I know I have had another gluten free chocolate chip cookie recipe up on the blog but this cookie recipe is hands down the best gluten free chocolate chip cookie recipe. Most of the time gluten free desserts are lacking in something– color, texture, flavor, and sometimes they even smell a little odd. This cookie recipe is not lacking in any of those aspects. The color is a spot on buttery golden, the texture is chewy and soft and everything a chocolate chip cookie should be. The flavor is great– I will say there is a difference in flavor from a traditional chocolate chip cookie, but not a huge one– you really have to try and taste the difference. Oh and these guys smelled awesome– like everyone pile in the kitchen because they smell fresh cookies– awesome.
I made these cookie using Trader Joe's Gluten Free All Purpose Flour. It was my first time using this brand of flour and I was very pleased with the results. Often GF flours will have an odd smell which will carry over into the flavor but I felt like I was using regular wheat flour when I used this. Also, it was the least expensive GF flour I have bought.
*These cookies did go stale quicker than my typical cookie. If you aren't consuming all of them pretty quick I recommend freezing the dough already scooped on a cookie sheet lined with wax paper. After they are frozen pop them in a freezer bag and you can pull them out as needed and bake them straight from the freezer!
Best Gluten Free Chocolate Chip CookiesYield: 4 dozen
2 1/2 cup gluten free flour- I recommend trader joe's brand
1 tsp gluten free baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup salted butter, softened
3/4 cup packed brown sugar
1/2 cup sugar
2 tsp gluten free vanilla
1-2 cups chocolate chips (depending on how many you like)
Preheat oven to 375.
Combine all dry ingredients (first 4) in a mixing bowl and whisk together. Set aside.
In a large mixing bowl combine butter and both sugars and stir to combine– I use a wooden spoon. Add the eggs in one at a time, mixing well after each addition. Mix in the vanilla. Pour the flour mixture into the butter mixture and mix well. Stir in the chocolate chips.
Drop spoonfuls on an ungreased cookie sheet with about 2 inches in between. Bake for about 8-10 minutes or until lightly golden, you want them to be very soft still. While the cookies are baking, line a counter with a brown paper bag that has been cut open. This will give the cookies a flat place to cool and will soak a little of the grease up. Let rest on the cookie sheet for about 2 minutes before removing to the prepared area.
Source: Land O'Lakes