Gluten-Free Chocolate Chip Cookies Recipe

By www.anyonita-nibbles.co.uk
This the most indulgent gluten-free chocolate chip cookies recipe you'll find and the only one you'll need!

Yield: 18 cookies
Prep time: 10 minutes
Cook time: 8 - 10 minutes per tray
Diet: Gluten-Free

Oh man, is there anything better than a chocolate chip cookie? You know the kind, the slightly chewy, not-too-sweet, soft and gooey cookies. It took me a long time, a lot of trial and error to perfect this chocolate chip cookie recipe. You'll notice that it's missing some staples of normal cookies - there's no baking soda and there's no milk. 

I personally don't like the taste of baking soda in gluten-free baked goods. It tastes too obvious to me. Plus, baking soda makes cookies spread, and without the elastic gluten protein keeping things tight, gluten-free cookies tend to run away if given the chance. If you did want to keep the baking soda in, just add a tablespoon along with the flour.

And if you want to jazz up your cookies with walnuts, candy-coated chocolates or anything you'd like, just add them at the stage when you add the chocolate chips. Another thing about this recipe, I've included instructions for chilling the dough. It really is essential if you want cookies that are thick and have some texture to them. Without chilling the dough, the cookies spread, too. Basically, if you've not noticed, spreading is a real problem with gluten-free cookies! 

Resist the urge to gobble up the uncooked cookie dough as this recipe does contain eggs, but how delicious does the cookie dough look?!

Oh and these cookies (like all my recipes on Anyonita Nibbles Gluten-Free) is also a big hit with people who don't have to follow a gluten-free diet. I know it's a cookie and what child doesn't love a cookie? But my gluten-eating three year old daughter approves of these cookies! 

 

Can't get enough of gluten-free cookie recipes? This board was made for you! 

Ingredients:

For the gluten-free chocolate chip cookies
• 1 tablespoon vanilla extract
• 1 egg, beaten
• 100 grams chocolate chips
• 100 grams ground almonds
• 100 grams gluten-free plain/all-purpose flour
• 125 grams unsalted butter
• 125 grams caster or granulated sugar
• 125 grams brown sugar

Prefer cups to grams? Use this handy chart.

Instructions:

1. Pre-heat the oven to 180C/350F. 
2. Cream the butter and sugars together. 
3. Add the flour, grounds almonds, beaten egg and whisk until everything is combined. 
4. Fold in the chocolate chips and any other extras you are including. 
5. Spoon the dough into a zip-seal plastic bag, push the air out and roll refrigerate for at least an hour. This is optional, but if you don't chill the dough, the cookies will spread a lot. 
6. Spoon dough one tablespoon at a time onto a baking tray lined with baking paper. 
7. Bake in the oven for up to 10 minutes or until the cookies are done to your liking. 
8. Cool each batch on a wire rack for at least 5 minutes before transferring to a cookie jar or other airtight container.

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If you liked this recipe, you may want to check out this Gluten-Free Viennese Whirls Recipe for crumbly, buttery cookies that that are filled with delicious cream and jam etc.