You Can Freeze The Raw Gluten Free Chocolate Chip Cookie Dough And Bake As Needed
Both the shaped dough and the cookies themselves freeze perfectly. I almost always have a batch of the cookies themselves, and a batch of the cookie dough disks in my freezer.
You can bake them right from frozen, but if you plan to do that, I recommend pressing the raw disks of cookie dough flatter, since they’ll spread less if you bake them from frozen. You’ll also need to add another minute or two to the baking time.
Give The Dough A Rest
After you mix the dough altogether its important to give it a 30-minute rest. This gives the gluten-free flour time to hydrate and really makes a difference. Its key for non-gritty gluten-free cookies!
Luckily just a room temperature 30-minute rest will do and no overnight-in-the-fridge chill is needed. So you can still have chocolate chip cookies shortly after a craving strikes!
More Easy Gluten Free Cookie Recipes
- I tested this recipe using Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. Your results may vary if using a different GF flour blend.
- The longer you let the dough sit in the fridge before baking, the better these cookies will be!
- To freeze the dough: Scoop the rested cookie dough onto a parchment paper lined baking sheet you can crowd the baking sheet, just ensure the dough balls aren’t touching each other then place inside the freezer and freeze until solid. Transfer the frozen cookie dough balls into a gallon-size Ziplock freezer bag then freeze for up to 3 months. To bake the cookies from frozen, place them onto a parchment paper-lined baking sheet then let sit at room temperature while the oven preheats. Add a few extra minutes onto the baking time.
- To freeze the cookies: Cool the chocolate chip cookies completely then arrange in a gallon-size Ziplock freezer bag, seal, and freeze for up to 3 months.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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Why Youll Love Them
They taste amazing. If you love brownies, youll love these chewy chocolate cookies. They bake in less than 10 minutes, for an easy gluten-free dessert.
They are easy to customize. The variations are endless with this cookie dough. Stir in peanut butter chips for a chocolate peanut butter cookie, add a little peppermint extract for a mint chocolate flavor, or just stir in some regular chocolate chips for a double chocolate cookie.
They are allergy friendly. These cookies are naturally gluten-free, but you can also make them dairy-free and vegan by using coconut oil instead of butter, and a flax egg instead of a regular egg.
They are made with only 1 type of flour. Instead of using a gluten-free flour blend, this recipe relies on oat flour, which is a super-affordable option for gluten-free baking. You can even make oat flour with just rolled oats and a blender! Because oats can be contaminated during processing, be sure to buy a package that says certified gluten-free if you are serving someone who cant consume gluten.
How To Make Gluten
My recipe card below and also the video will show you step by step how to make these cookies. The important thing to remember is that you need to let the dough chill for at least 4 hours. Then let it come to a scoop-able temperature before you proceed.
For successful results, make sure you use room temperature ingredients, measure properly , use a large #20 cookie scoop to make cookies all the same size, use a preheated oven that you have checked temperature on, and use parchment paper or silicone liners for your baking pans.
I also like to give my cookies plenty of space around them so the edges can get a little crisp and no cookies spread into each other. This is what my they look like on my cookie sheet usually, using that large cookie scoop and spacing out on the parchment paper:
When they come out of the oven, I sprinkle the hot gluten-free chocolate chip cookies with more of the chocolate chips so that my cookies will have that melty chocolate chip look to the top. This step is totally optional though!
Can you make these gluten-free chocolate chip cookies dairy-free?
Im working on that! I have tried dairy-free cream cheese from Kite Hill and it worked perfectly as a replacement for the cream cheese in this recipe. So I know you can make that dairy-free swap and have the same results.
How many cookies does this recipe make?
Heres a look at making these various sizes:
You can always use other sized scoops, I just went with the three sizes I have on hand.
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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.
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.
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How Do You Get Perfectly Round Cookies
To get perfectly round cookies, I like to use a round cookie cutter, slightly larger than the diameter of the cookies. Now, dont go cutting them on anything like that!
Instead, while the cookies are still hot immediately out of the oven, use the cookie cutter to gently nudge the sides of the cookies towards the centre, until you get a perfectly round shape. Its really as easy as that and it makes the cookies even prettier!
