Best 20 Gluten Free Chocolate Chip Cookies Recipes

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For all the chocolate chip cookie lovers who must avoid gluten due to allergies or other health concerns, worry not! There are plenty of ways to indulge in the classic chocolate chip cookie without the gluten. You can make gluten-free chocolate chip cookies at home with a few simple swaps and some creativity. With our guide of the best gluten-free chocolate chip cookie recipes, you can enjoy the taste of your favorite treat without the gluten.

Here are our top 20 tried and tested recipes!

GLUTEN-FREE CHOCOLATE CHIP COOKIES



Gluten-Free Chocolate Chip Cookies image

Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.

Provided by Erin Jeanne McDowell

Categories     cookies and bars, dessert

Time 30m

Yield About 10 (5-inch) cookies

Number Of Ingredients 10

2 3/4 cups/310 grams finely ground almond flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
10 tablespoons/140 grams unsalted butter, at room temperature (1 1/4 sticks)
1/2 cup/110 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
12 ounces/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate
Sea salt, for finishing (optional)

Steps:

  • Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk the almond flour, salt and baking soda to combine.
  • Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
  • Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
  • Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
  • Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
  • Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

GLUTEN-FREE BISQUICK™ CHOCOLATE CHIP COOKIES



Gluten-Free Bisquick™ Chocolate Chip Cookies image

Everyone will be amazed at how delicious these easy gluten-free cookies are!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 28

Number Of Ingredients 6

1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon gluten-free vanilla
2 eggs
2 cups Bisquick™ Gluten Free mix
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs. Add Bisquick™ mix; beat on low speed until combined. Stir in chocolate chips.
  • On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
  • Bake 8 to 12 minutes or until set on edges and golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g

GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH ALMOND FLOUR



Gluten-Free Chocolate Chip Cookies with Almond Flour image

These chocolate chip cookies are made with almond flour and are therefore gluten free. However, they taste so good, I would put them up against any cookie recipe out there, and they'd probably win. The texture is slightly crispy on the outside and moist and chewy in the middle. Nobody that I have baked these for has been able to eat just one.

Provided by Billy Brown

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 26m

Yield 32

Number Of Ingredients 9

2 ½ cups almond flour
1 cup light brown sugar
1 cup chopped toasted pecans
1 cup semisweet chocolate chips
½ teaspoon baking soda
½ teaspoon sea salt
½ cup grapeseed oil
1 egg
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
  • Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; mix with a spoon until a large ball of dough forms.
  • Shape dough into 1-inch balls. Space balls 1 inch apart on the prepared baking sheets.
  • Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.

Nutrition Facts : Calories 156.3 calories, Carbohydrate 10.3 g, Cholesterol 5.1 mg, Fat 12.4 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.9 g, Sodium 51 mg, Sugar 7.8 g

GLUTEN-FREE DOUBLE CHOCOLATE CHIP COOKIES



Gluten-Free Double Chocolate Chip Cookies image

Provided by Food Network

Categories     dessert

Time 1h34m

Yield 24 cookies or 12 servings

Number Of Ingredients 11

1 cup coconut oil
1 1/4 cups evaporated cane juice
1/3 cup applesauce
1/2 cup cocoa powder
1 teaspoon kosher salt
2 tablespoons pure vanilla extract
1 1/2 cups gluten-free all-purpose baking flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoons xanthan gum
1 cup chocolate chips

Steps:

  • Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla. In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum. Using a rubber spatula, carefully add the dry ingredients into the wet mixture and combine until dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.
  • Using a melon-baller or tablespoon, scoop the dough onto the prepared baking sheets, spacing them 1-inch apart. Gently press each with the heel of your hand to help them spread. Bake on the center rack for 14 minutes, rotating the trays 180 degrees after 7 minutes. The cookies will be crispy on the edges and soft in the center.
  • Let the cookies stand on the baking sheet for 10 minutes, then transfer the cookies to a wire rack and cool completely before covering. Store in an airtight container at room temperature for up to 3 days.

