Gluten-Free Chocolate Chip Cookies: A Delicious Treat!
Are you looking for a chocolate chip cookie recipe that is not only delicious but also gluten-free? Look no further than David Leite’s gluten-free chocolate chip cookie recipe. David is a consummate food writer and blogger who runs the popular food blog Leite’s Culinaria. His easy-to-follow recipe creates soft and chewy cookies with chunks of dark chocolate and a touch of sea salt.
But why gluten-free? Many people have adopted a gluten-free lifestyle due to their dietary restrictions, allergy or just personal preference. However, finding baked goods that are both gluten-free and delectable can be quite challenging as gluten serves critical functions in traditional baking such as providing structure and elasticity. Gluten-free baked goods are often dry, crumbly or falling apart.
That’s why David has spent hours perfecting this recipe with different types of flours – amaranth, sorghum and rice flour along with xanthan gum and tapioca starch to mimic the properties of gluten. The result is an uncompromisingly chewy cookie without feeling gritty, chalky or weird-tasting like many store-bought alternatives. Plus, who doesn’t love a classic chocolate chip cookie that can easily put a smile on anyone’s face?
Whether you’re someone who has to eat gluten-free or just want to try something new, these cookies are sure to become your new go-to recipe for all occasions. Get ready to whip up a batch of the best gluten-free chocolate chip cookies you’ve ever tasted!
Why You’ll Love This Recipe
Do you love chocolate chip cookies, but find yourself struggling with gluten and dairy intolerance? Well, have no fear because David Leitte has created the perfect solution. You’ll fall head over heels for his easy, gluten-free chocolate chip cookie recipe.
One of the many reasons you’ll adore this recipe is its perfect balance of textures: crispy edges with a gooey, chewy center. The combination of amaranth flour, potato starch, tapioca starch, and sorghum flour creates the ideal foundation for these cookies. They won’t break apart or crumble before you can even get them in your mouth!
This recipe also uses dark chocolate chips instead of milk chocolate, making them even more irresistible while still being healthy for you. When it comes to baking soda, xanthan gum, and kosher salt; these ingredients help to bring out the flavors in the cookies that make them stand out from other recipes.
And let’s not forget about the taste! With granulated sugar, brown sugar, unsalted butter, vanilla extract, and eggs; David Leitte’s Chocolate Chip Cookies are nothing short of heavenly!
So whether you’re a gluten-free girl or just love a good cookie recipe, you owe it to yourself to try David Leitte’s irresistibly delicious and easy gluten-free Chocolate Chip Cookie Recipe. Trust me; you won’t regret it!
Ingredient List
Here is a comprehensive list of ingredients for David Leitte’s Chocolate Chip Cookies Gluten-Free Recipe.
Dry Ingredients:
- 1 ½ cups amaranth flour
- 1 ¼ cups potato starch
- ¾ cup tapioca starch
- ½ cup sorghum flour
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp salt
Wet Ingredients:
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 cups light brown sugar, packed
- 2 tsp kosher salt
- 2 tsp vanilla extract
Chocolate Chips:
- 1 ½ cups (9 oz) bittersweet chocolate chips
- or
- 3/4 cup (4.5 oz) finely chopped dark chocolate + 3/4 cup (4.5 oz) bittersweet chocolate chips
Make sure to get all these ingredients before you start making the cookies so that you don’t have to halt the process midway. Happy Baking!
The Recipe How-To
Now, let’s get started with the fun and important part, making these delicious gluten-free chocolate chip cookies.
Preparation
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat since it can prevent the cookies from sticking and ensure even browning.
Mixing the Dough
In a medium bowl, whisk together 1 + 1/4 cups of {amaranth flour}, 1/2 cup of potato starch, and 1/4 cup of tapioca starch, 1 tsp. of {xanthan gum}, 3/4 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of kosher salt. Set aside this dry mixture.
