Test Gluten-free Chocolate Chip Cookies

Gluten-free Chocolate Chip Cookies 

 Prep time: 15 min Cook time: 13–15 min
Servings: 12

 

 

Our Gluten-Free Chocolate Chip Cookies are so simple to make. Using our Gluten-Free Cookie Baking Mix is super versatile. Just add in your favorite mix-ins like chocolate chips, nuts, or toffee bits to create your own custom cookie creations. Each of our gluten-free baking mixes start with our proprietary gluten-free flour yielding tender and light baked goods, typically not found in conventional gluten-free baked goods.

 

INGREDIENTS:

Gluten Free Cookie Mix

½ c. butter (room temp)

1 egg

1 T. buttermilk, sour cream, or milk

1 1/2 tsp. vanilla

1 c. semi-sweet chocolate chips

1/2 c. nuts (optional)

DIRECTIONS 

PREP

1. Pre-heat oven to 350 degrees

2. Cut parchment sheets to cookie sheet size if needed

3. Gather equipment:

  • mixer with paddle attachment
  • liquid measuring cup
  • measuring cups & spoons
  • parchment sheets or silicone baking mat
  • cookie sheets - my favorite is Nordic Ware

MAKE BATTER

1. Beat together butter and eggs.

2. Pour bag in mixer.

3. Add buttermilk and vanilla and mix well.

4. Toss chocolate chips or other mix-ins in rice flour and add to batter. This will help evenly distribute them in the batter.

4. Let batter rest for 5 minutes and mix again to fully hydrate gluten-free flour.

5. Use cookie scoop and place on cookie sheet.

6. Press palm of hand on cookie puck. For bakery style cookies-place a few chocolate chips on top of the cookie puck. 

BAKE

Bake at 350 for 13-15 minutes. Let cookies cool and then frost and decorate. Store in container and keep on counter 1-2 days or in refrigerator for 3-5 days. 

RECIPE NOTES:

  • Buttermilk yields a light, tender crumb. If you don't have buttermilk on hand, you can easily make it by placing 1 T. of vinegar into a liquid measuring cup and add whole milk up to make it 1 c. 
  • If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness. You can make the batter ahead of time and place in the fridge and scoop batter when needed.
  • Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination. 
  • You can make the cookie batter ahead of time and place in the fridge and scoop batter as needed or scoop into balls and freeze to bake later.
  • Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days, refrigerate 3-5 days, or seal in plastic and place in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.

DIETARY SUBSTITUTIONS

TO MAKE VEGAN 

 

 

For more Vintage Baked Modern gluten-free baking mix recipes click here