Recipe: Perfect Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies. These cookies are soft, chewy and golden like a good chocolate chip cookie should be. If you've tried making gluten-free chocolate chip cookies before It also helps the cookies get a golden color and prevents grittiness. Gluten-free flour needs a little extra liquid sometimes so you don't have chalky.

What makes these "the best" gluten free chocolate chip cookies. All Reviews for Chocolate Chip Cookies (Gluten Free). These are the best gluten free cookies ever. You can have Gluten Free Chocolate Chip Cookies using 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Gluten Free Chocolate Chip Cookies

1. You need 85 g of butter.
2. You need 85 g of brown sugar.
3. You need 55 g of caster sugar.
4. Prepare 30 g of cream cheese.
5. It's 1 tsp of vanilla extract.
6. Prepare 1 of egg yolk.
7. You need 140 g of gluten free plain flour (I love Doves Farm).
8. You need 1/4 tsp of xanthan gum.
9. Prepare 1/2 tsp of bicarbonate of soda.
10. It's 1/2 tsp of salt.
11. It's 100 g of chocolate chips.

My friends can't tell the difference. I had a hard time not eating the whole batch myself! These cookies are open to your own imaginative interpretation. Try butterscotch chips and toasted salted pecans, or white chocolate and cranberries, in place of the chocolate chips.

Gluten Free Chocolate Chip Cookies instructions

1. Add the cream cheese to a bowl. In a separate bowl melt the butter for 40 seconds and then pour over the cream cheese. Add the brown sugar and caster sugar and stir with an electric whisk for 2 mins..
2. Add the egg yolk and vanilla essence and whisk for a further 2 mins..
3. Sift in the flour. Add the salt, bicarbonate of soda and xanthan gum. Stir to mix. Add 3/4 of the chocolate chips and stir to mix..
4. Cover the cookie dough with cling film and leave in the fridge for 4 hours, or up to 3 days if making ahead..
5. Remove dough from the fridge and allow to come to room temperature for 20mins..
6. Line a baking tray with baking paper. Make the dough into small balls, approx a tablespoon of dough. Place them on the tray spaced apart as they will expand. 6 per tray is ideal..
7. Bake in the oven at 190c for 10-12 mins. If you prefer gooey cookies 10 mins is better, or if you like them more crunchy then 12 mins. (Ovens May vary but you can experiment with each batch). Remove and let them cool. If they run into each other use a spatula to separate. Top with the remaining chocolate chips and enjoy!.

Add the chocolate and gently mix to incorporate it. When I had such great success with the gluten-free mix for pancakes, I immediately wondered if it would work in cookies. This gluten-free chocolate chip cookie recipe is naturally sweetened, and made with almond meal and coconut flour. Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. Gluten-Free Chocolate Chip Cookies: Ingredients and Mixing.

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