• Shelby Jackson

Gluten Free Chocolate Chip Cookies

Updated: May 3

A gluten free twist on a childhood classic...gooey salted chocolate chip cookies. Read below for the full recipe.

Some of my best memories include baking chocolate chip cookies with my mom. I've since evolved from using a recipe on the back of the chocolate chip cookie bag, but those memories of licking the spoon (you're lying if you don't...) and biting into a warm chocolate chip cookie straight from the oven never fades.

These gluten free chocolate chip cookies are a twist on the classic without the possible side effects for those who're avoiding gluten. I used Bob's Red Mill 1:1 gluten free flour which was the perfect substitute for all-purpose baking flour.


This recipe can be substituted for regular all-purpose flour if you don't have gluten free flour on hand.

Gluten Free Chocolate Chip Cookies

Recipe: bakes 24-36 cookies


Ingredients:

2 cups Bob's Red Mill 1:1 Gluten Free Flour

2 tsp corn starch

1 tsp baking soda

3/4 cup brown sugar

1/4 cup cane sugar

1/4 tsp salt

2 tsp vanilla

1 egg, room temperature

1 1/2 stick of butter, room temperature

1 cup mini or regular chocolate chips

Directions


Preheat oven to 350 degrees.


Start by creaming together room temperature butter, brown sugar, and cane sugar until combined. Add in the egg and vanilla and blend in.


Mix in flour, cornstarch, baking soda, and salt. Stir in chocolate chips.


Scoop a little larger than 1 tbsp of dough onto a baking sheet lined with foil. Bake for 8-10 minutes (tops might not brown) but do not bake longer than 10 minutes. Optional: sprinkle kosher sea salt on top before baking.


Let cool, remove from baking sheet and place on wire cooling rack for at least 5 minutes.


Enjoy!






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