Description
These gluten free chocolate chip cookies are a remarkable recipe for anyone who misses the joy of traditional cookies but needs to avoid gluten. With their crispy edges and soft, chewy centers, they can hold their own against any wheat-based cookie.
Ingredients
Scale
- 1⅓ cups (200g) gluten-free all-purpose flour blend with xanthan gum (Bob’s Red Mill 1:1 or King Arthur Measure-for-Measure recommended)
- ¼ cup (25g) blanched almond flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder (gluten-free verified)
- ½ teaspoon fine sea salt (plus optional flaky sea salt for topping)
- ½ cup (1 stick/113g) unsalted butter
- 1 tablespoon milk of choice (any type works)
- ¾ cup (160g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 teaspoon molasses
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups (210g) high-quality chocolate chips, divided (semisweet or dark recommended)
Instructions
- Melt the butter in a light-colored skillet over medium-low heat. Continue cooking it until it turns golden brown and develops a nutty aroma, which usually takes about 5-7 minutes. Once browned, immediately transfer it to a heat-safe bowl and stir in 1 tablespoon of milk to replace moisture lost during the browning process. Using a light-colored pan impacts your ability to see the color change, allowing you to achieve that perfect brown.
- While the butter cools slightly, whisk together the gluten-free flour, almond flour, baking soda, baking powder, and sea salt in a medium bowl. Make sure to break up any lumps to ensure a smooth mixture.
- Add the packed light brown sugar and granulated sugar to the bowl with the browned butter, along with the molasses. Whisk until no lumps remain. Next, add the egg and vanilla extract and continue whisking until smooth and glossy.
- Pour the dry ingredient mixture into the bowl with the wet ingredients and stir until just combined. The dough should be thick, but take care not to overmix, as this might make the cookies tough.
- Gently fold in 1 cup of chocolate chips, reserving the remaining ¼ cup to press into the tops of the cookies before baking.
- Cover the bowl with the cookie dough and let it rest at room temperature for at least 30 minutes. This resting period helps hydrate the flour and improves the texture of the cookies. If you can wait longer, refrigerating the dough for 4-24 hours will yield even richer flavors.
- When you’re ready to bake, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking.
- Using a cookie scoop, portion out 1½-2 tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Press a few of the reserved chocolate chips on top of each cookie for that delightful bakery-style presentation.
- Bake your cookies for 10-12 minutes, watching closely for the edges to turn golden while the centers still look slightly underdone. If you prefer a crunchier texture, add an extra minute or two to the baking time. Baking one sheet at a time on the center rack ensures even cooking.
- Once baked, remove the cookies from the oven and sprinkle them with flaky sea salt, if desired. Let the cookies rest on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Gluten-Free Flour: Each gluten-free flour blend can behave differently. If the cookies spread too much during baking, try adding 2-3 tablespoons more flour. If they are too thick, consider adding 1-2 teaspoons of milk. Always spoon the flour into measuring cups and level off the top for accuracy.
- Nut-Free Option: If you prefer a nut-free version, substitute the almond flour with an additional ¼ cup gluten-free flour blend. Adding an extra teaspoon of butter will help maintain moisture.
- Dairy-Free Variation: Consider using vegan butter sticks instead of regular butter. Since vegan butter does not brown well, simply melt it without browning. Dairy-free milk can replace regular milk as needed.
- Egg-Free Alternative: You can replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons warm water, allowed to gel) or use a gluten-free egg replacer.
- Storage: Store baked cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months. For freezing dough, portion it and flash freeze before transferring to a freezer bag, where it can be stored for up to 3 months.
- Flavor Variations: Adding ½ teaspoon of cinnamon can impart warm spice notes, and mixing in ½ cup of chopped toasted nuts, toffee bits, or a blend of chocolate chips and chunks can vary the texture and flavor.
- Perfect Presentation: To ensure consistently shaped cookies, use a round cookie cutter to gently reshape the cookies right after baking while they’re still soft.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg