Gluten-free chocolate chip cookies can be just as good as the real thing, or in some cases even better. The gluten-free chocolate chip cookies from Baking You Happy were incredible, but I wanted to try a more traditional version — one made with the usual butter, eggs and sugar rather than vegan. These thin and chewy gluten-free chocolate chip cookies are made the traditional way, but with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour and a bit of xanthan gum.
Since the Bob’s flour was new to me, I wasn’t sure how much a cup weighed, so I put a carefully stirred and measured cup of gluten-free baking mix on the scale and got 4.2 ounces. This will be good to know for future recipes since I plan on buying this product again. The flavor of the cookie dough tasted different than regular cookie dough (and better), so I can only attribute it to the blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour in the gluten-free flour.
Gluten-Free Chocolate Chip Cookies
- 1 cup plus 2 tablespoons gluten free flour Bob’s
- 1/2 teaspoon baking powder use a gluten-free version
- 1/2 teaspoon baking soda
- 3/8 teaspoon salt
- 1/2 teaspoon xanthan gum
- 6 tablespoons unsalted butter softened
- 1/4 cup plus 2 tablespoons firmly packed brown sugar
- 1/4 cup sugar
- 1 teaspoon vanilla make sure it's gluten-free
- 1 large egg
- 3/4 cup dark chocolate chips -- or as many as you want check brand to make sure they're gluten-free
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- Measure the flour carefully. Pour a little over a cup in a bowl and stir it around. Now spoon it into the measuring cup and tablespoons. If you have a scale, it should weigh about 4.7 ounces.
- In a small bowl, combine the flour, baking powder, baking soda, salt, and xanthan gum. Set aside.
- In a mixing bowl, beat together softened butter and both sugars. Beat in vanilla, then add the egg and beat just until blended. Add the flour mixture and stir. Add the chocolate chips and stir until blended.
- Scoop cookies up by tablespoons measures (slightly rounded) or rounded teaspoons and arrange on a parchment lined baking sheet. Bake cookies for about 10 minutes or until they appear set. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
- The yield is approximate. You can make 14 larger cookies or use smaller balls of dough and make up to 20. Keep a close eye on them as they bake because the edges brown rapidly.