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
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
CHOC-PECAN COOKIES - GLUTEN-FREE
A recipe from Australian Women's Weekly "the little book of Chocolate". In Australia, White Wings cornflour is gluten-free . Makes 24 cookies.
Provided by Jubes
Categories Dessert
Time 35m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 180°C (160°C if fan forced). Grease oven trays and line with baking paper.
- Process the 1.5 cups of pecan pieces until ground finely.
- Beat the butter, sugar, vanilla and pecan meal in a small bowl with an electic mixer until the mixture is light and fluffy.
- Add the egg and beat until combined.
- Sift in the flours and then add the chopped chocolate.
- Roll rounded tablespoons of the mixture into balls. Place 7cm apart on the trays and flatten slighty. Top with a whole pecan.
- Bake about 20 minutes and cool on trays.
- Drizzle the cookies with melted chocolate.
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.
GLUTEN-FREE CHOCOLATE PECAN COOKIES
This recipe was in our local paper yesterday, courtesy of Mr. Mitchell Moore of Campbell's Bakery. I made a batch this morning, and they are sooooo deeply chocolate-y and rich! Crisp outside, chewy inside...perfect. Hint: chill dough, and slightly underbake for maximum chewiness.
Provided by La Dilettante
Categories Drop Cookies
Time 20m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 6
Steps:
- Mix cocoa, sugar, and pecans.
- Stir in egg whites and vanilla, and mix until blended, but do not whip. Chill for half an hour.
- Drop by spoonfuls onto baking sheet lined with parchment.
- Bake at 350 for 14-16 minutes. Remove to rack to cool.
- Pour a glass of milk and eat half of them yourself.
Nutrition Facts : Calories 72.7, Fat 4.2, SaturatedFat 0.4, Sodium 17, Carbohydrate 8.8, Fiber 0.8, Sugar 7.6, Protein 1
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