Test Gluten-free Chocolate Chip Cookies
Gluten-free Chocolate Chip Cookies
|Prep time: 15 min
|Cook time: 13–15 min
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.
½ c. butter (room temp)
1 T. buttermilk, sour cream, or milk
1 1/2 tsp. vanilla
1 c. semi-sweet chocolate chips
1/2 c. nuts (optional)
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
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 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.
- 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.
TO MAKE VEGAN
- In place of the buttermilk, use unsweetened oat, coconut or almond milk
- Use vegan butter sticks. My favorite is Country Crock Olive Oil Sticks
- To replace the egg, add 1 tsp. soda to the batter with 1 T. vinegar poured on top of the soda
- Swap out chocolate chips with Nestle Allergen-Free Chocolate Chips
For more Vintage Baked Modern gluten-free baking mix recipes click here