Irresistible Homemade Gluten Free Cookie Recipe (A Must Try)
Hey there, I’m thrilled to share with you a gluten free cookie recipe that will make every bite of your cookie experience pure bliss. We’ll be using a special gluten-free flour blend to ensure the cookies are tender and chewy. The dough will benefit from a bit of chilling time, which allows the flavors to meld and the texture to become just right. This recipe is simple enough for a weeknight treat but delicious enough to impress at any gathering.
Ingredients
Instructions
-
Cream the Butter and Sugars
Start by placing your softened butter, brown sugar, and granulated sugar in a large mixing bowl. Use an electric mixer to beat the mixture on medium speed until it's smooth and creamy, which should take about 1 minute. This step is crucial for the cookies' texture.
-
Mix in the Egg and Vanilla
Scrape down the sides of the bowl to ensure everything is well combined. Add the egg and vanilla extract to the bowl. Beat the mixture again on medium speed until the egg is fully incorporated and the mixture is smooth.
-
Combine Dry Ingredients
In a separate medium bowl, whisk together the gluten-free flour blend, baking soda, and salt. This ensures the baking soda and salt are evenly distributed throughout the flour.
-
Mix Dry Ingredients into Wet Ingredients
Gradually add the dry ingredients to the wet mixture, beating on low speed. Mix until just combined. Be careful not to over-mix, as this can affect the cookie’s texture.
-
Fold in Chocolate Chips
Once the dough is mixed, fold in the gluten-free chocolate chips using a spatula or wooden spoon. This helps distribute the chocolate chips evenly throughout the dough.
-
Chill the Dough
Transfer the cookie dough into an airtight container and refrigerate it for 24 to 48 hours. If you're short on time, chilling the dough for at least 2 hours will still make a difference. This resting period helps the flavors meld and improves the texture of the cookies.
-
Prepare to Bake
When you're ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Let the chilled dough sit at room temperature for 10 to 20 minutes to make it easier to scoop.
-
Scoop and Shape the Dough
Scoop 2-tablespoon portions of dough and roll them into balls with your hands. Place them onto the prepared baking sheet, spacing them about 2 inches apart. For a professional touch, dot the tops of the dough balls with extra chocolate chips.
-
Bake the Cookies
Bake the cookies for 8 to 10 minutes, or until the edges are golden brown and the centers are still a bit pale. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a cooling rack to cool completely.
-
Store or Enjoy
Once the cookies are cool, store them in an airtight container or a Ziplock bag. Enjoy your homemade gluten-free cookies with a glass of milk or your favorite beverage!
Note
- Ensure the butter is at room temperature for easy mixing. Cold butter can cause lumps and uneven mixing.
- If the dough feels too soft or sticky after chilling, lightly flour your hands or use a small scoop to help shape the cookies.
- For even baking, make sure all cookie dough balls are roughly the same size and spaced evenly on the baking sheet.
- Allow cookies to cool on the baking sheet before transferring to a rack. This prevents them from breaking apart while they're still soft.
