Gluten Free Chocolate Chip Cookie
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We all love the smell and taste of freshly baked homemade chocolate chip cookies! Unfortunately, more and more people are concerned about gluten intolerance and are looking for ways to replace anything that contains it in their pantry.
So, is it possible to make chocolate chip cookies without an ounce of gluten? Yes! but we need to replace the wheat flour. Luckily, we found a great gluten-free flour blend: King Arthur Gluten-Free flour.
Even though this gluten-free flour mix already contains some, we recommend adding an extra 1 tsp of good quality xanthan gum to achieve the perfect soft and chewy chocolate chip cookies.
Bon appétit!
Difficulty: 
Prep time: 10 mins / Cook time: 12 mins / Servings: 12 cookies
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Gluten-Free Chocolate Chip Cookie
1⅓ cups (190g) - Gluten-free flour
½ tsp (2g) - Xanthan gum
1 tsp (6g) - Baking soda
⅓ cup (45g) - Coconut sugar
¼ cup (40g) - Xylitol
4 oz (113g) - Butter
1 - Egg
1 cup (160g) - Milk chocolate
½ tsp (2g) - Sea salt flakes
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We advise that you prepare all the above ingredients before starting.
You will typically need: a scale, measuring cups, mixing bowls.
Gluten-Free Chocolate Chip Cookie
1 - Preheat your oven to 360°F (180°C).
2 - In a mixing bowl, combine the gluten-free flour, xanthan gum, and baking soda. Then, mix until well combined using a whisk, and set it aside.
Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!
3 - To a stand mixer bowl, add the coconut sugar, xylitol, and room-temperature butter.
Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!
For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".
4 - Crack the egg into a small bowl and set it aside.
5 - Using the paddle attachment, mix the butter and sugars at medium speed until smooth and fluffy. Then, add the butter and mix again until well combined.
6 - Add the flour mixture to the stand mixer bowl and mix at low speed until just combined.
7 - While mixing, roughly chop the milk chocolate and add it to the cookie dough. Keep mixing until well incorporated, then add the sea salt flakes and mix one more time until combined.
Tip: We recommend you use a chef's knife for this task. We love Japanese knives and recommend this quality kit from GLOBAL for home and professional chefs. We also love this reversible cutting board with integrated hand grips from John Boos.
8 - Portion the cookies using an ice cream scoop. Then, shape each ball of dough into a thick flat disk.
9 - Place the cookies on a baking tray lined with parchment paper (or a silicone mat), making sure to leave a little bit of space between each cookie. Then, bake them at 360°F (180°C) for about 12 minutes.
10 - Once baked, remove them from the oven. Next, immediately add 3 chunks of chocolate to each cookie and return them to the oven for 1 minute.
11 - Transfer the cookies to a cooling rack using a spatula and let them rest for about 5 minutes.
12 - Enjoy!
Watch our video for more details!
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Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.
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🎬 Everything we used for this recipe:
🍶 Kitchenware: Coming soon!
🍳 Ingredients: Coming soon!
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The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.