A very gourmet gluten-free recipe for snacking: gluten free cookies with chocolate chips! Simple and quick to make, we love their soft center and their big pieces of chocolate...
Inside these gluten free cookies there is no wheat flour but a flour mix which allow you to get closer to the original texture of chocolate chip cookies.
What you'll love about these gluten-free cookies
Flavor : good cookies with a nice vanilla flavor, accompanied by pieces of crushed chocolate (or nuggets).
Texture : when they come out of the oven, these cookies are soft on the inside and slightly crispy on the outside.
Difficulty level : these cookies are very easy to make, plus you will only need one electric mixer. You can also do them by hand but it will require more endurance!
Ingredients for this cookie recipe
- Sucre : I use a mixture of whole cane sugar (the dark one) and white powdered sugar. They have two very distinct actions: whole sugar brings a caramelized taste, and a lot of softness while white sugar allows to create a crispy exterior.
- Butter : well softened sweet butter. If you don't have sweet butter, you can use semi-salted butter without adding any salt to the recipe.
- Egg : here we use a whole egg and an egg yolk. The egg yolk adds softness.
- vanilla : vanilla extract to flavor the cookies.
- Gluten-free flour mix : two options, either we use a "gluten-free" mixture that we find in supermarkets or organic coops. Or we create this mixture ourselves composed of rice flour, corn flour and potato (or corn) starch.
- Baking soda : this is the leavening agent in this recipe. It is essential because gluten-free cookies tend to spread a lot, the bicarbonate allows them to hold together better.
- Dark chocolate pastry : either roughly crushed dark chocolate or large chocolate chips. I always prefer crushed chocolate, it's so delicious!
- Salt/fleur de sel : it brings out the taste of cookies, it works perfectly with dark chocolate.
NB: all the quantities of ingredients for these gluten-free cookies are specified in my recipe at the bottom of the page.
How to make gluten-free cookies?
- Mix First the wet ingredients: beat the butter and sugar until the mixture lightens, then add the egg, yolk and vanilla.
- Sift the dry ingredients and then add them to the batter.
- To incorporate crushed chocolate.
- Refrigerate 1 hour to get a nice consistency. Model the balls with an ice cream or soup spoon.
- To cook the balls of gluten-free cookies by placing them, well spaced out, on 2 baking sheets.
Tips for perfect cookie success
- chill the dough for 1 hour before shaping the cookie balls: this prevents them from spreading too quickly during cooking.
- add the remaining chocolate pieces on top before baking: this allows you to have nice melted pieces of chocolate on top of your gluten-free cookies (like in my photos).
How to properly store your gluten-free cookies?
These gluten-free cookies are really delicious straight out of the oven! They can then be stored at room temperature, in an airtight container for about 4-5 days. Beyond that, I find that they lose a little of their flavor.
You can prepare your cookie dough in advance, make cookie balls and store them in the freezer in an airtight bag for up to 1 month. Allow a little extra cooking time on the day of.
Other gluten-free recipes to try
If you are looking for other gluten free desserts, then I recommend you take a look at these other recipes on the blog:
- Chocolate pear cake without flour
- Catalan creams
- Gluten-free chocolate cake
- chocolate marquise
- Raspberry banana nice cream
- Eton strawberry mess
- Red berry mascarpone tart
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cookies!
- 80 g dark brown sugar
- 40 g white powdered sugar
- 100 g softened butter
- 1 oeuf
- 1 Egg yolk
- 1 cc natural vanilla extract
- 110 g rice flour (in organic store)
- 45 g corn flour (in organic store)
- 70 g potato starch or failing that, cornstarch
- 0,5 cc baking soda
- 0,5 cc salt
- 150 g dark crushed pastry chocolate + or - full-bodied according to your tastes
- Sea salt
- In a container, beat the softened butter with the whole cane sugar and the white powdered sugar. After 2 minutes, the mixture should become creamy and lighten slightly.
- Incorporate the whole egg, egg yolk and vanilla extract. Beat again to mix well.
- Separately, sift the dry ingredients, whisking them quickly: rice flour, corn flour, starch, baking soda and salt.
- Add the dry ingredients to the previous mixture. Add the crushed dark chocolate chips last (keep about 1/3 for decorating the cookies).
- Cover the container and refrigerate for 1 hour: this provides an ideal texture for shaping the cookie balls.
- Preheat the oven to 180 ° traditional heat.
- Take a little dough (using a tablespoon or ice cream scoop) and form 16 balls of cookies. Place about 8 balls on the first plate, well spaced out, on baking paper. Then do the same on a second plate.
- Bake the first sheet immediately, for about 14 minutes (this varies according to the ovens and the desired texture at the end: more or less soft). Meanwhile, put the other plate in the refrigerator.
- After baking, leave the first baking sheet to cool on a wire rack and put the second in the oven. Sprinkle with fleur de sel (optional) before serving.
- for convenience, you can use instead of flour/starch a gluten-free flour mix for pastry (you will need the equivalent = 225g): it is now easily found in supermarkets, organic/gluten-free departments or in organic coops.
