If you're on a gluten-free diet and craving something sweet, these Classic Gluten-Free Cookies are here to satisfy your sweet tooth. They're packed with rich, chocolatey goodness that everyone will love, whether they're gluten-free or not. Let's dive into the recipe and whip up a batch of these irresistible treats!
Let's break down the ingredients to see how they contribute to these delightful cookies. First up, butter. It adds richness and helps create that tender, chewy texture we all love in a cookie. The combination of brown sugar and granulated sugar gives the cookies their sweetness and a hint of molasses flavor. Moving on to the eggs, they bind everything together while keeping the cookies moist. The vanilla extract enhances the overall flavor with its warm, aromatic notes.
The gluten-free all-purpose flour is the backbone of this recipe, providing structure without gluten. You'll want to choose a blend that includes a mix of flours and starches for the best results. Baking soda acts as a leavening agent, helping the cookies rise and spread just the right amount. A pinch of salt balances the sweetness and brings out the flavors. Finally, the gluten-free chocolate chips are the star of the show, adding pockets of melted chocolate that make these cookies utterly addictive.
These cookies are perfect on their own, but if you're feeling extra indulgent, serve them warm with a scoop of vanilla ice cream for a delicious dessert. They also pair wonderfully with a glass of cold almond milk or your favorite dairy-free milk alternative.
Start by preheating your oven to 350°F (175°C). This ensures it's nice and hot by the time your cookies are ready to bake. Line a baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This usually takes about 3 to 4 minutes using an electric mixer on medium speed. Add the eggs one at a time, beating well after each addition, and then stir in the vanilla extract.
In a separate bowl, whisk together the gluten-free flour, baking soda, and salt. This helps to evenly distribute the leavening agent and salt throughout the flour. Gradually add the dry ingredients to your creamed mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Fold in the gluten-free chocolate chips using a spatula or wooden spoon. You want to ensure they're evenly distributed throughout the dough. Drop tablespoon-sized balls of dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
Bake the cookies in your preheated oven for 10 to 12 minutes, or until the edges are golden brown. The centers may look slightly underbaked, but they'll continue to cook as they cool. Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
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