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Delicious Homemade Gluten-Free Chocolate Chip Cookie Recipe

You can make delicious gluten-free chocolate chip cookies using all gluten free ingredients! I modified the recipe on the back of "I Can't Believe It's Not Butter!® Sticks" package (which by the way is gluten-free. I was delighted to learn this since I have been using the product for nearly 20 years before going gluten-free. ) Enjoy!
 
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 Prep time:
Cook time:
Total time:
Yield: About 3 dozen cookies
Serving size: 1 cookie
Calories per serving: 140
Fat per serving: 8g

Ingredients:

- 1 cup (2 sticks) I Can't Believe It's Not Butter!® Sticks
- 3/4 cup firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract (Pure exctract should be gluten-free check the ingredients)
- 2 large eggs
- 1/2 tsp.baking soda
- 2 cups gluten-free all-purpose flour (try Bob's Red Mill Brand)
- 1/4 tsp Xanthum Gum 
- 1 tbsp Spectrum Vegetable Shortening (A gluten-free product - you may need to add if you need more moisture to the mix.)
- 1 package (12 oz.)semi-sweet chocolate chips
 
Instructions:
Preheat oven to 375°. Beat I Can't Believe It's Not Butter!® Sticks with sugars in large bowl with electric mixer or wooden spoon until smooth. Beat in vanilla, egg and baking soda. Stir in flour and xanthun gum until blended. If your mix is somewhat on the dry side, add the Spectrum shortening and mix in with chips.
 
Your mixture may be a little too soft to bake, I recommend covering the bowl with a lid, foil or plastic wrap placing the mixture bowl in the refriderator for 30 minutes for the mix to stiffen and allow for proper bake time. It is also okay to leave the fridge overnight. 
 
Once your mixture is firm, drop mixture by heaping tablespoonfuls, 2 inches apart, on ungreased baking sheets. Bake 10 minutes or until edges are golden. If you want your cookies soff to not let the tops brown in the oven. If the edges are brown, pull them out as they will continue to cook!
 
Cool on cookie sheets 2 minutes. Remove cookies to wire racks and cool completely. VARIATIONS: Substitute gluten-free white chocolate chips, gluten-free candy pieces or gluten-free toffee bits for semi-s
weet chocolate chips. Try adding 1/2 cup gluten-free chopped nuts, gluten-free dried cranberries or gluten-free raisins.
 
 
 



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