Gluten Free Awesome Chocolate Chip Cookies Recipes

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
• In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
• Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Steps:

• Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
• In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
• Add eggs one at a time to butter mixture.
• Gradually add and beat in flour mixture.
• Stir in chocolate chips and nuts.
• Make small balls from resulting dough and set on greased cookie sheet.
• Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
• Preheat oven to 375.
• Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
• Cool for at least 2 minutes before removing from tray to avoid breaking them!
• Serve and enjoy!

Steps:

• Combine dry ingredients in a large bowl.
• Stir together wet ingredients in a smaller bowl.
• Mix wet ingredients into dry.
• Form ½ inch balls and press onto a parchment lined baking sheet.
• Bake at 350 degrees for 7-10 minutes.

Steps:

• Pre-heat oven to 375 degrees (350 if using convection).
• Combine shortening, brown sugar, milk, and vanilla in large bowl.
• Beat at medium speed until well blended.
• Beat egg into mixture.
• Combine flour, salt, and baking soda.
• Mix into creamed mixture just until blended.
• Add chocolate chips and nuts and mix.
• Drop rounded teaspoons of dough on ungreased baking sheet about 3 inches apart (I prefer to use a baking stone).
• Bake 8-10 minutes for chewy, 11-13 minutes for crisp cookies.
• Cool 2 minutes on baking sheet then transfer to foil to cool completely.
• *If nuts are used decrease chips to 1 cup.

Steps:

• In mixing bowl, cream butter, sugars and pudding mix.
• Add eggs, one at a time, beating well after each addition.
• Beat in vanilla.
• Gradually add flour mix, xanthan gum, and baking soda.
• Stir in chocoate chips.
• Drop by rounded teaspoonfuls 2 inches apart onto parchment paper lined cookie sheet.
• Bake at 350 for 8-10 minutes.
• Remove to wire racks and let cool.
• Enjoy!

Steps:

• 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.

Steps:

• Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
• In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
• On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Steps:

• By hand blend margarine, sugars, egg, & vanilla until creamy.
• In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
• Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
• Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
• In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
• In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.