I know, I’ve been a little behind in my holiday baking. My best intentions to bake gluten-free holiday cookies – yet alone whipping up a batch of my favorite gluten-free chocolate chip cookies – hasn’t been going as planned. I’ve been so busy with work, and I just don’t like keeping a lot of sugary desserts laying around the house. You could say that I’ve been procrastinating my holiday baking big time!
But it’s the holidays… so we MUST bake! And I’m a food blogger. I’ve gotta bake something, right?
So here I am, taking time off work to spend the afternoon baking gluten-free chocolate chip cookies. It kept my mind off work and relaxed my mind. We could all bake cookies to relieve a little stress, right? Oh, and it made the house smelled incredible all day long!
The recipe I chose to make is a gluten-free chocolate chip cookie recipe from Teacups and Things. I included this gluten-free chocolate chip recipe in my post about the best gluten-free chocolate chip cookie recipes on the Internet. It looked so unbelievably good that I thought I would make it myself so I could find out for myself if these cookies were too good to be true!
These gluten-free chocolate chip cookies are the real deal. You won’t know they’re gluten-free because they don’t have a gritty texture or bad after taste. They are delic!
One thing I enjoyed a little too much of was the gluten-free cookie dough – it tasted incredible… just like I remember cookie dough tasting before I went gluten-free. I couldn’t help myself. It started with an innocent lick of the spoon and turned into eating chunks of the gluten-free cookie dough. Now I don’t recommend eating raw cookie dough because it has raw eggs in it, but if you’re willing to take the risk, try the dough. Seriously. Try the dough!
These gluten-free chocolate chip cookies baked up beautifully and tasted just as wonderful. They’re oozing with peppermint flavors, and the candy canes give it an extra sweet and minty flavor. They bake up soft and chewy – just the way I like ’em.
So if you’re looking for a gluten-free chocolate chip cookie – particularly a holiday gluten-free cookie – give this recipe a go. I made a few tweaks to the original recipe (you don’t need 2 cups of chocolate chips – that’s too much!), but feel free to try my version or stick with Teacups and Things original recipe here.
- 2 1/4 cups gluten-free all purpose flour with xanthan gum (I use Bob's Red Mill 1-to-1 gluten-free all purpose flour)
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 cup butter (softened at room temperature)
- 2 large eggs
- 2 tsp. vanilla extract
- 2 tsp. peppermint extract
- 1 1/2 cups chocolate chips
- 5 candy canes, crushed
Preheat oven to 375 degrees
Prepare two baking sheets with parchment paper
Mix flour, sugar, baking soda and baking powder in a large bowl. Set aside.
Using your standing mixer, combine butter, eggs, vanilla extract and peppermint extract.
Slowly add dry ingredients to wet ingredients and mix well.
Stir in chocolate chips and crushed candy canes by hand.
Using your hands, create 1 inch balls of dough and place on baking sheet about 1-2 inches apart. Press the dough to slightly flatten it.
Bake cookies for 10-12 minutes until cooked through and slightly brown.
Allow cookies to cool for 10-15 minutes before transferring them to wire racks.