½ Batch Gluten Free Chocolate Chip Cookies Recipes

GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 400F/200C, and line two baking sheets with parchment paper. In a medium bowl, whisk together the melted butter, coconut sugar, egg, and vanilla extract, until smooth.
• Add the almond flour, salt, and baking soda to the bowl, then stir to combine. Fold in the chocolate chips.
• Using a medium cookie scoop (1 ½ tablespoons) dollop 18 cookies on the baking sheet. Use your fingers to flatten the dough into cookie shape, as the cookies will not flatten much on their own while baking.
• Bake for 10-12 minutes, or until the cookies are slightly golden on the edges.

½ BATCH GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla until creamy. Works best with a mixer.
• Add egg and beat well.
• In a separate bowl, combine flour, baking soda, and salt. Gradually add this flour mixture into the butter mixture, beating well.
• Stir in chocolate chips.
• This next step is important. Refrigerate dough for at least one hour. This will harden the butter up again so that the cookies cook evenly.
• Preheat oven to 350 degrees.
• Drop cooled dough by rounded tablespoon (or use a medium sized cookie scoop) onto a parchment paper lined cookie sheet.
• Slightly flatten the cookie dough balls with the palm of your hand.
• Bake 11-13 minutes or until golden brown. Cool slightly before moving from cookie sheet to a wire rack for cooling.

DAIRY-FREE, GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking soda, and salt.
• Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
• Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
• Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

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.