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Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

These gluten free chocolate chip cookies are soft, sweet, and so delicious thanks to my secret ingredient! Easy to make and no one will guess they are gluten free!

A good chocolate chip cookie is like a warm hug for your belly. It makes you feel good inside. Unless you are allergic to gluten, in which case it makes you feel icky. And if you’ve attempted gluten free cookies before, you know that they can turn out dry, grainy, and kinda bland. And no one wants that in a chocolate chip cookie. Which is why I developed this gluten free chocolate chip cookie!

These cookies are soft, chewy, sweet, and perfectly golden like a good chocolate chip cookie should be.

Inside is a secret ingredient that gives it a ton of flavor, makes it rich and soft and chewy and you totally have it in your kitchen right now! Know what it is?

gluten free chocolate chip cookies on a tray // livingbeyondallergies.com

Secret Ingredient: Browned Butter.

This transforms your normal stick of butter into something amazing. It develops the flavor, intensifying it, making it rich and almost nutty in flavor. But with no nuts of course!

By browning the butter, it helps the cookie stay soft and chewy while imparting a ton of flavor.

If you’ve never browned butter before, don’t worry, you can totally do it! Here is a great video that walks you through the process and is from one of my favorite cooking resources, America’s Test Kitchen.

https://www.youtube.com/watch?v=QvoVQlhPy0k

Gluten Free Chocolate Chip Cookie Tips

The most important thing for you to do to make amazing gluten free chocolate chip cookies is to chill the dough.

By chilling the dough, you are allowing for a few things to happen. First, the melted butter gets a chance to firm up again, which means that your cookies won’t melt all over the place on your cookie tray. Second, you are allowing the flavors a chance to combine. Finally, you are allowing for the gluten free flour to become hydrated by all of your wet ingredients. Think of your gluten free flour like a little sponge, it needs time to drink in all the good ingredients! My final tip for these cookies is for all my gluten free baking: Low and Slow, baby! Bake at a lower temperature for a longer time than you think. That won’t dry them out and make them grainy!

When making these cookies you might notice that the dough is rather wet. That’s okay! It will firm up in the fridge (see above for why chilling is so important) but it makes getting them from the bowl to the tray a bit of a challenge.

You can simply chill the cookies in the bowl and then roll after they have chilled. But I’m an impatient lady sometimes and I want to make the cookie process as simple as possible. My solution? A pastry bag.

Yep! Place your cookie dough into a pastry bag, snip off a large tip and pipe your cookies onto the tray. Easy as can be and your cookies will be the most uniform cookies you’ve ever made.

Did you make this recipe?

Please let me know how this turned out for you! Pop over to the Facebook Page to share your success or tag me over on Instagram with the hashtag #livingbeyondallergies I love to see your creations!

Gluten Free Chocolate Chip Cookies

These gluten free chocolate chip cookies are soft, sweet,and so delicious thanks to my secret ingredient! Easy to make and no one will guess they are gluten free!
Prep Time30 mins
Cook Time13 mins
Chill time2 hrs
Total Time2 hrs 43 mins
Course: cookies, Dessert
Cuisine: American
Keyword: allergy friendly, coconut free, cookie, dessert, easy, gluten free, nightshade free, nut free, sesame free, soy free, wheat free
Servings: 40 cookies

Ingredients

  • 2 sticks unsalted butter, browned and cooled
  • 2 eggs
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 tbsp plain greek yogurt
  • 1 tbsp vanilla extract
  • 2 ¾ cups gluten free all purpose flour
  • ¼ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • Sprinkle cinnamon
  • 1-2 cups chocolate chips

Instructions

  • Prepare a cookie tray with a piece of parchment paper.
  • Make your brown butter. Melt 2 sticks of butter in a small sauce pan over a medium flame and stir until golden brown and smells delicious, about 5 minutes. Immediately transfer to a bowl and let cool.
  • In your stand mixer, or a large bowl, combine the brown butter and both sugars. Whip until light and fluffy. Add your eggs, yogurt, and vanilla, again mixing well until fluffy. Sprinkle in your cinnamon and salt.
  • Now add your dry ingredients, beginning with the baking soda and baking powder. Mix to combine. Add the flour in batches until the dough is combined. Finally, add your chocolate chips in your desired quantity. I used mini chips this time and they turned out to cute and tiny!
  • Using a pastry bag, pipe your cookies onto the prepared baking sheet. Alternatively, you can chill the dough in the bowl and simply roll the cookies before baking. At this point, you can stop and freeze these cookie dough balls for up to 3 months and have delicious cookies anytime! If you are not freezing, let your dough chill in the fridge for at least 2 hours.
  • Preheat your oven to 325°F / 163°C.
  • Remove your cookies from the fridge and place them on your cookie tray. I was able to get 13 on mine, alternating in rows of 2 and 3.
  • Bake in the oven for about 13 minutes or until golden brown and fragrant. Remove from the oven and let rest on the warm tray for about 5 minutes, while they finish setting up. Store leftovers in an airtight container for up to several days. These still taste good on day 3 but I can't tell you beyond that as we had enjoyed them all by that point!

Notes

Can you make this vegan? Yes, I believe you can. Replace the brown butter with melted vegan butter of your choice. I would use a soy, cashew, or almond based butter since they have a similar protein structure to cow’s milk. If you can’t use any of those, olive oil will work as well, but don’t heat it as that will only degrade the fat in the olives.
To replace the eggs, I would suggest one flax egg (1 tbsp of ground flax mixed with 3 tbsp of boiling water) and 1 egg replacer from Ener-G eggs.
Note that I have not made this recipe vegan so your results might vary.

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