Gorgeous Gluten Free Chocolate Chip Cookie with a lovely Orange flavor! They’re so easy to make and a perfect recipe to try if you’re new to gluten free baking.
Gluten Free Chocolate Chip Cookie
I love a good cookie as much as the next person, but the store bought gluten free versions leave a lot to be desired most of the time.
A couple of gluten free cookie brands that I can buy locally are nice and will do in a pinch, but it’s really hard to find anything that compares to a proper home baked cookie.
I probably wouldn’t make so much gluten free baking if it was just for me, but I have a son with Celiac disease and I know how thrilled he is to get a homemade treat from his mom!
He is my biggest supporter and my biggest critic when it comes to my cooking. If he thinks it’s a complete culinary failure, he’ll be sure to tell me. Thankfully my Gluten Free Chocolate Chip Cookies were a hit and we now have a large bag in the freezer.
My recipe is simple to make, there are no complex steps involved. The cookies spread out more than I thought they would so you just need to make sure to space them out well enough on the baking sheet. If they do end up touching once they are baked it’s not a big deal, you should be able to break them apart quite easily.
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Gluten Free Chocolate Chip Cookies
- 1/2 cup butter, or dairy free margarine 110g
- 1 cup sugar 210g
- 1/2 cup powdered sugar 60g
- 1 large egg
- 1/4 tsp vanilla extract
- 1/4 tsp orange extract
- zest 1 orange
- 1 tbsp fresh orange juice
- 1.5 cup all purpose gluten free flour 225g
- ¼ tsp xanthan gum (omit if your flour has gum added)
- ½ tsp gluten free baking powder
- 5 oz dairy free mini chocolate chips 141g
PLEASE READ NOES FIRST
Preheat your oven to 350F.
Cream butter and sugar together in a bowl.
Then add egg, vanilla, orange zest, orange extract and orange juice and mix until combined.
In a separate bowl mix together the flour, xanthan gum, and baking powder.
You want to make sure the gum is evenly distributed throughout the flour.
Add the flour mixture slowly to the margarine and sugar and mix together, then add in the chocolate chips.
Don't forget to scrape the sides and bottom of the bowl and make sure all the flour is incorporated into your dough.
The mixture may be quite soft, if it is cover the bowl with cling wrap and put it in the fridge for about 20 minutes to harden up a little.
On a parchment lined cookie sheet drop tablespoon sized amounts of cookie dough on there.
Flatten them out with a fork, then bake for about 13 minutes.
1. I bake by weight using a digital kitchen scale as I find that gives the most consistent results, especially when baking gluten free. One cup of your gluten free flour blend may not weigh the same as my blend, all the commercially available blends have different mixes and ratios of flour in them. I’ve weighed cups of different blends of flour and noted that a cup of gluten free flour can vary in weight from 125g up to as much as 170g depending on how you scoop it, and what type of mix you use. You can see how this could drastically alter the outcome of a recipe.
2.I recognise that most Americans are used to the cup method which is why I also include those measurements, but they may not give you accurate results as they are approximate only. If you are a keen gluten free baker I would encourage you to invest in a digital kitchen scale.
3.I prefer to use my own homemade gluten free flour blend as it's cheaper and I get really great results.
4. If you can, avoid buying flour with xanthan gum or guar gum already added. The reason for this is that you have no way of knowing how much gum is in there and that can alter the outcome of the recipe. So for example, too much gum can give you a more sticky texture in a cupcake. And though the cupcake recipe will still work, it won’t be as nice as if you measured and added the gum yourself.