Using an electric mixer on medium-high speed, beat together 8 tablespoons of unsalted butter with some granulated sugar (3/4 cup) plus some brown sugar (3/4 cup), along with a teaspoon of vanilla extract until pale and fluffy. Add in two large eggs gradually while still mixing.
Now, slowly mix in the dry mixture you have set aside earlier until well combined. Finally, fold in one cup (6 ounces) of semisweet chocolate chip cookies gluten free David Leite Chocolate Chip cookies.
Baking
Scoop out rounded tablespoons of dough onto your prepared baking sheet for each cookie, spacing them about two inches apart so they do not meld into each other when cooking. Sprinkle each cookie lightly with sea salt for added texture as they bake.
Bake the cookies until light golden brown and slightly firm to the touch. This usually takes around 12-15 minutes in a preheated oven that has reached temperature.
Let them cool
Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to complete cooling down.
These easy gluten-free chocolate chip cookies is David Leite’s recipe adapted from Smitten Kitchen and can be stored in an airtight container for up to 2 days at room temperature or stored in the freezer for longer storage.
Substitutions and Variations
While this gluten-free chocolate chip cookie recipe is already a hit with many, there are a few substitutions you can make to cater to your preferences. Here are some variations that you might want to try.
– Dark Chocolate: If you want to add more depth of flavor to this recipe, substitute the chocolate chips with dark chocolate chips or chunks. This gives a rich and bittersweet taste to the cookies.
– Sea Salt: Add a touch of sea salt on top of each cookie dough ball for that extra burst of flavor. It will enhance the overall taste and give you that perfect subtle crunch.
– Vanilla Extract: Instead of using vanilla extract, you could use almond extract or peppermint extract for a different flavor profile.
– Brown sugar: You can swap out ½ cup of granulated sugar for brown sugar in your recipe which makes them more moist and flavorful.
– Starch Flour: The recipe calls for a mix of different starch flours like amaranth flour, tapioca starch and potato starch. If you don’t have these readily available, feel free to substitute them with other gluten-free flours like rice flour, quinoa flour or even cornmeal if you love its texture.
– Dairy-free: If you’re lactose intolerant or simply want dairy-free cookies, swap out the unsalted butter with coconut oil or vegan butter substitutes.
Remember that even with all these substitutions, it’s important to keep in mind the ratios of wet and dry ingredients; otherwise, your cookies might end up falling apart or be too dense. Play around with what works best for your taste buds and dietary preferences.
With these simple substitutions and variations, this easy gluten-free chocolate chip cookie recipe will become a staple in your baking repertoire.
Serving and Pairing
Now that your delicious gluten-free chocolate chip cookies are fresh out of the oven, it’s time to think about how you’ll enjoy them. These cookies are perfect to be paired with a cold glass of milk or a hot cup of tea or coffee. I personally love dipping my cookies into my tea and savoring that warm, comforting feeling.
But why stop there? Get creative and pair these cookies with different beverages or even other desserts. For instance, try them with some homemade vanilla ice cream for the ultimate indulgence. Or, for a healthier option, pair them with a fruit smoothie made with fresh berries and almond milk.
These cookies are versatile and can be enjoyed anytime, whether as a midday snack or after dinner treat. So go ahead and get creative in the way you serve them. You never know what delicious combinations you might discover!
Make-Ahead, Storing and Reheating
One of the best things about David Leitte’s Chocolate Chip Cookies Gluten Free Recipe is that you can prepare them in advance for a quick and easy snack, breakfast, or dessert. You also don’t have to worry about the cookies falling apart or getting stale because they are made with gluten-free flour, xanthan gum, and baking soda which helps hold them together.
To make ahead of time, I recommend preparing the cookie dough as directed and then freezing it for up to three months. When ready to bake, simply defrost the dough in the refrigerator overnight and then bake as normal. You can also keep the baked cookies in an airtight container at room temperature for up to 5 days or freeze them for up to 3 months.
