EASY GLUTEN-FREE CHOCOLATE CHIP COOKIES
Classic chocolate chip cookies made with your favorite gluten-free flour blend. No compromises here - these cookies are sure to satisfy! Great for bake sales and work treats.
Provided by Fioa
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 22m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with parchment paper.
- Combine gluten-free flour, xanthan gum, baking soda, and salt in a bowl and set aside.
- Cream butter, white sugar, and brown sugar together in a bowl. Beat in egg and vanilla extract. Gradually mix in the flour mixture. Stir in chocolate chips. Drop dough by teaspoonfuls onto the prepared baking sheet. Dip spoon in water and lightly flatten each cookie with the back of the spoon.
- Bake in the preheated oven until golden brown, 9 to 11 minutes. Remove from oven and let cool on the tray for 2 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 115.8 calories, Carbohydrate 15.3 g, Cholesterol 17.9 mg, Fat 6.3 g, Fiber 1.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 84.7 mg, Sugar 10.5 g
SUGAR FREE GLUTEN FREE CHOCOLATE CHIP COOKIES
Make and share this Sugar Free Gluten Free Chocolate Chip Cookies recipe from Food.com.
Provided by P_Town Ruth
Categories Free Of...
Time 25m
Yield 16 cookies, 8 serving(s)
Number Of Ingredients 7
Steps:
- Cream butter and Erythritol, then add egg and vanilla.
- Mix together.
- Add Pamela's mix, chocolate chips, and nuts.
- Drop rounded tablespoons of dough onto greased cookie sheet.
- Bake in preheated oven at 350 for 15 minutes.
- Allow cookies to set while on cookie sheet for 5 minutes after removing them from the oven.
Nutrition Facts : Calories 112.4, Fat 12.1, SaturatedFat 7.5, Cholesterol 56.9, Sodium 90.5, Carbohydrate 0.1, Sugar 0.1, Protein 0.9
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
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.
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