Chocolate Chip Cookies {gluten free}

The best chocolate chip cookies made GLUTEN FREE! The first thing my Mum and I made on the day I was diagnosed with Coeliac Disease was gluten free chocolate chip cookies. However they weren’t really gluten free, as we forgot to check the baking powder, which had gluten in it! This was my first realisation after my diagnosis, that gluten hides in the weirdest places!

But lets talk about those cookies. I have always loved baking. My best subject at high school was Food & Technology. I even managed to get the highest grade in the state for it in year 12, and Premiers Award (humble brag). So I really thought I had a handle on baking. However gluten free baking was a whole new ball game. There was no longer a need to knead the dough, because there were no gluten strands to develop. My tried and tested recipes, made gluten free did not taste the same. However I persevered, I tried I think about 10 different recipes, adapting and changing ingredients and finally I’ve landed at these delicious cookies. They’re crunchy and chewy, and people will not realise they’re gluten free, I promise!

Gluten Free m&m Cookies

My M&M Version of these cookies above. In Australia only caramel m&ms are gluten free. In the USA however most of them are gluten free. I purchase the USA m&ms online from Catch.com when they have a sale. Or the m&ms in the International airport duty free section (in Melbourne and most other major cities) are gluten free! So hit up your international travelling buddies.

My top tips for this recipe

• You will need a scales. You can convert the grams measurements to cups, and I have tried it this way. But they didn’t turn out exactly the same. So I’ve left the measurements in grams for now.
• Pick a good quality gluten free flour. This will make all the difference. I typically use Ardor (Melbourne made brand), Bobs Red Mill, Orgran or in the USA I’ve used Better Batter with great results. Pick what you know and trust, and the results will speak for themselves!
• Have all the refrigerated ingredients at room temperature before starting.
• If you want to change it up switch out the choc bits for white choc and macadamia, gluten free caramel m&m’s, sprinkles, marshmallows or stuff them with nutella…the possibilities are endless!

If these chewy, crunchy cookies aren’t your style. Stay tuned, as I have a recipe for soft baked cookies coming soon.

Chocolate Chip Cookies Recipe

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Serves: 12-14 cookies Prep Time: 15 mins + resting time Cooking Time: 15-20 mins 15-20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 4.6/5

( 5 voted )

Ingredients

• 227g gluten free plain flour (one than contains Xanthan gum)
• 14g cornflour
• 1/2 tsp baking soda (heaped)
• 3/4 tsp baking powder
• 3/4 tsp salt
• 120g caster sugar
• 140g brown sugar
• 140g unsalted butter, at room temperature
• 1 egg (60g), lightly beaten, at room temperature
• 1 tsp vanilla extract
• 200g dark chocolate chips
• 80g white chocolate chips

Instructions

1. In a large bowl, sift the gluten free plain flour, cornflour, baking soda, baking powder. Add the salt and caster sugar and whisk to combine. Add the brown sugar, and whisk again to combine, breaking up any lumps in the mixture.
2. Create a well in the centre of the dry ingredients. Add the butter and mix with a spoon to combine. Then add the egg and vanilla and mix until combined. The dough will be thick.
3. Add the chocolate chips or your other additions, and mix through.
4. Wrap the cookie dough in cling wrap and refrigerate for 24 to 72 hours.
5. When you're ready to bake: Preheat your oven to 175 degrees Celsius. Line your baking tray with baking paper.
6. Divide the dough into balls. I generally do 40g per ball, but adjust this depending on the size you want. Place these onto trays, 7 cm apart to allow room for spreading.
7. Place into the preheated oven and bake for 15-20 minutes until browned. The time will dependent on the size of your cookie, and your oven.
8. Allow to cool on the baking tray for at least 10 minutes, before transferring to a wire rack to cool completely.

Adaptions:
Marshmallows: Wrap the cookie dough around the marshmallow and shape into a ball before baking.
Nutella: measure out 1/2 cup of Nutella. If it isn’t smooth, heat it for 10 seconds in the microwave. Transfer to a piping bag or plastic zip-lock bag and snip off the end. Pipe the Nutella onto a baking tray lined with baking paper into small mounds, about 1 teaspoonful. Place into the freezer until the Nutella is firm (about 15 minutes). When ready to roll the cookies, divide the dough into 50g portions and place on a baking tray. Make an indent in the centre of the cookie dough ball. Remove the Nutella from the freezer and working quickly so the Nutella doesn’t defrost, place the Nutella in the indent and wrap the cookie dough it to enclose it. Press the filled piece of dough down slightly into a disc and return to the baking sheet, bake as usual.