This method can be used with any cookies that are fairly soft and malleable when they come out of the oven. Ive used it with my Vegan Brownie Cookies, Tahini Chocolate Chip Cookies, Double Chocolate Chip Cookies and many others!
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.
Also, if you would like to use chunks, you can chop up semi-sweet chocolate bars or use Trader Joes chocolate chunks.
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Can You Make These Gluten Free Chocolate Chip Cookies With Alternative Sugars
These are not healthy cookies. They’re chocolate chip cookies, meant to have all the good stuff: butter, sugar, eggs, vanilla. But you might be able to make them with a sugar substitute.
If you would like to try them with a sugar substitute, I recommend Lankato brand monk fruit granulated sugar replacement for the granulated sugar, and their golden variety as a replacement for the brown sugar.
Those sugar alternatives do tend to be drying, though, so you may need to add water by the half-teaspoonful as necessary to achieve the proper cookie dough consistency. Watch the video carefully before trying the swap.
What Makes A Cake Mix Different From A Cookie Mix
A cake mix typically has more chemical leaveners than a cookie mix . A cookie mix is more likely to have multiple types of sugar as well .
That doesn’t mean that we can’t make cookies with a cake mix. It just means that we have to take those differences into account with the other ingredients we add to the mix to make cookies, instead of a cake.
To make these chocolate chip cookies, we’re adding molasses to the mix. Brown sugar is really just refined granulated sugar with molasses added to it. It’s not like some fancy unrefined sugar or anything.
Oh, and if you’re making a cake you’re going to add liquid and maybe even sift something if you’re really looking to make it light and fluffy like the very best gluten free vanilla cake.
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The Best Chewy Gluten
I dont like to throw the term Best Recipe around casually. But when I want to really get across that Ive tested and tried and adapted a recipe a bunch until I got it PERFECT, then I feel justified in calling it the Best gluten-free chocolate chip cookies ever!
Thats a whole lot of gluten-free cookies eaten for testing purposes so that I could share the best gluten-free cookies!
Back when I used to be able to eat gluten, I worked for years to find a homemade chocolate chip cookie recipe that I loved that reminded me of my favorite mall cookies.
I grew up loving the old Mrs. Fields chocolate chip cookies. My favorite thing to get at the mall was one of the huge cookies that they sold back in the 1980s. They were the perfect chewy cookie and were about as big as my head as a child! Over the years, the cookie size and quality has gone down, but I did still love those cookies.
I also liked the famed New York Times cookie recipe that was going around about 8-10 years ago pretty well. Just when I finally had a recipe for cookies that I loved, I got diagnosed with celiac and had to start all over with my recipe testing.
Ugh, how am I going to make gf chocolate chip cookies? I had to get trying!
Heres what I wanted in a gluten-free chocolate chip cookie:
How Many Chips Should You Put In Your Chocolate Chip Cookies
You’ll notice that there is actually a range of chocolate chips that you can add to this recipe. You begin with 12 ounces of semi sweet chocolate chips, and you can add up to another 4 ounces for a total of 16 ounces, or 1 full pound.
It’s really a matter of personal taste . If you add more than about 14 ounces of chips, the less the cookies will keep their perfect shape during baking.
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What Makes These The Best Gluten Free Chocolate Chip Cookies
It’s entirely possible that you already have a recipe for classic gluten free chocolate chip cookies that you think is straight-up the best. But I’m here to tell you, these are better.
This recipe is a version of the thick and chewy chocolate chip cookies that I was small-f famous for, long before I started baking gluten free for my son in 2004. In fact, I’d been making them for years before that.
They still brown. They hold the same glorious shape. They’re thick, and they are chewy.
They’re ever so slightly crisp on the very edges and the bottom, but just enough that they are ridiculously satisfying to bite into. This is the super simple chocolate chip drop cookie recipe that is simply perfect for so many occasions.
To be clear, they’re crispy on the edges, thick throughout, and chewy in the center. If you prefer a cookie that isn’t crisp at all, and bakes up thin and chewy, try our recipe for soft and chewy gluten free chocolate chip cookies.