VEGAN GLUTEN-FREE CHOCOLATE CHIP COOKIES WITHOUT COCONUT OIL



Vegan Gluten-Free Chocolate Chip Cookies Without Coconut Oil image

My most-requested dessert, even over my normal chocolate chip recipe. Delicious and chewy cookies for those with certain dietary restrictions. Something to consider is that banana is the egg substitute and the taste is noticeable. Blue Bonnet® light margarine does not contain trace amounts of whey or lactose. Trader Joe's® semi-sweet chocolate chips are on PETA's list of recommended vegan chocolate.

Provided by TiffanyZ

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 11

1 ½ cups brown sugar
1 cup vegan margarine (such as Blue Bonnet® light)
½ cup white sugar
1 banana, mashed
2 tablespoons vanilla extract
1 ¼ teaspoons baking soda
½ teaspoon salt
2 teaspoons hot water
3 cups gluten-free all-purpose baking flour
2 teaspoons xanthan gum
1 ½ cups vegan semisweet chocolate chips (such as Trader Joe's®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Cream brown sugar, margarine, and white sugar together in a bowl. Add mashed banana and vanilla extract.
  • Combine baking soda and hot water in a small bowl; add to sugar mixture and stir in salt. Add flour slowly, 1 cup at a time, incorporating xanthan gum at the same time. Add chocolate chips and stir to combine. Drop by large spoonfuls onto the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 10 to 12 minutes.

Nutrition Facts : Calories 251.5 calories, Carbohydrate 38.6 g, Fat 11.2 g, Fiber 2.9 g, Protein 2.3 g, SaturatedFat 3.2 g, Sodium 216.5 mg, Sugar 24.6 g

GLUTEN-FREE BUCKWHEAT CHOCOLATE CHIP COOKIES



Gluten-Free Buckwheat Chocolate Chip Cookies image

Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free.

Provided by Autumn Star

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 13

1 cup buckwheat flour
½ cup sweet sorghum flour
¼ cup tapioca starch
⅛ cup millet flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
1 ½ cups brown sugar
¾ cup soft butter
1 egg
2 teaspoons gluten-free vanilla extract
1 tablespoon corn syrup
1 (12 ounce) package chocolate chips, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
  • Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.
  • Bake in the preheated oven until light golden brown, 6 to 8 minutes.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 30.7 g, Cholesterol 23 mg, Fat 10.4 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 6.2 g, Sodium 200.7 mg, Sugar 21.4 g

GLUTEN-FREE CHOCOLATE CHIP COOKIES RECIPE



Gluten-Free Chocolate Chip Cookies Recipe image

These gluten-free, dairy-free, high-protein chocolate chip cookies are the best tasting and easiest recipe to bake!

Provided by elanaspantry.com

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 20m

Yield 24

Number Of Ingredients 7

2 ½ cups almond flour
½ teaspoon baking soda
½ teaspoon sea salt
½ cup grapeseed oil
½ cup agave nectar
1 tablespoon vanilla extract
½ cup chocolate chips (such as Dagoba® Chocodrops)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
  • Form dough into 1/2-inch balls and press onto the prepared baking sheet.
  • Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

Nutrition Facts : Calories 78.5 calories, Carbohydrate 7.6 g, Fat 5.6 g, Fiber 0.5 g, Protein 0.1 g, SaturatedFat 1.1 g, Sodium 63.3 mg, Sugar 7 g

GLUTEN-FREE OATMEAL CHOCOLATE CHIP COOKIES



Gluten-Free Oatmeal Chocolate Chip Cookies image

Delicious cookies, made in one saucepan. Make sure your oats and baking powder are gluten-free.

Provided by Irene

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 35m

Yield 48

Number Of Ingredients 15

½ cup margarine
½ cup white sugar
½ cup brown sugar
2 eggs, well beaten
1 ¼ cups rice flour
1 tablespoon xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground allspice
¼ teaspoon salt
3 cups gluten-free rolled oats
½ cup gluten-free chocolate chips

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
  • Melt margarine in a large saucepan over medium heat; remove from heat and stir in white sugar and brown sugar. Cool to room temperature, about 5 minutes.
  • Beat eggs into butter mixture until smooth. Stir rice flour, xanthan gum, baking powder, cinnamon, baking soda, ginger, nutmeg, allspice, and salt into butter mixture. Add oats; stir until dough is thick and well-combined. Stir in chocolate chips. Drop dough by the tablespoonful onto prepared baking sheet.
  • Bake in the preheated oven until golden and soft, 7 to 9 minutes.

