Café Gluten-Free Chocolate Chip Cookies – with a soft, delicate chewy center and crisp buttery edges, these chocolate chip cookies will quickly become a cookie jar favorite.

CAFÉ GLUTEN FREE CHOCOLATE CHIP COOKIES - Cookies on parchment paper on baking sheet

Springtime is the time of year I get into the baking mode. With Easter, Mother’s Day, Father’s Day and summer barbecues and parties around the corner, I love to start baking cookies. I mean cookies, cookies and more cookies.

It has become an after-school tradition in our house to have warm, freshly baked cookies ready after school once or twice a week. This helps make sure our kids check-in after school before disappearing to different parts of our house and neighborhood. And they all love taking the leftovers to their teachers and friends the next day.

CAFÉ GLUTEN FREE CHOCOLATE CHIP COOKIES -Parchment paper, metal baking sheet

My daughter Jersey has the best foodie appetite; this girls loves just about anything {minus peanut butter} and is willing to try just about anything. She has my husbands love for cheese, sauces, and steak, and got my sweet tooth – meaning she’ll put down everything from appetizers to dessert. In particular, this girl loves chocolate chip cookies, and since she hates peanut butter cookies, I end up using a lot of chocolate chips.

CAFÉ GLUTEN FREE CHOCOLATE CHIP COOKIES - Metal mixing bowl, white bowl, white mixing spoon

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This is a sponsored post written by me on behalf of Bob’s Red Mill.

Recently, we’ve noticed a few reoccurring symptoms that Jersey has dealt with for years getting worse – like her eczema, headaches and random vomiting at night. I started to wonder about a potential food allergy. After talking with some friends, I decided to slowly eliminate gluten from her diet. I took out the bread from her lunch and all of her snacks and family sweets became gluten-free.

Of course, we all still wanted our famous chocolate chip cookies, so I found some Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. It was perfect. I read the package and found that it’s formulated so you can substitute it 1-to-1 for baked goods. It has a terrific taste and texture, and I loved that there was no special recipe required. I had used Bob’s Organic Unbleached White Flour before, so it was already a trusted product in our kitchen.

These cookies are fantastic! Jersey was all smiles because I could make one of our favorite recipes, and she still got to eat it. That made this mom happy too. One difference I noticed in these cookies was that after a few days, they didn’t store well in a plastic container, so I took the cookies and broke them up into some vanilla ice cream and mixed it all together – a huge, huge hit with the kids and of course myself. Enjoy! XOXO San

How do you make Café Gluten-Free Chocolate Chip Cookies?

Melt butter, set aside.

In a small mixing bowl combine flour, salt, baking soda, and cornstarch and stir to combine, set aside.

Allow butter to cool to room temperature, then in a large mixing bowl or stand mixer add butter, brown sugar and sugar.

Cream using an electric mixer, for one minute or until completely smooth and light.

Beat in eggs and vanilla to butter mixture.

Add flour mixture to the butter and sugar mixture. Mix until well combined.

Cover dough, I used tin foil and set in the refrigerator.

Allow to chill for 1 hour.

Preheat oven to 325 degrees.

Scoop dough and place on baking sheet 2 inches apart.

Place in preheated oven and bake for 12 minutes, or until edges are a nice golden brown and center is still soft.

Allow to cool for a few minutes, then devour.

Don’t forget to pin this to your favorite Pinterest board for later.

Gluten-Free Chocolate Chip Cookies

Café Gluten-Free Chocolate Chip Cookies

Prep: 20 minutes
Cook: 12 minutes
Total: 1 hour 30 minutes
Servings: 24
Calories: 60 kcal
Café Gluten-Free Chocolate Chip Cookies - Chewy with crisp buttery edges, these chocolate chip cookies will become a cookie jar favorite.

Ingredients
 

  • 3/4 cup butter
  • 1 cup brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1 tablespoon vanilla
  • 2 cups + 2 tablespoons Bob's Red Mill 1 to 1 Gluten Free Flour
  • 1/2 teaspoon sea salt normal salt will do as well
  • 2 tablespoons cornstarch
  • 1 teaspoon baking soda
  • 1 1/2 cups {gluten-free} semi-sweet chocolate chips

Instructions
 

  • Melt butter, I did this in my microwave for 45 seconds. Be sure to cover with a paper towel when heating the butter in the microwave or it will splatter.
  • In a small mixing bowl combine flour, salt, baking soda and cornstarch and stir to combine, set aside.
  • Allow butter to cool to room temperature, then in a large mixing bowl or stand mixer add butter, brown sugar and sugar. Cream using an electric mixer, for one minute or until completely smooth and light.
  • Beat in eggs and vanilla to butter mixture.
  • Add flour mixture to the butter and sugar mixture. Mix until well combined.
  • Cover dough, I used tin foil and set in the refrigerator. Allow to chill for 1 hour, sometimes I am not patient enough and only set it in there for 30 minutes and the cookies are just fine. And to be honest sometimes I don't even chill, I am too hungry.
  • Preheat oven to 325 degrees.
  • Scoop dough and place on baking sheet 2 inches apart.
  • Place in preheated oven and bake for 12 minutes, or until edges are a nice golden brown and center is still soft. Don't over bake! You want a chewy cookie.
  • Allow to cool for a few minutes, then devour. You may need to make more than one batch they are so that good.
Calories: 60kcalCarbohydrates: 13gCholesterol: 13mgSodium: 102mgPotassium: 17mgSugar: 13gVitamin A: 20IUCalcium: 10mgIron: 0.1mg
Tried this recipe?Let us know what you think!

CAFÉ GLUTEN FREE CHOCOLATE CHIP COOKIES

This is a sponsored post written by me on behalf of Bob’s Red Mill.

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14 Comments

    1. 1 1/2 sticks equals 3/4 cup of butter. Cookies generally use unsalted butter, otherwise they may end up too salty. Margarine can be used as a substitute, or you can use canola oil at a ratio of 3/4 cup oil to 1 cup of butter. Hope this helps, enjoy!

  1. Love that Bob’s Red Mill gluten free flour mix – I wouldn’t survive without it! These look perfect!

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