Gluten Free Chocolate Chip Cookies
This recipe produces the best gluten free cookies with a deliciously chewy centre and crispy rim. Bake gluten free cookies today with this recipe! You could exchange the chocolate with dried fruit or other chocolates of your preference.
This recipe makes around 14 cookies.
- 110g Unsalted butter
- 100g Light brown sugar
- 100g Granulated sugar
- 3tbsp Milk
- 1tbsp Golden syrup (Corn syrup will work if you can’t find this)
- 1 Egg yolk
- 1⁄4tsp Xanthan gum
- ½tsp Vanilla extract
- 170g Gluten free all purpose flour
- Pinch of salt
- 30g White chocolate chunks
- 30g Milk or dark chocolate chunks
- 20g White chocolate buttons or disks
- 20g Milk or dark chocolate buttons or disks
- In a large bowl, weigh out your brown sugar, granulated sugar and golden syrup.
- Brown your butter. Weigh out your butter into a small saucepan and place over medium heat, stirring continuously. Your butter will melt and foam. When the foaming subsides, the melted butter is golden and you begin to see some brown specs at the bottom of your pan, remove from heat and pour directly into the sugar mixture.
- Add the milk into the bowl and whisk on medium with an electric mixer until it begins to look lighter in colour. (This doesn’t need to be anything fancy, a simple electric hand mixer will do just fine!)
- Add the egg yolk and vanilla extract and whisk again until paler in colour.
- Mix in the flour, xanthan gum, and salt.
- Mix in all of your chocolate. The whole buttons are a nice addition as they provide the occasional slab of chocolate in the cookies, as well as a nice dispersion of little chunks.
- Dump all of your dough onto a sheet of clingfilm and roll up into a tight log about the diameter of an oreo. Leave your cookie dough log in the freezer for 1 hour.
- Preheat your oven to 180°C and line 2-3 large baking trays with parchment paper.
- Take your dough log out of the freezer and divide into 14. if you want to be super precise each dough ball should be around 45g. Roll each piece of dough into a ball and flatten slightly. Place them onto the lined baking sheets well spread out.
- Bake in your preheated oven for 10-15 minutes. Some of them may get quite a dark rim, you can cut this off using a round cookie cutter as soon as they come out of the oven, this will also make your cookies a more uniform shape.
- Leave to cool on baking tray for 15 minutes before transferring to a wire rack to cool more.
About This Recipe
Everyone has a different preference when it comes to cookies. My personal preference is chewy and gooey in the middle but crisp on the outside. The chewy gooey centre that I crave in cookies can be quite hard to achieve. To develop this recipe, it took lots of trial and error, and a lot of subpar cakey cookies, but I finally developed this recipe which makes the best chewy gluten free cookies!
I like to use giant chocolate buttons in my cookies so that you get nice big pockets of chocolate through the cookies as well as the dispersed little chunks. This is a trick I learned from Claire Saffitz Dessert Person.
These cookies bake and spread a little differently to regular cookies, so I have a few tips and tricks. Don’t bake them in balls like you usually would because this will lead to very burnt edges and raw middles with these cookies. These cookies do spread quite quickly due to the lessened amount of flour used, but this is intentional. Using the normal amount of flour in a gluten free cookie too often results in a cakey cookie so in this recipe the amount of flour is reduced. As soon as they come out of the oven, use a cookie cutter to cut them into cut them into perfect circles and slightly trim off any dark edges. Once they are cooled, use a paper towel to dab the bottoms and remove excess oil.
Question: Why do I need to use brown sugar in cookies, can I just use white sugar?
- Brown sugar has more molasses in it which will give a chewier texture and a more complex flavour. If you use only white sugar your cookies will be much less chewy and won’t have the caramel undernotes that we know of cookies.
Question: Why do I need to chill my cookie dough?
- Chilling your cookie dough allows the butter to solidify giving a more even bake and ensuring that the cookies don’t over spread, and you don’t end up with a tray of just one big cookie. It also allows the flour hydrate and absorb the liquids which will give the cookie a nicer texture.
If you have any more questions feel free to email me them at firstname.lastname@example.org
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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