Gluten-Free Chocolate Chip Cookies: A Delight for Everyone!
If you’ve
been struggling with a gluten intolerance or celiac disease and have been
yearning for some perfectly baked, soft, and chewy chocolate chip cookies, then
this recipe is for you! These gluten-free chocolate chip cookies taste
delectable the same way gluten-filled chocolate cookies do, whether you live in
the USA, UK, Canada, or anywhere in Europe. And they are pretty easy to bake!
So let us begin.
Gluten-Free: Why?
Gluten is
a protein present in wheat, rye, and barley, and it can be adverse to health
for people with celiac disease and gluten intolerance. Those who adopt this
diet need not have medical issues at hand, as there are also some who like to
do so for fun; however, most of such people tend to be deprived of yummy
alternatives to their desserts. And here is news for you: these cookies are
just as tasty as their gluten versions and are bound to satiate your cravings
for sweets!
Gluten-Free Chocolate Chip Cookies Ingredients:
So let us
collect the basic supplies we need. This recipe is good for around 24 cookies
and requires about 30 minutes standing up and working. Ideal for a spontaneous
baking session!
Dry Ingredients:
· Gluten-Free Flour Blend: 2 ½ cups (350 grams)
The blend must contain either xanthan or guar gum in order to achieve the proper consistency.
· Baking Soda: 1 teaspoon
· Salt: ½ teaspoon
Wet Ingredients:
· Unsalted Butter: 1 cup (230 grams), at room temperature
For a lactose-free option, use a dairy-free butter option instead.
· Brown Sugar: 1 cup (200 grams), packed
contributes a deep and rich molasses flavor.
· Granulated sugar: ½ cup (100 grams)
· Vanilla Extract: 2 tsp
· Eggs: 2 eggs large in size
For egg-free diets, you can use flaxseed eggs in place of the eggs.
Primary Ingredient:
Gluten-Free
Chocolate Chips: 1 ½
cups (270 grams)
Feel free to use dark, semi-sweet, or even dairy-free chocolate chips depending
on your taste.
Additional Ingredients:
Smashed
Nuts (like
walnuts or pecans too): ½ cup (60 grams)
Prepare to give something crisper and tastier.
100 GLUTEN-FREE COOK BOOKS BUNDLE
Preparation Steps:
1. Preheat the oven:
Preheat the oven to 350F (180C) and prepare two baking trays with
parchment paper.
2. Compose the flour mixture:
Take a medium bowl, and with the use of a whisk, mix the gluten-free
flour, baking soda, and salt. Ensure that all
components are mixed thoroughly and there are no lumps.
3. Beat the Butter and Sugars:
In a separate large mixing bowl, add softened butter and beat in brown
sugar and granulated sugar until fluffiness is achieved. This process should
take about 2-3 minutes using a hand or stand mixer.
Tip: The butter should always be brought to room temperature before
beating, as it gives a smooth batter and mixes well.
4. Add the Eggs and Vanilla:
After beating the eggs, add each to the mixture individually, making sure
that the previous one is absorbed before the next one is added. After that
comes the turn of the vanilla extract to help bring about that coconut cookie
smell.
5. Combine Wet and Dry Ingredients:
Then, while mixing at low speed, add the flour mixture to the wet
ingredients. Wipe the sides of the bowl as needed so that the contents are
mixed properly.
6. Fold in the Chocolate Chips:
Gently stir in gluten-free chocolate chips with a rubber spatula or a
wooden spoon. This is also the stage to put in any optional extras, such as
nuts.
7. Scoop and Shape:
Using a tablespoon of cookie dough, shape the cookies and place the dough
balls onto the previously greased baking sheets. Ensure there is a distance of
about 5 cm between each of the formed cookies to give way for spreading.
Pro tip: Chilling the dough for 30 minutes before baking will make
thicker, chewier cookies often sold in bakeries.
8. Bake:
Put
the cookies in the already heated oven and bake for 10-12 minutes or until the
sides turn golden brown. The centers may seem under baked but will be fine after
some time.
9. Cool:
Before
removing the cookies to cool completely on a wire rack, let them sit on the
baking sheet for approximately 5 minutes.
Nutrition Information:
· Serving Size: 1 cookie (based on 24 cookies)
· Calories: 200 per cookie
· Fat: 10 grams (6 grams saturated fat)
· Carbohydrates: 27 grams
· Fiber: 1 gram
· Sugar: 16 grams
· Protein: 2 grams
So Delicious Are These Cookies That Every One Is Ready to Eat Them?
1.
Ideal Mouth Feel: These gluten-free chocolate chip cookies are just right. They are
neither too chewy nor overly crisp. There is a slight crispness towards the
golden toasted edges while the center remains soft and chewy in texture.
2.
Flavors Are Not Compromised: The added brown sugar especially enhances the structure and flavor of
the cookies. Thanks to the added vanilla extract also, these cookies will drive
you nuts!
3.
Variations Are Endless: Be it mountainfolk of chocolate chips, a dab of sea salt on top, or
creamy nut-filled cookies, this recipe has so many versatile options to make it
just how you want it.
4.
Children Accept It: These cookies win both kids and adults. You can pack them in two bites
in the lunch boxes, serve them as snacks in the afternoons, or use them in
holiday cookie exchanges.
Gluten-Free Lifestyle Video Guide
Storing and Freezing:
Storage: Store the cookies in an airtight container at room
temperature for up to 5 days. They stay soft and delicious, making them
perfect for a make-ahead treat.
Freezing: If you want to save some for later, you can freeze
the unbaked cookie dough. Scoop the dough into balls, freeze them on a baking
sheet, and transfer to a freezer-safe bag once frozen. When ready to bake, pop
them in the oven directly from the freezer and add a couple of extra minutes to
the baking time.
Final Thoughts:
Whether you’re hosting a get-together, satisfying a mid-week sweet craving, or looking for gluten-free options for a loved one, these Gluten-Free Chocolate Chip Cookies are the answer. The best part? They taste so good that even people who aren’t gluten-free will ask for seconds. So go ahead, preheat your oven, and enjoy a batch of these irresistible cookies!