Gluten Free Chocolate Chip Cookies Recipes

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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

THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES



The Best Gluten-Free Chocolate Chip Cookies image

The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect - soft, chewy, golden and irresistible! Easy-to-make and NOBODY will guess they are gluten-free!

Provided by Erin Collins

Categories     cookies

Time 27m

Number Of Ingredients 12

1 stick butter (1/2 cup)
1 tablespoon milk (or almond milk)
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 teaspoons vanilla
1 1/3 cups gluten-free all-purpose flour (I highly recommend this brand for best results - be sure to get one that contains xanthan gum)
1/4 cup almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Sea salt for sprinkling (optional)

Steps:

  • In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
  • Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
  • Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
  • Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
  • Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
  • Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

Nutrition Facts : Calories 184 kcal, Carbohydrate 25 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 185 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

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 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

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 AWESOME CHOCOLATE CHIP COOKIES



Gluten Free Awesome Chocolate Chip Cookies image

Gluten Free? You might not think so because these even fooled my husband! Chewy, Crunchy or how ever you like them - these are a real treat.

Provided by Brenda B

Categories     Dessert

Time 25m

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 10

1/4 cup softened margarine
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup rice flour
3/4 cup soy flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nestle chocolate chips

Steps:

  • By hand blend margarine, sugars, egg, & vanilla until creamy.
  • In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
  • Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

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

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

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

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

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From findrecipes.info


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


CRUNCHY CHOCOLATE CHIP COOKIES – GLUTEN FREE
2021-11-19 Beat again until well combined with electric hand mixer. Measure in the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, cornstarch, salt and baking soda. Beat with electric hand mixer until combined. Fold in the chocolate chips with a large spoon. Use a 1 tablespoon scoop or regular tablespoon to drop dough onto the prepared pan.
From kissglutengoodbye.com


GLUTEN-FREE CHOCOLATE CHIP COOKIES RECIPE | GIRL VS DOUGH
2020-08-26 2 1/4 cups gluten-free 1-to-1 baking flour (see Notes for my favorites) 1 teaspoon baking soda 1 teaspoon salt 1 cup ( 2 sticks) unsalted butter, room temperature 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla 2 eggs 2 cups semisweet chocolate chips, plus more for topping
From girlversusdough.com


THE BEST RECIPE FOR GLUTEN FREE CHOCOLATE CHIP COOKIES
Add the sugars and beat until fully incorporated and light and fluffy. Add the eggs, one at a time and beat until fully incorporated, scraping down the sides of the bowl. Stir in the vanilla extract. Add the flour blend, baking powder, baking soda, and sea salt and beat until smooth. Stir in the chocolate chips.
From agirldefloured.com


THIN AND CRISPY GLUTEN FREE CHOCOLATE CHIP COOKIES
2012-05-15 In a large bowl, place the flour, xanthan gum, baking soda, salt, granulated sugar and brown sugar, and whisk to combine well (working out any lumps in the brown sugar). Add the butter, egg, and vanilla, mixing well after each addition. The dough will be soft.
From glutenfreeonashoestring.com


ONE BOWL GLUTEN-FREE CHOCOLATE CHIP COOKIES
2020-06-14 Using a medium cookie scoop or tablespoon scoop out cookie dough and roll into a ball, about the size of a walnut. Place on a baking sheet about 1 1/2 inches apart and press each ball into a disk about 3/4-inch thick.
From onlyglutenfreerecipes.com


BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES RECIPE - THE FRESH COOKY
2021-05-20 Measure gluten free all-purpose flour, oat flour, baking soda and salt and whisk together in large bowl. Scrape down sides of mixing bowl, then with mixer on low, add flour mixture in about 1/3-1/2 cup at a time just until incorporate, do not over mix.
From thefreshcooky.com


FLOURLESS PEANUT BUTTER CHOCOLATE CHIP COOKIES {GLUTEN-FREE}
Instructions. Mix the peanut butter, eggs, sugars and baking soda together with a hand mixer. Stir the chocolate chips into the dough. Scoop dough onto a baking sheet and flatten slightly. Bake on 350 degrees for 8 minutes. Cookies will be slightly under cooked. Let rest on the pan before transferring to the pan.
From beyerbeware.net


GLUTEN FREE CHOCOLATE CHIP COOKIE RECIPE
2021-06-04 Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. In a medium mixing bowl, cream the butter. Then, beat in the sugar, eggs, and vanilla, one by one. In a small mixing bowl, whisk together the flour, xanthan gum (if using), baking soda, and salt.
From cathysglutenfree.com


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