Classic Gluten-Free Chocolate Chip Cookies

Classic Gluten-Free Chocolate Chip Cookies

Classic Gluten-Free Chocolate Chip Cookies | oak + spoon

There is nothing better than a classic chocolate chip cookie. Nope, nothing. Except maybe chocolate chip cookies with a smashed up chocolate bar INSIDE the cookie. 

If you know me, you know that my favourite cookie is the classic chocolate chip cookie. No ifs ands or buts about it. There is just something about the warm, melty chocolate and the buttery dough that I can’t get enough of. I’ll be honest with you, the dough part is just a vehicle to get the chocolate into my mouth BUT it is important. It can’t be too crisp or fall apart on the way to my face hole. 

Classic Gluten-Free Chocolate Chip Cookies | oak + spoon

This recipe is great because it calls for corn starch which keep the cookies nice and soft in the middle. The key to make these cookies the best they can be in to chill the dough. I can’t stress that enough. At least a few hours and up to 3 days in the fridge. They are always the best on the second or third day. What I like to do is make a few each day so I can have fresh warm cookies whenever I like. That way they can chill longer and who wouldn’t want fresh cookies for 3 days in a row? No one, thats who. 

Classic Gluten-Free Chocolate Chip Cookies | oak + spoon

I usually use my fave dairy and gluten free chocolate chips in this recipe but I was out of the mini chips and the mega chunks were down to a small handful (I have small hands obviously) so I broke out a fancy chocolate bar my mother in law gave me. It’s by Ma’s Kitchen and while it’s not dairy free it is gluten free. A little dairy here and there doesn’t bother me too much so I went ahead and smashed up the bar and added it to the dough. The added crunch of the almonds and pecans was fantastic and the butterscotch pieces turned into caramel.

YUM!

Classic Gluten-Free Chocolate Chip Cookies | oak + spoon

 

Classic Gluten-Free Chocolate Chip Cookies

Gluten-Free Classic Chocolate Chip Cookies
My go-to chocolate chip cookie recipe!
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Ingredients
  1. ¾ Cup Butter (Vegan), softened to room temperature
  2. ¾ Cup Brown Sugar
  3. ¼ Cup Sugar
  4. 1 Large Egg, at room temperature
  5. 2 tsp. Pure Vanilla Extract
  6. 2 Cups Gluten-Free Flour Blend (Jeanne's Mix)
  7. 1 tsp. Baking Soda
  8. 2 tsp. Corn Starch
  9. ½ tsp. Salt
  10. ½ Cup Mini Chocolate Chips
  11. ½ Cup Mega Chunk Chocolate Chips
Instructions
  1. Cream butter and sugars together using a stand or hand mixer until smooth.
  2. Mix egg and vanilla to the creamed mixture.
  3. Add in dry ingredients to wet and mix until combined.
  4. Fold in chocolate chips.
  5. Let dough sit for at least and hour in the fridge (half hour in the freezer can sometimes do the trick). You can keep the dough in the fridge for up to three days - the longer you leave it the better the cookies are.
  6. When ready to bake, preheat oven at 350 F and line baking pans with parchment paper or silicone baking mat. I like to use a cookie scoop to form my dough and drop it on the sheet. Bake for 8-9 mins until edges are lightly golden brown.
Adapted from Sally's Baking Addiction
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Gluten-Free Banana Bread with Cinnamon Sugar Swirl

Gluten-Free Banana Bread with Cinnamon Sugar Swirl

Gluten-Free Banana Bread with Cinnamon Sugar Swirl | oak + spoon

I don’t know about you but finding a gluten-free banana bread recipe that isn’t like a loaf of cement can be difficult. Sure there are plenty of mixes reality available on many grocery shelves these days but sometimes you actually want something from scratch.

Gluten-Free Banana Bread with Cinnamon Sugar Swirl | oak + spoon

This is by far my wife’s favourite recipe I make. If I say I’d like to bake something she’ll somehow sneak in… banana bread? As a suggestion. It always seems to be a competition over who ate more of it (confession time: it’s me!) and who should have the last slice. Can you blame me though? This loaf is so-so tasty with the swirl of cinnamon sugar throughout each slice you’ll be fighting over the last slice too.

Gluten-Free Banana Bread with Cinnamon Sugar Swirl | oak + spoon

So grab a cup of tea, a slice (or two, I’m not here to judge) of banana bread and cuddle up with your favourite book or tv show.

