Chocolate Chip Cookies Gluten Free Recipes

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GLUTEN-FREE CHOCOLATE CHIP COOKIES



Gluten-Free Chocolate Chip Cookies image

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

1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 1/2 teaspoons pure vanilla extract
2 eggs
2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semisweet chocolate chips (2 cups)

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

CHOCOLATE CHIP COOKIES (GLUTEN FREE)



Chocolate Chip Cookies (Gluten Free) image

Gluten-free, egg-free.

Provided by Barbara Arnold

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 10

¾ cup butter, softened
1 ¼ cups packed brown sugar
¼ cup white sugar
1 teaspoon gluten-free vanilla extract
¼ cup egg substitute
2 ¼ cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

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



Gluten-Free Chocolate Chip Cookies image

Provided by Robert Irvine : Food Network

Categories     dessert

Time 1h15m

Yield 3 dozen cookies

Number Of Ingredients 11

3 cups gluten-free flour
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter at room temperature
1 cup plus 2 tablespoons lightly-packed light brown sugar
3/4 cup plus 2 tablespoons granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
8 ounces 60-percent cacao chocolate chips
8 ounces 58-percent cacao chocolate chips

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 DOUBLE CHOCOLATE CHIP COOKIES



Gluten-Free Double Chocolate Chip Cookies image

Provided by Food Network

Categories     dessert

Time 1h34m

Yield 24 cookies or 12 servings

Number Of Ingredients 11

1 cup coconut oil
1 1/4 cups evaporated cane juice
1/3 cup applesauce
1/2 cup cocoa powder
1 teaspoon kosher salt
2 tablespoons pure vanilla extract
1 1/2 cups gluten-free all-purpose baking flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup chocolate chips

Steps:

  • Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
  • Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
  • Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

GLUTEN FREE CHOCOLATE CHIP COOKIES



Gluten Free Chocolate Chip Cookies image

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

1/2 cup unsalted butter
1/2 cup white sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1/2 cup oat flour
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup sweet rice flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon hot water
1/4 teaspoon salt
2/3 cup semi-sweet chocolate chips
1/3 cup 60% cocoa dark chocolate bar, chopped

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

EASY GLUTEN-FREE CHOCOLATE CHIP COOKIES



Easy Gluten-Free Chocolate Chip Cookies image

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

1 cup gluten-free all purpose baking flour
1 teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter at room temperature
6 tablespoons white sugar
6 tablespoons brown sugar
1 egg
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

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 BISQUICK™ CHOCOLATE CHIP COOKIES



Gluten-Free Bisquick™ Chocolate Chip Cookies image

Everyone will be amazed at how delicious these easy gluten-free cookies are!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 28

Number Of Ingredients 6

1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon gluten-free vanilla
2 eggs
2 cups Bisquick™ Gluten Free mix
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs. Add Bisquick™ mix; beat on low speed until combined. Stir in chocolate chips.
  • On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
  • Bake 8 to 12 minutes or until set on edges and golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g

GLUTEN-FREE CHOCOLATE CHIP COOKIES



Gluten-Free Chocolate Chip Cookies image

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

2 3/4 cups/310 grams finely ground almond flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
10 tablespoons/140 grams unsalted butter, at room temperature (1 1/4 sticks)
1/2 cup/110 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
12 ounces/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate
Sea salt, for finishing (optional)

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 COOKIES



Gluten Free Chocolate Chip Cookies image

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

1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 cup sorghum flour
1 1/4 teaspoons xanthan gum
1 tablespoon gelatin (1 package of Knox)
1 teaspoon baking soda
1 teaspoon salt
3/4 cup rapadura sugar
3/4 cup unrefined cane sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips
1 cup chopped walnuts

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

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From thecookierookie.com


GLUTEN-FREE CHOCOLATE CHIP COOKIES | AMERICA'S TEST KITCHEN
Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough rest for 30 minutes. (Dough will be sticky and soft.) 2. Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
From americastestkitchen.com


GLUTEN-FREE CHOCOLATE CHIP COOKIES RECIPE | BON APPéTIT
2014-10-17 Using an electric mixer on medium-high speed, beat butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 5 minutes. Add egg, egg yolk, and vanilla, and beat until ...
From bonappetit.com


GLUTEN-FREE CHOCOLATE CHIP COOKIES {DAIRY-FREE & VEGAN OPTION}
2021-07-15 Add the gluten-free flour, baking soda, baking powder, and salt to the butter mixture and mix until fully combined. (photo 2) Either stir in the chips with a spoon or use your mixer on low to mix the chocolate chips into the cookie batter. (photo 3) Drop by rounded tablespoon or use a greased cookie scoop.
From mamaknowsglutenfree.com


GLUTEN-FREE BUCKWHEAT CHOCOLATE CHIP COOKIES RECIPE | ALLRECIPES
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From rasberrymuffin.sells-it.net


BEST GLUTEN FREE CHOCOLATE CHIP COOKIES - EAT WITH CLARITY
2021-11-16 Fold in the chocolate chips. Use a 2 tablespoon cookie scoop and scoop onto a baking sheet lined with parchment paper. Place in the fridge to chill for 2 hours. I know chilling cookie dough is annoying, but I promise it will be well worth it! When there is about 20 minutes left of chilling, preheat the oven to 350.
From eatwithclarity.com


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