Delectably Creative Treats

Soft, Delicious, & Tasty Gluten Free Chocolate Chip Cookies

Soft, Delicious, & Tasty Gluten Free Chocolate Chip Cookies

on Aug 6, 2014 | 1 comment





Even though I bake with full blown butter, sugar, and flour, it is always nice to change things up from time-to-time. And quite honestly, my family doesn’t even realize when I bake gluten free. Yes, I know, I should be incorporating these ideas and recipes more often on our dessert menu because they truly are better for you, but some habits are just SO difficult to break!

My gluten free recipes are surprising to most because they are really, really delicious. The best part is they can very easily be turned eggless as well. There is a wonderful egg substitute on the market that works incredibly well in baked goods, Ener-G Egg Replacer. I find it at my local Whole Foods grocer, but you may also purchase online. In my gluten free recipes, I enjoy using Bob’s Red Mill All Purpose Gluten Free Baking Flour with xanthan gum. Most grocers carry these items, but there are also many substitutes that can be used if these are not readily available. My next go-to choice for baking is Arrowhead Mills All Purpose Gluten Free Baking Mix. The Arrowhead Mills GF choice already uses Xanthan gum in the mix so there is no need to add any in your recipe.









I have become pretty educated and crafty in my gluten free and sometimes vegan recipes. Did you know that most instant puddings are gluten free as well? So if you really wanted, you could use any of my basic cookie recipes and change out the flour for your gluten free substitute, I actually do it all the time!



My intellectual baby girl


These Gluten Free Chocolate Chip Cookies bake really nicely in a mini cupcake pan too! It is great to have an option of flattened cookies or a cute mini cupcake that you can top with a bit of buttercream. I will be posting my vegan, gluten free buttercream frosting recipe soon!

Let’s get to baking…




Gluten-Free Chocolate Chip Cookies

Yields: 18 cookies



3/4 cup  Earth Balance spread, softened ( you may use margarine or unsalted butter too)

3/4 cup packed  light brown sugar

1/4 cup  white sugar

1  egg

2 tsp Pure Vanilla Extract

2 cups Bob’s Red Mill All Purpose GF baking flour

1/2 tsp xanthan gum

2 tsp  cornstarch

1 tsp baking soda

1/2 tsp salt

1 cup gluten free chocolate chip morsels






1. Preheat oven to 375 degrees.

2. Beat softened spread until smooth.

3. Add sugars and mix well.

4. Mix in egg and vanilla.

5. Stir in cornstarch, baking soda, and salt.

6. Slowly mix in flour and then stir in chocolate chips.

7. Using a 2 tbsp scooper place cookie dough balls on baking sheet about 2″ apart.

8. Gently flatten with palm of hand.

9. Bake 9 minutes until edges are a light golden brown.

10. Cool about 5 minutes on baking sheet then move to cooling rack.