 

Banana Bread with Cinnamon Sugar Swirl

Gluten-Free Banana Bread with Cinnamon Sugar Swirl | oak + spoon

 

 

Cinnamon Swirl Banana Bread
Super moist gluten-free banana bread with a delicious swirl of cinnamon sugar throughout.
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Total Time
1 hr 30 min
Total Time
1 hr 30 min
Ingredients
  1. 8tbs Butter (Vegan) - softened if hardened
  2. 1 Cup Sugar
  3. 2tsp. Pure Vanilla Extract
  4. 2 Large Eggs, beaten
  5. 2 Cups Gluten-Free flour blend (I always use Jeanne's Mix)
  6. 1tsp. Baking Soda
  7. 1tsp. Cinnamon
  8. 2 Bananas, mashed
Swirl Mix
  1. ½ cup Sugar
  2. 3tbs Brown Sugar
  3. 2tbs. Cinnamon
Instructions
  1. Preheat oven at 350 F.
  2. Spray loaf pan with non-stick spray
  3. Cream butter and sugar together
  4. Add in beaten eggs and vanilla extract
  5. Mix together dry ingredients and mix batter together
  6. Fold in mashed bananas
  7. Add in swirl mixture by placing between layers of batter in loaf pan. Use a toothpick to swirl in sugar and cinnamon.
  8. Bake for 50-60 mins or until a toothpick comes out clean.
oak + spoon http://www.oakandspoon.com/

 

 

 

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Peanut-Butter Oatmeal Cookies – Gluten Free

Peanut-Butter Oatmeal Cookies – Gluten Free

Peanut Butter Oatmeal Flourless Gluten Free Cookies | oak + spoon.com

These cookies are the real deal. Flourless with oats and peanut butter. They’re practically breakfast. right? Right.

This recipe came to me from a customer at my workplace. I was sitting eating my lunch at the same table as a few regular customers while they had their coffees and shared the latest gossip. One lady had brought two containers of cookies to share with her friends and I couldn’t help thinking ‘how can I get this life? Sharing cookies over coffee on a weekday morning sounds like a good time to me!’. I overhead that these cookies were gluten-free and my ears perked up. Of course I figured it was too good to be true. Sure they were gluten-free but were they celiac friendly? Turns out… they were. 

While I was about to return to work I was offered a cookie, I politely mentioned I had celiac and couldn’t have any. The sweet cookie making customer shrugged and said, me too. Thus resulting in joy on my face and a cookie in my mouth. 

A few days later when I saw her again I made sure to ask for the recipe. Turns out it was from Sally’s Baking Addiction, a blog I am familiar with as I find a lot of recipes to turn into gluten-free versions or that are already gluten-free themselves. 

Peanut Butter Oatmeal Flourless Gluten Free Cookies | oak + spoon.com

I had to make these my own of course. Plus, what fun would it be if I just made someone else recipe and posted it here for you? No fun, none at all. I’ve added natural peanut butter (Kraft now has an ‘All Natural’ line that I really like) and my favourite dairy and gluten-free chocolate chips (affiliate link). Adding both mini chocolate chips and the mega chunks gives even more yummy texture to these gorgeous cookies.

Peanut Butter Oatmeal Flourless Gluten Free Cookies | oak + spoon.com

Peanut Butter Oatmeal Flourless Gluten Free Cookies | oak + spoon.com

Be sure to chill the dough before you bake, it’ll help everything come together a little better and reduce any stickiness from the peanut- butter.

Ready to bake? 

 

Flourless Peanut Butter Oatmeal Cookies 

Peanut Butter Oatmeal Flourless Gluten Free Cookies | oak + spoon.com

 

 

Peanut Butter Oatmeal Cookies
Simple, delicious and ready to eat in no time. These flourless peanut butter oatmeal cookies will be a fave of yours after the first batch.
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Ingredients
  1. 2/3 Cup Certified Gluten-Free Oats
  2. 1/2 Tsp. Ground Cinnamon
  3. 1 Tsp. Baking Soda
  4. 1/2 Tsp. Sea Salt (Omit if peanut-butter used has salt in it)
  5. 1 Large Egg
  6. 1 Cup All Natural Peanut Butter (I used Kraft All Natural) at room temp OR cold
  7. 6 Tbs. Packed Brown Sugar
  8. 1/2 Cup Semi-Sweet Chocolate Chips
Instructions
  1. In a mixing bowl toss oats with cinnamon, baking soda and salt (if required) together and set to the side. In another bowl beat egg and add in peanut butter and brown sugar - mix with rubber spatula until combined.
  2. Pour the dry ingredients into wet and mix until combined. You can use a mixer for this or get a good arm work out while mixing the cold peanut butter in! Fold in chocolate chips.
  3. Chill the dough for 30-45 minutes.
  4. Preheat oven to 350 F (177 C) and line your baking pan with parchment paper or a silicone baking mat.
  5. Scoop dough with small or medium cookie scoop onto your baking sheet. Flatten dough balls with the back of the scoop or a spoon.
  6. Bake for 8-10 minutes (depending on the size of scoop you used). Cookies may look soft and under baked (thats okay!) - if you prefer a crispier cookie bake for up to 11-10 minutes.
  7. Allow cookies to cool on baking sheet and transfer them to a cooling rack after 10 minutes.
  8. Enjoy!
Notes
  1. In the original recipe it says to blot the cookie dough balls if they look oily while on the baking tray (before baking).
Adapted from Sally's Baking Addiction
oak + spoon http://www.oakandspoon.com/

