Gluten-Free Chocolate Chunk Cookies

Gluten Free Chocolate Chunk Cookies

I am fond of King Arthur Flour Gluten-Free Multi-Purpose Flour blend and this cookie recipe is based on a recipe of theirs. The most significant change is the elimination of baking powder. Without it, the cookie is a bit chewier, which I like. I have also tinkered with the add-ins, general preparation technique, pre-bake chilling time and baking temperature. As with all cookies, take care not to over bake. They should be quite soft in the center when you pull them from the oven to preserve their chewiness.

Image: Peter Muka

Gluten-Free Chocolate Chunk Cookies
Makes: Makes about 2 dozen cookies
  • 2⅓ cups King Arthur Flour Gluten-Free Multi-Purpose Flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 1 cup firmly packed light brown sugar
  • ½ cup sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs, at room temperature
  • 12 ounces semisweet or bittersweet chocolate chunks (¼-inch to ½-inch pieces), such as Callebaut semisweet or Ghirardelli 60%
  • 1⅓ cups walnut halves, chopped
  1. Whisk together flour blend, xanthan gum, baking soda and salt; set aside.
  2. Beat butter with electric mixer on medium-high speed in a large bowl until creamy. Add brown sugar and sugar and beat until lightened, about 3 minutes, scraping down bowl as needed. Beat in vanilla, then beat in eggs one at a time allowing each one to be incorporated before adding the next. Beat in the dry mixture until a few streaks of flour remain. Add chocolate and nuts and beat just until combined. Cover the bowl or scrape onto a large piece of plastic wrap, wrap up, and chill at least 4 hours but preferably overnight.
  3. Position racks in upper and lower thirds of oven. Preheat oven to 375°F. Line two baking sheets with parchment.
  4. Form ping-pong sized balls (I use a #40 Zerroll scoop) and drop them 8 per sheet pan, spaced evenly apart. No need to press them down.
  5. Bake for about 9 to 12 minutes or until lightly browned with the edges firmer than the centers, which should be soft. The cookies firm up tremendously upon cooling. Cool cookies completely on pans set on racks. Cookies are best served the same day but may be stored at room temperature in an airtight container for up to 3 days.

Bakepedia Tips 

  • King Arthur’s recipe calls for 1 teaspoon baking powder, which you can add along with the baking soda if you like a doughier, cake-like cookie. To accentuate those textures, bake at 350°F for about 10 minutes using same visual cues.
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