Discover my favorite gluten-free choc-chip cookies recipe, perfect for satisfying your sweet tooth without compromising on taste!
Deliciously Sweet and Guilt-Free Treats!
Chocolate chip cookies are a beloved treat for many, and gluten-free versions can be just as delicious. A recipe that stands out includes a few simple yet effective tweaks to enhance flavor and texture. The use of Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour ensures a perfect consistency, allowing for a delightful cookie that rivals traditional options. Incorporating high-quality chocolate, such as Lindt 78% Cocoa Dark Chocolate and Cadbury Milk Chocolate Baking Chips, offers a rich, indulgent taste that satisfies any sweet tooth.
Additionally, the inclusion of coconut sugar provides a unique twist, giving the cookies a subtle caramel flavor while maintaining their gluten-free integrity. A hint of vanilla extract elevates the overall flavor profile, making these cookies not just a treat, but a comforting experience. These gluten-free chocolate chip cookies are a testament to how simple ingredients can come together to create a beloved classic that everyone can enjoy.
Indulge in Sweet Freedom: The Ultimate Gluten-Free Cookie Delight!
Hi folks I’m Kate and welcome back to B cat kitchen after over 20 years as a police officer I need to take care of both my mental and physical health and sometimes the only thing that helps brighten a rough day is something sweet today we’re diving into one of my absolute favorites chocolate chip cookies I’ve baked a lot of cookies over.
The years but these gluten-free Beauties and they’re the best of the best if you ask me a couple of years ago after a particularly nasty bout of Co I was diagnosed with an autoimmune condition it was a turning point for me both personally and professionally and it changed everything one of the best.
Changes I made um was to my diet I cut out most processed sugars gluten and dairy and I can’t tell you how much it’s improved my health and overall wellbeing I’m not Celiac but gluten does upset my gut and ramps up inflammation which is a big part of my condition so while I usually steer clear of it I’m.
Also not about denying myself the occasional treat and let me tell you these cookies certainly hit the spot I like to portion the dough out into individual cookies and keep them in the freezer so any time I want a fresh baked treat it’s just 15 to 20 minutes straight from the freezer to the oven the best part is.
That they are gluten-free so I can enjoy them without the worry and I promise you you won’t miss the gluten at all let’s get baking these cookies really are super easy to make and the best part is being able to store them in the freezer to treat yourself whenever you need a little sweet support or a pickme up I.
Found the recipe on Pinterest and I’ll link it below as I mentioned I’ve made a couple of little tweaks like substituting the coconut sugar in for the dark brown sugar and replacing 40 gram of the chocolate chips with the chopped 78% lint dark chocolate but you do you just experiment with it like I did.
So we’ve got all our ingredients together everything’s prepared so you can see here I’ve got 204 G of Bob’s Red Mill glutenfree flour this is the one in the blue bag I’ll pop a picture of it and a link in the description below um it also has half a teaspoon of baking soda a/4 of a teas teaspoon of baking powder and a/4 of a teaspoon of.
Salt here we’ve got our sugars so the recipe says to use a dark brown sugar 76 G I use coconut sugar it gives the cookies a really nice chewiness and a really rich caramelly flavor and then light brown sugar 76 G and plain white granulated sugar uh 67 G and here we’ve got a combination of dark and.
Milk baking chocolate Buds and 40 G of 78% lint dark chocolate so in total that’s 200 and about 240 g of chocolate that goes into this so um a really nice combination and that lint dark chocolate just gives us some nice chunks in there as well 113 G of softened but butter just at room temperature one room temperature Egg and.
Two teaspoons of vanilla Essence first up the butter and the sugar are going to go into the kitchen aid uh mixer and we’re going to mix that till it’s nice and pale creamy golden brown so you can see here we’ve got this.
Beautiful cookie dough a lovely light golden brown and now we’re going to mix the chocolate chip and um um dark chocolate in here don’t do this in the mixer it will not mix very well you really need to do it by hand and you want to keep those chocolate chips whole as well as much as.
Possible so they give you those beautiful melt Ed pockets of chocolate in your cookie fantastic now you don’t want to put these cookies straight in the oven you need to get them in the fridge for a while or I put them in the freezer for half an hour to an hour before baking.
Them I haven’t tried baking them without chilling them before but I’m assuming that it just would spread too far across the tray so I have here a baking tray with some uh baking paper on it and I use a ice cream scoop or cookie scoop I’ve got them in a couple of different sizes and I like to do a mix of sizes for.
These so the smaller ones I like to put in gift bags to give to friends um and the larger ones well they’re a treat for us so let’s get started this is so much easier portioning out this dough and it also makes a more consistent cook time in the.
Oven you can obviously pop these really close together because they’re not going in the oven just yet they’re only going to go into the freezer to firm up and after they have firmed up I’ll cook a couple but the rest will go into Ziploc bags in the freezer to be used whenever I want so these will now just pop into the.
Freezer for about an hour and uh then we’ll get a cuple on the going to show you what they’re like okay it’s time for these cookies to come out of the freezer they’ve been in there for about an hour now so they’re pretty well Frozen most of these are going to go.
Just into a zip loock bag and into the freezer so that they are ready when we need them but I’m going to put a couple in the oven so you can see how they turn out I’ve heated the oven up to about 170 my ovens are fan forc oven so 160 to 170 I’m just going to pop them there on the.
Tray just with some lined with some baking paper I’m going to put a little bit of this molden smoked sea salt on top as well that salt just enhances the sweet of the chocolate and the cookie itself and they’re going to go in the oven for.
About 10 to 15 minutes but just keep an eye on it when they’re a little bit Browner around the edges still soft in the middle that’s when you want to get them out of the oven I check them after 10 minutes just to make sure cuz you never know and the rest of them go into the bag and we’ll be back in a minute just.
To see how they turn out okay bring for about 15 minutes now so we’re going to have a look at them oh yeah wow I give them a little knock because it just helps them drop a little in the center and it stays a little bit chewier in the center and crispy on the outsides we’re going to leave them on the tray.
For about 5 minutes because they’re super soft right now and then I’m going to move them onto the rack and let them call for 5 or 10 minutes and then they’re ready to go I’m doing my best to manage my ongoing health conditions and my diet is a crucial part of that but I also think it’s important to treat myself.
Occasionally as long as I do it in moderation I’m also really enjoying sharing with you the things I do to stay happy and healthy so if you’re enjoying it too hit like And subscribe so you don’t miss my next episode until then be kind to yourself and others and have a great day.
