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Make It Yours Cookie Recipe - Gluten-Free Cookie Recipe with Mix-Ins

Make It Yours Cookie Recipe - Gluten-Free Cookie Recipe with Mix-Ins

Notes

TIP: To change it up, try one of the following delicious variations and bake as directed in recipe.

*Make sure to read labels to ensure that ingredients are gluten-free.

Chocolate Chip: Stir in 1 package (12 ounces) semisweet chocolate chips. Makes about 4 1/2 dozen.

Confetti: Stir in 1/4 cup confetti sprinkles. After cooling, double the Glaze Recipe* (recipe below), then spread over tops of cookies and sprinkle with an additional 1/3 cup sprinkles. Makes about 4 dozen.

Bacon Chocolate Chip: Stir in 1 package (12 ounces) semisweet chocolate chips and 1/2 cup crumbled crisp-cooked bacon. Makes about 4 1/2 dozen.

Blueberry Lemon Muffin Cookies: Stir in 1 1/2 cups fresh blueberries and 1 teaspoon grated lemon peel. After cooling, drizzle with Lemon Glaze* (recipe below). Makes about 4 1/2 dozen.

Chocolate Cherry: Stir in 1 bar (4 ounces) semisweet chocolate, chopped, 1 cup dried cherries, chopped, and 3/4 teaspoon almond extract. Makes about 4 dozen.

Chocolate Chocolate Chip: Stir in 3 tablespoons unsweetened cocoa powder until blended. Stir in 1 package (12 ounces) semisweet chocolate chips. Makes about 4 1/2 dozen.

Coconut Lime Glazed: Stir in 1 cup toasted shredded coconut, 1 tablespoon grated lime peel, and 1/2 teaspoon coconut extract. After cooling, top with Lime Glaze* (recipe below), and additional toasted coconut, if desired. Makes about 4 dozen.

Cranberry Orange Walnut: Stir in 1 cup dried cranberries, 1/2 cup chopped toasted walnuts, and 1 teaspoon grated orange peel. Makes about 4 1/2 dozen.

Double Chocolate Toasted Almond: Stir in 1 bar (4 ounces) bittersweet chocolate, chopped, 1 bar (4 ounces) white chocolate, chopped, and 1/2 cup toasted slivered almonds. Makes about 4 dozen.

Orange Rosemary: Stir in 1 tablespoon grated orange peel and 1 tablespoon finely minced fresh rosemary (or 1 teaspoon dried crushed rosemary). Makes about 3 1/2 dozen.

PB & J: Stir in 3 tablespoons extra crunchy peanut butter. Immediately after removing cookies from oven, make an indentation in center of each cookie using the back of a round measuring spoon, drizzle with 1/2 cup semi-sweet chocolate chips, melted, and fill with strawberry jam. Makes about 3 1/2 dozen.

S'mores: Stir in 3 (1.55 ounces each) milk chocolate candy bars, chopped. Chop 3 additional (1.55 ounces each) milk chocolate candy bars. Immediately after removing cookies from oven, top each cookie with the additional chopped chocolate and mini marshmallows (about 1 cup). Return cookies to oven and bake just until chocolate begins to melt, and marshmallows begin to soften, about 30 to 45 seconds. Makes about 5 dozen.

Sugar Kisses: Immediately after removing cookies from oven, press a chocolate kiss into center of each cookie. Melt 24 additional chocolate kisses and, after cookies have cooled, drizzle over top, or drizzle with Glaze* (recipe below). Makes 3 1/2 dozen.

*Glaze: Combine 1 cup confectioners sugar with 4 teaspoons warm water in a medium bowl and stir until smooth.
Lemon Glaze: Prepare Glaze and stir in 2 teaspoons grated lemon peel. Drizzle over tops of cookies.
Lime Glaze: Double Glaze and stir in 4 teaspoon grated lime peel. Spread over tops of cookies.

