Remember those mornings after school, walking into a kitchen filled with the warm, comforting food? What is the aroma of freshly baked cookies? My grandma used to make these delicious chocolate chip cookies that were legendary in our family. She made them every day. I love cookies but I have to find a way to enjoy them without gluten. Where do these ideas come from?Gluten-free cookies areWhat are some of the best cookies you’ve ever had? What are some of the best healthy snacks out there? Think of them as the cookie you’ve always craved, but with a guilt-free twist!
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What is gluten free cookie?
A gluten-free cookie is essentially a cookie made without wheat flour, barley, or rye – the usual culprits that contain gluten. Think of it as a blank canvas where you can use naturally gluten-free flours like almond flour, rice flour, oat flour, or a blend of all sorts of wonderful gluten-free alternatives. It’s essentially a regular cookie, but reimagined for those of us who need or want to avoid gluten. The cool thing is, you really won’t miss the gluten – these cookies are just as chewy, soft, and utterly delicious as their traditional counterparts. In fact, sometimes the gluten-free flours add a certain nutty, wholesome flavor that’s absolutely divine!
Why you’ll love this recipe?
Why am I so obsessed with these things?Gluten-free cookies are, and why I think you will be too. First, the flavor is absolutely incredible! We’re talking rich, buttery notes, combined with the perfect amount of sweetness and that irresistible chocolate chip goodness. They’re seriously addictive, and everyone who tries them raves about how amazing they are. Then there’s the simplicity. This recipe is SO easy. I’ve baked these with kids of all ages (and varying levels of kitchen competence!), and it always turns out great. You don’t need any fancy equipment or advanced baking skills; just a few simple steps and you’re golden. What I love most about this recipe is how budget-friendly it is. The ingredients are readily available and not too expensive. You probably already have most of them in your pantry! Plus, they are SO versatile! You can enjoy them with a glass of milk (or almond milk!), as a quick snack, or even crumble them over ice cream for a delightful dessert. Trust me, these gluten-free cookies are a game-changer! They remind me a little of those peanut butter blossoms everyone loves, but without the peanut butter, of course, and with a completely different texture. Still, the simplicity and sheer comfort factor are definitely comparable.
How do I make gluten-free cookies?
Quick Overview
Making these amazing things.Gluten-free cookies areIs it easier than you think? How do you start by creaming the butter and sugar, then adding in the eggs and vanilla? After that, you’ll gently mix in the gluten-free flour and chocolate chips. What is the best way to bake dough on a baking sheet? What is the best part of a puzzle? How quickly they come together. How do I make gluten-free cookies in under 30 minutes? This method is particularly great because it minimizes the risk of overmixing the gluten-free flour, as well as the glycemic index. Which can sometimes lead to a tougher cookie. We want soft and chewy, and this simple process delivers every time!
Ingredients
For the Main Batter:
* 1 cup (2 sticks) unsalted butter, softened: Make sure it’s properly soften, not melted! Why is creaming easier?
* 34 cup granulated sugar: Adds sweetness and helps with browning.
* 34 cup packed brown sugar: For that chewy texture and molasses flavor.
* 2 large eggs: Binds the ingredients together and adds richness.
* 1 teaspoon vanilla extract: Enhances the flavor.
* 2 ¼ cups gluten-free all-purpose flour blend: I prefer Bob’s Red Mill or King Arthur Measure for Measure.
* 1 teaspoon baking soda: For leavening and that perfect cookie texture.
* 1 teaspoon salt: Balances sweetness and enhances the other flavors.
What is a cookie without chocolate chips?
How do I get
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. This prevents the paper from sticking to the bottom of the pan.Gluten-free cookies areWhy is parchment paper the best for cleaning?
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside. Whisking ensures that everything is evenly distributed and prevents clumps. What is the best way to get a consistent cookie texture?
Step 3: Mix Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure the butter is properly softened for best results!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can develop the gluten in the gluten-free flour (yes, even gluten-free flour has *some* gluten-like proteins), resulting in a tougher cookie. Mix until everything is just incorporated.
Step 5: Add Chocolate Chips
I like to use a rubber spatula for this step to avoid overmixing.
Step 6: Drop & Bake
Do not overwork the dough, leaving about 2 inches between the edges. Place rounded tablespoons of dough on a baking sheet. Bake for 9-11 minutes, or until the edges are golden brown and the centers are set. All ovens are different, so keep a close eye on them!
