Gluten Free Chocolate Chip Cookies
There’s nothing better than making Gluten Free Chocolate Chip Cookies to surprise your kids after school! I can remember my mom making Nestle Toll House Chocolate Chip Cookies growing up and having them fresh out of the oven; warm and gooey! DELICIOUS!
Since being diagnosed; gluten intolerant, I have used several different gluten free flour mixes and have found a few different ones to be close to using enriched white wheat flour! Pamela’s Gluten Free Baking and Pancake Mix and Krusteaz seem to be the closest I have used so far! With Pamela’s being my preference; however, Krusteaz comes in a close second place in our house!
I have talked to many different people about the different flavors of different flour blends. Some have said that they just love the taste of Bob’s Red Mill flour(s) and products. My palate does not seem to care for it; having a different lingering taste that I cannot figure out what it is! Some make their own and others just buy the cheapest available. Everyone has different tastes; so I recommend using the all purpose flour mix that you have found your family prefers.
I found it incredibly interesting when my daughter did a science fair project baking chocolate chip cookies; comparing the effects of the different flours used. You could see, taste and feel the difference just changing the one simple ingredient made! Most people actually preferred the cookies made with almond flour; even though they were used to having cookies made with the enriched white wheat flour.
Here is the recipe I use when making Gluten Free Chocolate Chip Cookies:
Gluten Free Chocolate Chip Cookies
Notes
*Nestle Toll House Chocolate Chip Cookie recipe converted to gluten free with more chips
Ingredients
- 2 1/4 cups Gluten Free Krusteaz All Purpose Flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) butter; softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 tsp vanilla
- 2 egg whites
- 1 12oz package of Nestle Toll House Semi Sweet Chocolate Chips
Instructions
- Preheat oven to 375 degrees F.
- In small bowl; combine flour, baking soda, and salt. Set aside.
- In large mixing bowl or KitchenAide Mixer; beat butter, granulated sugar, brown sugar and vanilla until creamy.
- Add egg whites; one at a time and beat until well mixed.
- Gradually beat in flour mixture.
- Stir in chocolate chips until evenly spread throughout dough.
- Drop rounded tablespoons onto ungreased cookie sheets.
- Bake for 10 - 12 minutes or until golden brown.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
