Best Gluten Free Chocolate Chip Cookie Recipes

GLUTEN-FREE CHOCOLATE CHIP COOKIE ICE CREAM PIE

Steps:

• Heat oven to 350°F. In medium bowl, stir cookie mix, butter, vanilla and egg until soft dough forms. Divide dough in half (about 2 cups in each half). With half of the dough, shape, bake and cool cookies as directed on box. Reserve for another use.
• Meanwhile, stir cocoa into remaining half of dough. Crumble dough onto cookie sheet with sides. Bake 8 to 10 minutes until dough is baked through and just starting to turn light brown. Cool 5 minutes; toss with spatula to make crumbs.
• In ungreased 9-inch glass pie plate, press 1 cup of the cookie crumbs. Place small scoops of ice cream in single layer over crust; sprinkle with 3/4 cup of the crumbs. Top with remaining ice cream and crumbs. Cover; freeze at least 2 hours.
• In small microwavable bowl, microwave chocolate fudge topping on High 10 to 15 seconds. Drizzle topping over pie just before serving.

GLUTEN-FREE CHOCOLATE CHIP COOKIE WAFFLES

Steps:

• Preheat a waffle iron according to manufacturer's instructions.
• Whisk milk, yogurt, butter, and vanilla extract together in a bowl.
• Mix gluten-free flour, chocolate chips, oat flour, sugar, baking powder, and salt together in a bowl. Stir milk mixture into the flour mixture until well incorporated. Let batter stand, about 10 minutes.
• Pour 1/2 cup of batter onto the preheated iron and bake until crisp and golden, according to manufacturer's instructions, about 3 minutes. Transfer to a wire rack to cool. Repeat with remaining batter.

GLUTEN-FREE CHOCOLATE CHIP COOKIE-CHEESECAKE BARS

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In medium bowl, stir Base and Topping ingredients until soft crumbly dough forms.
• Measure 2 1/2 cups of the mixture by lightly spooning into measuring cups. Press into bottom of pan. Reserve remaining mixture for topping. Bake 12 to 14 minutes or until golden brown.
• Meanwhile, in large bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth. Add cream, eggs and 1 teaspoon vanilla; beat until smooth.
• Pour cream cheese mixture over baked cookie crust. Crumble remaining Topping mixture over cream cheese mixture.
• Bake 25 to 30 minutes or until mixture crumbled on Topping is golden brown. Cool 30 minutes. Refrigerate at least 2 hours until chilled. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.

GLUTEN-FREE CHOCOLATE CHIP COOKIE CHEESECAKE

Steps:

• Heat oven to 325°F. For crust, make cookies as directed on box using butter, vanilla and eggs-except press dough into bottom and 1 inch up side of 10-inch springform pan. Set aside.
• For filling, in large bowl, beat cream cheese and sugar on low speed of electric mixer 30 seconds or until blended. Beat in vanilla and eggs, one at a time. Stir in chocolate chips. Pour into pan.
• Bake 1 hour to 1 hour 15 minutes or until puffed and light golden brown. Turn oven off; let cake stand in oven 15 minutes with door open at least 4 inches. Remove from oven; run knife around inside edge of pan. Cool on wire rack. Refrigerate leftovers.

GLUTEN-FREE CHOCOLATE CHIP COOKIE RECIPE

Steps:

• Combine dry ingredients in a large bowl.
• Stir together wet ingredients in a smaller bowl.
• Mix wet ingredients into dry.
• Form ½ inch balls and press onto a parchment lined baking sheet.
• Bake at 350 degrees for 7-10 minutes.

THE BEST GLUTEN-FREE VEGAN CHOCOLATE CHIP COOKIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Mix flour, coconut sugar, baking powder, salt, and cinnamon together in a large bowl.
• Whisk maple syrup, applesauce, coconut oil, and vanilla extract together in a bowl. Add to the flour mixture; stir until dough is well combined. Fold in chocolate chips, oats, and nuts; mix to incorporate.
• Scoop a scant 1/4 cup of dough for each cookie; shape into a ball and place on baking sheet. Gently press to flatten.
• Bake in the preheated oven until set and lightly browned, about 12 minutes.