I love working on gluten-free recipes because the challenge of making baked goods without regular flour inspires me to create my best recipes. On that note, I present to you my Best Gluten-Free Chocolate Chip Cookies.
I love creating delicious gluten-free recipes for those people who must adhere to this diet to avoid gut distress and inflammation. And after tasting some supermarket gluten-free products and a few from online, I thought, Gluten-free eaters deserve better. So I answered the call.
These cookies have all the chewy-yet-crisp deliciousness of traditional chocolate chip cookies with none of the ‘fall apart in your lap’ crumbliness we find in some gluten-free cookies these days. I used to think it was hard to make things without that glue that gluten is, but with today’s wheat, it’s actually never been easier!
How to Make These Your Best Batch of Cookies Ever!
I’m so glad they’re coming out with good gluten-free baking flours, like Bob’s Red Mill Gluten-Free Baking Flour. Finally, gluten-free bakers get a break!
Before I know a gluten-free recipe is going to be good, I look at the moisture elements in it and evaluate. It takes a little extra moisture with some of these gluten-free flours because they’re very porous. Note the use of an extra egg yolk plus one whole egg in mine.
Gluten-free recipes tend to be very dry. But you won’t find that with this recipe. The egg white gives the cookies that stability that most GF recipes don’t have and that whole 3/4 cup of butter gives them deliciousness and a wonderfully chewy texture that will not fall apart before you get it to your mouth.
The secret to these cookies is to keep everything warm as you work (not cold, as is the case with many previous recipes). You do have to cool your butter if it’s going directly near your eggs, however, or you will cook them in that flour mixture. But once you get your creamed butters and sugars together, cool this mixture, then add eggs, and keep your oven on while you work. You may even want to stand near it as you mix.
How do I prep and store these cookies?
You can freeze this cookie dough for up to three months then refrigerate and slice off cookies as you wish. You can only keep the defrosted or refrigerated dough for three days because of all the dairy, so be sure to bake them right away! The finished cookies can be stored in an airtight container at room temperature for up to five days.
Serving Suggestions
I especially love this cookie with my Grasshopper Milkshake or my Delicious Vanilla Milkshake. Of course, they’re great for gluten-free ice cream sandwich cookies, too!
Best Gluten-Free Chocolate Chip Cookies
Ingredients
- 3/4 cup unsalted butter
- 1 cup brown sugar packed
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 tablespoon vanilla extract
- 1 3/4 cups gluten-free flour blend like Bob’s Red Mill 1:1 Baking Flour
- 3/4 teaspoon baking soda
- 1 teaspoon sea salt plus extra for sprinkling
- 2 cups semi-sweet chocolate chips or chunks
Instructions
- Lightly brown the butter in a pan over medium heat, stirring constantly until it foams and turns golden brown with a nutty scent. Remove from heat promptly to avoid over-browning.
- In a large bowl, mix the cooled brown butter and brown sugar. Beat in the egg, egg yolk, and vanilla until well combined.
- Whisk together the gluten free flour, baking soda, and salt in a separate bowl. Gradually mix the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips.
- Chill the cookie dough in the refrigerator for at least 30 minutes, or overnight for best results.
- Preheat the oven to 350°F. Line a cookie sheet with parchment paper. Scoop the dough into 1-ounce balls, spacing them 2 inches apart on the sheet. Bake for 11 minutes until the edges are golden and the centers are puffy yet gooey.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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