{"id":533,"date":"2023-04-12T09:28:55","date_gmt":"2023-04-12T03:58:55","guid":{"rendered":"http:\/\/www.tashasartisanfoods.com\/blog\/?p=533"},"modified":"2024-08-30T12:40:10","modified_gmt":"2024-08-30T07:10:10","slug":"glutenfree-chocolate-chip-cookies-recipe","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/glutenfree-chocolate-chip-cookies-recipe\/","title":{"rendered":"Chewy and Delicious Gluten-Free Chocolate Chip Cookies Recipe"},"content":{"rendered":"\n

This gluten-free chocolate chip cookie recipe seriously tested the limits of my willpower. A little crispy, a little chewy, with an ooey-gooey tender center that gave way to pools of dark chocolate, these buckwheat cookies are really so good <\/em>and scrumptious to boot.<\/p>\n\n\n\n

\"Chewy<\/figure>\n\n\n\n

There is nothing more comforting than a batch of chocolate chip cookies fresh out of the oven\u2014the aroma of vanilla wafting through the air and the bliss of that first perfect bite. Or maybe there is, and, in my world, it\u2019s called soft and chewy gluten-free chocolate chip cookies.<\/p>\n\n\n\n

These babies are not<\/em> the most beautiful cookies. But they are outstanding. Exactly what you want from gluten-free cookies: sweet and salty (thanks to sea salt), gooey and crispy.<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

\"Chewy<\/figure>\n\n\n\n

MAKE THESE BUCKWHEAT COOKIES BECAUSE:<\/strong><\/h2>\n\n\n\n

It\u2019s an easy, straightforward one-bowl recipe.<\/p>\n\n\n\n

You need no mixer or electric beater because we\u2019re using melted butter.<\/p>\n\n\n\n

If you\u2019re a buckwheat virgin, this is the recipe, to begin with, and fall in love with the almost earthy, hazelnutty taste of it.<\/p>\n\n\n\n

These are the best chewy chocolate chip cookies ever.<\/p>\n\n\n\n

\"Ingredients<\/figure>\n\n\n\n

HOW TO MAKE GLUTEN-FREE CHOCOLATE CHIP COOKIES RECIPE?<\/strong><\/h2>\n\n\n\n

Step 1:<\/strong> While your oven preheats, line your baking tray with parchment paper.<\/p>\n\n\n\n

Step 2:<\/strong> Melt your butter in a small saucepan (or a stainless-steel mixing bowl, as I did) over low heat.<\/p>\n\n\n\n

Step 3<\/strong>: Let the butter cool, and then whisk both types of sugar, egg, and vanilla extract. Combine thoroughly.<\/p>\n\n\n\n

\"Mix<\/figure>\n\n\n\n

Step 4:<\/strong> Next, using a wooden spoon (or spatula), mix the buckwheat flour, baking powder, and baking soda into the wet ingredients.<\/p>\n\n\n\n

Step 5<\/strong>: Fold in your chocolate and roasted and chopped almonds, and your dough is ready.<\/p>\n\n\n\n

\"Fold<\/figure>\n\n\n\n

Step 6:<\/strong> Drop the buckwheat chocolate chip cookie dough either with 2 spoons or an ice cream scoop on your tray.<\/p>\n\n\n\n

\"Scooped<\/figure>\n\n\n\n

Step 7<\/strong>: Chill the dough. While I highly recommend an hour, even a 15-minute pop in the freezer will suffice (I explain why in the recipe notes below).<\/p>\n\n\n\n

Step 8:<\/strong> Bake until the edges are golden brown and the center is just firm to the touch.<\/p>\n\n\n\n

Step 9:<\/strong> Sprinkle sea salt the second the gluten-free chocolate chip cookies come out of the oven to round off the flavor.<\/p>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 10:<\/strong> Cool on the tray and then on a wire rack.<\/p>\n\n\n\n

Final step:<\/strong> Eat every last crumb of the chewy chocolate chip cookies (optional).<\/p>\n\n\n\n

GLUTEN-FREE COOKIES RECIPE NOTES<\/strong><\/h2>\n\n\n\n