Chocolate Chip cookies are so nostalgic for me. Growing up, my mom routinely made them. We always had cookies stocked up in the freezer, or cookie dough balls ready to bake if we wanted a single fresh + warm from the oven cookie. Those were the days. Now I have to make my own cookies and to my husbands dismay, I make them much more infrequently than my mom did. There are just so many other things I like to make!
Today I have the second chocolate chip cookie recipe that is on my site because this time around I’ve made a gluten free chocolate chip cookie recipe. Even if you are a gluten loving gal like me, don’t be discouraged from trying your hand at these. They have crispy edges, a chewy exterior with a soft and gooey interior and are full of big chocolate chunks. They are the bomb and are undetectably gluten free.
This recipe is just like your average cookie recipe aside from two minor tweaks. Since gluten free flours don’t absorb fat as easily as wheat flours, I melted the non dairy butter to help the absorption. Second, is a rest time. I know it is tempting to ignore the rest time but please don’t do it. The starches in these flours really need time to absorb the fat and liquid in the dough. The rest time helps give much needed structure to these cookies. If you forgo the rest time, you will likely end up with weird and thin cookies. And we don’t want weird and thin cookies.
Also, don’t under bake these cookies. Gluten free baked goods can’t be under baked like a traditional cookie and left completely gooey in the center because they lack structure. But I promise even when these cookies are nicely brown they are still soft and moist in the middle.
And whatever you do, don’t substitute another gluten free flour blend. I really like the King Arthur Gluten Free All Purpose Blend. Its available nationwide or online, and tastes great in so many applications. I used this same blend in my Gluten Free Chocolate Cake so if you made that, hopefully you will still have some on hand for these babies!
The Best Gluten Free Chocolate Chip Cookie
- 7 Tbsp Dairy Free Butter melted and cooled (I used Earth Balance)
- 3/4 Cup Granulated Sugar
- 1 Tbsp Molasses
- 1 Tbsp Ground Flax
- 2 Tbsp Water
- 1 tsp Vanilla Extract
- 1 1/2 Cups King Arthur Gluten Free All Purpose Flour
- 1/4 tsp Salt
- 1/2 tsp Baking Soda
- 1/4 tsp Xanthan Gum
- 1 Tbsp Dairy Free Milk I used boxed coconut
- 1 Cup Chocolate Chunks
- In a small bowl, combine flax, water and vanilla. Stir and set aside.
- In a large bowl, combine sugar, molasses and melted dairy free butter with a whisk. Next, add the flax mixture and whisk well, about 1 minute.
- Into the same bowl, measure out the flour, salt, baking soda and xanthin gum. Switch to a spoon and stir to combine. Stir this mixture really well- for 1 to 2 minutes. Next, add the tablespoon of non dairy milk and stir to combine once more. Cover the bowl and let the dough rest at room temperature for 45 minutes to 1 hour.
- Preheat oven to 350* F
- After the dough has rested, stir in chocolate chips. Onto a lined baking sheet, scoop about 2 tablespoons of dough per cookie leaving at least 2 inches of space for spreading.
- Bake in a 350* oven for 10-12 minutes. The cookies will be brown around the edges and across the top but still soft in the middle. Let the cookies cool for at least 5 minutes on the cookie sheet before transferring them to a wire cooling rack to finish cooling.
- These store best in the freezer. If you have any left to store, that is.
Let me know how this recipe worked for you. I have really been loving hearing from you!