Nutrition Facts : Calories 81.2 calories, Carbohydrate 12.7 g, Cholesterol 7.8 mg, Fat 3 g, Fiber 1.1 g, Protein 1.3 g, SaturatedFat 0.8 g, Sodium 68.7 mg, Sugar 5.4 g

GLUTEN FREE AWESOME CHOCOLATE CHIP COOKIES



Gluten Free Awesome Chocolate Chip Cookies image

Gluten Free? You might not think so because these even fooled my husband! Chewy, Crunchy or how ever you like them - these are a real treat.

Provided by Brenda B

Categories     Dessert

Time 25m

Yield 2 dozen, 12 serving(s)

Number Of Ingredients 10

1/4 cup softened margarine
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla
3/4 cup rice flour
3/4 cup soy flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup nestle chocolate chips

Steps:

  • By hand blend margarine, sugars, egg, & vanilla until creamy.
  • In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
  • Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

GLUTEN FREE CRANBERRY WALNUT CHOCOLATE CHIP COOKIES



Gluten Free Cranberry Walnut Chocolate Chip Cookies image

This Gluten Free Cranberry Walnut Chocolate Chip Cookie Recipe is a scrumptious fall twist on the classic chocolate chip cookie is a big hit in my household. The tart dried cranberries and nutty, roasted goodness of walnuts, along with nutrient dense almond flour turn a plain old chocolate chip cookie into an antioxidant rich, nutritious treat. http://www.elanaspantry.com/cranberry-walnut-chocolate-chip-cookies/

Provided by Elanas Pantry

Categories     Dessert

Time 14m

Yield 36 cookies, 8-10 serving(s)

Number Of Ingredients 9

2 1/2 cups blanched almond flour
1/2 teaspoon celtic sea salt
1/2 teaspoon baking soda
1/2 cup grapeseed oil
1/2 cup agave nectar
1 tablespoon vanilla extract
1/2 cup dried fruit juice sweetened cranberries
1 cup walnuts, toasted
1/2 cup dark chocolate, 73%

Steps:

  • 1. In a large bowl, combine almond flour, salt and baking soda.
  • 2. In a smaller bowl, combine oil, agave and vanilla.
  • 3. Stir wet ingredients into dry.
  • 4. Mix in cranberries, walnuts and chocolate chips.
  • 5. Form dough into ½ inch balls and press onto a parchment lined baking sheet.
  • 6. Bake at 350° for 7-10 minutes.
  • 7. Cool and serve.

Nutrition Facts : Calories 265, Fat 27.5, SaturatedFat 4.9, Sodium 226.6, Carbohydrate 5.4, Fiber 2.6, Sugar 0.9, Protein 3.3

GLUTEN-FREE PUMPKIN CHOCOLATE CHIP COOKIES



Gluten-Free Pumpkin Chocolate Chip Cookies image

We love how easy it is to transform a box of our award-winning Betty Crocker™ Gluten Free chocolate chip cookie mix into soft and delicious gluten-free pumpkin chocolate chip cookies! This dough is simple to mix up with the help of our Betty Crocker™ gluten-free cookie mix, just add the canned pumpkin puree and cinnamon to dress up these cookies for fall. Dust with a sprinkle of powdered sugar to give them a little extra sweetness. Pair these seasonal cookies with a mug of spiced hot apple cider for a cozy way to welcome fall.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 36

Number Of Ingredients 8

3/4 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter, softened (not melted)
1 teaspoon vanilla
1 egg
1 box (19 oz) Betty Crocker™ Gluten Free chocolate chip cookie mix
1/2 cup raisins, if desired
1/4 teaspoon ground cinnamon
Powdered sugar, if desired

Steps:

