Here’s a simple and delicious recipe for gluten-free cookies:
Gluten-Free Chocolate Chip Cookies
Ingredients:
- 2 1/4 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups gluten-free chocolate chips
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- Cream Butter and Sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth.
- Add the vanilla extract and eggs, one at a time, beating well after each addition.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the gluten-free chocolate chips.
- Form Cookies:
- Scoop the dough using a tablespoon or cookie scoop and place it onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers should still look slightly soft.
- Cool:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy:
- Serve and enjoy your gluten-free chocolate chip cookies with a glass of milk or your favorite beverage!
Tips:
- Gluten-Free Flour: Make sure your gluten-free flour blend contains xanthan gum, which helps bind the cookies together. If it doesn’t, you can add 1/2 teaspoon of xanthan gum to the recipe.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
These cookies are chewy, soft, and full of chocolatey goodness—perfect for anyone following a gluten-free diet!