Tata’s
Gluten-Free Chewy
Chocolate Chip/Hazelnut Cookies
You won't be able to tell this cookie is gluten-free and it's easy to make. It takes about 7 minutes to make; needs to chill for an hour; and then bake 7 min. I have been on a quest to make a gluten-free chocolate chip cookie that is comparable to the gluten-free version. I wanted it to be chewy, tasty and easy to make. Finally nailed it and am going to share the recipe with you. My recipe does contain hazelnut flour if you can't eat nuts you can substitute the ground hazelnuts for more gluten-free baking flour mix. However, I like the buttery taste and consistency the hazelnut flour adds. Enjoy!
(Note using Hazelnut flour will make a slightly darker cookie than above)
Yield: Makes about 2 dozen cookies
Preheat oven to 375 F
Ingredients
·
1 1/4 cup gluten-free all-purpose flour (I use Bob’s
Red Mill and love it!)**Or you can make your own (recipe below).
·
½ hazelnut flour (ground
fine hazelnuts)
·
½ teaspoon salt
·
½ teaspoon baking soda
·
½ teaspoon baking
powder, gluten free
·
⅓ cup veggie shortening, gluten free (you can substitute more butter if you don't want to use shortening)
·
⅓ cup real butter,
softened at room temperature
·
1 tablespoon coconut oil
·
¼ cup white sugar
·
¾ cup brown sugar packed
·
1 egg, room temperature
·
1 egg yolk, room
temperature
· 1 1/2 teaspoons real vanilla
extract, gluten free
·
6-8 oz chocolate chips
(I use a mixture of dark and semi-sweet and reserve some to place on top of
cookies before baking)**
·
** If you don’t want to
use chocolate you could substitute the chocolate for dried cranberries, chopped
walnuts, or gluten-free butterscotch chips or just eliminate the chocolate all together.
Instructions
1.
In medium bowl whisk
together flour, hazelnut flour, salt, baking soda and baking powder. Set aside.
2.
In a large bowl cream
together shortening, butter, coconut oil, white sugar and brown sugar.
3.
Mix in egg, egg yolk,
and vanilla extract.
4.
Gradually add flour
mixture into wet mixture until combined.
5.
Fold in chocolate chips.
6.
Cover bowl and chill
dough for 1 hour
7.
Preheat oven to 375. F.
8.
Line cookie sheet with
parchment paper.
9.
Roll two tablespoons of
dough into a ball.
10.
Place on cookie sheet.
11.
Press additional
chocolate chips into the dough balls for a nice appearance once baked.
12.
Bake for 7-8 minutes on
the middle rack. (May need more or less time so watch very carefully after 5
minutes)
13.
When the edges are
barely golden, remove from oven and let cookies sit in pan for 2-3 minutes.
(cookies will appear under done. They will firm up nicely as they cool which
will result in a soft, chewy cookie)
14.
Remove from pan and
place cookies on a cooling rack to finish cooling.
15.
Store in airtight
container.
And I promise you no one will know they are gluten-free!!
How to make your own Gluten-Free 1 to 1 Baking Mix:
For more information about Gluten-Free baking mixes click on my Gluten-free label and there is a link with information and recipes for making your own Gluten-Free baking mix. But here is a simple recipe (below) to make your own!
This will make 2 ½ cups of Gluten-Free Baking Mix
For more information about Gluten-Free baking mixes click on my Gluten-free label and there is a link with information and recipes for making your own Gluten-Free baking mix. But here is a simple recipe (below) to make your own!
This will make 2 ½ cups of Gluten-Free Baking Mix
Ingredients
· 1 1/2 cups brown rice flour
· 1/2 cup potato starch
· 1/4 cup white rice flour
· 1/4 cup tapioca flour
· 1 tsp xanthan gum
Instructions
1. Blend together and store in a secure container in a dry place (I prefer a large mason jar).
2. In general, you can use this in place of all purpose or whole wheat flour in a 1:1 ratio.
Enjoy!
Love, Tata
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