Here it is, my friends — the best gluten-free chocolate chip cookies recipe I’ve ever tasted. Perfectly soft, chewy and cakey with slightly crisp edges and melty chocolate throughout, all topped with a sprinkle of
flaky sea salt, you’d never know these were baked without gluten. Last week on Instagram, I showed you guys these gluten-free chocolate chip cookies I was baking and asked if you want the recipe. Well, the answer was a resounding YES (which I was pretty excited about, because cookies) so today I’m comin’ atcha with my very favorite recipe for GF CCCs! I’ve baked these gluten-free cookies several times and they never fail me. Whether I make them for my GF friends and family or just because I want to switch up my go-to chocolate chip cookie routine, I am always pleased with the results of this recipe. The cookies are delightful in every way — golden on the outside, crisp edges, soft and
chewy centers, studded with lots of chocolate chips — and no one who tries them can tell they’re gluten-free. Plus, the recipe makes nearly three-dozen cookies, so I can freeze some of them as an emergency dessert stash for later <– this is essential. When it comes to the good ol’ CCC, these cookies are as classic as can be — save the gluten-free flour (which, thankfully, is now readily available at most grocery stores!).
Most of what you need for this recipe is already on hand or can easily be purchased on your next grocery run: Once you have these ingredients at home, you’ll need just about 15 minutes of prep time to make the dough. Easy peasy, chocolate chip cookieezy. (Listen, 2020 has put a real damper on my ability for puns. MOVING ON.) Now that we’re set on ingredients, let’s move on to the fun part — making them! The process is exactly the same as it is for standard cookies, so there’s no need to stress when it comes to GF cookies. Here’s how we do it! Time needed: 1 hour and 40 minutes.
DONE. Try not to go full Cookie Monster on them (but hey, it’s totally OK if you do). Tips for the Best Gluten-Free CookiesCookies like these are hard to mess up, but that doesn’t mean that tips aren’t still important to cover! So, let’s go over a few key points so you can indulge in these tasty treats with great success:
Whether you live the gluten-free life or like to dabble in it every now and then, I hope you enjoy these chocolate chip cookies as much as we do. Even without regular flour, they’re a real treat. (Reallllly gotta work on my puns.) DescriptionPerfectly chewy and cakey gluten-free chocolate chip cookies topped with a sprinkle of sea salt. You won’t even know they’re baked without gluten!
Notes
Keywords: gluten free cookie dough, gluten free flour, salted chocolate chip cookies More Gluten-Free Dessert Recipes For You!
How can I improve my glutenGive xanthan gum a try – This is a very common bonding agent in gluten-free baked foods. If your recipes tend to crumble too much then add some xanthan gum to the ingredients and you will get much better elasticity. These tips are amazing for improving the texture and taste of your gluten-free foods.
How do you make glutenMost gluten free cookie recipes require the addition of at least some xanthan gum, to help them hold together. Xanthan gum also helps cookies stay fresh longer. If you can't have xanthan gum, which is the binder that performs best in baking, you can try using guar gum. Guar gum performs best in cold recipes, though.
Why are my glutenIn general, gluten-free batters are not as thick as traditional batters made with wheat flour. For example, some gluten-free bread dough is so thin it must be poured into a pan – as thin as cake batter. Adding more flour or starch is nearly a sure-fire way to end up with a crumbly, inedible mess.
How do you thicken glutenAdd more flour – it is possible that the recipe developer and you measured slightly different, try adding a few tablespoons (1-4) more flour to see if it will stiffen the dough up a bit more. Bake another pan, if it still runs, repeat.
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