Last Updated on July 20, 2022
Bob’s Red Mill gluten-free recipes contain a ton of tasty baked goods. Today, we were inspired to make our version of a gluten-free choc chip cookie.
This recipe, like theirs, is very easy to make, doesn’t take up an entire day, and is oozing with a ton of melty chocolate!
What Are Bob’s Red Mill Gluten-Free Recipes?
Bob’s Red Mill gluten-free recipes are a category of delicious baked goods on the website of this flour manufacturer. If you aren’t already familiar with this company, prepared to have your life changed.
This company was officially opened in 1978 and has just grown ever since. The key to their success is the stone grounding techniques they still use to produce flour and the fact that they use whole grains.
Today, they have a ton of products available on their online store and sell nationally. You can even have their flours and goods shipped internationally!
All of Bob’s Red Mill gluten-free recipes are gluten-free and delicious! They have 29 different gluten-free flour options! Crazy right? This way, you can choose a product that you like without having to sacrifice your flavor preferences.
What Are We Making Today From Bob’s Red Mill Gluten-Free Recipes?
So, we have had a long look at some of Bob’s Red Mill gluten-free recipes. It was almost impossible to decide.
We ended up choosing a classic baking recipe that even your kids will be able to help out with. Good old-fashioned choc chip cookies. But, we have put our own twist on it.
Our gluten-free choc chip cookies are quick to make and super flexible. For this recipe, we used Bob’s Red Mill Super-Fine Almond Flour. But, you can use their hazelnut flour, oat flour, coconut flour, or rice flour.
If you want something more traditional, they have a gluten-free all-purpose flour and a gluten-free 1-to-1 baking flour.
So, now that we have the formalities out of the way, let’s have a look at how you can make these choc chip cookies inspired by the Bob’s Red Mill gluten-free recipes.
What You Need To Make Choc Chip Cookies From Bob’s Red Mill Gluten-Free Recipes
Ingredients
- 2 cups Bob’s Red Mill Super-Fine Almond Flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon fine salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 3 cups semi-sweet chocolate chips
Equipment
- Baking tray or cookie sheet
- Non-stick baking paper
- Measuring cups and spoons
- Mixing bowls
- Electric mixer
- Ice cream scoop, optional
- Cooling rack
Bob’s Red Mill Almond Flour, 16-ounce (Pack of 4)
Step by step instructions
Step 1: Mix your dry ingredients
To start, preheat your oven to 360ºF (180ºC). Then, line a large cookie sheet or baking pan with non-stick baking paper. Set it aside until you need it later.
Now, to make your choc chip cookies, first combine the almond flour, baking soda, and salt in a mixing bowl. Your mixture will be a little bit textured, but it shouldn’t have any lumps.
Step 2: Make your wet-ingredient cookie base
In a separate large bowl. cream together the softened butter and sugar. Once they are well blended, you can add the eggs one at a time. Always mix the eggs well before adding the next, otherwise, they won’t create a uniform batter.
Finally, add the vanilla extract and mix it in.
Step 3: Finish your cookie dough
Slowly add the dry ingredients to your wet batter. You can add it in three additions, mixing them well between each. Only add the next addition once only a little fir of almond flour can still be seen.
And lastly, add in all of the chocolate chips and make sure they are evenly distributed throughout the dough.
Step 4: Shape the choc chip cookies
You can either scoop or roll little dough balls. We like a more rustic look, so we simply scoop out dollops of dough directly onto our baking tray.
Make sure to spread the balls about 2-inches apart. Otherwise, they might merge when baked.
Once your balls have been made, chill them in the fridge for at least 30 minutes.
Step 5: Bake the cookies
Finally, bake the cookies in your preheated oven for 11-13 minutes. Or, until they are golden brown and no longer raw.
These cookies won’t become hard when they are ready to be baked. So, don’t leave them inside the oven for too long – 16 minutes at the most!
Then, remove them from the oven and allow them to cool on the cookie sheet for 5 minutes. Then, move them to the cooling rack and cool them completely.
Tips And Tricks
- As we have already mentioned, you can use any other gluten-free flour with a similar consistency to almond flour. Just keep in mind that the flavor will change.
- To portion your cookies, use one ice cream scoop per ball or 2 tablespoons. These make nice plump cookies that will not over or under-bake.
