Soft, chewy, crunchy, and most of all gluten-free chocolate chip cookies using melted and browned butter! This chocolate chip cookie recipe is rich in flavor and perfect in so many ways, you will absolutely love it.
Switching to gluten-free food is starting to show changes to my well-being. I have always this bloat feeling every time I eat anything with flour or wheat.
But I can not for the love of sweets and bread give up eating desserts and pastries. So, I've finally tested out a gluten-free sweet treat, that is, the ever-popular and classic chocolate chip cookies.
What does gluten do to a cookie or any baked goodies?
Are you wondering why cookies, cakes, and pastries have shape, texture, moisture, and softness? It's because of gluten. Gluten gives elasticity and fluff to any baked goods.
What will happen if you remove gluten from your cookie? The cookies will spread far thin and will be less springy.
But there are gluten substitutes for baking that will make any cookie look and taste like the ones with gluten.
Gluten Substitutes for Baking
According to the Kitchn, these are some gluten substitutes for baking.
- Almond flour
- Brown Rice flour
- Millet flour
- Sorghum flour
- Amaranth flour
- Black beans
- Chickpea flour
- Coconut flour
- Teff flour
- Cassava flour
- Potato flour
- Potato Starch
- Sweet White Rice flour
Ingredients for gluten-free chocolate chip cookies
What makes this gluten-free chocolate chips cookie recipe outstanding is the ingredients:
- Gluten-free flour. Gluten is what makes the cookie soft and rise or spongy but since I am using gluten-free flour mixes, I make sure that it has xanthan gum. Xanthan gum also helps for the cookies not to spread. It compensates for the elasticity the gluten flour provides.
For this recipe, I used gluten-free flour mixes of rice flour, quinoa, buckwheat, amaranth, tapioca, and arrowroot. It costs $8.99 on Amazon.
- Almond flour. Combining a little amount of almond flour helps the batter rise and also gives the cookie bit of richness.
- Salt. Don't forget to add salt to your dough because it enhances the flavor and makes the cookie chewier. Moreover, it balances the sweetness of your cookie. Source
- Baking Soda. Baking soda is a leavening, without this, your cookies will turn hard and flat.
- Brown and White Sugar. Sugar makes cookies dense, crumbly, and moist. Also, it results in brownish cookies once it caramelizes. If using dark brown sugar, expect to have darker cookies as well. Source
- Brown Butter. Melting and browning the butter until it produces a nut-like whiff is what sets this gluten-free chocolate chip cookies apart.
- Egg. This recipe calls for 1 large egg. Eggs have a crucial role in almost all of the recipes that require baking. In cookies, eggs give the dough a puffy shape, moisture, and protein.
- Almond milk. If the cookie dough starts getting stiff and hard, add 1 tablespoon of milk.
- Vanilla. Aside from the aroma, it gives to any goods you bake, vanilla is also a big factor in terms of flavor.
- Chocolate. You can use any chocolate type like chips, chunks, or morsels. Semi-sweet chocolate chips are what this recipe calls for.
- Flaky salt. Salt is salty but amazingly it adds more sweetness to your cookies when sprinkled on top.
How to Make Gluten-Free Chocolate Chip Cookies?
Follow the steps below to make gluten-free chocolate chip cookies.
- Mix the flours. Combine the flour in a bowl along with baking soda and salt. Set it aside.
- Melt the butter. In a saucepan over medium heat, melt the butter until brown. Remove from heat once the melted butter starts to give out a nutty smell. Transfer to a glass or ceramic bowl.
- Mix the sugars. Whisk the sugars in the melted butter.
- Whisk the wet ingredients. Add in the remaining wet ingredients.
- Combine both mixtures. Slowly dump in the flour mixtures. Continue whisking until combined.
- Fold in the chocolate. Using a spoon or spatula, fold the chocolate chips.
- Chill. Cover the bowl and give time for your dough to set by chilling it in the fridge for at least 30 minutes.
- Bake and enjoy. Preheat oven to 350 degrees F. Scoop the dough and line it into a baking sheet making sure to allow spaces in between the cookies. Bake for 10-12 minutes.
Some Tips for a Better Chocolate Chip Cookie
- Chill the dough to avoid spreading it thin.
- When baking in batches, put back the remaining dough or the scooped dough inside the fridge.
- Scoop the dough, line with a baking sheet, and cover when chilling overnight
- Make sure to preheat your oven to the right temperature to avoid under or over-baking.
Why chilling the cookie dough is important?
Here are reasons why giving your cookie dough to chill in the fridge makes a great difference to the quality of your cookies.
- richer, tastier chewy cookie texture
- allows the dough time to fully combine the ingredients to develop flavors
- makes the cookies spread less during baking
- gives your cookies an even brown color
Gluten-Free Chocolate Chips Cookies
- 1 and 1/3 cups Gluten-free flour with xanthan gum
- 1/4 cup Almond flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup butter melted and browned
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 tablespoon almond milk or milk of choice
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup chocolate chips and more
- flaky salt to sprinkle
- In a bowl, combine the gluten-free flour, almond flour, salt and baking soda. Whisk and set aside.
- In a pan, melt the butter in medium heat until lightly brown or when you smell a nutty aroma. Transfer to a ceramic or glass bowl. Add the brown sugar and white sugar. Whisk. Add the milk, egg, and vanilla extract. Continue whisking until combined. Add the flour mixture and continue whisking.
- Add 1 cup of chocolate chips, fold the chocolate chips into the mixture. The dough is a little bit gooey so cover it and chill for at least 30 minutes.
- Preheat oven at 350 degrees F and prepare your baking sheet with parchment paper.
- Once the dough is chilled, scoop the dough using a 1-tablespoon cookie scoop and line in a baking sheet. Make sure to make a few inch of space in between the cookie dough. You can put more chocolate chips on the surface of the dough.
- Bake for 10-12 minutes. Let it cool and rest for 5 minutes in a cooling rack before serving.
- Chill the dough to avoid spreading thin.
- When baking in batch, put back the remaining dough or the scooped dough inside the fridge.
- When chilling overnight, scoop the dough into cookie balls, line in a baking sheet and cover.
- Make sure to preheat your oven at the right temperature to avoid under or over baking.
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