Chocolate Chip cookies are my absolute favorite. After being diagnosed with Celiac Disease many years ago, I couldn’t find a flour or recipe to make a good cookie. I have tried so many kinds of really bad gluten free flour and made dozens of crumbly cookies. Then, I finally found exactly the right combination of ingredients and the perfect flour. These cookies are crisp on the outside and gooey on the inside. They are so good that my boys’ teammates have eaten them for years without knowing they were gluten-free. (Surprise!) I’m no chef I just really love cookies!

When you’re baking gluten free it is more important than ever to follow the steps, or the cookies won’t be exactly as you would like them. Here are some tips:

-I only recommend gf Jules Gluten Free Flour.

-Never use margarine, it spreads too much for gf baking.

-Whipping the butter and sugar very well helps set the cookies.

-The parchment paper prevents the cookies from breaking when you’re taking them off the tray.

-Refrigeration helps set the cookies. However if you’re impatient like me you can put the dough in the freezer for an hour and they will be good, too.



5.0 from 2 reviews Save Print Gluten Free Chocolate Chip Cookies Author: Heather @centsiblechateau.com Recipe type: Dessert Cuisine: American Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 48 cookies Gluten Free Chocolate Chip Cookie Recipe- As Good As Toll House! When shopping for the ingredients make sure all ingredients, not just the flour, are labeled gluten free. Ingredients 2¼ cups Jules Gluten Free Flour

1 teaspoon baking soda

1 teaspoon salt

½ cup butter (do not use margarine)

½ cup shortening

¾ cup granulated sugar

¾ cup packed brown sugar 2

2 teaspoons vanilla extract

2 large eggs

2 cups Gluten Free Semi-Sweet Chocolate Chips Instructions Preheat oven to 375 degrees F. Combine flour, baking soda and salt in small bowl. Beat butter and shortening together until they are whipped and a fluffy consistency. Add granulated sugar, brown sugar and vanilla extract in large mixer bowl and beat two minutes or until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Cover and refrigerate overnight. Drop by rounded tablespoon onto ungreased baking sheets lined with parchment paper Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. 3.5.3226

I really hope you enjoy these cookies. Being gluten free doesn’t have to mean giving up yummy desserts. I’ll be posting more of my own cookie and cake recipes, so please sign up for my newsletter below.

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