Why Do They Spread So Much
The first is that there is too much baking soda in the recipe. Baking soda causes things to spread, whereas baking powder causes things to rise.
This recipe uses only 1/2 tsp baking soda to prevent the cookings from spreading too much. They will be thin, but still very chewy. If you prefer thicker cookies, use 1/4 tsp baking soda instead of 1/2.
The second issue is that the dough was too wet or hadnt been chilled before baking. You MUST chill the dough before baking! At least two hours is ideal for both flavor and texture.
A final issue is the thickness of your baking sheet. A thicker baking sheet is going to heat the cookies differently than a thinner one. I suggest one somewhere in the middle, but make sure it is not too thin unless you want thin cookies!
Chilling Cookie Dough Helps Solidify The Fat
Chilling the dough before baking returns the fat to a solid state, so that it takes longer to melt in the oven than the other components of the dough. That helps to control the spread of the cookie, which keeps it from running across the baking sheet and crisping too much.
To combine fat, usually in the form of butter, with sugar, egg, and flours, the fat cant be cold. In most baking recipes, the fat is either at room temperature or in liquid form.
Chilling the cookie dough returns the butter to solid form. When youre chilling it for this reason alone, its best to chill the cookie dough in the refrigerator after shaping it, and only until its firm to the touch .
Tips For Making Gluten Free Chocolate Chip Cookies
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How Do You Keep Gluten Free Cookies From Spreading
If your gluten free cookies are spreading too far, you may need more gluten free flour.
Even if you use the amount of gluten free flour called for in your recipe, each different gluten free flour blend absorbs liquid differently, meaning you may need a little more or a little less gluten free flour depending on your blend.
Other things that can cause your gluten free cookies to spread too much is if your cookie dough is too warm.
If your gluten free cookies are spreading too far, you can try chilling your gluten free cookie dough for 30 minutes to an hour, and then bake them.
I usually only have issues with this if I’m baking cookies on a warm day, or if my butter is much to soft.
Can I make gluten free chocolate chip cookies without xanthan gum?
Yes you absolutely can make these cookies without xanthan gum.
I like the additional structure that xanthan gum gives this gluten free chocolate chip cookie recipe, but because of the melted butter and the egg yolks, these cookies are great without xanthan gum.
They will be a little bit softer and more crumbly, but it will be only a very slight difference.
Why Are My Cookies Too Flat
There are several possible reasons for your cookies being too flat:
- You didnt chill the cookie dough long enough . If thats the case, the butter in the cookie dough will be too warm the moment it hits the oven and/or the flour in the dough wont have sufficient time to fully hydrate, and the cookies will spread out too much in the oven.
- You added too much sugar. Sugar causes the cookies to spread in the oven, so make sure to use the amount listed in the recipe below.
- You didnt add enough flour. The amount of flour is crucial to controlling how the cookies behave in the oven, including how much they spread. Ideally, use a kitchen scale to measure it out correctly. If using volume measurements , dont scoop the flour directly from the container with the measuring cup, as that will compact it too much and youll end up over-measuring it. Instead, spoon the flour into the measuring cup and level it off with the straight edge of a knife or similar.
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Can I Freeze The Cookies And The Dough
You can either freeze the cookies after baking them once they are cooled. You can also freeze the dough in a freezer container with an airtight lid.
If you want to make it easier to unthaw and bake any number of cookies, scoop them out into heaping tablespoon balls. Then freeze then on a silicone lined baking sheet before transferring them to a freezer gallon bag.
Ingredients And Substitutions For This Gluten
There have been a few people out of the hundreds that have tried this recipe that felt there was too much chocolate in these cookies. I cant fathom that, since in my opinion you can never have too much chocolate. But if you want more cookie and less chocolate, feel free to cut back the amount of chocolate chips you add.
Wednesday 29th of December 2021
Wow! Your recipe sounds amazing! I must say your instructions and tips are very precise and will be so helpful when I make these. I truly appreciate all bakersâ patience and diligence when creating a new recipe! â¤ï¸ Baking GF for my husband has NOT been easy for me, so recipes like yours are much appreciated! I am one of those people who want my cookies NOW, so the four chilling hours will be hard for me haha. BUT I am going to do it for these as they look absolutely delicious.I wonder if you have heard of Caputo Italian GF flour or tried it. It is exceptional. It does contain wheat enzymes, but it IS gluten-free and I have read many comments by celiacs that have no problem with it…however if you have a WHEAT allergy you should avoid it.Another challenge I will face will be the sugar…again due to my husbands issues, so I will be using a golden monk fruit sugar with these. I will let you know if I am successful or not.Thanks again ð
Monday 27th of December 2021
Sunday 19th of December 2021
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Whats The Secret To Soft Chewy Chocolate Chip Cookies
Changing cookie texture and thickness with just a slight change in the balance of what start out as super simple ingredients is a real life education in baking chemistry. To make soft, chewy, thin cookies, you must have:
- Enough butter that the cookies spread, but not immediately
- Just enough egg to bind the cookie dough
- Baking soda to help the cookies brown quickly
- No baking powder, which makes cookies rise much taller
- Enough flour to help the cookies keep their shape, but not so much that they dont spread
- The right all purpose gluten free flour blend
- A touch of extra starch to help soften the cookies
- A simple digital kitchen scale, so you can measure your ingredients by weight for accuracy
There Are Two Things That Make This Recipe The Best Gluten
The first is the amount of chocolate. These have 4 1/2 cups of chocolate chips. That is what Martha Stewarts original recipe had and I left it the same for the gluten-free version. Believe me, it is worth it to use that much chocolate.