- Allowing your cookie dough balls to rest in the fridge for at least 30 minutes will help prevent the cookies from becoming flat when baked. This will give them a little bit of height so you have proper cookies and not wafers.
- If you are in a hurry, place the balls in the freezer for 15 minutes. They won’t freeze, but they will firm up a bit.
- If you are making smaller cookies, they will bake for a shorter time. Let’s say the cookies are about half the size (so 1 tablespoon per portion), you can bake them for 7 minutes.
- Larger cookies will naturally need to bake for longer. But, we don’t recommend making them too big as their baked texture may differ from what you want. Usually, big cookies are relatively hard. This is because they take longer to properly bake, which simultaneously dries them out more. So, just keep this in mind.
Preparations Times And Servings
Wrapping Things Up
We hope that you enjoyed our take on one of bob’s Red Mill gluten-free recipes. These cookies are fun, easy, quick, and absolutely delicious!
And, don’t hesitate to share it with your fellow gluten-free bakers! We’re sure they would appreciate a working recipe that also tastes good!
Bob's Red Mill Gluten-Free Recipes - Easy Choc Chip Cookies
Equipment
- Baking tray or cookie sheet
- Non-stick baking paper
- Measuring cups and spoons
- Mixing bowls
- Ice cream scoop, optional
- Cooling Rack
Ingredients
- 2 cups Bob's Red Mill Super-Fine Almond Flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon fine salt
- 1 cup unsalted butter, softened
- 1 1/4 cups granulated brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 3 cups semi-sweet chocolate chips
Instructions
- Mix your dry ingredientsTo start, preheat your oven to 360ºF (180ºC). Then, line a large cookie sheet or baking pan with non-stick baking paper. Set it aside until you need it later.Now, to make your choc chip cookies, first combine the almond flour, baking soda, and salt in a mixing bowl. Your mixture will be a little bit textured, but it shouldn't have any lumps.2 cups Bob's Red Mill Super-Fine Almond Flour, 1 1/2 teaspoon baking powder, 1 teaspoon fine salt
- Make your wet-ingredient cookie base.In a separate large bowl. cream together the softened butter and sugar. Once they are well blended, you can add the eggs one at a time. Always mix the eggs well before adding the next, otherwise, they won't create a uniform batter.Finally, add the vanilla extract and mix it in.1 cup unsalted butter, softened, 1 1/4 cups granulated brown sugar, 2 large eggs, room temperature, 2 teaspoons vanilla extract
- Finish your cookie doughSlowly add the dry ingredients to your wet batter. You can add it in three additions, mixing them well between each. Only add the next addition once only a little fir of almond flour can still be seen.And lastly, add in all of the chocolate chips and make sure they are evenly distributed throughout the dough.3 cups semi-sweet chocolate chips
- Shape the choc chip cookiesYou can either scoop or roll little dough balls. We like a more rustic look, so we simply scoop out dollops of dough directly onto our baking tray.Make sure to spread the balls about 2-inches apart. Otherwise, they might merge when baked.Once your balls have been made, chill them in the fridge for at least 30 minutes.
- Bake the cookiesFinally, bake the cookies in your preheated oven for 11-13 minutes. Or, until they are golden brown and no longer raw.These cookies won't become hard when they are ready to be baked. So, don't leave them inside the oven for too long - 16 minutes at the most!Then, remove them from the oven and allow them to cool on the cookie sheet for 5 minutes. Then, move them to the cooling rack and cool them completely.
Notes
FAQs
Is all Bob's Red Mill gluten-free?
Not all of their products are gluten-free. They have many regular flours too. but, their gluten-free flour range is quite impressive. They sell 29 different gluten-free flours that you can choose from.
Can you substitute Bob's Red Mill gluten-free flour for another?
You can substitute their gluten-free flours with another brand. But good luck finding one that makes an equally high-quality product at this affordable price. If you don't like one of their gluten-free products, rather substitute it with another one from their range. There are more than enough options!
Is Red Mill flour gluten-free?
Not all of their products are gluten-free. But, they do sell 29 gluten-free flour options. This makes it the ultimate one-stop shop where you can pick up flour that you like. Not just what you can find.
Can I use baking soda instead of xanthan gum?
These two ingredients have completely different functions. Xanthan gum is a thickening and binding ingredient used in recipes. Baking soda on the other hand acts as a leavening agent and stabilizer.
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.
