Gluten Free Chocolate Chip Cookies

• จำนวนที่เสิร์ฟ: 18 servings
• เวลาทำ: 20 minutes
• เวลารวม: 1 hour

ส่วนผสม

1/2 cup (113g) butter

1 tablespoon milk of choice

3/4 cup (160g) brown sugar

1/4 cup (50g) granulated sugar

1 large egg

2 teaspoons vanilla extract

1 cup (170g) chocolate chips

sea salt for sprinkling optional

1 1/3 cups (200g) gluten-free measure-for-measure flour

1/4 cup (25g) almond flour

1 teaspoon baking soda

1/2 teaspoon kosher salt

วิธีทำ

In a medium bowl, combine the gluten-free flour, almond flour, baking soda, and salt with a whisk. Set this mixture aside for now.

In a medium skillet over medium-low heat, melt the butter, stirring occasionally. Once it starts to foam, keep stirring constantly to prevent the milk solids from sticking and burning. Watch as the butter transforms from a pale yellow to a rich golden brown, releasing a warm, nutty scent.

Take the skillet off the heat and promptly pour the browned butter into a clean bowl.

Add the milk, brown sugar, and granulated sugar to the warm butter, whisking everything together until smooth. Next, whisk in the egg and vanilla extract until the mixture is smooth and creamy.

Then, gently fold the dry ingredients into the wet using a rubber spatula until just combined. Gently stir in the chocolate chips.

Cover the bowl and let the dough rest at room temperature for 30 minutes to allow the flours to hydrate fully. Alternatively, for added convenience, you can chill the dough in the refrigerator for up to 5 days before baking.

Preheat your oven to 350°F (175°C) and line large baking sheets with parchment paper or silicone mats.

Scoop the dough into rounded balls, roughly 2 tablespoons each, and arrange them on the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10 to 12 minutes, until the edges are a beautiful golden brown and the centers are just firm.

Once out of the oven, let the cookies cool on the baking sheet for 5 minutes. To elevate the flavor, lightly sprinkle the cookies with flaky sea salt. Once done, move them to a wire rack to cool completely.

หมายเหตุ

Top Tips for Gluten Free Chocolate Chip Cookies

Brown the butter – Infuses the cookies with a deep, nutty flavor that adds richness and complexity.

Add a splash of milk – Just 1 tablespoon helps eliminate grittiness and encourages that perfect golden finish.

Mix in almond flour – ¼ cup enhances both the flavor and color. If you’re nut-free, simply swap it with more gluten-free flour.

Let the dough rest – A 30-minute rest allows the gluten-free flour to fully hydrate, improving texture and preventing graininess.

Finish with flaky sea salt – Optional, but it adds a bakery-style flair and enhances the chocolate’s richness with a perfect salty contrast.

Storing and Freezing Gluten Free Chocolate Chip Cookies

One of the best things about these gluten free chocolate chip cookies is that they stay fresh for days, and they freeze beautifully, too. Whether you’re making them ahead or saving leftovers, here’s how to store them the right way.

Best Storage Tips for Freshness

To keep your cookies soft and chewy:

Room Temperature: Keep the cookies in an airtight container at room temperature for up to 4 days.

Add a slice of bread: This classic trick helps keep cookies moist by absorbing excess moisture from the air.

Avoid the fridge: It can dry the cookies out and alter their texture.

If you’re packing them for lunches or snacks, wrap each cookie in parchment or store in reusable silicone bags.

How to Freeze the Dough or Baked Cookies

Freezing works great whether you’re prepping ahead or saving leftovers.

To freeze baked cookies:

Let cookies cool completely.

Arrange the cookies in a single layer on a baking sheet and freeze them until they’re completely solid.

Once frozen, move the cookies into a zip-top freezer bag or an airtight container for storage.

Freeze for up to 3 months.

Thaw at room temp or warm in a 300°F oven for 3–5 minutes.

To freeze cookie dough:

Scoop dough into balls and place on a lined baking sheet.

Freeze the cookies until firm, then transfer them to a freezer-safe bag for storage.

Label with baking temp and time.

Bake straight from frozen, just add 1–2 extra minutes to the baking time.

ข้อมูลโภชนาการ

• ขนาดที่เสิร์ฟ: 1
• แคลอรี่: 47
• ไขมันทั้งหมด: 1 g
• ไขมันอิ่มตัว: 0 g
• ไขมันไม่อิ่มตัว: 1 g
• ไขมันทรานส์: 0 g
• คอเลสเตอรอล: 10 mg
• โซเดียม: 150 mg
• คาร์โบไฮเดรตทั้งหมด: 8 g
• ใยอาหาร: 0 g
• น้ำตาลทั้งหมด: 0 g
• โปรตีน: 1 g