Gluten-Free Chocolate Chip Cookies
These Gluten-Free Chocolate Chip Cookies are irresistibly chewy with a crisp edge and a gooey centre filled with puddles of molten chocolate. Even if you are a novice baker, these are so easy to make using one bowl, all-purpose gluten-free flour and no xanthan gum. You'll be satisfying your cookie cravings in no time.
Servings: 16 cookies
Calories: 213kcal
Ingredients
- 120 g unsalted butter melted and cooled
- 100 g soft light brown sugar
- 50 g caster sugar
- 1 egg medium, see notes
- 1 egg yolk medium, see notes
- 1 tablespoon vanilla extract
- 160 g gluten-free flour* see notes
- 80 g almond flour ground almonds / almond meal
- ¾ teaspoon kosher salt
- ½ teaspoon bicarbonate of soda
- ⅛ teaspoon ground nutmeg
- 150 g dark chocolate roughly chopped into little chunks
- 1 teaspoon sea salt for sprinkling
Instructions
- In a large mixing bowl, combine the melted butter, sugars, egg, egg yolk and vanilla extract. Mix well until the ingredients are fully incorporated.
- Add the gluten-free flour, almond flour, salt, bicarbonate of soda and nutmeg to the bowl. Mix the dry ingredients into the wet ingredients until a dough forms.
- Stir the 100g of chocolate chunks into the dough until evenly distributed. Set aside the remaining chopped chocolate for later use.
- Place the dough in the refrigerator for 8 hours or overnight if desired.
- Pre-heat the oven to 190°C /170°C fan-assisted /325F / gas mark 5 . Line a large baking tray with parchment paper.
- Remove the dough from the refrigerator and portion it into rough oblong shapes, each weighing approximately 40g.
- Place them onto the prepared baking tray, spaced apart. You will have to bake the cookies in batches, possibly 6 in each batch.
- Bake the cookies in the pre-heated oven for 10 minutes, or until the edges are lightly golden.
- Once baked, remove the tray from the oven. While the cookies are still warm, use a large round cookie cutter to swirl around the cookies to gently coax them into perfect circles. Press some of the extra chocolate chunks into the tops of the cookies, and sprinkle a small amount of flaked sea salt over each cookie.
- Allow the cookies to cool on the tray for 5 minutes. Then transfer them to a wire rack to finish cooling completely.
- Continue with baking another batch of cookies until you have used up all the dough.
Video
Notes
- This recipe can be made with your favourite brand of gluten-free flour. I have tested this recipe with Doves Farm Freee Gluten-Free Plain White Flour and also my Homemade Gluten-Free Flour Mix.
- You can substitute the almond flour for chickpea flour (gram flour / garbanzo flour) or soy flour.
- The whole eggs used in this recipe are medium size, 60g with shell and 50g without shell. The yolk weighs 20g. If you can't get hold of medium eggs I suggest you weigh the amount.
- Let the melted butter cool before starting to avoid scrambling the eggs.
- Weigh the butter after melting to ensure the right amount in the dough.
- Sift brown sugar to prevent clumping.
- Chill the dough for 8 hours to hydrate flours, develop flavour, and cool the butter.
- Shape the dough into rough oblong shapes for less spreading and chewier cookies.
- Leave enough space between cookies on the baking tray (bake 6 per batch).
- Bake until just set for chewy cookies; avoid overbaking for a crisp result.
- Use a large cookie cutter to gently shape the freshly baked cookies into a uniform round.
Nutrition
Calories: 213kcal | Carbohydrates: 21g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 118mg | Potassium: 84mg | Fiber: 2g | Sugar: 12g | Vitamin A: 222IU | Vitamin C: 0.001mg | Calcium: 33mg | Iron: 2mg