Gluten Free Cookie Recipe
This delicious gluten free cookie recipe will make you realize there's no reason to miss out on the taste of home baked cookies any longer. This cookie recipe is not missing any of the chewy goodness a cookie is supposed to have, the only thing that's missing is the gluten.
- 2 1/4 cups gluten free flour mix
- 1 tsp. gluten free baking powder
- 1 tsp. gluten free baking soda
- 1/2 tsp salt
- 1/4 tsp. xanthum gum
- 1/2 cup granulated white sugar
- 3/4 cup packed brown sugar
- 2 eggs
- 3/4 cup butter (1 1/2 sticks = 3/4 cup)
- 2 tsp. pure vanilla
- 1 12 oz. package chocolate chips or chunks (2 cups)
- cookie sheet or sheets, optional parchment paper
- Preheat the oven to 375 degrees. Line the cookie sheet with parchment paper if using. Parchment paper helps baked goods to brown evenly on the bottom and to release easier from the pan without sticking. It also makes clean up a breeze. But don't throw away the parchment paper after the first batch. It can be reused several times.
- Use a wire whisk to mix together the flour, baking soda, baking powder, salt and xanthum gum thoroughly. It helps to completely mix the leavening powders with the flour before mixing the dry and moist ingredients together. Set this bowl aside for now while the moist ingredients are prepared.
- Place the butter in a separate mixing bowl and add the white and brown sugars. Cream the sugar and butter with a sturdy hand whisk or electric mixture until light and fluffy. Next thoroughly mix in the eggs and vanilla to the butter-sugar mixture.
- Add the flour mixture a little at a time to the sugar-butter mixture until thoroughly combined. Lightly stir in the chocolate chips or chunks. As tempting as it is, try to refrain from eating too much of the dough before it gets baked.
- Drop the gluten free dough by heaping tablespoons full onto the cookie sheet. Leave two to three inches of space between each piece of cookie dough, or else the end result will be one large cookie bar.
- Bake the cookies for approximately eight to twelve minutes. Oven temperatures do vary, so it's best to check the cookies after eight or nine minutes. The cookies will turn out soft and chewy on the low baking end of the spectrum. But if crispy cookies are more your thing, leave the cookies in for the longest amount of time. After the first batch of cookies are baked, it becomes easier to know how long the cookies should stay in the oven. The browner the cookies get, the crispier they will be.
There are many gluten free flours and baking products available in stores today, so the sweet treats you crave are only a few ingredients away. This gluten free chocolate chip recipe is sure to bring a smile to someone's face. Don't forget the milk for dunking.