A hand holding a gluten-free chocolate chip cookie

Gluten-free Chocolate Chip Cookies

Intro

A plate with gluten-free chocolate chip cookies and milk

Ingredients for this recipe

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How make gluten-free chocolate chip cookies

Video

A hand holding a gluten-free chocolate chip cookie

Frequently Asked Questions about the chocolate chip cookies

What flour do you use?

Can I substitute the gluten-free flour mix for almond flour or another kind of flour?

Can I make this recipe dairy-free?

Can I skip cooling the dough?

My cookies have spread, what did I do wrong?

A baking tray with gluten-free chocolate chip cookies
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A hand holding a gluten-free chocolate chip cookie

Gluten-free Chocolate Chip Cookies


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5 from 1 review

  • Author: Karlijn
  • Total Time: 40 mins
  • Servings: 20 1x

Description

Gluten-free chocolate chip cookies. Crunchy from the outside and soft and chewy from the inside. Exactly how chocolate chip cookies should be! Low FODMAP.


Ingredients

Scale
  • 200 g gluten-free flour
  • 75 g butter or coconut oil, at room temperature
  • 1 egg, at room temperature
  • 100 g light brown sugar
  • 75 g white sugar
  • 8 g vanilla sugar (or substitute this for white sugar)
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 60 g dark chocolate chips (or more if you prefer)
  • A pinch of salt

Instructions

  1. Pre-heat the oven to 180 degrees Celsius.
  2. Put all the ingredients, except for the chocolate chips, in a bowl and knead this into a soft flexible dough.
  3. Knead the chocolate chips into the dough.
  4. Layer a baking tray with baking parchment.
  5. Roll the dough into little balls (depending on how big you want your cookies). Put them on the baking tray and flatten them slightly with your hand. Leave enough space between the cookies, because they will get bigger while baking.
  6. Bake the cookies for about 20 minutes in the oven until golden brown. Check the cookies regularly when they are in the oven, depending on your oven it might take a bit shorter or longer until the cookies are done.
  7. Take the cookies out of the oven (they will still be soft then) and leave them to cool. While cooling the cookies will harden.

Notes

If you are very sensitive for lactose, you can best use coconut oil or another dairy-free butter spread instead of butter.
The ingredients of the cookies are low FODMAP, however large amounts of sugar and fat can be a trigger for some people. It is therefore advisable to not eat more than 1-2 cookies at a time.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
A stack of gluten-free chocolate chip cookies

 

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