GLUTEN FREE CHOCOLATE CHIP COOKIES
This recipe results in delicious chocolate chip cookies that taste quite a bit like classic Tollhouse recipe cookies, but is gluten free. I've tried many recipes for gluten free treats, and so far this is my favorite - my kid brother didn't even know they were gluten free! You can experiment with the flours if you like, let me know of other combo's that work well! OPTIONAL: you can leave out the egg yolks if your sensitive to them and they'll be just as yummy, only flatter. If you do this freeze them for a little longer.
Provided by ChefArani
Categories Chocolate Chip Cookies
Time 40m
Yield 36 cookies, 18 serving(s)
Number Of Ingredients 15
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!
Nutrition Facts : Calories 337.1, Fat 20.9, SaturatedFat 10.4, Cholesterol 47.8, Sodium 300.8, Carbohydrate 38.1, Fiber 2.2, Sugar 27.2, Protein 3.8
CHOCOLATE CHIP COOKIES (GLUTEN FREE)
Gluten-free, egg-free.
Provided by Barbara Arnold
Categories Desserts Cookies Drop Cookie Recipes
Yield 36
Number Of Ingredients 10
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.
Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g
GLUTEN-FREE CHOCOLATE CHIP COOKIES
This is a must for anyone wanting gluten-free cookies. Taken from Womans Day. These to me taste better than the usual choc chip cookies.
Provided by oopsidaisy
Categories Dessert
Time 30m
Yield 28 cookies
Number Of Ingredients 8
Steps:
- Beat margarine, sugar and egg in a small bowl with an electric mixer until light and fluffy.
- Transfer mixture to a large bowl.
- Stir in sifted flours and chocolate, mix well.
- Roll tablespoons of mixture into balls.
- Place 5cm apart onto greased oven trays; flatten slightly.
- Cook in a moderate oven,for about 20 minutes, or until lightly browned.
- Stand on tray for 5 minutes; transfer to a wire rack to cool.
- Decorate cookies by drizzling with extra melted chocolate.
Nutrition Facts : Calories 98.5, Fat 4.9, SaturatedFat 2.6, Cholesterol 7.5, Sodium 6.2, Carbohydrate 14, Fiber 1.4, Sugar 7.4, Protein 2.6
GLUTEN FREE CHOCOLATE CHIP COOKIES
I've tried so many packaged gluten free chocolate chip cookie mixes and there's always some aspect that dissatisfying about them, whether they're dry and gritty or have a distinct taste or smell that just screams gluten free (and not as good as the original!). My goal was to make a recipe for them that tasted just as good if not better than my favourite all purpose flour chocolate chip cookie recipe, and I think that I finally got it! These cookies are crispy on the edges but have a soft chewy center. The different flours I use give them a great classic flavor that you would never guess are gluten free. They're easy and quick to make, and the perfect fix for any of your cookie cravings!
Provided by Jesicakes
Categories Chocolate Chip Cookies
Time 29m
Yield 18 cookies, 1 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350ËšF and prepare a cookie sheet with parchment or a silpat liner.
- Cream the butter with the white and brown sugar until light and fluffy.
- Add the egg and the vanilla and mix until evenly distributed.
- Mix together all the flours, the xanthan gum, and the salt with a whisk. Add them gradually to the mixer allowing them to incorporate after each addition.
- Add a tsp of hot water to dissolve the baking soda and add it to the mixer. Use a spatula to make sure you get it all out.
- Add the chocolate chips and the chopped chocolate and mix until well combined.
- I use an ice cream scoop to measure my cookies so they're uniform. With the scoop I use I get about 18 cookies from this recipe. I find this to be the perfect amount for a quick craving.
- Bake for 10 minutes, then rotate, and bake for 4 more minutes. Gluten Free tends not to brown up that much. The first few times I overbaked them. Once they've gotten that perfect regular golden brown, for gluten free that probably means they'll be a little crisp. So er on the side of 2 minutes less than the degree of brown you'd like to see for that perfect soft, chewy center. And remember all ovens vary, so you'll find the perfect time for your oven with practice.
- When done, allow to sit for a few minutes then move to a cooling rack to finish cooling.
Nutrition Facts : Calories 2824.8, Fat 134.5, SaturatedFat 80.7, Cholesterol 430, Sodium 1349.6, Carbohydrate 405.2, Fiber 16.3, Sugar 270.4, Protein 26.6
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Provided by Robert Irvine : Food Network
Categories dessert
Time 1h15m
Yield 3 dozen cookies
Number Of Ingredients 11
Steps:
- Line two baking sheets with parchment paper and set aside. Sift the flour, salt, baking powder and baking soda into a large bowl; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and beat on medium speed until fluffy and light in color, about 4 minutes.
- While mixing, add the eggs, one at a time, scraping the bowl after each addition and mixing until combined. Add the vanilla and mix until incorporated.
- Reduce the mixer speed to low and add the dry ingredients to the bowl in 2 additions, mixing on low, scraping after each addition and mixing until just combined. Add the chocolate chips and mix until combined.
- Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Chill the dough balls for at least 30 minutes or up to several hours before baking.
- Preheat the oven to 350 degrees F. (if using a convection oven, preheat it to 325 degrees F.). Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.
- Bake the cookies, rotating the baking sheets from top to bottom to top midway through baking, until golden around the edges, 8 to 10 minutes total. Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.
