Today I am so excited to share a guest post blog! Check out this gluten free chocolate chip cookiesAlexandra has never made them before and I think the final results look absolutely amazing. At the end she even gives some tips and tricks! Be sure to comment if you 1) tried the recipe and/or 2) want to write a guest post!
Chocolate chip cookies are a timeless snack and classic dessert. No one can resist the urge of a chocolate chip cookie, and everyone has their favorite recipe whether its in your grandmas old recipe book or from an up-and-coming online baking blog. I have searched far and wide for the perfect chocolate chip cookie and have struggled to perfect the ideal texture and sweetness. My all-time favorite, thus far, though is my moms classic chocolate chip cookie. To challenge myself, I decided to try out a gluten-free version of the recipe. I substituted all-purpose flour with a gluten-free alternative and altered the amount of sugar to accommodate for the different level of moisture in the flour. There are also many tweaks of the recipe to make it healthier (see recipe notes)! Chocolate chip cookies are a simple dessert and use everyday ingredients, so whether its your first time baking or your 100th, youll be sure to enjoy making them!
Ingredients (yields 28-36 cookies):
- 1 cup butter, unsalted, softened to room temperature
- 1 brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups gluten-free flour (you also can use regular all-purpose flour if you dont want the recipe to be gluten-free!) (I used this gluten-free flour)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cups chocolate chips (I prefer bittersweet Ghirardelli)
- Preheat oven to 350F. Line 3 large cookie sheets with baking paper. Set aside. Gather all your ingredients to make it easier and more organized once you start baking.
- Cream together the butter and sugars in a large mixing bowl with an electric or stand mixer. Mix until the butter and sugar are a consistent color and texture.
- Mix in the egg and vanilla until combined. Stop and scrape down the sides of the bowl as needed.
- In another small bowl whisk together the almond flour, baking soda and salt until fully combined. Add the dry ingredients to the sugar mixture and mix on low speed until fully combined and no flour streaks remain.
- Stir in the chocolate chips with a spoon or rubber spatula.
- Scoop out heaping tablespoons of dough. (I like to use this cookie scoop!)
- Place on the prepared baking sheets about 2 inches apart leaving room for spreading.
- Bake for 8-10 minutes until the edges have goldened slightly. At the 8 minute mark the cookies will still look a little under baked but will continue to bake as they cool on the cookie sheet. If you prefer chewier cookies 8 minutes should be enough. If you want crispier edges bake for 10 minutes
- Allow the cookies to cool for a couple of minutes on the tray before moving them to a wire cooling rack. The cookies will come out of the oven puffed up but will deflate as they cool.
Tips and Tricks:
- Make sure to use a high-quality gluten-free flour that has xanthan gum! This acts as a binding agent for the flour and helps add moisture and structure.
- You also can substitute almond flour for the gluten-free flour. If so, decrease the flour by cup.
- To make the cookies even healthier, feel free to use a granulated sugar substitute like monk fruit sugar or erythritol.
- If you dont have a mixer, there are easy methods for creaming butter and sugar by hand. Heres one method.
- You can speed up bringing butter to room temperature by heating in microwave in 10 second increments.
- You can easily freeze the cookies after they are cooked. Freeze in Tupperware or Ziploc bags with parchment paper between cookies.
- You can swap out the chocolate chips with your favorite add-in (white chocolate
- chips, peanut butter chips, M&Ms, any candy bar chopped up, etc).
These cookies are the perfect dessert and can easily be altered to be made healthier or to accommodate any diet preferences. Whether you enjoy them with your morning coffee, as a midday snack, or after-dinner delicacy, you can never go wrong with chocolate chip cookies.