Ingredients

  • 1 Cup butter, such as Country Crock® Spreadable Sticks or Tub
  • 3/4 Cups granulated sugar
  • 3/4 Cups firmly packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 Teaspoons gluten-free vanilla extract
  • 3 Cups gluten-free flour
  • 1/4 Cup coconut flour
  • 1 Teaspoon baking powder
  • 3/4 Teaspoons salt
  • 1/4 Teaspoon baking soda
  • Your choice of gluten-free mix-ins

Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Gluten Free Basic Chocolate Cookies

Need a recipe for plain gluten free chocolate cookies? One that tastes great and won’t crumble into a million pieces? One you can add your choice of mix-ins to and it’ll hold up? You found it!

These Gluten Free Chocolate Cookies came about after feeling guilty for making Dark Chocolate Cookies that my gluten free fiancé wasn’t able to eat. I simply swapped out the regular all purpose flour for a gluten free all purpose flour and viola! These cookies turned out amazing – you can’t even tell they are gluten free!

Why This Recipe Works

  • These homemade gluten free cookies taste just as delicious as a non-gluten free version.
  • The cookies come out of the oven soft in the center with crispy edges just as you’d expect any homemade cookie to be.
  • This is a versatile recipe that you can enjoy on it’s own, or add mix-ins like chocolate chips, caramel, nuts, or even fruit bits to.

How to Make Gluten Free Chocolate Cookies

Make sure to set your butter out to come to room temperature about an hour before you begin baking. If your butter is too warm (if you microwave it to soften it this can happen) or too cold, the cookies may not turn out perfectly.

When you are ready to begin, preheat your oven to 350°F.

Create!

In a medium bowl, combine the gluten free flour, cocoa powder, baking powder, baking soda, and salt. Mix well and set aside.

Add the butter and sugar to the bowl of an electric mixer. Cream together on medium speed until completely smooth. Lower the speed and add the eggs one at a time, then the vanilla.

Gradually add the flour mixture to the wet ingredients and mix until well combined.

Stir in any mix-in’s, if you’re using them.

Drop by the tablespoon full about 2 inches apart on to a baking sheet (I use a Silpat mat to prevent sticking).

Bake 9-10 minutes until cooked through.

Allow to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to prevent breakage.

Present!

Serve these Gluten Free Chocolate Cookies warm out of the oven, or cooled. They go great with an ice cold glass of milk!

Mix-in Suggestions

I’ve made a few different varieties of gluten free chocolate cookies using this Gluten Free Chocolate Cookies recipe as the base. If you need some ideas for what you may want to mix in, try these to start:

Tips & Techniques for the Best Gluten Free Chocolate Cookies

  • Make sure your butter is room temperature soft. If it’s too warm (as it might be if you microwave it to softened it) or too cold, the final results of the cookies may differ.
  • Don’t pack the flour into the measuring cup. Simply spoon it in and level off the top.
  • Be sure to allow the cookies to cool on the baking sheet for about 5 minutes before moving to a cooling rack. If you attempt to move them too soon, they may break. They “set-up” more as they cool.
  • Store extra cookies in an air-tight container and use within a week for the best results.
  • What is the best gluten free flour to use for baking cookies? I have made this recipe with both Pillsbury Gluten Free All Purpose Flour and Bob’s Red Mill Gluten Free All Purpose Flour. I found that the cookies made with Pillsbury puffed up a little more, but broke a little easier. The cookies made with Bob’s Red Mill had more “crinkling” on top but held up a little better.
  • Can you freeze these gluten free cookies? Yes. You can roll out the dough ahead of time and store it in a freezer bag in the freezer for up to 3 months. Be sure to add a couple minutes to the bake time. You can also freeze baked cookies on a baking sheet first, then transfer to a freezer bag.

Love this Gluten Free Chocolate Cookies recipe? Follow me on Pinterest, Instagram, and Facebook for more!


Watch the video: Chocolate chip cookies χωρίς γλουτένη, θα σας πάρουν το μυαλό, της Αργυρώ. Αργυρώ Μπαρμπαρίγου (September 2021).