GLUTEN FREE CHOCOLATE CHIP COOKIES
This is recipe is the closest I could get to the traditional Nestle's recipe, but have it be gluten free and nut free. Unfortunately, that means I couldn't use Nestle chocolate chips anymore. The good news is that there are two awesome, high-quality brands that are nut free. They are the Ghiridelli brand and Guittard brand. The Xanthan gum helps the cookies not crumble, along with the Flaxseed meal which also adds some nice nutty flavor to an otherwise bland batter. You can add a little more Flaxseed Meal for more flavor, but you would have to add a little more moisture as well (1 tbsp water), since it soaks it up. For most of my baking recipes I've found that adding an extra teaspoon of vanilla extract helps with the flavor as well, as the first teaspoon seems to disappear in a gluten free recipe.
Provided by Chef Acosta
Categories Chocolate Chip Cookies
Time 27m
Yield 36 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Combine GF flour, baking powder, baking soda, salt, flaxseed and xanthan gum in a bowl. Set aside.
- Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips.
- Chill the dough for 15-30 minutes in the refrigerator. This helps the gluten-free dough stay puffy and not get flattened out.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-12 minutes or until light golden brown. (Do not overbake.) Let stand 1-2 minutes on cookie sheets; remove to cooling rack.
- This dough works great from frozen. You just have to freeze it pre-scooped in layers separated by parchment paper. For baking from frozen, set the oven to 400°F and bake for 11-12 minutes.
Nutrition Facts : Calories 311.7, Fat 19.9, SaturatedFat 12, Cholesterol 57.3, Sodium 284.8, Carbohydrate 35.6, Fiber 1.5, Sugar 33.1, Protein 2
GLUTEN-FREE CHOCOLATE COOKIES
If you're allergic to nuts, use 1/2 cup of sweet sorghum flour instead of almond flour and increase the butter to 1 1/2sticks and the milk to 1/2 cup.
Provided by Food Network Kitchen
Categories dessert
Yield 3 dozen cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
- Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
- Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
- Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
- Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.
TASTIEST GLUTEN-FREE COOKIES
A slightly fruitier version of the traditional chocolate chip cookie, this gluten-free, light and crunchy cookie is given its zing by the combination of apple sauce and chocolate chips.
Provided by rosannaodonnell94
Time 25m
Yield Makes Cookies
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C/fan. Line a baking tray with grease-proof paper.
- Mix together the flour, baking powder, oats and ginger. Set aside.
- In another bowl, cream together the butter, sugar, apple sauce and vanilla essence until light and fluffy. Slowly add in the flour mixture until the two mixtures have been combined.
- Add in the chocolate chips and mix well.
- Spoon tablespoon-sized balls of the mixture onto the baking tray leaving around a 3cm gap between each cookie.
- Place the cookies in the oven and bake for 15 minutes or until the top of the cookies are firm to touch. The cookies will be small and crunchy, this means they are ready.
- Remove from the oven and place on a wire rack to cool for ten minutes.
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Soft, chewy and full of rich chocolate chips, these easy, homemade cookies taste just like the classic chocolate chip cookie with one small twist - they're gluten-free! Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. That is, if there are any leftover!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 54
Number Of Ingredients 11
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.
Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 10 g, TransFat 0 g
EASY GLUTEN-FREE CHOCOLATE CHIP COOKIES
Classic chocolate chip cookies made with your favorite gluten-free flour blend. No compromises here - these cookies are sure to satisfy! Great for bake sales and work treats.
Provided by Fioa
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with parchment paper.
- Combine gluten-free flour, xanthan gum, baking soda, and salt in a bowl and set aside.
- Cream butter, white sugar, and brown sugar together in a bowl. Beat in egg and vanilla extract. Gradually mix in the flour mixture. Stir in chocolate chips. Drop dough by teaspoonfuls onto the prepared baking sheet. Dip spoon in water and lightly flatten each cookie with the back of the spoon.
- Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 15.3 g, Cholesterol 17.9 mg, Fat 6.3 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 84.7 mg, Sugar 10.5 g
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
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.
GLUTEN FREE CHOCOLATE CHIP, RAISIN, WALNUT COOKIES
These relatively healthy absolutely delicious chocolate chip cookies are a gluten-free adaptation of my favorite chocolate chip cookie. The raisins keep the cookies moist but they are hardly noticeable. It is easiest if you use a pre-made gluten free flour mix. Just about any mixture will do but I use Food Philosopher (registered) brown rice flour mixture and here is the breakdown of the ingredients that make up that mixture*: 1 1/2 cups brown rice flour 1/3 cup potato starch 8 teaspoons tapioca flour 1/2 teaspoon tapioca flour. I have had success with other gluten-free flour mixes but this one works the best for me.
Provided by Yankiwi
Categories Drop Cookies
Time 25m
Yield 32 cookies, 16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 190 degrees C (375 degrees F).
- Mix all dry ingredients in a large bowl. (Use a stand mixer if available.).
- Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water.
- Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough, add a little more water.
- Using two spoons, drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets, leaving about 4-5cm between each to allow spreading as they cook.
- Place, one tray at a time, in the middle of the oven and bake for 10-11 minutes until not quite golden brown. Be careful not to overcook, they are still tasty but crumbly.
- Cool on baking tray for a few minutes, then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days, otherwise store in the freezer.
Nutrition Facts : Calories 250, Fat 11.7, SaturatedFat 1.9, Cholesterol 13.2, Sodium 121.8, Carbohydrate 35.5, Fiber 1.6, Sugar 18.7, Protein 2.7
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