Karen’s Crispy Chocolate Chip Cookies – Gluten-Free!
Dec 07, 2017, Updated Dec 16, 2024
Finally… the perfect chocolate chip cookie that’s deliciously gluten-free (you would never know they are!) Chocolate Hazelnut Butter adds depth ~ add plenty of Bittersweet Chocolate Chunks
Want to create really good homemade crispy chocolate chip cookies that rival the best?
The best ingredients make the best cookies.
I do like Tate’s Cookies, but after looking at the ingredient list.. –
I chose to make my own!!!
Here’s the problem – Understanding “Natural Flavoring:
Commercial varieties are so often “cheating” with adding “natural flavors.”
This is not the first time I have written about this problem. Natural flavors are chemicals, same as artificial flavors. Nothing natural about it… the FDA does not regulate this natural flavor language… and companies are getting away with this – as the consumer thinks “natural flavors” must be natural.
This gives companies, such as Tate’s, a special flavor boost to their products. We can not recreate this flavor in the home kitchen.
But, the company (Tate’s), like so many others say we use the “finest natural ingredients and do not contain any additives or preservatives.” PS: natural flavoring is NOT natural.”
They are chemicals made by flavorists and added so you get addicted to the “flavor.”
.
Bottom line: I do not eat processed food, especially with “Natural Flavorings”
Delicious crispy cookies with a melt-in-your-mouth texture
Holiday gift giving? Holiday Entertaining?
These are SURE to delight!!
Or – as a baker you will want to add this recipe to your repertoire!
I have been cooking/ baking for over 30 years, using my home kitchen as a “test-kitchen.”
Enjoy this amazing recipe,
Karen
Karen’s Crispy Chocolate Chip Cookies – Gluten-Free!
Ingredients
- 1 stick unsalted butter, softened, organic
- 1/2 cup coconut palm sugar, organic
- 1/4 cup raw cane sugar, organic
- 1/2 cup chocolate hazelnut butter, I used "Justin's" brand, room temperature
- 1 large egg, room temperature, cage free
- 1 teaspoon vanilla
- 1/2 teaspoon sea salt, use 1/4 t. if desired
- 3 ounces bittersweet chocolate bar*, cut into chunks, about 1 cup
- 3/4 cup gluten free all purpose flour, I used “Pamela’s” brand
- 1/2 teaspoon baking soda
Instructions
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper. Lightly grease (use wrapper from the butter.)
- Bring butter to room temperature. Or, carefully do this in a microwave, should be very soft, but not melted.
I Make the Dough by Hand:
- Add butter to a large bowl. Add both sugars, use a wire whisk (called a french whisk) and mix for a minute until very creamy. Add the hazelnut butter, whisk to combine. Add the egg, vanilla and sea salt – mix in to combine.
- Fold in the flour and baking soda with a rubber spatula until partially mixed in. Add the chocolate chips (the flour will coat the chips) and mix until all the ingredients are combined.
- Scoop out mounds with a cookie scoop (also called an ice cream scoop) – I used a 1 1/2″ sized one, onto the prepared cookie sheet. Space out, they do spread a bit. I added 13 cookies. (Will make a second sheet.)
- Flatten with watered hands, or smooth tops to flatten to 2" around with the back of a small spoon. If you do not flatten, they will not be thin & crispy!
Bake the Cookies:
- Bake until flattened about 15 minutes. You will notice they will be lightly golden around the edges. Cool on the baking tray (keeps them crispy!) Then remove them to a cooling rack.
- Bake the second batch – wipe the parchment paper clean with a paper towel, re-grease.
- Store cookies in an airtight container.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
