Braggy recipes titles are a pet peeve of mine but MY LORD these gluten free chocolate chip cookies deserve one. They are a ten out of ten on the biscuit scale.
Crispy, caramelised edges, slighty chewy and squidgy centres, loads of chocolate chips and overtones of caramel. You need to bake these, your tastebuds will thank you!
Every time I eat one I have to sit for a while to appreciate how incredibly brilliant they taste. I am pretty impressed with my own recipe development skills to be honest. I *think* they might be the best gluten free chocolate chip cookie I have ever eaten (both homemade and shop bought).
Nailing this recipe took a bit of time and patience, as it turns out chocolate chip cookies require a fine balance of ingredients.
Too much flour and they turned into an NYC style bake (nice, but not what I wanted…however if you do want that try my American-style white chocolate chunk cookies). Skip other elements and you get a crumbly disappointment.
So my serious words of advice before you try this recipe: no substitutions and stick exactly to the recipe! If you switch things up you’ll end up with a different end result. But if you follow the recipe, prepare to be amaaaaazed. A real treat lies in store.
What Chocolate Did You Use?
I use some supermarket-bough chocolate chips or callebaut drops to make these. Then topped with some yummy eating chocolate shards.
Whatever type of chocolate you use, always check the ingredients label carefully to ensure no gluten ingredients. You should also avoid bars with a “may contain wheat/gluten” warning if you are coeliac.
Do I Really Need to Use Xanthan Gum?
Yes, or the end result will be different. I am a big fan of making recipes as simple as possible and every ingredient in this recipe plays a role.
Without the xanthan gum (which mimics gluten in baking but helping to bind things together), the cookies will have a different texture and will be crumbly.
Can I Use Different Chocolate?
Yes please feel free to use white/milk/dark/any chocolate you like for the chips and topping in these cookies.
I’ve also a delicious White Chocolate & Ginger variation on the recipe. You should definitely give it a try if you enjoy these cookies!
Seriously Amazing Gluten Free Chocolate Chip Cookies Recipe
This gluten free chocolate chip cookie recipe makes about 12 cookies, quite generously sized and perfect for an afternoon treat. Once baked and cooled, store them in an airtight container and they’ll stay lovely for about 3 days.
You’ll find a full method below, with some pictures to guide you through the recipe. If you have any questions feel free to get in touch. You can contact me at firstname.lastname@example.org or message me on Instagram/Facebook @myglutenfreeguide.
Lastly, if you enjoy these cookies, I would be really grateful if you could leave a star rating or review on the recipe card below. Thank you!
Seriously Amazing Gluten Free Chocolate Chip Cookies
Incredible gluten free chocolate chip cookies with crispy, caramelised edges, chewy slightly squidgy centres and plenty of chocolate chips. An easy, very addictive bake!
- 100g caster sugar
- 150g light brown sugar
- 130g unsalted butter (at room temperature)
- 1 large egg
- 230g plain gluten free flour (I used FREEE)
- 0.5 tsp xanthan gum
- 0.5 tsp baking powder
- 0.5 tsp bicarbonate of soda
- Big pinch of Maldon salt
- 100g chocolate chips + extra 30g chocolate for topping (either chips or chopped up good quality eating chocolate)
- Place the butter in a large mixing bowl. It should be nice and soft, but if it's still a bit hard warm it slightly in the microwave so it still holds its form but is easy to mix. Add the caster and light brown sugar to the bowl and mix with a wooden spoon until smooth.
- Crack the egg into the bowl and stir it through the butter/sugar mixture to combine.
- Now sift the dry ingredients into the bowl - the gluten free flour, xanthan gum, baking powder, bicarbonate of soda and salt. Stir everything together until you have a nice soft, slightly sticky cookie dough.
- Finally add the 100g chocolate chips and stir through.
- Take a large sheet of baking paper (about 30 cm long) and place on your worktop. Scrap the cookie dough into a ball and place it on the paper. Press the cookie dough roughly into a rectangular shape, about 2cm thick, then wrap completely with the baking paper. Transfer to the fridge for 45 minutes (having it nice and thin like this means it chills quickly and evenly).
- Once chilled, remove the cookie dough from the fridge. Preheat the oven to 170C (fan) and line a large cookie sheet with non-stick baking paper.
- Use a knife to cut the cookie dough into 12 equal portions, then roll each portion into a ball.
- I bake 6 at a time (so either use the same tray twice or use two trays), as you need a good amount of space between the cookies as they will spread a lot during baking. Pop your tray into the oven and bake for 11 minutes, then take the cookies out and scatter HALF the remaining chocolate chips/chunks on top (you need the other half for the second batch of 6). Then they go back in the oven for a further 1-2 minutes.
- Remove the cookies from the oven - they should have crispy golden edges and be slightly puffed. The centres will still have a little bit of wobble to them, but if they look very raw put them back in for an extra minute (but don't bake until the centres are solid else you'll lose the chew). Leave them to cool fully on the baking tray, before using a spatula to ease them off the paper and straight into your waiting hand so you can gobble one up :D. Or store in an airtight container and enjoy at your leisure!
For more delicious cookie treats, why not try some of my other gluten free recipes or book mark your favourites for later:
Happy Baking! Laura xxx