“They don’t taste gluten free!”
After making these remarkably delicious GF chocolate chip cookies for some time now, they’ve become my go-to cookie recipe. They’re so consistently good both in taste and texture, you can almost forget that they’re gluten free. That’s what makes them so extraordinary, and still, #1 of all the GF recipes I’ve tried.
Trust me when I say… “that’s no small thing!”
Wanting to include them in this year’s holiday cookie line-up, I’ve made them with sun dried cranberries and white chocolate chips, really giving them a festive touch. Soft, chewy and loaded with a sinful caramel flavour, I’ve yet to hear any bad reviews on any versions of this recipe. Ever.
These cookies are made remarkable, with my eternal gratitude, by the trail & error from the folks at America’s Test Kitchen. The gluten free flour blend used in this (any many other recipes) comes from their ‘The How Can It Be Gluten Free Cookbook’ and is now mandatory in my kitchen. After so many batches, I’ve come up with my own tips – which will be included in the recipe.
Using less butter than traditional flour recipes, it’s melted and poured over the sugars, forming a toffee-like base and the rich caramel taste. Included is the goodness of some brown rice flour, and while not a big deal nutritionally, you can feel a teeny bit less guilty while devouring these!
Soft. Chewy. Heavenly. Everything you want in a cookie~
ps that short quote under the first pic…? Is what’s usually said after they’ve been tried!
- 8 oz (1 3/4 cups) America's Test Kitchen Gluten-Free Flour Blend
- 1 teaspoon baking soda
- 3/4 teaspoon xanthan gum
- 1/2 teaspoon salt
- 8 tablespoons or 1/12 cup unsalted butter, melted
- 5 1/4 ounces (3/4 cup packed) light brown sugar
- 2 1/3 ounces (1/3 cup) granulated sugar
- 1 large egg
- 2 tablespoons milk
- 1 tablespoons vanilla extract (use GF)
- 3/4 cup white chocolate chips
- 1/2 cup sun dried cranberries
- Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside.
- Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth.
- Whisk in egg, milk, and vanilla and continue to whisk until smooth.
- Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms.
- Fold in chocolate chips & cranberries.
- Cover bowl with plastic wrap and let dough rest for 30 minutes. Dough will be sticky and soft, and this step will help the cookies to keep their shape (not spreading too much) while baking.
- Adjust oven rack to middle position and heat oven to 350°
- Line 2 baking sheets with parchment paper.
- Give the rested dough a couple stirs. Using 2 teaspoons portion dough and space 2 inches apart on prepared sheets.
- Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 11 - 13 minutes, rotating sheet halfway through baking. Let cookies cool on sheet for 5 minutes, then transfer to wire rack.
- Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)
- 1. Chill the dough for the initial 30 minute rest period, and between batches.
- 2. Stir the rested & chilled dough, before portioning.
- 3. If you have scales portion into 1 ounce pieces to have them all the same size (will make 26).
- 4. Do not over bake them and they’ll remain soft & chewy.
- 5. Once cooled, package and freeze them; they’ll stay fresher longer.