 

 

 

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Easy and Delicious Gluten-Free Thumbprint Cookies

Easy and Delicious Gluten-Free Thumbprint Cookies

Gluten-Free Thumbprint Cookies | oak + spoon

Thumbprint cookies like you remember, the perfect amount of crunch, sweetness and a dollop of jam to make any gluten-free skeptic smile.

Christmas baking is a tradition many of us love. The smell of fresh cookies baking in the oven and the mess of batter filled bowls adorning the kitchen counters. If I close my eyes I can see it – being a little kid licking batter off of beaters and “helping” my mom or nana bake delicious treats. When you are diagnosed with celiac disease or you find out you just can eat gluten anymore you may think that the days of baking holiday treats are as far behind you as that little kid licking the batter off the beaters. 

This is not the case. And if I’m going to prove that to you, you need to bake these cookies. 

Gluten-Free Thumbprint Cookies | oak + spoon

When I baked these for Christmas I wasn’t sure if they would work. Changing the flour in a recipe can be risky so it’s important to find a gluten-free flour mix that works for you in most of your recipes. I love and swear by Art of Gluten-Free Baking‘s gluten-free flour mix. Jeanne has mastered this recipe and I will never take credit for that. The only thing that I’ve changed about it is I use guar gum instead of xanthan gum. I find I have a poor reaction to too much xanthan so I decide to cut it out in my own baking. It’s a light enough mix for cookies and has enough weight for sweet breads. I store my mix in a large mason jar in the fridge so it’s always ready to go.

Gluten-Free Thumbprint Cookies | oak + spoon

This recipe may seem festive but I think thumbprint cookies are a classic that can be made any time of the year. Imagine them with lemon curd for spring or make them into something completely different by adding nuts, dried fruits or even chocolate chips into the batter. 

Gluten-Free Thumbprint Cookies | oak + spoon

Gluten-Free Thumbprint Cookies | oak + spoon

I hope you enjoy these as much as we did!

 

Gluten-Free Thumbprint Cookies

Gluten-Free Thumbprint Cookies
Yields 40
Thumbprint cookies like you remember, the perfect amount of crunch, sweetness and a dollop of jam to make any gluten-free skeptic smile.
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Ingredients
  1. 1 cup Becel Vegan Margarine
  2. 2/3 cup granulated sugar
  3. 1 large egg yolk
  4. 1 teaspoon vanilla extract
  5. 2 1/4 cups Gluten Free Flour Mix (Jeanne's Mix)
  6. 1/2 teaspoon salt
  7. 6 ounces (or so) assorted jam
Instructions
  1. Beat together butter and sugar with an electric mixer until light and fluffy. Beat in egg yolk and vanilla extract.
  2. Add flour and salt and mix until incorporated and dough comes together - it will look a little like a thick buttercream icing.
  3. Chill dough for 30 minutes to an hour depending on how soft your dough is.
  4. Preheat oven to 375 F and line baking pans with parchment paper or silicone baking sheets.
  5. Roll dough into 1 inch balls - make a indent in the middle with your thumb or back of a small spoon.
  6. Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. If indentations look shallow, further define them with the back of a spoon and then fill each with approximately 1/2 teaspoon jam. Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden.
  7. Let cookies cool for 5 minutes and transfer them to wire racks to cool completely.
  8. Continue the above instructions until all your dough is used (this recipe makes about 40 cookies)
Adapted from Love and Olive Oil
oak + spoon http://www.oakandspoon.com/

 

 

 

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Gluten-Free Mocha Donuts with Coffee Glaze

Gluten-Free Mocha Donuts with Coffee Glaze

Gluten-Free Mocha Doughnuts with a Coffee Glaze | oakandspoon.com

This the very first recipe I did for Oak + Spoon, I’m super excited for it to get published today!

Are you ready for some Gluten-free Mocha Doughnuts?!

If there is one thing (there is way more than one) I miss about gluten it would be donuts (or doughnuts, whatever you prefer). But really what I want is that yeast-raised and fried until golden, fluffy and sweet, topped with a thick chocolate glaze that breaks once you take a bite. Remember those? Me too. I will attempt to make a fried yeast donut one day but today is not that day. I have super yummy, moist (sorry, I know the word is gross) for days chocolate mocha donuts with a coffee glaze instead. 

