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Gluten-Free Chocolate Chip Cookies
Gluten-Free Chocolate Chip Cookies

Before you jump to Gluten-Free Chocolate Chip Cookies recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

Many of us have been taught to believe that comfort foods are bad and should be avoided. Sometimes, if your comfort food is essentially candy or other junk foods, this holds true. Other times, however, comfort foods can be altogether nutritious and it’s good for you to consume them. Several foods actually do raise your mood when you eat them. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.

If you want to overcome depression, try consuming some cold water fish. Salmon, herring, tuna, mackerel, trout, and so on, they’re all high in omega-3s and DHA. These are two things that truly help the grey matter in your brain work a lot better. It’s the truth: eating tuna fish sandwiches can really help you fight your depression.

So you see, you don’t need to eat junk food or foods that are not good for you just so to feel better! Try these hints instead!

We hope you got benefit from reading it, now let’s go back to gluten-free chocolate chip cookies recipe. To cook gluten-free chocolate chip cookies you need 10 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Gluten-Free Chocolate Chip Cookies:
  1. Take Shortening (such as Crisco®)
  2. You need Butter or Vegan Buttery Spread (such as Earth Balance®)
  3. Use Butter Flavor (optional)
  4. Use Large Eggs
  5. You need Sugar
  6. Provide Dark Brown Sugar
  7. You need All-Purpose Gluten-Free Flour (such as Bob's Red Mill® 1 to 1)
  8. You need Kosher Salt
  9. Prepare Baking Powder, Aluminum Free
  10. Take Semi-Sweet Chocolate Chips (such as Toll House® Simply Delicious Semi-Sweet Morsels)
Steps to make Gluten-Free Chocolate Chip Cookies:
  1. In stand mixer bowl, combine shortening, butter or vegan spread, butter flavor (optional), eggs, sugar, and dark brown sugar. - Mix on low to combine, then cream on medium-high to high speed for about 2 minutes until smooth consistency and pale tan/yellow color.
  2. In separate bowl, combine flour, baking powder, and salt. Wisk together.
  3. Slow mixer to low speed. Add vanilla extract and allow to mix for 30 seconds or so. Add flour mixture a little at a time to mixer. Once all flour mixture is added, allow to fold for about 1 minute to fully incorporate.
  4. Remove mixer bowl from stand, and add chocolate chips. Use a spatula to fold in chocolate chips until fully incorporated.
  5. Cover bowl with plastic wrap and rest in refrigerator for at least 45-60 minutes. Trust me, this makes all the difference….
  6. Preheat oven to 365-375° F. Line a cookie sheet or half sheet pan with parchment or silicone baking liner.
  7. Use a spoon or 1 Tbs. measuring spoon to form balls of cookie dough, about 1"diameter. Place on cookie sheet about 2" apart… on a standard sheet, I do 3 wide by 4 long.
  8. Bake 11-12 minutes until nice color and edges start to brown. Remove from oven and wait 30 seconds before removing from pan. Transfer cookies to wire rack to cool. - - *Tip 1: if you want cookies to stop cooking faster, slide parchment with cookie off of pan onto countertop. - - **Tip 2: Rinse backside of sheet pan under water to cool for 10-15 seconds or until cool to touch. This will allow you to start the next batch on a cool pan and maintain consistency between batches.
  9. Repeat Steps 7-8 until all the cookie dough is used.
  10. Pour glass of cold milk (or almond milk) and enjoy!!!

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