1/2 Cup of Butter or Vegan Buttery Spread (such as Earth Balance®).
- Prepare 1/8 teaspoon of Butter Flavor (optional).
- You need 2 of Large Eggs.
- It's 3/4 Cup of Sugar.
- Prepare 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.
- Prepare 1 teaspoon of Baking Powder, Aluminum Free.
- You need 8 Ounces of Semi-Sweet Chocolate Chips (such as Toll House® Simply Delicious Semi-Sweet Morsels).
No compromises here - these cookies are sure to satisfy! Great for bake sales and work treats. LOVED these gluten free chocolate chip cookies! The Best Gluten-Free Chocolate Chip Cookies.
Gluten-Free Chocolate Chip Cookies step by step
- 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 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. Add brown sugar, granulated sugar, baking soda, and salt. This recipe for gluten free New York Times chocolate chip cookies is precisely the sort of recipe that would have been solidly off-limits before writing Gluten Free on a Shoestring Bakes Bread. Before Bakes Bread, there was no gluten free bread flour.