These donuts are ridiculous. In fact, this recipe would convert perfectly into a cake or cupcakes. When it comes to baked donuts I think they are essentially cake in a donut shape. But, whatever! 

When I was making these I made about 12 large size donuts, 24 mini donuts and 4 mini loaves from the batter. I wanted to see how they worked in different forms and they were all winners. Needless to say I had plenty to share with friends and family and still have enough for my fiancee and I to enjoy (even if she says she doesn’t like chocolate, I know the truth!). In fact, I ate one of the loaves a week (!!!) after I made them. I just kept them in a air-tight container on the counter. That’s how moist they stay! 

I’ll for sure be keeping this recipe around for a long long time. I used decaf espresso from Starbucks and brewed it in my french press. So if you’re looking for a chocolate cake recipe for kids this would work wonderfully – there is still a bunch of sugar in the recipe so they’ll be bouncing off the walls from that, just not caffeine 😉

 

 

 

 

 

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Small-Batch (Gluten-Free) Chocolate Chip Cookies

Small-Batch (Gluten-Free) Chocolate Chip Cookies

This super simple small-batch gluten-free chocolate chip cookies are amazing. Perfect for a cookie craving and the batch is small enough you won’t over do it (9 cookies is a totally acceptable number of cookies to eat in a sitting… right?)

When I found this recipe I thought it was too good to be true. A half-batch chocolate chip cookie recipe I could make when I needed a cookie fix – I couldn’t adapt this recipe to be gluten-free, could I? Yes, yes I could.

A few times I made these I messed up, I’ll admit it. If you’re new to gluten-free baking or if you’re a seasoned pro you know how hard it can be. Things fall apart, textures are weird and the taste isn’t at all like we are used to. So with flattened cookie trials and batches that looked like I was blindfolded when I combined my ingredients I think I’ve finally got this recipe down. 

 

The secret with these cookies is chilling the dough. It can be a pain in the butt when it comes to making a recipe and wanting it right now – I totally get it. But it is SO worth it. In fact I don’t usually bake a whole batch of cookies, I keep the dough in the fridge for a few days so I can have fresh cookies each day. By the last day (usually 3 days max) the cookies look and taste the best. I should do comparison photos of cookies baked on day one, two and three because it really does make a difference.  

Small Batch Gluten-Free Chocolate Chip Cookies | oakandspoon.com

Look at these though, do they “look” gluten-free? – no, no they don’t and I can attest, they taste as every bit delicious as they look. The texture is chewy inside with a fantastic crunchy outside. Perfect to enjoy with a cup of tea and good friends. 

The recipe includes some affiliate links to products I use – I never would share something I didn’t personally use or stand behind.  

Small Batch Chocolate Chip Cookies

Gluten & Dairy-Free

Small Batch Chocolate Chip Cookies (Gluten-free)
Yields 9
Super simple small batch gluten-free chocolate chip cookies - one of my go to recipes when I need a cookie fix (which is often!).
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Ingredients
  1. 1/3 cup Becel Vegan Butter (or butter substitute of your choice)
  2. 1/3 cup light brown sugar, packed
  3. 2 tablespoons white sugar
  4. 2 teaspoons pure vanilla extract
  5. 1 large egg yolk*
  6. 3/4 cup Gluten-Free Flour Blend (should be using one with a binder like guar or xanthum)
  7. 1/2 teaspoon baking soda
  8. 1/4 Sea Salt (omit if using salted butter)
  9. 1/3 Enjoy Life Chocolate Chips (These Enjoy Life Mini Chips and Mega Chunks are my fave!)
Instructions
  1. Cream together butter (if using regular butter melt slightly to combine sugars more easily) and sugars in a medium size bowl.
  2. Once butter and sugars are creamy and smooth mix in egg yolk and vanilla extract and combine.
  3. Measure out flour correctly (don't pack it in cup) and add salt and baking soda to mixture.
  4. Combine all ingredients - before mixing together completely add in chocolate chips and finish stirring until a soft dough is formed.
Important Step
  1. These cookies work best when chilled for at least 1 hour*. I know, it's a pain in the butt, BUT make these before you start making dinner and throw them in the oven when you're finished - you'll have fresh cookies for dessert!
  2. Bake the cookies at 325 F for 8-9 minutes or until edges begin to brown slightly. Remove from oven and let cool a few minutes before eating entire pan 😉
Notes
  1. *Large egg yolks are a must - a regular large sized egg will work.
  2. * I sometimes cheat the refrigerator chilling by popping the bowl into the freezer for a 1/2 hour or so.
Adapted from Chelsea's Messy Apron
oak + spoon http://www.oakandspoon.com/
 

 

 

 

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