I’ve been Gluten free for a few years now and I haven’t been able to get the hang of gluten-free baking. so I thought I would try my hand at some cookies. I use to love a classic chocolate chip cookie. I had the recipe memorized. But once I had to go gluten free it hasn’t been the same. So I thought I would try Bob’s. I did buy Bob’s 1 to 1 gluten free flour. But you can try any kind of GF flour blend that you have. I’m still on the lookout for an easy and affordable GF flour blend. I’ll let you know if I find one. Let me know you have one. The only change I made to the recipe is I left out the baking soda. Only because I didn’t have any. I’m baking at high altitude so I wouldn’t need much anyways. Here is Bob’s recipe
Bob’s Red Mill Gluten Free Chocolate Chip Cookies
Ingredients
- 2 1/4 Cups Bob’s Red Mill 1-to-1 Gluten Free Baking Flour You can uses what every GF flour blend you want
- 1 tsp Baking Soda I didn't have any so I didn't use it
- 1 tsp Salt
- 1 Cup Butter, softened 2 sticks
- 3/4 Cups Sugar
- 3/4 Cups Brown Sugar packed
- 2 eggs Large
- 1 tsp Vanilla Extract
- 2 Cups Chocolate Chips
- 1 Cups Chopped Walnuts I didn't add any nuts to mine
Instructions
- Preheat oven to 375° F.Mix flour, baking soda, and salt in small bowl. Set aside.Beat butter, sugar, brown sugar, and vanilla extract in large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture and beat until well-blended. Stir in chocolate chips and nuts.Roll dough into balls, about one tablespoons each. Place 2 inches apart on ungreased baking sheets.Bake for 11 to 13 minutes or until golden brown. Cool on baking sheets for 5 minutes. Move to wire rack to cool completely.
The trick with making this recipe work is the mixing. I used a stand mixer but you can use a hand mixer if you have it. Don’t be shy about mixing at every step. It’s really the thing that makes this recipe work.
You want to beat your butter so it will fluff. Then add the white sugar till the butter and sugar gets pale yellow and it will increase in size. This should take 2 to 3 mins. Then add the brown sugar and mix it really well.
You want to add the eggs one egg at a time. Beat each one very well. Scraping down the bowl as you go.
Mix your flour, salt, and baking soda together. Then add it to your batter in two or three additions. Mixing very well in between each addition.
Now here the biggest difference between a gluten-free cookie and a gluten cookie. With a gluten cookie, you don’t want to over mix the cookie. But these cookies really need to be mixed for 3 mins. Really whip it good. Mixing it for so long helps with hydration of the GF flour.
Mix in the chips and scrape down the bowl and mix a little more. I chilled the dough for about an hour before scoping. I have a 1 tablespoon scoop that helps with sizing. Flatten out each of the cookies. Wet your hand a little bit so it doesn’t stick to your hand.
If you cook these till they are brown they will be very crispy. I wanted a chewy cookie so I pulled them out when they had just a tiny bit of brown around the edges. For my oven, it was 12 mins.
Let them cool on the tray for a few mins and then you can move them to the cooling rack. I wanted to keep them chew so I bagged them up and frozen. They take no time at all to thaw on the counter and it helps them from drying out.
Everyone in my house loved these cookies. In fact, they are already gone. I think Bob did well. I would love to know how they came out for you.
Jump to Recipe
