What is the best flour to use for gluten free cookies?

My go-to for gluten free baking is always the u003ca href=u0022https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.htmlu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eBob's Red Mill gluten free 1-to-1 baking flouru003c/au003e. It already has xanthan gum mixed in (the ingredient that mimics gluten), and it just never fails. It's the perfect blend of gluten free flours that is as close to regular flour that you can get! The other flour in this recipe is oat flour. This flour is very absorbent, so it works really well to create that doughy but sturdy texture.

Can I make my own oat flour?

Yes! This is actually how I typically work with oat flour as I always have oats on hand. Simply add some gluten free oats to a food processor and blend them up into a flour... or as close as you can get. It's OK if it's not perfectly powder-like. Just make sure to use gluten free oats, whether they're quick minute oats or old fashioned. Either will work!

What can I use instead of oat flour?

If you can't use oats, another great option is almond flour. These two are a great swap for one another in most instances. Although, almond flour isn't as absorbent as oat flour. Try to use super-fine almond flour for best results. Just make sure the cookie dough is easily scoopable and holds its shape. If the dough is too thin, add a couple extra tablespoons of the all purpose gluten free flour blend.

The BEST Gluten Free Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies

★★★★★

4.9 from 45 reviews

Author: Jenna Barnard
Total Time: 40 minutes + 2 hours chilling
Yield: 15-16 cookies
Diet: Gluten Free

Description

You would never guess that these chocolate chip cookies are gluten free. They’re soft and chewy on the inside, crispy on the outside, and loaded with chocolate chips!

Ingredients

1/2 cup (110g) unsalted butter, melted
1/2 cup (110g) dark brown sugar, packed
1/2 cup (100g) granulated sugar
1 tsp vanilla bean paste (or 2 tsp vanilla extract)
1 large egg + 1 egg yolk
1 cup + 1 tbsp (150g) gluten free all-purpose flour with xathan gum (I recommend this one)
1/2 cup (60g) oat flour *SEE NOTES
1/4 tsp baking soda
1/4 tsp salt
1/2 cup (80g) bittersweet chocolate, chopped
1 cup (160g) semisweet chocolate chips + a handful more for sprinkling
Flaky sea salt for sprinkling

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Instructions

Whisk together the flour, oat flour, baking soda, and salt and set aside.
Cream together the melted butter and sugars until it turns into a paste-like consistency (mix on medium-high speed with the paddle attachment for 3-5 minutes).
Mix in the vanilla and eggs until smooth. Scrape down the bowl and mix again.
Mix in the dry ingredients. Once combined, fold in the chocolate.
Use a large cookie scoop and scoop the cookie dough side-by-side on a small tray lined with wax paper. You should have 15-16 cookies. Dot the tops with a few more chocolate chips and place in the fridge for at least 2 hours.
Once chilled, bake at 375F on a large baking sheet lined with parchment paper (do not use a silpat). Bake 5-6 cookies at a time for 10-12 minutes. They should be lightly golden around the edges and puffed/doughy in the center.
Right when you take them out of the oven, quickly push in the sides of the cookies using the inside curve of a fork (see picture in post). They’ll spread quite a bit, so pushing in the sides to form perfectly round cookies gives you wrinkly and crispy edges.
Sprinkle the tops with a little flaky sea salt and transfer to a cooling rack.
Allow them to cool for about 15 minutes then dig in!

Equipment

Large Baking Sheet

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Large Cookie Scoop

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Stand Mixer

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Notes

*Oat flour is preferred, but almond flour can also be used. Add an additional tablespoon of the all purpose gluten free flour when using almond flour.

Prep Time: 30 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: gluten free chocolate chip cookies, gluten free cookies, gluten free

Find it online: https://butternutbakeryblog.com/gluten-free-chocolate-chip-cookies/

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