One of the best memories I have is coming home from school – even as a teenager – to the smell of freshly baked cookies. My mother would sit at the table with us, pour a glass of milk, and listen as we chatted about our day.
This is my incredibly adventurous – and fashionable – mother, getting a drink from a waterfall in Norway in 1970. 😊
My mom’s mother passed away many years before I was born, but in Grandmother’s place, I loved my Great-Aunt Emma. She was an unmarried farm wife (not kidding!) and made the most delicious cookies loaded with oatmeal and chocolate.
I have yet to be successful in making that recipe gluten free, but will continue trying and share the result.
A brilliant baker and blogger named Lindsey Boubel has the most incredibly moist chocolate chip cookie recipe on her blog Lou Lou Biscuit. It was a surprisingly simple switch to use my gluten free flour mix, given the challenge with Aunt Emma’s recipe, and the results were so amazing I had to make a second batch to bring to a party.
Alterations to Lindsey’s recipe include:
Switching to gluten free flour mix, which meant also adding a couple tablespoons flour. For some reason, cookies need that extra “oomph” without wheat flour to hold their shape.
– and –
Doubling the chocolate chips. I reason it out this way: if cookies are loaded with chocolate, I am content eating one or two. If they don’t have enough chocolate to satisfy my craving, I may eat 5, or 6, or twenty-seven. For the sake of my waistline, I double the chocolate chips.
In a stand mixer with paddle attachment, cream the fats, sugars, eggs, and vanilla until smooth and caramel-ly. (I think that is an excellent word. Who doesn’t love caramel?) Depending on how melty the butter is, it can look like fluffy caramel, or ooey caramel. Who has a one-track mind here???
In a bowl, whisk together the gluten free flour blend, baking soda, and salt.
Add the flour mixture to the caramel-ly sweetness about 1/4 cup at a time, mixing only until combined. Stir in the chocolate chips by hand. When baking gluten free treats, it’s always a good idea to let the dough chill for several hours before baking.
Using a scoop, make blobs of dough on parchment-lined cookie sheets. (The texture will be different depending on what kind of fats used, and how warm the kitchen is.)
Bake for 10-11 minutes, or until cookies are set in the middle and they begin to turn golden brown around the edges.
Let the cookies sit on the hot cookie sheet for 2 minutes before removing to a cooling rack.
The best way to eat these is to lay a cookie on top of your steaming mug of coffee for a few moments before eating. Oh my……
Print
Gluten Free Chocolate Chip Cookies
- Total Time: 20 mins
- Yield: 2 dozen 1x
Ingredients
- 3/4 cup butter (can substitute coconut oil for some of the fat)
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 1/2 cup gluten free flour mix
- 1 tsp baking powder
- 1 tsp salt
- 2 cups chocolage chips (1 bag)
Instructions
- Preaheat oven to 375 degrees
- Line 2 cookie sheets with parchment paper
- In the bowl of a stand mixer, cream the sugars, room temperature butter (and coconut oil, if using), eggs, and vanilla with the paddle attachment until smooth and creamy
- In a bowl, whisk together flour mix, baking soda and salt
- Gradually add flour mixture to the sugars/oil/eggs – beating only until combined
- Stir in the chocolate chips by hand
- Cover and refrigerate for several hours
- Using a scoop, make balls of dough on the cookie sheets and bake 10-11 minutes, or until cookie middles are set and they begin to turn golden brown around the edges
- Allow to cool on the cookie sheet a couple minutes before removing to cooling rack
- Prep Time: 10 mins
- Cook Time: 10 mins
Happy sigh……
Carlotta, I love that you were able to make these gluten free successfully! I don’t understand gluten free baking at all, and I’m amazed by people who can do it. The few recipes I’ve tried mostly ended up tasting like dried out flavorless messes. The only recipes I’ve had success with are gluten free cream pies. I just replace the cookies in the crust for gluten free…so it’s pretty much cheating.
Great Post! 🙂
It may be cheating, but it allows people like me to eat delicious treats. 🙂
Gluten free baking is a totally different animal, and I completely rely on the expertise of others. I am excited to try some other recipes from your blog.