Cookies - The Best Chewy Gluten-free Chocolate Chip Cookies recipes

Chocolate Chip Cookie Bites

Total time: 23 minutes
Cook time: 8 minutes
Prep time: 15 minutes
Yields: 48 servings
Number of ingredients: 10

Ingredients:

• ● 1 1/2 cups rice flour
• ● 1/2 teaspoon baking soda
• ● 1/2 teaspoon salt
• ● 1/4 cup (1/2 stick) butter, softened
• ● 1/2 cup granulated sugar
• ● 1/2 cup lightly packed brown sugar
• ● 1/2 teaspoon vanilla extract
• ● 2 large eggs
• ● 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• ● 1/2 cup chopped nuts

How to cook:

1. Combine rice flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until light. Add eggs one at a time, beating well after each addition. Gradually add rice flour mixture. Stir in morsels and nuts. Cover; refrigerate for 1 hour.
2. Preheat oven to 375° F. Line baking sheets with parchment paper or lightly grease. Roll dough into 3/4-inch balls. Place 2 inches apart on prepared baking sheets.
3. Bake for 8 to 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove parchment paper with cookies to wire racks to cool completely. Store in airtight container.

Notes: The Chewy Gluten Free Recipe, a version of chocolate chip cookies, from Good Eats on Food Network. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour,

Best Brown Rice Flour Cookies (Gluten-Free, Chewy And Gooey)

Gluten Free Chocolate Chip Cookies with Rice Flour

The Best Chewy Gluten-free Chocolate Chip Cookies

Plan ahead so the dough can chill prior to baking for the best gluten-free chocolate chip cookies!
Provided by: Michelle @ MyGluten-freeKitchen.com
Total time: 267 minutes
Cook time: 12 minutes
Prep time: 15 minutes
Yields: 20 servings
Cuisine: American
Number of ingredients: 11

Ingredients:

• 2 1/4 cups (~282 grams) good all-purpose gluten-free flour
• 1/2 tsp. xanthan gum* (see note)
• 1 tsp. baking soda
• 1 tsp. salt
• 2 ounces cream cheese, room temp
• 3/4 cups (12 Tbsp.) unsalted butter, melted
• 1 cup packed brown sugar
• 1/2 cup sugar
• 1 1/2 tsp. pure vanilla extract
• 2 egg yolks
• 2 cups (12 oz.) semi-sweet chocolate chips

How to cook:

1. In a medium bowl, whisk together gluten-free flour, xanthan (unless flour blend already has xanthan or guar gum), baking soda and salt. Set aside.
2. In the bowl of your stand mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes. (I use the paddle attachment on my mixer.)
3. Add vanilla extract and egg yolks (one at a time) mixing on low-medium speed until well mixed.
4. Add the flour mixture that you set aside earlier, beating on low until just combined.
5. Add the chocolate chips and mix on low or by hand, just until mixed thoroughly.
6. Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 4 days.
7. When you are ready to bake, remove from refrigerator and allow it to come closer to room temperature so you can scoop the cookies easily before baking.
8. Preheat oven to 375°.
9. Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
10. Use a #20 cookie scoop to scoop even mounds of cookie dough spaced several inches apart. I can get 12 per cookie sheet.
11. Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning. The centers will look undercooked, but will continue cooking as they cool. To ensure you don't over bake, I suggest you bake a few test cookies so you can determine the right baking time for your oven. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
12. If you'd like, you can sprinkle more chocolate chips on them once you remove from oven.
13. Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.

Notes: Perfect Gluten Free Chocolate Chip Cookies, *Carefully measure all ingredients* · 2 cups brown rice flour · ¼ cup cornstarch · 2 tablespoons tapioca flour · 1 teaspoon xanthan gum · 1 teaspoon

Easy Gluten-Free Chocolate Chip Cookies

Thick and buttery gluten-free chocolate chip cookies.
Provided by: Elizabeth
Total time: 22 minutes
Cook time: 12 minutes
Prep time: 10 minutes
Yields: 16 servings
Number of ingredients: 10

Ingredients:

• 1 cup plus 2 tablespoons white rice flour ((5 ounces; 142 grams))
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon xathan gum
• 1 stick very soft butter ((1/2 cup; 4 ounces; 113 grams))
• 1/2 cup sugar in the raw (coarse cane sugar), see note ((3 3/4 ounces; 105 ounces))
• 1/4 cup light brown sugar ((2 ounces; 56 grams))
• 1 large egg ((about 2 ounces; 56 grams, out of shell))
• 1 teaspoon vanilla extract
• 1 cup chocolate chips ((about 5 ounces; 142 grams))

How to cook:

1. Heat Oven. Preheat oven to 350 degrees Line a baking sheet with parchment paper.
2. Whisk Dry Ingredients. In a small bowl, whisk together white rice flour, baking soda, salt, and xathan gum.
3. Make the Dough. In a medium bowl, beat together butter, sugar in the raw, and brown sugar until smooth. Add the egg and vanilla. Beat until smooth. Add whisked dry ingredients. Mix until a dough forms. Add chocolate chips. Mix to combine.
4. Bake the Cookies. Drop dough, about two tablespoons, onto the prepared baking sheet. Bake until cookies are golden brown and set, about 12 minutes.
5. Cool on a Rack. Remove pan from oven and allow to cool for five minutes. Transfer to a wire rack and allow to cool completely.
6. Store the Cookies. Keep the cookies wrapped on the counter for up to four days or freeze in a freezer bag for up to one month.

Notes: Soft and Chewy Gluten-Free Chocolate Chip Cookies, Sweet rice flour helps the cookies hold together and creates a smooth texture, like all-purpose flour would. You can substitute Bob's Red Mill 1

The Easiest Chocolate Chip Cookies

These are the fluffiest, easiest chocolate chip cookies you’ll ever make. But don’t take my word for it: try it out yourself!
Provided by: Sammi Haber Brondo | NYC Dietitian
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 12 servings
Number of ingredients: 9

Ingredients:

• 1/4 cup melted coconut oil
• 1/4 cup brown sugar
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 1/2 cups rice flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips

How to cook:

1. Preheat oven to 375 F.
2. In a large bowl, combine coconut oil, brown sugar, granulated sugar, vanilla extract and eggs. Mix well until fully combined. Set aside.
3. In a separate bowl, mix rice flour, baking soda and salt.
4. Slowly add dry ingredients to wet. Mix well. Fold in chocolate chips.
5. Cover dough and refrigerate for 20 minutes.
6. Using your hands, roll dough into about 1-inch balls. Place spaced apart on baking sheet and bake for 10 minutes.
7. Store in an airtight container at room temperatures. Cookies will last about 1 week.

Notes: Perfect Gluten Free Chocolate Chip Cookies, gluten free chocolate chip cookies recipe coconut oil brown rice flour Cookie Recipe Coconut Oil,. daringgourmet. The Daring Gourmet. 57k followers.