Gluten Free White Chocolate Chip Cookies Recipes

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

Ingredients

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.

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

Ingredients

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 WHITE CHOCOLATE CHIP COOKIES

Gluten-Free White Chocolate Chip Cookies image

Try these moist, melt-in-your-mouth gluten-free cookies, made with delicious white chocolate and coconut flakes and baked to perfection.

Provided by recipemaker675

Categories Desserts Cookies Chocolate Chip Cookie Recipes White Chocolate

Time 26m

Yield 12

Number Of Ingredients 7

Ingredients

¼ cup butter
¼ cup white sugar
1 cup gluten-free all-purpose baking flour
2 tablespoons water
1 teaspoon vegetable oil
2 tablespoons white chocolate chips
2 tablespoons coconut flakes

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Whisk butter and sugar in a bowl until creamy. Add flour, water, and oil; mix until well combined. Fold in white chocolate chips and coconut flakes.
Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
Bake in the the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 13.8 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.4 g, Sodium 29.7 mg, Sugar 5.7 g

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

Ingredients

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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