These cookies look totally crazy, and your new design is really cool :)
Thank you Sandrine, a little renewal, it smells of spring! :)
These cookies seem greedy like everything!
It makes me want to do some :)
Yum.
And for me, it's not a whim, I'm really gluten intolerant.
And little recipes like that are comforting!
I imagine that it must not be easy to eat on a daily basis, I hope you like my recipe :) See you soon
Too greedy, they are great.
I just came across your blog and I'm really happy, lots of recipes that make me really want to try them, I'm subscribing to Hellocoton so I don't miss any news hihi :D
Hello, this recipe is catching my eye, I would like to know at what temperature and how long to cook it. Thank you
Hello Monica, everything is explained in the recipe at the bottom of the page :) See you soon
great recipe
For my daughter who is gluten intolerant
She loved it
Thank you again
Thank you Sylvie! See you soon :)
Mmmmm I will try the recipe tomorrow
Simply delicious.
Easy to do.
Thank you for this good recipe.
Thank you Patricia! Very happy that you like these gluten-free cookies, see you soon :)
Recipe tested just now!! Well nothing to say super greedy. I just found THE perfect gluten-free cookie recipe!! A delight.
I added my personal touch (because not all the flour in the recipe at home) with a little chestnut flour, it's delicious too!!
Thank you Laetitia for your feedback, glad you like them so much! See you soon :)
Hello, so I didn't like it, I find that it looks like dry biscuits and I didn't find the softness of cookies at all. I don't know if my oven heats too much but I found that we put too much flour in relation to the liquid elements.
Hello Amélie, be careful, these are GLUTEN-FREE cookies, they cannot be compared to traditional cookies (with wheat flour which makes them very soft). What I advise you next time is to reduce your cooking time. Your oven certainly heats up more than mine.
First time baking without gluten, the recipe is simple, the cookies are delicious: perfect texture, soft inside, crispy outside, just a little too sweet for my taste. I keep the recipe!
Thank you for your feedback Elodie! See you soon :)
Delicious !
My son being celiac, it is difficult to find the same texture/taste as "real" cakes usually. And there I am amazed!!
Soft on the inside, crispy as they should be, they are great!!
We cooked them together with my son, he loves them, and that is priceless!
Thank you for this great recipe!
It makes me very happy ! Thank you for your feedback Céline, see you soon :)
Hello,
How many cookies can we make with this recipe please? Thank you so much
Hello Aurélie, I make about 16 with these dosages. See you soon :)
Hello Lilie
This is food grade sodium bicarbonate and not soda, which can be confusing with a household product, it is better to specify it. We often see the name bicarbonate of soda but it is a language error. Just for info ;) the cookies are excellent by the way!
Thank you Valerie for your precision! I see everywhere written bicarbonate of soda in books and magazines, I dare to hope that my readers do not buy their cooking ingredients in the household section :) See you soon
I made these cookies yesterday and enjoyed them with a good coffee...a treat while being childishly simple...
I made some changes to your recipe, not liking sugar too much, I only put 40g of whole sugar, and instead of butter, I put a banana (ripe) which I often do in pastries to replace the butter and I really enjoyed it!!!
Thanks Michèle! Glad you like the recipe :) You're right to do tests to adapt to your tastes/available ingredients, that's what cooking is all about! See you soon :)
Hello
I would like to try this recipe which looks great. Can we replace the bicarbonate with classic yeast? And in what proportions? THANKS
Hello Julie, I really recommend baking soda (salt section) because it reacts with the whole cane sugar in the recipe. I often use it in my recipes :) See you soon
I made the cookies except that I didn't have any flour that I replaced with chickpea flour and also cornstarch, then chocolate, one yolk and 1 egg I followed to the letter it is really very good with a tea, of course the chickpea flour is not very disturbing but it is very good. I admit thank you for the recipe.
Hello Adda, thank you for your feedback! Glad you like these cookies! See you soon :)
Hello, the cookies are very good but the dough is still very sticky, is this normal?
Hi Thomas, glad you like these cookies! If your dough is too sticky, either you mixed too much after adding the dry ingredients, or you didn't refrigerate enough. Not using gluten means a different result than wheat flour, it doesn't react the same. The main thing is that your cookies are delicious once they come out of the oven! See you soon :)
Hello
Is it possible to replace butter with
Vegetable margarine?
thank you in advance
Hi Elizabeth, I've never tried removing the butter. The result might be different... See you soon :)
Excellent recipe!
Thank you Maud! See you soon :)
Thank you so much for your recipe, they're so close to the cookies with gluten. It's wonderful to be able to eat them gluten-free again!! I thoroughly enjoyed them, thank you again!
The idea of making big nuggets, great!
Thank you Charlotte! See you soon :)
Hello, could you please give me the proportions of the mix with the gluten-free flours? I'd love to make these cookies! Thank you.
Hi, well, I have no idea! I'll let you check the gluten-free section of the supermarket. See you soon :)