These gluten free chocolate chip cookies are almost too good to be true! They are easy to make and delicious. If you are looking for a treat that tastes “normal” on a gluten free diet, look no further. You need to try these cookies! 🙂
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For as long as I can remember, my favorite cookie has always been a chocolate chip cookie. How about you? Do you have a favorite cookie? Is it chocolate chip?! 🙂 I think this is the type of cookie my mom baked the most when I was growing up. They are just plain delicious! If you need to eat gluten free and think your days of glorious yummy chocolate chip cookies are over…..think again! 😉 I am so very pleased with how this recipe turned out! In fact, I think this gluten free version of the cookie is better than the original recipe that I altered. I used my all purpose gluten free flour blend to make these. My favorite type of chocolate chip cookies are the chewy, bumpy kind. There have been times that if I was going to be craving a sweet thing, it would be a chocolate chip cookie. Now, we can all make yummy gluten free chocolate chip cookies and stash them in the freezer for when we “need” a cookie. 😉
Do you keep a supply of chocolate chips in your cupboard or pantry? I definitely do!! I never know when I will get the urge to bake. It’s not always a planned thing with me. That is especially true being the mother of four boys. I usually have to wait for a good time, like when the naps of my two youngest overlap or when my husband is home. I like to use dark chocolate chips (bittersweet chocolate). I am quite disappointed that my favorite brand is no longer sold at our local Walmart. They were dark chocolate and gluten free. But, instead, I’ve used the Ghiradelli bittersweet chocolate chips from Amazon lately. The chocolate chips are high quality and good tasting-not too sweet. They are the biggest chocolate chips I’ve seen! They are like little chocolate disks. If you have Celiac disease or a food allergy like soy, I recommend the Enjoy Life brand. They are certified gluten free and top 8 allergy free.
An important ingredient in gluten free baking is the gum. I usually use xanthan gum. Please don’t omit this, you’ll be disappointed with the results. This replaces the gluten that gives “regular” baking it’s texture and stability. I’ve tried making gluten free cookies without it and they don’t turn out. They don’t have a good texture. They have a very strange appearance. The xanthan gum gives the cookie the chewiness and stability. I made these cookies using a lesser amount of xanthan gum and they were wrinkly around the edges and looked like a cookie that didn’t contain enough flour. If you prefer to, you should be able to use guar gum in the same amount, in place of the xanthan gum. If you use an all purpose flour blend that already contains a gum, you shouldn’t need to add any extra xanthan gum.
Do you have a cookie scoop? This makes my cookie baking life so much easier! 😉
Enjoy and happy baking!
Gluten Free Chocolate Chip Cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 & 1/4 cups Angela's All Purpose GF Flour Blend
- 1 & 1/4 teaspoon xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 & 1/2 cups chocolate chips, semi-sweet or bittersweet
Preheat the oven to 375*. In a medium sized bowl, whisk together the dry ingredients: gluten free flour blend, xanthan gum, baking soda and salt. When well whisked, set to the side.
To the bowl of a stand mixer, using a paddle attachment, add the softened butter, brown sugar and white sugar. Beat on low speed until well mixed. Add in the egg and vanilla and beat again, just until mixed. Scrape down the sides of the bowl as needed.
Add the dry ingredient mixture to the creamed mixture in the mixer bowl. Beat again on low speed until well mixed.
Remove the paddle attachment and bowl from the stand mixer. Add in the chocolate chips and stir in by hand with a rubber scraper spatula or wooden spoon.
Scoop the cookie dough by heaping tablespoons made into balls or cookie scoop and place on a parchment paper lined cookie sheet. Make sure to leave 2-3 inches between cookies for spreading.
Bake for 8-11 minutes, or just until the outer edges of the cookies appear golden brown. The cookies will fully set in the middle as they cool.