Gluten Free Chocolate Chip Cookie Waffles Recipes

GLUTEN-FREE CHOCOLATE CHIP COOKIE WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk milk, yogurt, butter, and vanilla extract together in a bowl.
• Mix gluten-free flour, chocolate chips, oat flour, sugar, baking powder, and salt together in a bowl. Stir milk mixture into the flour mixture until well incorporated. Let batter stand, about 10 minutes.
• Pour 1/2 cup of batter onto the preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.

CHOCOLATE CHIP COOKIES (GLUTEN FREE)

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.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

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

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.

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°F.
• Line one or two baking sheets with parchment paper.
• Mix all ingredients (except the chocolate chips) in a bowl, either by hand or using a mixer. Then fold in the chocolate chips.
• Drop batter by tablespoons onto your prepared baking sheet(s). Bake for 10-12 minutes or until bottoms and sides are golden brown. Transfer to a wire rack to cool completely.

GLUTEN FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375.
• Combine dry ingredients, then add wet ingredients. I tend to add my pecans in with the dry ingredients so that they get chopped up while the mixer is running.
• Drop by spoonfuls onto a greased cookie sheet.
• Bake for 12-15 minutes. They will not be as brown as regular cookies, but they are still good and chewy!