  • Heat oven to 350°F. Grease cookie sheets with shortening.
  • In large bowl, stir pumpkin, butter, vanilla and egg until blended. Stir in cookie mix, raisins and cinnamon until soft dough forms. Drop dough by rounded tablespoonfuls 2 inches apart on cookie sheets.
  • Bake 10 to 12 minutes or until almost no indentation remains when lightly touched in center and edges are golden brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Sprinkle with powdered sugar.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 7 g, TransFat 0 g

DELICIOUS GLUTEN FREE CHOCOLATE CHIP OATMEAL COOKIES



Delicious Gluten Free Chocolate Chip Oatmeal Cookies image

Here is a yummy gluten free cookie that has been a hit with family and friends. You will enjoy this even if you are not on a gluten free diet. They are a nice big cookie too! Smiles, Pam :)

Provided by skinnysweetsdaily

Categories     Dessert

Time 22m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 13

1 cup brown rice flour
1 1/4 cups gluten-free oats, plus
2 tablespoons gluten-free oats
1/4 cup avocados or 1/4 cup canola oil
1 teaspoon gluten-free baking soda
1/4 teaspoon gluten free baking powder
1/4 teaspoon sea salt
1/2 cup super extra finely granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips, I used mini chunks
2 -3 tablespoons almond milk or 2 -3 tablespoons soymilk

Steps:

  • Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper and set aside.
  • In a large mixing bowl, combine the flour, oats, baking soda, baking powder and salt. Whisk well to loosen up any clumps. Set aside for a minute.
  • In another mixing bowl, combine the oil with the sugars and mix with an electric mixer until creamy. About a minute. Slowly add the egg and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix again with the electric mixer.
  • You should have a thick batter. Fold in chocolate chips. If you need to, add a tablespoon at a time of almond milk to make a nice texture for scooping into balls.
  • Place in fridge for about 10 minutes.
  • Take out of the fridge and with a small cookie scooper, make 12 mounds on each cookie sheet. With wet fingers, press down slightly. The cookies will spread out.
  • Bake one cookie sheet at a time for about 8 to 12 minutes. (Ovens will vary) After 5 minutes, rotate the pan around. When the cookies seem lightly golden, take out and let rest on a wire rack until cool. Then repeat with the other cookie sheet.
  • The cookies will remain soft on the inside and crispy on the outside. A sure winner!
  • Makes 24 large cookies.

GLUTEN-FREE PEANUT BUTTER-BANANA-CHOCOLATE CHIP COOKIES



Gluten-Free Peanut Butter-Banana-Chocolate Chip Cookies image

Peanut butter, bananas, and our Gluten Free Chocolate Chip Cookies come together for this chunky cookie that the whole family will love! Consider yourself warned: They are mega delicious!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 30

Number Of Ingredients 7

1 box Immaculate Baking Co.™ Gluten Free chocolate chip cookie mix
1/2 cup creamy peanut butter
1/2 cup mashed ripe banana (1 medium)
1/3 cup melted virgin coconut oil (slightly cooled)
1 teaspoon gluten-free vanilla
1 egg
1/2 cup chopped peanuts

Steps:

  • Heat oven to 350°F. In large bowl, stir cookie mix, peanut butter, banana, oil, vanilla and egg until soft dough forms. Stir in peanuts
  • On ungreased cookie sheet, drop dough by heaping tablespoonfuls about 2 inches apart. Press to slightly flatten.
  • Bake 10 to 12 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheet. Cool completely, about 30 minutes. Store tightly covered in refrigerator up to 3 days.

Nutrition Facts : ServingSize 1 Serving

NUT BUTTER CHOCOLATE CHIP COOKIES (GLUTEN-FREE)



Nut Butter Chocolate Chip Cookies (Gluten-Free) image

So very rich, perfect, and healthy. Made with any organic nut butter of choice. Great with almond butter, peanut butter, you name it! We think better than the old fashioned PB cookie even. I find the dark chocolate chips at our local Co-Op health food stores. They even have some made with stevia if you like to be even lower in the sugars. This is a fast easy recipe sure to please! Keeps well in fridge or freezer best. I like mine micro-waved a few seconds for that fresh warm cookie with melted chocolate goodness.

