Best Jaffa Choc Chip Cookies Gluten Free Recipes

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THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES



The Best Gluten-Free Chocolate Chip Cookies image

The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect - soft, chewy, golden and irresistible! Easy-to-make and NOBODY will guess they are gluten-free!

Provided by Erin Collins

Categories     cookies

Time 27m

Number Of Ingredients 12

1 stick butter (1/2 cup)
1 tablespoon milk (or almond milk)
3/4 cup brown sugar
1/4 cup white sugar
1 egg
2 teaspoons vanilla
1 1/3 cups gluten-free all-purpose flour (I highly recommend this brand for best results - be sure to get one that contains xanthan gum)
1/4 cup almond flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Sea salt for sprinkling (optional)

Steps:

  • In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
  • Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
  • Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
  • Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
  • Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
  • Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!

Nutrition Facts : Calories 184 kcal, Carbohydrate 25 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 185 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

GLUTEN-FREE CHOCOLATE CHIP COOKIES



Gluten-Free Chocolate Chip Cookies image

Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.

Provided by Erin Jeanne McDowell

Categories     cookies and bars, dessert

Time 30m

Yield About 10 (5-inch) cookies

Number Of Ingredients 10

2 3/4 cups/310 grams finely ground almond flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
10 tablespoons/140 grams unsalted butter, at room temperature (1 1/4 sticks)
1/2 cup/110 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
12 ounces/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate
Sea salt, for finishing (optional)

Steps:

  • Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk the almond flour, salt and baking soda to combine.
  • Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
  • Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
  • Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
  • Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
  • Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.

JAFFA CHOC-CHIP COOKIES - GLUTEN FREE



Jaffa Choc-Chip Cookies - Gluten Free image

These are a crunchy tasty gluten-free biscuit. A slightly different taste and texture to regular GF cookie recipes. (I must apologise as my original posting did not include the baking time - now corrected)

Provided by Jubes

Categories     Dessert

Time 55m

Yield 24 serving(s)

Number Of Ingredients 10

125 g unsalted butter
1/2 cup caster sugar
1/2 cup brown sugar, measure lightly packed
1 egg, lightly beaten
1 tablespoon orange rind, finely grated
1 cup gluten-free cornflour
1 cup buckwheat flour
1/4 teaspoon bicarbonate of soda
1/2 teaspoon cream of tartar
120 g gluten-free chocolate chips

Steps:

  • Preheat oven to 170 degrees centigrade. Line biscuit trays with baking paper.
  • Cream butter and sugars until light and creamy.
  • Gradually add the egg and rind until lightly combined.
  • In a seperate bowl -sift flours, bicarbonate soda and cream of tartar. Fold this sifted mixture into the creamed butter mixture. Fold in the choc chips.
  • Roll teaspoons of mixture into balls and place on trays. There is no need to flatten the biscuits as they will flatten and spread during cooking. Do not place the biscuits too close together.
  • Bake 10 to 15 minutes.
  • Stand on trays 5 minutes before cooling biscuits on wire racks. They will set as they cool.

Nutrition Facts : Calories 91, Fat 4.6, SaturatedFat 2.8, Cholesterol 20, Sodium 19, Carbohydrate 12.3, Fiber 0.5, Sugar 8.7, Protein 0.9

GLUTEN-FREE BISQUICK™ CHOCOLATE CHIP COOKIES



Gluten-Free Bisquick™ Chocolate Chip Cookies image

Everyone will be amazed at how delicious these easy gluten-free cookies are!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 45m

Yield 28

Number Of Ingredients 6

1/2 cup butter, softened
1 cup packed brown sugar
1 teaspoon gluten-free vanilla
2 eggs
2 cups Bisquick™ Gluten Free mix
1 cup semisweet chocolate chips (6 oz)

Steps:

  • Heat oven to 350°F. In large bowl, beat butter and brown sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs. Add Bisquick™ mix; beat on low speed until combined. Stir in chocolate chips.
  • On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
  • Bake 8 to 12 minutes or until set on edges and golden brown. Cool 2 minutes. Remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 11 g, TransFat 0 g

GLUTEN-FREE BUCKWHEAT CHOCOLATE CHIP COOKIES



Gluten-Free Buckwheat Chocolate Chip Cookies image

Buckwheat is a sweeter, richer alternative to wheat flour. They are chewy, but still fluffy! They are also not like sand paper, like most gluten-free recipes, and easily modified. You may need to add an extra 1/4 cup of buckwheat flour if desired. Also dairy free.

Provided by Autumn Star

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes

Time 40m

Yield 24

Number Of Ingredients 13

1 cup buckwheat flour
½ cup sweet sorghum flour
¼ cup tapioca starch
⅛ cup millet flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon xanthan gum
1 ½ cups brown sugar
¾ cup soft butter
1 egg
2 teaspoons gluten-free vanilla extract
1 tablespoon corn syrup
1 (12 ounce) package chocolate chips, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix buckwheat flour, sorghum flour, tapioca starch, millet flour, baking soda, baking powder, and xanthan gum together in a bowl.
  • Cream brown sugar and butter together in a large mixing bowl. Add egg, vanilla extract, and corn syrup. Add flour mixture 1/2 cup at a time and stir to combine. Mix in chocolate chips. Drop dough by teaspoonfuls onto a baking sheet.
  • Bake in the preheated oven until light golden brown, 6 to 8 minutes.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 30.7 g, Cholesterol 23 mg, Fat 10.4 g, Fiber 1.9 g, Protein 2 g, SaturatedFat 6.2 g, Sodium 200.7 mg, Sugar 21.4 g

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