Cookies and milk. One of the best late-night snacks there is.
If you’re staying away from dairy, there are so many excellent alternatives out there. But if you’re eating strictly gluten-free foods, it can get a bit tough finding the perfect chocolate chip cookie that meets all the cookie standards.
I’ve tried so many cookie recipes it’s ridiculous. Making cookies from scratch with regular flour is tricky as it is. I’ve noticed that the type of flour is a huge factor. If some type of starch is listed at the beginning of the ingredients list on your flour then you’re good to go. Also, make sure it has a leavening agent of some kind.
I’ve made these cookies several times using different flours with a food starch listed in the beginning of the ingredients list and they turned out just as tasty! I’ve noticed that other flours without starch as the main ingredient made fluffier cookies. Not exactly my definition of a cookie.
When making these cookies, make sure your oven is set at 375ºF and no lower. This temperature allows for the sugars to caramelize and create a crispier cookie. It’s also extremely important to allow the cookie dough to chill in the fridge for 20-30 minutes. I myself am pretty impatient when it comes to this and that was one of my biggest mistakes.
Several people have asked if these cookies are actually gluten-free after they tasted them. They’re that good. Hope your cookies turn out just as tasty! Enjoy!
- 1 1/2 cups + 2 tablespoons Cup4Cup Gluten Free Flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark brown sugar
- 1/3 cup granulated sugar
- 2 teaspoons pure maple syrup
- 1/2 cup + 2 tablespoons unsalted butter, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup chocolate chips (or more…)
- In a medium bowl, stir in flour, baking soda and salt. In another bowl stir together sugars and maple syrup until smooth.
- In a mixing bowl, beat butter until it has a mayonnaise consistency.
- Add in sugar mixture and beat until light and fluffy. Add in egg and vanilla extract and mix at slow speed.
- Slowly add in flour mixture in small portions until batter is mixed together. Add in chocolate chips and stir with spoon.
- Chill dough in the fridge for 20-30 minutes.
- Preheat oven to 375ºF. After batter is chilled, make dough into balls and place on greased cookie sheet slowly pressing down onto each cookie dough ball. Leave about 2 inches of space between each cookie on the sheet.
- Bake cookies for about 12 minutes. Keep an eye on them to make sure they don’t overbake.