I'm still on a quest to help my girlfriend, who has celiac, get over feeling like she can't have her baked goodies! Today was all about chocolate chip cookies! I think I have the combination of ingredients down so that when you take a bite of this cookie, you won't even know it's gluten free! My husband ate 4 and he said he didn't even know they were gluten free! That's gotta be a good sign. I think these are the best chocolate chip cookies I've ever made, gluten free or not! I hope you enjoy them too!
|Be sure to check that all of your ingredients are gluten free before you begin. I use Bob's Red Mill baking mix, love it!|
|Cream the butter, then add the sugars and mix.|
|Add the egg, combine thoroughly. Add the vanilla.|
|Keep mixing until smooth and creamy.|
|Add all the dry ingredients.|
|Mix until well combined.|
|Add the chocolate chips. I love this action shot!|
|Here is how the dough looks when it's ready for scooping!|
|Spoon or scoop onto a cookie sheet that has been either lined or greased. I use non-stick release foil, it's my favorite thing!|
|Remove them from the oven when the edges start to brown. We like our cookies a little chewy. If you like them crisp, cook a couple minutes longer.|
|Move to a wire rack to cook completely.|
|Yummy, delicious cookies!|
Gluten Free Chocolate Chip Cookies
Charene Whorton 2011
3/4 cup butter, softened
1/4 cup white sugar
1 1/4 cups packed brown sugar
3 teaspoon GF vanilla extract
2 cups GF baking mix
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces milk chocolate chips
Preheat oven to 350 degrees.
Sift together baking mix, coconut
flour, baking soda, baking powder and salt and set aside.
In a medium bowl or stand mixer.
Cream together the butter, brown sugar and white sugar. Add the eggs and
vanilla and mix until smooth. Add the
flour mixture a little at a time until all blended. Add the chocolate chips and
mix just until incorporated into batter.
Spoon onto cookie sheet, spacing
about 2 inches apart. (I use a 2 T ice cream scoop). Bake for 8-10 minutes
until lightly browned on the edges for a chewy cookie and lightly browned all
over for a crisper cookie. (I cooked these at 350 convection for 8 minutes.
They were perfect. Soft and chewy when warm and firmer, yet still chewy when
Remove from oven and let cool on
cookie sheet for a minute or two to firm up. Transfer to wire rack to cool
If using 2T
scoop, this recipe yields 36 cookies. If that's too many, I've done the math for 1/2 batch and the link to print that is here: Print 1/2 batch recipe
Note: I use Bob's Red Mill Baking Mix and don't add any Xantham Gum. Works great. I also use organic Coconut Flour.