Baking without gluten can get a little bit tricky since gluten is the component that holds everything together. So it is very important to use the correct gluten-free flour. Combination of flours work best! And that’s what I use in this gluten free chocolate chip cookies recipe.
Fortunately, it’s getting easier and easier to find a variety of alternative flours. You can find them in the natural foods section of any large supermarket or online. Almond flour is my super power ingredient. It is basically ground nuts, full of fat and moisture, entirely without gluten and not nearly as powdery, fine and dry as wheat flour. Almond flour gives the cookies a delicate nutty aroma and some extra protein to bind everything together. Thats where the beautiful golden color and chewy texture comes from.
There is also a couple of tips to the best gluten-free cookies. For the depth of flavor and a slight caramelized taste use brown butter. It is super easy to make but it really intensifies the flavors of the cookies.
Add a tablespoon or so of milk for the extra moisture. Gluten-free flours tend to make the dry cookie dough, so it will benefit from a little extra liquid. Let the dough rest for a half an hour and for the gluten-free flour to soak in all the moisture for a nice, gritty-free texture of the cookies. It really makes the whole difference.
This chocolate chip cookie recipe is so good no-one will ever know the cookies are gluten-free. They are soft, chewy, perfect velvety texture, oozing with melty chocolate chips.