Step 7: Cool
Let the Gluten-free cookies areIs it safe to transfer them to a wire rack to cool on the baking sheet? This prevents them from breaking apart while they’re still warm and soft.
Step 8: Enjoy!
What are some gluten-free cookies?
What should I serve it with?
These Gluten-free cookies areI love pairing them with a cup of coffee for breakfast. They are so versatile. What’s a good way to start the day? What can you serve on a platter for brunch? Elegant and delicious! As a dessert, these cookies are perfect with ice cream or chocolate. What’s a good cozy snack? My family loves to dip their kids in hot chocolate during the winter months. Is there a limit to the possibilities? What are some of the best summer ice cream sandwiches?
How do I make gluten-free cookies?
Okay, so I’ve made these.Gluten-free cookies are countless times, and I’ve learned a few tricks along the way. First, the quality of your gluten-free flour blend matters! I’ve found that Bob’s Red Mill and King Arthur Measure for Measure gluten-free all-purpose flour blends work best for this recipe. They provide the right texture and don’t leave a gritty aftertaste. As for the butter, make sure it’s properly softened, but not melted. Softened butter creams better with the sugar, creating a lighter, fluffier cookie. Overmixing is the enemy of gluten-free baking! Mix the wet and dry ingredients until just combined to avoid tough cookies. For an extra touch of flavor, try adding a pinch of cinnamon or nutmeg to the dry ingredients. I also sometimes swap out some of the chocolate chips for chopped nuts. Don’t skip the cooling step! Letting the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack helps them set and prevents them from breaking. And lastly, if you want to make these cookies ahead of time, you can freeze the dough! Just scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, simply bake from frozen, adding a few extra minutes to the baking time. I learned this trick after I made way too much dough for my cousins birthday party. Best life hack I tell you!
Storing and Reheating Tips
To keep your gluten-free cookies fresh, store them in an airtight container at room temperature. They’ll stay good for about 3-4 days. If you want to extend their shelf life, you can store them in the refrigerator for up to a week. Just be sure to bring them to room temperature before serving for the best texture. For longer storage, you can freeze these cookies for up to 2-3 months. Wrap them individually in plastic wrap, then place them in a freezer bag. When you’re ready to enjoy them, simply thaw them at room temperature or warm them in the microwave for a few seconds. I’ve found that freezing them individually helps prevent them from sticking together and makes it easier to grab just one or two at a time. If you’re planning to glaze your cookies, it’s best to do so right before serving. Glazed cookies don’t store as well as unglazed cookies.
Frequently Asked Questions
Final Thoughts
These gluten-free cookies are more than just a recipe; they’re a delicious way to enjoy a classic treat without the gluten. They are incredibly easy to make, and they disappear in minutes at my house! I truly believe that everyone should have a go-to gluten-free cookie recipe in their arsenal, and this one is definitely mine. If you loved this recipe, be sure to check out my other gluten-free baking recipes! And please, please, please leave a comment below and let me know how yours turned out. I absolutely love hearing your feedback and seeing your creative variations. Happy baking!
How to Make 7 Gluten-Free World Peace Cookies That Wow
Ingredients
Main Ingredients
- 2 cups gluten-free flour Ensure it contains xanthan gum or add separately
- 0.5 cup cornstarch
- 0.75 cup unsweetened cocoa powder Dutch-processed or natural
- 1 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 1 cup unsalted butter or vegan butter substitute, at room temperature
- 1.75 cups light brown sugar packed
- 1 tablespoon vanilla extract pure
- 10 ounces dark chocolate chopped, preferably 60-70% cacao
Instructions
Preparation Steps
- In a medium bowl, whisk together the gluten-free flour, cornstarch, cocoa powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer, cream together the softened butter and light brown sugar on medium speed until light and fluffy, about 4-5 minutes.
- Add the vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Increase speed to medium and beat until the dough comes together.
- Mix in the dark chocolate pieces on low speed until evenly distributed.
- Divide the dough in half and roll each portion into logs approximately 1.5 inches in diameter. Wrap in parchment paper and refrigerate for 2 hours or up to 3 days.
- Preheat your oven to 325°F (160°C) and line baking sheets with parchment paper.
- Remove one dough log at a time from the fridge and slice into discs approximately 0.5 inch thick. Arrange on baking sheets, 2 inches apart.
- Bake for 10-12 minutes until cookies appear set around the edges. Let cool completely on baking sheets.