Provided by gem bee

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 23m

Yield 24

Number Of Ingredients 7

2 cups almond butter
1 cup fine-grind almond flour
⅔ cup coconut palm sugar
1 egg, slightly beaten
½ teaspoon vanilla extract
1 pinch sea salt
1 cup dark chocolate chips

Steps:

  • Preheat oven to 360 degrees F (182 degrees C). Line a baking sheet with parchment paper.
  • Mix almond butter, almond flour, palm sugar, egg, vanilla extract, and salt together in a bowl; fold in chocolate chips. Roll dough into 24 balls and arrange on the prepared baking sheet. Press each ball lightly with a fork dipped in water to form fork marks.
  • Bake in the preheated oven until lightly browned, 8 to 10 minutes.

Nutrition Facts : Calories 213.3 calories, Carbohydrate 14.2 g, Cholesterol 7.8 mg, Fat 17 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 2.8 g, Sodium 111.6 mg, Sugar 7.5 g

AWESOME GLUTEN FREE CHOCOLATE CHIP COOKIES



Awesome Gluten Free Chocolate Chip Cookies image

This is a favorite recipe I adapted to be gluten free for my husband. It's soft and chewy and doesn't dry out quickly like most gluten free cookies do. It originally came from "Best of Country Cookies" by Taste of Home.

Provided by Pajamama2

Categories     Drop Cookies

Time 1h10m

Yield 5 dozen

Number Of Ingredients 10

1 cup butter
3/4 cup packed brown sugar
1/4 cup sugar
1 (3 1/2 ounce) package vanilla instant pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups gluten-free flour, mix (I use Bette Hagaman's Featherlight Flour Mix.)
1/2 teaspoon xanthan gum
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Steps:

  • In mixing bowl, cream butter, sugars and pudding mix.
  • Add eggs, one at a time, beating well after each addition.
  • Beat in vanilla.
  • Gradually add flour mix, xanthan gum, and baking soda.
  • Stir in chocoate chips.
  • Drop by rounded teaspoonfuls 2 inches apart onto parchment paper lined cookie sheet.
  • Bake at 350 for 8-10 minutes.
  • Remove to wire racks and let cool.
  • Enjoy!

Nutrition Facts : Calories 914.9, Fat 59.1, SaturatedFat 36, Cholesterol 182.2, Sodium 839, Carbohydrate 102.7, Fiber 4, Sugar 96.5, Protein 5.7

TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES



Tasty Gluten-Rice-Corn-Potato Free Chocolate Chip Cookies image

A friend of mine recently found out she is allergic to just about everything that is good in the world. So this is my favorite chocolate chip cookie recipe modified into something that will not kill her!

Provided by Tro1783

Categories     Drop Cookies

Time 31m

Yield 15-18 cookies

Number Of Ingredients 13

1/2 cup butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1/2 cup sorghum flour
7 tablespoons tapioca starch
1 1/2 tablespoons millet
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Cream the butter and both sugars together.
  • Add egg and vanilla and beat until fluffy.
  • In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
  • Slowly add in the dry mix to the rest.
  • Fold in chocolate chips.
  • Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
  • Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).

CHOCOLATE CHIP TAPIOCA PUDDING COOKIES (GLUTEN FREE)



CHOCOLATE CHIP TAPIOCA PUDDING COOKIES (GLUTEN FREE) image

Categories     Cookies     Chocolate     Brunch     Bake     High Fiber     Healthy     Potluck

Yield 24 cookies

Number Of Ingredients 12

2 1/2 C. Gluten free flour blend
1 1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Xanthan gum
1/2 C. Butter
1/2 C. Granulated sugar
1/2 C. Brown sugar
2 Eggs
1 C. Chocolate chips
1 C. Tapioca pudding, cooked
1 Tbsp. Premium dry cocoa
1/4 C. Flax seed

Steps:

