Description
Soft chewy delicious GF choc chip cookies Amazing gluten free treat Easy recipe perfect for any occasion
Ingredients
- Gluten-free flour blend (store-bought or homemade, e.g., brown rice flour, tapioca starch, potato starch)
- Xanthan gum (if not in blend)
- Unsalted butter
- Granulated sugar
- Brown sugar
- Eggs
- Vanilla extract
- Baking soda
- Salt
- Chocolate chips or chunks
Instructions
- Understand the different types of gluten-free flours and consider using a balanced blend of whole grain flours and starches for optimal texture.
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time, then mix in vanilla extract.
- In a separate bowl, whisk together the gluten-free flour blend, xanthan gum (if using), baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
- Fold in the chocolate chips or chunks. Optionally, add other mix-ins like nuts, sea salt, or dried fruit.
- Chill the cookie dough for at least 30 minutes, or up to overnight, to allow flours to hydrate and fats to solidify. This prevents spreading and enhances flavor.
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between cookies.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Do not overbake.
- Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for 3-5 days. For longer storage, freeze baked cookies or raw dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 200 calories
- Sugar: 15g
- Fat: 12g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g