The other thing is the individual flours, especially the sweet rice flour. Using sweet rice flour in gluten-free baked goods gives you the best taste and texture.
It can be hard to find, but it is worth it. You can find it at some Asian or health food type stores, but I usually get it from or directly from Bobs Red Mill.
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Tips For Baking Gluten
Most of the recipes below are pretty straight forward, and the ingredients are easy to find in typical grocery stores. But, if youre new to gluten-free baking, here are a few general tips to help ensure gluten-free cookie success.
Pro Tip For Measuring Gluten
I have found the best way to measure gluten-free flour is the spoon & level method. I use a spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.
Please do not scoop the flour out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe because the flour often gets compacted in the bags.
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How To Make Gluten Free Dairy Free Chocolate Chip Cookies
I adapted this recipe from a chocolate chip cookie recipe on AllRecipes and made our recipe gluten free, egg free, dairy free, and soy free.
Our delicious gluten free vegan chocolate chip cookies are made with a gluten free all purpose flour blend and unbleached cane sugar for results closest to the real thing.
If youd like a whole grain cookie with natural sweetener, check out our Soft Chocolate Chip Cookies that are made with brown rice flour and honey instead of cane sugar.
Here are the steps for creating these amazing gluten free chocolate chip cookies :
Tips For Delicious Gluten
- Gluten-free 1:1 baking flour: Be sure to use one that contains xathan gum to bind the cookies.
- Almond flour: For a chewy texture and yummy flavor
- Butter/coconut oil: The combination of these two works so well in these cookies!
- Gluten-free oats: Use certified GF oats to keep these cookies gluten-free.
- 1-hour rest: Gives the flour time to hydrate and prevents grittiness
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How Do You Keep Gluten
Be sure to check your oven temperatures accuracy. You can also increase the temperature by 25 degrees if needed.
Pro Tip: Chilling the dough for 30 minutes before baking will also help keep the cookies from spreading. Also, be sure to place the dough on cooled, clean pans to prevent pre-mature spread of the cookies.
Why Is This The Best Gluten Free Chocolate Chip Cookie Recipe
- These soft-baked gluten free cookies stay soft for days!
- Just look at that crinkly top and golden edges. They are perfection!
- The base gluten free cookie recipe is easy to adapt to make the perfect chocolate chip cookie for your tastes. If you like your cookies a little thinner and chewier, add some extra brown sugar .
- Simple swaps to make gluten free dairy free chocolate chip cookies work perfectly! I usually use melted Earth Balance or Melt and Enjoy Life Chocolate Chips to make dairy free cookies.
- Bigger is better! I mean, who doesn’t love a giant chocolate chip cookie. But if you want normal sized cookies, they will bake great too. Just scoop 1 ½ tablespoon cookies and bake for 8-10 minutes.
If you are wanting more chocolate, try my gluten free double chocolate chip cookies. They have a vegan option, too!
This is what my friend Sandi from Fearless Dining wrote about this gluten free cookie recipe:
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How To Freeze Gluten Free Chocolate Chip Cookie Dough
This Gluten Free Cookie Dough Doesnt Have To Be Chilled A Lot
If your cookie dough is at room temperature to begin with, you will only need to chill the shaped dough for a few minutes before baking. It will maintain its shape during baking, crackling a bit toward the end of baking.
If you live in a hot and/or humid climate, chilling the shaped cookie dough becomes more important. The best way to know how important chilling the dough will be is if your room temperature butter is nearly liquified.
If you press your finger lightly into the butter, and it leaves a shallow impression, your butter is at perfect room temperature. If the butter barely resists your touch, your butter is too soft.
Your cookie dough may end up a bit greasy, so be sure youre mixing it a bit extra and then chilling it until firm after shaping. For more tips on making gluten free cookies of all kinds, see our tips and tricks for making gluten free cookies.
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