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Bob's Red Mill Gluten-Free Recipes - Easy Choc Chip Cookies
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Bob's Red Mill Gluten-Free Recipes - Easy Choc Chip Cookies

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!
Prep Time40 minutes
Baking Time13 minutes
Total Time53 minutes
Course: Dessert
Cuisine: American
Keyword: bob's red mill gluten-free, Can I use baking soda instead of xanthan gum?, Can you substitute Bob's Red Mill gluten-free flour for?, Is all Bob's Red Mill gluten-free?, Is Red Mill flour gluten-free?
Servings: 36 cookies
Author: Cakedecorist

Equipment

  • Baking tray or cookie sheet
  • Non-stick baking paper
  • Measuring cups and spoons
  • Mixing bowls
  • Electric MixeR
  • Ice cream scoop, optional
  • Cooling Rack

Ingredients
  

Instructions 

  • 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.
    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 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.
    3 cups semi-sweet chocolate chips
  • 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.
  • 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.

Notes

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.
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