One Bowl Gluten-Free Chocolate Chip Cookies
Where do I start, these One Bowl Gluten-Free Chocolate Chip Cookies are heavenly! So much chocolate, the texture is just right, and the cookies are nice and thick. All this goodness and all you need is one bowl making this the easiest chocolate chip cookie recipe ever.
To make this chocolate chip cookie extra delicious, I topped each cookie with extra chocolate chunks and made them even more chocolaty. You can also add Maldon flaky salt accentuating the rich chocolate flavour. Sweet, chocolaty a little saltiness, couldn’t get better than this!
gluten-free chocolate chip cookie recipe details…
Whenever I bake, and the recipe calls for only one bowl, I get all excited. The recipe is going to be easy and the clean up even easier. For this gluten-free chocolate chip cookie recipe, I used one large bowl.
First, you whisk the dry ingredients, then add softened butter, eggs and vanilla and mix until well combined. The best way to do this is by using a stand mixer with a paddle attachment because it takes a few minutes for the dough to come together.
Once the dough starts to form, add in the chocolate chips. Now roll the dough into balls and press them into about 3/4-inch disks. You can press extra chocolate chunks or chips into the tops or sprinkle them with flaky salt.
the next step is important!
If you want the cookies to be thick so that you can fill them with chocolate…and what better way to eat cookies? Once the cookies are ready for the oven, place them in the freezer for 5 minutes.
By chilling the dough, the butter will not melt too quickly, leaving the cookies thick, crispy, and slightly chewy in the middle → A perfect gluten-free chocolate chip cookie if you ask me!
gluten-free flours to replace gluten-free flour blend…
I know some of you don’t like to use gluten-free flour blends when baking. Here is couple of my favourite gluten-free blends that I always keep on hand and use in many of my recipes.
In this chocolate chip cookie recipe I would use the gluten-free rice-based flour blend. This blend is excellent for making gluten-free cookies. When I create recipes for baking, I do two batches, one with my gluten-free flour blend and one with a blend that comes from a box.
When I use a box blend and the recipe does not meet my expectations, I will use my blend and list the various gluten-free flours I used in the recipes.
You will find that sometimes my recipes call for a gluten-free flour blend. This means that the blend worked well, and to keep things simple, I will use it in that recipe. Here are two of my favourite gluten-free flour blends that I use in baking.
Kristina’s gluten-free rice-based flour blend ( 5 cups)This blend is excellent for cookies, desserts, bread, muffins, pizza and thickener in stews and gravy.
∼ 3 cups brown rice flour
∼ 1 cup potato starch (not flour)
∼ 1/2 cup white rice flour
∼ 1/2 cup tapioca flour
∼ 2 tsp xanthan gum
Kristina’s grain-free, paleo-friendly flour blend (6 cups)
This blend is excellent for muffins, pies, coffee cakes and most desserts.
∼ 3 cups blanched almond flour
∼ 1 1/2 cups arrowroot flour
∼ 3/4 cups tapioca flour
∼ 3/4 cups coconut flour
how to store gluten-free flour blends
First, to make the gluten-free flour blend, everything must be well mixed. To do this, I whisk the flours together until well blended. To store, use an airtight container or a ziploc slider storage bag and store it in a cool place. When I store my gluten-free flour, I measure 4 cups per each container. This gives me an indication of how much flour I have left and when to do another batch.
If you do make these gluten-free chocolate chip cookies, don’t forget to tag me on Instagram! I love looking through the photos of recipes you all have made:-) or join me on my Facebook page for the latest updates.
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