Can I Freeze The Cookie Dough
Yes!! I actually like to keep frozen cookie dough balls in the freezer so I can bake up a batch of cookies whenever the mood strikes.
Freeze the scooped-out cookie dough in an airtight container or ziplock bag, this prevents the dough from drying out in the freezer. You can keep them frozen for about 1-2 months. Bake them directly from frozen as per the recipe below, just adding 2-3 minutes to the total baking time to compensate.
Note that the longer the cookies are in the freezer, the less they will spread during baking.
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Why Should The Eggs And Butter Be Room Temperature For This Recipe
Our eggs and butter should always be at room temperature for recipes that call for it. In this case, the eggs and butter are room temperature so that the fats in the products can mix well with the other ingredients. If you add cold ingredients together, it takes the fat a long time to break down. This results in over-mixing and can make your cookies flat and dense.
Ingredients For Healthy Peanut Butter Oatmeal Chocolate Chip Cookies:
Eggs: In order to make fluffy, chewy cookies, we use two chicken eggs. To make an egg-free vegan version, simply omit the eggs .
The egg-free version is not as fluffy, but the peanut butter flavor is out of this world! In fact, to all you peanut butter lovers, I recommend skipping the eggs so that you get that explosion of peanut butter flavor.
Peanut Butter: The true hero of these cookies, creamy peanut butter brings that amazing richness and drool-worthy peanut butter flavor. You can use regular peanut butter, natural peanut butter, or crunchy peanut butter.
Other nut butters like almond butter will work as a replacement as long as they are well-stirred.
Pure Maple Syrup: I love using pure maple syrup in recipes like this because it provides stickiness to add to the amazing texture and also keeps the treat refined sugar-free. A little bit goes a long way here since were already using bananas for sweetness.
Oats: Old fashioned rolled oats make these amazing oatmeal cookies so dreamy. I use sprouted gluten free oats, but you can pick your favorite tried and true brand. I prefer old-fashioned oats over quick oats or instant oats, but they will work too.
Chocolate Chips: Semi-sweet chocolate chips add little pockets of rich and delicious chocolate goo, making these healthier cookies taste absolutely decadent. Use your favorite chocolate chips.
Use peanut butter chips if youre committed to peanut butter flavor or butterscotch chips if youre a total badass.
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Pillsbury Gluten Free Chocolate Chip Cookie Mix
Theres nothing quite like a warm chocolate chip cookie fresh out of the oven. Enjoy the cookie classic with our Pillsbury Gluten Free Chocolate Chip Cookie Mix.
1/18 packageAmount Per Serving28
Not a significant source of trans fat, vitamin D, calcium, iron and potassium.
SUGAR, RICE FLOUR, SEMISWEET CHOCOLATE CHIPS , TAPIOCA STARCH, CANOLA OIL, POTATO STARCH, CONTAINS 2% OR LESS OF: CELLULOSE, BAKING SODA, MOLASSES, CORN STARCH, SALT, XANTHAN GUM, CELLULOSE GUM, NATURAL AND ARTIFICIAL FLAVOR.
CONTAINS MILK AND SOYBEAN INGREDIENTS.
Baked To Perfection: Delicious Gluten Free Recipes With A Pinch Of Science
This is the book I wish I had when I started my gluten free journey way back in 2015. It answers any and all questions you might have about gluten free baking Ive included all the knowledge that Ive collected over the years.
It contains over 100 truly amazing gluten free recipes: from cakes, muffins and cookies, to brownies, pastry and even a very extensive gluten free bread chapter. If youve been missing bagels, pizza, crusty bread, baguettes, pillowy-soft cinnamon rolls or even proper fried doughnuts Ive got you covered!
And because Im a huge science nerd , Ive also included simple scientific explanations for WHY the recipes actually work. I find the science of baking, and especially gluten free baking, endlessly fascinating and I hope youll love those sciency tidbits as much as I loved writing them.
Ive packed A LOT of information into the recipes themselves, as well . In addition to the usual ingredients list and instructions, youll find information like preparation and baking times, how to store the bakes, possible recipe variations, as well as extensive footnotes describing the science at work.
Now, back to the cookies.
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