Baking & Pastry > Gluten-Free Baking > Binders in Gluten-Free Baking > Xanthan Gum

Gluten-Free Chocolate Chip Cookies

These gluten-free chocolate chip cookies achieve a chewy texture and perfect crumb thanks to the binding power of xanthan gum. This recipe is simple, delicious, and perfect for anyone avoiding gluten.

Prep Time
15 minutes
Cook Time
10-12 minutes
Servings
About 24 cookies
Ingredients
  • 2 1/4 cups Gluten-Free All-Purpose Flour Blend
  • 1 teaspoon Xanthan Gum
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar, packed
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • 2 cups Chocolate Chips

Preheating and Preparation

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and makes for easy cleanup.

Dry Ingredients

In a medium bowl, whisk together the gluten-free flour, xanthan gum, baking soda, and salt. Xanthan gum is crucial here; it acts as a binder, mimicking the elasticity of gluten and preventing the cookies from crumbling. Ensure the xanthan gum is evenly distributed.

Creaming Butter and Sugars

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The creaming process incorporates air, contributing to the cookies' texture.

Adding Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.

Combining Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.

Adding Chocolate Chips

Stir in the chocolate chips until evenly distributed throughout the dough.

Baking the Cookies

Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will continue to set as they cool.

Cooling and Enjoying

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy with a glass of milk or your favorite beverage!

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FAQ

  • Can I use a different type of gluten-free flour blend?

    Yes, but be aware that different blends may produce slightly different results. Look for a blend that contains xanthan gum or other binders. If your blend doesn't contain xanthan gum, you may need to add slightly more to compensate.
  • What if I don't have xanthan gum?

    Xanthan gum is essential for this recipe, as it provides the necessary binding power to prevent the cookies from being crumbly. If you don't have it, the cookies might not hold together well. Alternatives like guar gum can be used, but may affect the final texture.
  • How do I store these cookies?

    Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 2 months. Thaw at room temperature before serving.