Gluten-Free Cookies
Gluten-Free Cookies
Scroll to find recipe and step by step instructions.
Servings Size:
makes approximately 12-14 cookies
Measurements:
1/2 cup brown butter (about 3/4 cup of butter before browning)
1 cup of packed brown sugar (light or dark)
1 large egg
1 egg yolk
1 tbsp of vanilla extract
1 tbsp molasses (optional but highly recommended)
1 1/2 cup of GLUTEN FREE All-purpose flour (1 3/4 cup for thicker cookies)
3/4 tsp baking soda
1 1/2 tsp of salt (optional if you used salted butter)
1 3/4 cup of chocolate chips/chunks
Scroll to find measurements in grams!
Why measure in grams?
If you ask any bakery how they measure, most will say they measure in grams. Measuring by weight is more reliable for desserts because some recipes don’t specify if you should pack your ingredients and do not take into account how different people measure their ingredients. A common mistake people make in measuring ingredients is when measuring brown sugar. Brown sugar is clumpier than normal sugar because it is mixed with molasses. 100 grams of white sugar is equivalent to 100 grams of packed brown sugar—though most people don’t pack their brown sugar the same way, so you will most likely not get the same measurement unless using a scale.
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Measurements In Grams:
225 grams of unsalted butter (browned butter may come out to about 190 grams)
230 grams of packed brown sugar (light or dark)
1 large egg (60 grams)
1 egg yolk (18 grams)
8 grams of vanilla extract
20 grams molasses (optional)
220 grams of GLUTEN FREE All-purpose flour
4 grams baking soda
1 1/2 tsp of salt (optional if you used salted butter)
260 grams of chocolate chips/chunks
Step 1
Preheat oven to 350 degrees.
Beat room temperature butter in stand mixer/by hand for 3-5 minutes (or until butter turns off-white). If you made brown butter, skip this step. (Make sure brown butter is cooled)
Step 2
Add in brown sugar. Beat the sugar with the butter until the mixture is fluffy (about 2 minutes). If you used brown butter, it should whip up and become fluffy as well (if it doesn’t, make sure your butter is cooled).
Step 3
Add your large egg and egg yolk and stir into mixture
Mix in vanilla and molasses (optional).
Step 4
Add flour, baking soda, and salt to form your dough. If using a stand mixer, mix on low. If mixing by hand, use a spatula.
Step 5
Add chocolate and mix well to distribute it evenly into your dough.
Chill dough for 30 minutes (or even up to 48 hours), to let the ingredients settle together and create the best tasting cookie! You can even freeze the dough, up to 2 months, to have pre-made dough for whenever you want a cookie!
Step 6
Use a 1/3 cup scoop (or however much your heart desires) and place a single ball of dough on baking tray. THIS IS YOUR TEST COOKIE! Always start with baking a single cookie, to make sure you didn’t forget an ingredient and/or your oven isn’t too hot (some ovens have hot-spots or cook things quicker/slower than others). This is also a good indicator of how much your cookie will spread.
Step 7
After baking your test cookie, place cookie dough balls on your tray. Use your test cookie to estimate how many cookies you can fit on your tray.
Bake cookies for 11-13 minutes (for 1/3 cup scoop), or until edges are slightly golden. You want to partially under-bake the dough, to get the crispy outside and gooey inside.
Step 8
For perfectly circular cookies, use a circular bowl/cup and swirl around your fresh cookie to make edges clean. Then let cookies sit on tray for about 10 minutes before removing.
For finishing touches, add flaky sea salt and you’re done!
Step 9
Store in fridge up to 10 days or in room temperature for up to 8!