Does the thought of baking gluten-free cookies intimidate you? You're not alone. Many people shy away from gluten-free baking, thinking it's too complicated or that the results won't be as tasty as traditional baked goods. But, with the right recipe and a few helpful tips, you'll be whipping up delicious gluten-free cookies in no time.
The key to successful gluten-free baking is understanding the ingredients and how they function in a recipe. For example, different types of gluten-free flours have different properties. Some are better for making fluffy cakes, while others are perfect for creating crispy cookies. Likewise, knowing how to properly mix your dough and bake your cookies can make all the difference in the final result.
Let's dive into a simple and delicious gluten-free cookie recipe that everyone will love. This recipe is great for beginners and can easily be customized with your favorite add-ins.
Ingredients for gluten-free cookies
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon xanthan gum (omit if your flour blend contains it)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
Step-by-step guide to baking gluten-free cookies
- Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, xanthan gum, baking soda, and salt.
- In a large bowl, beat the butter and sugars together until creamy. This should take about 2-3 minutes.
- Beat in the eggs, one at a time, followed by the vanilla extract. Make sure to scrape down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the chocolate chips.
- Drop spoonfuls of dough onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for baking the best gluten-free cookies
- Choose the right flour: Not all gluten-free flours are created equal. Look for a blend that is made for baking and contains a mix of whole grain flours and starches. This will give your cookies the best texture.
- Don't overmix the dough: Overmixing can lead to cookies that are tough or crumbly. Mix just until the ingredients are combined.
- Chill the dough: If your dough is too soft or sticky, chill it in the refrigerator for about 30 minutes before baking. This will make it easier to handle and help prevent the cookies from spreading too much in the oven.
- Bake in the middle of the oven: For the most even baking, place your cookies in the middle of the oven. If you're baking multiple trays at once, rotate them halfway through the baking time.
With a little practice and patience, you'll soon be a pro at baking gluten-free cookies.