When reheating cookies after they’ve cooled down, pop them into the microwave for 10-15 seconds at medium power. This will help to soften them up again and re-melt any chocolate chips that may have hardened up.
In terms of storing your gluten-free chocolate chip cookies, always keep them in an airtight container once cooled down completely so as to maintain their chewy texture. Do not leave them out open on your kitchen counter as this may cause them to dry out.
Overall, this recipe is perfect for anyone who wants the freedom of making cookies ahead of time without worrying about them falling apart or losing their texture. Follow these simple make-ahead, storing, and reheating tips and enjoy delicious gluten-free chocolate chip cookies anytime you like!
Tips for Perfect Results
If you want to make the perfect batch of David Leitte’s chocolate chip cookies gluten-free recipe, there are some tips and tricks that I recommend. Here are my suggestions for achieving chewy and delicious cookies every time.
First, always use room temperature ingredients. This will ensure that the ingredients will incorporate better and more evenly during the mixing process. If you’re in a rush and need to soften butter or eggs quickly, try placing them in a bowl of warm water for 10-15 minutes before using them.
Second, measure your ingredients precisely. Baking is a science, and even a small measurement mistake can impact the texture and taste of your cookies. Use measuring cups and spoons to ensure accuracy.
Third, mix your dry ingredients and wet ingredients separately before combining them. This ensures that all of the dry ingredients are evenly distributed throughout the mixture, preventing any clumping or pockets of flour.
Fourth, be mindful not to over-mix your dough once you add the dry ingredients. Over-mixing can activate too much gluten in gluten-free flour blends, resulting in tough cookies. Once the dry ingredients are added, stop mixing as soon as they’re incorporated.
Fifth, don’t skip the chilling step! Chilling the dough for at least one hour (preferably overnight) will help prevent the cookies from spreading too much while baking. By allowing the dough to chill before baking, it also helps develop deeper flavors within your cookie.
Sixth, experiment with different sized cookie scoops. Using a smaller scoop results in a denser cookie because there is less space for air pockets to form. A larger scoop produces a lighter cookie with more air pockets.
And finally, don’t omit xanthan gum from the recipe! Xanthan gum helps stabilize gluten-free baked goods by replacing some of the released water with its own stickiness—a property that’s largely absent in gluten-free baking due to lack of gluten.
By following these tips, you’ll be able to bake perfect, chewy and delicious gluten-free chocolate chip cookies every time.
FAQ
As a nutritionist and food blogger, I understand that the process of baking gluten-free recipes can be confusing and intimidating. However, with the right ingredients, techniques, and answers to your frequently asked questions (FAQ), you can easily bake delicious treats that are both nutritious and gluten-free. To help you troubleshoot any issues you may have when making David Leitte’s Chocolate Chip Cookies Gluten-Free Recipe, here are some answers to the most popular queries that arise when baking gluten-free cookies.
What are the ingredients in David’s gluten-free chocolate chip cookies?
The ingredients in this recipe include a mixture of sweeteners, such as sugar and invert sugar, as well as eggs and soybean oil to bind and add moisture. Flavor and richness are derived from cocoa powder, chocolate chips, and natural vanilla flavor. Brown rice flour, gluten-free whole oat flour, potato starch, and tapioca starch make up the dry ingredients, while xanthan gum and baking soda contribute to texture and leavening. Overall, this recipe is free of dairy and gluten.
Are David’s cookies gluten-free?
These cookies are perfect for those who are health-conscious or have dietary restrictions. They are gluten-free, nut-free, and dairy-free, making them a versatile and inclusive treat. These cookies can also be strategically displayed near a cafe’s register to entice impulse buyers.
Why are my gluten-free cookies falling apart?
Making gluten-free baked goods can be challenging, especially with regards to the texture. These types of baked goods tend to be more crumbly and less cohesive than those made with gluten. One workaround to achieve a better outcome is to use smaller scoops for cookies. This approach improves their cohesiveness and makes them less likely to disintegrate or crumble apart.
