I remember the first time I baked a batch of gluten-free chocolate chip cookies for my friend Sarah, who has celiac disease. Seeing her face light up with joy as she bit into a cookie that tasted just like the ones she missed from her childhood made me realize how food can bring comfort and happiness, even when dietary restrictions are in play. These cookies have since become a staple in my kitchen, bringing smiles to both gluten-free and gluten-loving friends alike.
Tips
- Butter: Using softened butter helps in creaming with the sugars, resulting in a better texture.
- Eggs: Ensure the eggs are at room temperature for better incorporation.
- Flour: Using a gluten-free flour blend that contains xanthan gum helps bind the ingredients together.
Variations
- Nutty twist: Add 1 cup of chopped nuts like walnuts or pecans for extra crunch.
- Dried fruit: Mix in 1/2 cup of dried cranberries or raisins for a chewy texture.
- Dairy-free option: Substitute the butter with a plant-based alternative and use dairy-free chocolate chips.
Serving Suggestions
- Classic pairing: Serve the cookies warm with a glass of cold milk or a dairy-free alternative.
- Ice cream sandwiches: Place a scoop of vanilla ice cream between two cookies for a delightful treat.
- Cookie crumbles: Crumble the cookies over yogurt or ice cream for added texture and flavor.
These gluten-free chocolate chip cookies are a testament to the fact that dietary restrictions don’t have to mean sacrificing flavor or joy. Whether you’re baking for someone with celiac disease or simply exploring gluten-free options, this recipe is sure to bring smiles all around.
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Gluten-Free Chocolate Chip Cookies
- Total Time: 26 minutes
- Yield: 24 cookies 1x
- Diet: Gluten Free
Description
Soft and chewy gluten-free chocolate chip cookies that taste just like the classic favorite. Perfect for satisfying your sweet tooth without the gluten.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/4 cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven: Set it to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the butter and sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is smooth and creamy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
- Mix wet and dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until just combined.
- Fold in chocolate chips: Gently stir in the chocolate chips until they’re evenly distributed.
- Scoop the dough: Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Ensure your gluten-free flour blend contains xanthan gum for the best texture.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
