This gluten-free chocolate chip cookie recipe produces a gooey, soft cookie so good that you won’t realise it’s coeliac safe.
There is nothing quite like the aroma of fresh-baked cookies wafting from the kitchen. With crispy edges and a soft, chewy middle, even your gluten-eating friends will gobble them up. Therefore, my best tip: hide some for the gluten-free members of the family.
These gooey gluten-free chocolate chip cookies tick all of the right boxes
Our gluten-free chocolate chip cookie recipe in process
All gluten-free flours are not the same
We use a self-raising flour by Orgran made from maize starch, tapioca starch, rice flour, raising agents, and guar gum thickener. It is certified gluten-free, certified kosher, dairy-free, egg-free, vegan, wheat-free, GMO-free, and yeast-free. Plus, it has no artificial colors, flavors, or preservatives.
Making it dairy-free
The current recipe contains butter, something that I can have in small quantities despite being lactose intolerant. It’s best explained in this article by Healthline.
To convert the recipe to produce gluten-free dairy-free chocolate chip cookies, we would need to do a few things. First, find a butter substitute. Secondly, check both the flour and the chocolate chips to be sure they are both dairy-free.
To date, we have not found a butter substitute we want to recommend in these cookies. We have seen vegetable shortening and vegan butter used in other recipes, but haven’t tried either.
- 115 grams (½ cup) butter at room temperature
- 52 grams (¼ cup) granulated sugar
- 100 grams (½ cup) packed brown sugar
- 1 tsp vanilla extract
- 1 egg
- 180 grams self-raising gluten-free flour (It's just a bit larger than 1 cup)
- 85 grams dark chocolate chips (It's just a bit larger than ½ cup)
- Cream butter and both sugars in a large mixing bowl.
- Add the egg and vanilla extract and beat again until well combined, scraping the sides of the bowl as needed.
- Mix in flour slowly until the batter becomes doughy.
- Fold in chocolate chips, cover the bowl and refrigerate for 2 hours.
- Preheat oven to 350ºF (180ºC) when you remove the dough from the refrigerator.
- Line baking sheet with unbleached parchment paper.
- Scoop out rounded Tablespoons of the chilled dough and roll into balls.
- Gently press each dough ball to make it about 1/2 inch (1.2 cm) thick and place them 2 inches (5 cm) apart on the paper-lined baking sheet.
- Bake for 8-10 minutes until the edges are slightly golden brown. Remove from the oven and leave on the cookie sheet for 5 minutes before transferring to a cooling rack.
Be sure to notice that this recipe requires cooling time in the fridge. If you skip this step, your dough will be sticky and your cookies will be hard and flat, rather than soft and chewy. However, you can refrigerate up to three days, allowing you to prepare the dough in advance.
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Nutrition Information:Yield: 14 Serving Size: 2 biscuits
Amount Per Serving: Calories: 228Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 14mgSodium: 13mgCarbohydrates: 50gFiber: 1gSugar: 39gProtein: 2g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
Storing these gluten-free chocolate chip cookies
Wait until fully cooled. Store leftover chocolate chip cookies in an airtight container. They should stay fresh for about a week at room temperature, but ours are eaten within a few days.
However, if you think they are going to be around for more than a couple of days, you might want to freeze some. Put on a rack to defrost at room temperature and pop them in an oven for about a minute to get that fresh-baked goodness.
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