Why are my gluten-free cookies so dry?
Gluten-free baked goods are often criticized for their dry and gritty texture, caused by the high starch and rice flour content commonly used in gluten-free flours. These flours take longer to absorb moisture than their gluten-containing counterparts, resulting in an unpleasant textural experience.
Bottom Line
In conclusion, whether you are gluten-free or not, David Leite’s Chocolate Chip Cookies recipe is a must-try. These cookies have a perfect balance of sweetness and saltiness with chunks of chocolate chips in every bite. By using gluten-free flours like amaranth, tapioca, and sorghum, and xanthan gum as a binding agent, these cookies are the epitome of perfection for gluten-free baked goods.
In addition to being delicious, this recipe offers flexibility for adaptations and substitutions so you can tailor it to your liking or to accommodate any dietary needs. Plus, with tips for perfect results that include chilling the dough for at least 36 hours and baking them on parchment paper, you’ll have chewy and decadent chocolate chip cookies that won’t disappoint.
So next time you’re craving some baked goods, give this gluten-free chocolate chip cookie recipe a try. You might even convince your gluten-eating friends to switch over to the gluten-free side once they taste how delicious these cookies can be. As they say, the proof is in the pudding (or in this case, the cookie).
David Leittes Chocolate Chip Cookies Gluten Free Recipe
Ingredients
- 1 cup sorghum flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1 cup amaranth flour
- 1 tablespoon xanthan gum
- 1 1/2 teaspoons baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1 1/4 cups unsalted butter, softened
- 1 1/4 cups brown sugar
- 1 cup granulated sugar
- 2 tablespoons granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 16 ounces chocolate chips
- sea salt
Instructions
- Sifting the dry ingredients. Sift each of the four flours, individually, into a medium-sized bowl. Add the xanthan gum, baking soda, baking powder, and salt. Stir well (I like to use a whisk, to sift again, in a way). Set aside.
- Mixing the wet ingredients. Put the soft butter and the sugars into a stand mixer. Using a paddle attachment, mix them well, until they are just combined, and then 1 minute more. (Do not over-cream, however, because this could lead to spreading in the baking stage.) Add the eggs, 1 at a time, making sure each is fully incorporated before adding the next. Pour in the vanilla extract and mix for a beat.
- Finishing the cookie dough. Sift the dry ingredients into the batter, about 1/2 cup at a time, and then mixing. When the all the dry ingredients have been incorporated, add the chocolate pieces and mix for just a moment. You don't want broken chocolate here.
- Refrigerating. Cover the dough with plastic wrap and put it in your refrigerator. You might want to shove it to the back and arrange even more enticing foods in front of it, because you shouldn't touch the dough for 36 hours. Really.
- Preparing to bake. 36 hours later (or as long as you could stand it), pull the dough from the refrigerator. Uncover it. Preheat the oven to 350°. Line a baking sheet with parchment paper or a non-stick baking mat.
- Baking the cookies. Scoop generous balls of dough from the bowl. (You can determine the size for yourself. David suggested they be the size of large golf balls. Or you can weigh them at 3 1/2 ounces each. Mine were the size of the indentation of the palm of my hand, but I could still lightly wrap my fingers around the ball.) Place 6 of them onto the baking sheet. Poke any errant chocolate pieces into the dough. Sprinkle the top of each cookie with the sea salt.
- Bake the cookies about 18 minutes, or until the tops have turned golden brown. The middles should still be somewhat soft, however. Take the baking sheet out of the oven. Allow the baking sheet to sit on the counter for 10 minutes. Transfer the cooling cookies onto a cooling rack and allow them to cool for a few more moments.
- Eat warm chocolate chip cookies and feel grateful. Why not?.
- Makes 1 to 2 dozen chocolate chip cookies, depending on the size you make.