Gluten-Free Re-Takes on (Grandma’s), America’s Classic Chocolate Chip Cookie

Gluten-Free Retake on America's Classic Chocolate Chip Cookies

Kymberley

Gluten-Free Re-Takes on (Grandma’s), America’s Classic Chocolate Chip Cookie

5 from 2 votes

Your new favorite cookies! Re-invented from the classic back-of-the-bag original chocolate-chip-cookie recipe!

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 60 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 95

Ingredients Method Nutrition

Cook Mode

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Ingredients

US CustomaryMetric

The Cookie Dough Base

2 ¼ cups Gluten-Free Cake Flour (We recommend our Gluten-Free Cake Flour Blend.)
1 teaspoon Baking Soda
1 teaspoon Salt
½ teaspoon Xanthan gum
1 cup 2 sticks Real Butter, softened
¾ cup Granulated Sugar
¾ cup packed Brown Sugar
1 teaspoon gluten-free Vanilla Extract
2 large Eggs

Toll House Style Chocolate Chip Cookies (95 Calories/1 Cookie)

2 cups 12-ounce package Semi-Sweet Chocolate Morsels
1 cup Nuts chopped, pecans or walnuts

Oatmeal & Raisin Cookies (66 Calories/1 Cookie)

2 cups Raisins
1 cup quick-cooking Oatmeal

Cranberry, Macadamia Nut, and White Chocolate Cookies (89 Calories/1 Cookie)

1 cup dried Cranberries
1 cup 6-ounces White Chocolate Morsels
1 cup Macadamia Nuts chopped

Oatmeal, Cranberry & White Chocolate Chip Cookies (82 Calories/1 Cookie)

1 cup White Chocolate Morsels
1 cup dried Cranberries
1 cup quick-cooking Oatmeal

Nutrition

Calories: 95kcalCarbohydrates: 13.1gProtein: 1gFat: 6.6gSaturated Fat: 3.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.6gTrans Fat: 0gCholesterol: 14.3mgSodium: 91.9mgPotassium: 12.5mgFiber: 0.7gSugar: 8.6gVitamin A: 28.6IUVitamin C: 0mgCalcium: 4.6mgIron: 0.1mg

Method

Preheat oven to 375ºF for the Toll House Style Chocolate Chip Cookies or
Preheat oven to 350ºF for the other variety of cookies.
Combine the GFD-Gluten-Free Cake Flour Blend, baking soda, salt, and Xanthan gum in a small bowl, whisk together.
Beat butter, granulated sugar, brown sugar, and vanilla extract in a large bowl until creamy.
Add eggs, one at a time, beating well after each addition.
Gradually add the flour mixture, stirring until the all the flour is thoroughly mixed.
Stir in the remaining ingredients based on the cookie version you are making.
Use a cookie scoop measure (approximately 1-rounded tablespoon), drop onto parchment paper placed on baking sheets.
Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes and then transfer to wire racks to cool completely.

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