  • Preheat oven to 375 degrees Fahrenheit Line a large cookie sheet with parchment paper Blend flour, b. powder, b. soda and xanthan gum together in a small bowl. Set aside In a large mixing bowl combine butter and sugars together and mix to form a smooth paste Add eggs to butter/sugar mixture and beat with an electric mixer until smooth and creamy Cook tapioca pudding according to package directions and allow to cool before adding to wet ingredients When pudding has cooled stir cocoa into pudding and dissolve completely Combine chocolate chips, flax seeds and tapioca pudding and mix into butter/sugar mixture and combine ingredients well Mix in dry ingredients and mix well to make a smooth cookie dough With a teaspoon take a small amount of dough and place 2 inches apart on parchment paper Press dough down with a fork and bake for 10 minutes until lightly browned Remove from oven and place cookies on wire rack to cool completely before storing away in a container for a longer storage period

GLUTEN-FREE WHITE CHOCOLATE CHIP COOKIES



Gluten-Free White Chocolate Chip Cookies image

Try these moist, melt-in-your-mouth gluten-free cookies, made with delicious white chocolate and coconut flakes and baked to perfection.

Provided by recipemaker675

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     White Chocolate

Time 26m

Yield 12

Number Of Ingredients 7

¼ cup butter
¼ cup white sugar
1 cup gluten-free all-purpose baking flour
2 tablespoons water
1 teaspoon vegetable oil
2 tablespoons white chocolate chips
2 tablespoons coconut flakes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Whisk butter and sugar in a bowl until creamy. Add flour, water, and oil; mix until well combined. Fold in white chocolate chips and coconut flakes.
  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheet.
  • Bake in the the preheated oven until edges are golden, about 10 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Nutrition Facts : Calories 108.2 calories, Carbohydrate 13.8 g, Cholesterol 10.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.4 g, Sodium 29.7 mg, Sugar 5.7 g

CHOCOLATE CHIP COOKIES (GLUTEN FREE)



Chocolate Chip Cookies (Gluten Free) image

Gluten-free, egg-free.

Provided by Barbara Arnold

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 10

¾ cup butter, softened
1 ¼ cups packed brown sugar
¼ cup white sugar
1 teaspoon gluten-free vanilla extract
¼ cup egg substitute
2 ¼ cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
  • In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
  • Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g

GLUTEN FREE BISQUICK CHOCOLATE CHIP COOKIES RECIPE - (4.1/5)



Gluten Free Bisquick Chocolate Chip Cookies Recipe - (4.1/5) image

Provided by á-26060

Number Of Ingredients 7

1/2 cup butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla
1 egg
2 3/4 cups Bisquick baking mix or Gluten Free Bisquick mix
1 cup semi-sweet chocolate chips (6 ounces)
1/2 cup nuts, chopped, if desired

Steps:

  • Heat oven to 375°F. In large bowl, mix butter, sugar, vanilla and egg. Stir in Bisquick mix, chocolate chips and nuts. Drop dough by rounded teaspoonfuls onto ungreased cookie sheet (use parchment paper), and about 2 inches apart; flatten slightly. Bake 8 to 10 minutes or until golden brown. Remove from cookie sheet to cooling rack.

Tips:

  • Use a gluten-free flour blend: This is essential for making gluten-free chocolate chip cookies. There are many different brands and types of gluten-free flour blends available, so be sure to choose one that you like and that works well for you.
  • Chill the dough before baking: This will help the cookies to hold their shape and prevent them from spreading too much. You can chill the dough for at least 30 minutes, or up to overnight.
  • Use high-quality chocolate chips: This will make a big difference in the flavor of your cookies. Look for chocolate chips that are made with real chocolate and that have a high cocoa content.
  • Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix the dough just until the ingredients are combined.
  • Bake the cookies at the right temperature: The cookies should be baked at a temperature of 375 degrees Fahrenheit. If the oven is too hot, the cookies will brown too quickly and the centers will be undercooked. If the oven is too cool, the cookies will take too long to bake and they will be dry.

Conclusion:

These gluten-free chocolate chip cookies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are craving a chocolate chip cookie, be sure to give this gluten-free recipe a try. You won't be disappointed!

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