Gluten-Free Soft and Chewy Cookies
Equipment
- 1 Hand MIxer or Stand Mixer
- 1 Baking Sheet
- 1 Cookie Scooper
Ingredients
Wet Ingredients
- 1 cup Salted Butter – Melted & Cooled
- 1 1/4 cup/250g Dark Brown Sugar
- 1/2 cup/100g Sugar
- 1 L or XL Egg + 1 Egg Yolk: Room Temperature
- 1 1/2 tsp Vanilla Extract
- 1 tsp Butter Extract
Dry Ingredients
- 3 cups/375g Gluten Free All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 tsp Salt
- 2-3 cups Mix-ins: Chocolate Chips, Pecans, Coconut, Almonds, Butterscotch Chips(Non-dairy), Cranberries, Corn Flakes
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, thoroughly cream together the butter and sugars until well combined and smooth.
- Add the egg yolk and extracts, stirring very well until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined.
- Gradually fold the flour mixture into the butter mixture, stirring until just combined. Be careful not to over mix.
- Gently fold in your mix-ins, stirring just until they are evenly distributed throughout the dough.
- Using a cookie scoop, portion the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes and remove from oven. Allow the cookies to cool completely on the pan for about 10 minutes. The center might appear a little undone, that's a good sign everything is right, they will finish baking as they cool.
Notes
Table of Contents
Here’s How We Made It!
Gluten-Free Soft and Chewy Cookies
Prepare the Wet Ingredients
Melt the butter and let it cool slightly, then combine it with the sugars, stirring until smooth. We usually let the butter sit out for about an hour to soften before mixing it with the sugars.
Next, add the egg, egg yolk, and extracts, and mix until everything is fully incorporated.
Mix the Dry Ingredients
In a separate bowl, whisk together the gluten-free flour, baking soda, baking powder, and salt until well combined.
Combine
Slowly incorporate the dry ingredients into the wet mixture, mixing just until combined to avoid overmixing.
Gently fold in your favorite Low FODMAP mix-ins, such as chocolate chips, nuts, or shredded coconut, until evenly distributed.
For this batch, we used chocolate chips, but we’ve tried all sorts of fun mix-ins with this recipe!
Feel free to get creative with your favorite Low FODMAP ingredients.
Scoop and Bake
Scoop the dough onto a baking sheet, spacing each portion evenly, and bake at 350°F for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the pan for 10 minutes to finish setting before transferring them to a wire rack.
Hope you enjoy your Gluten-Free Soft and Chewy Cookies! Be sure to share your thoughts, we’d love to see your creations!
To dive deeper into FODMAPs and how they impact digestion, check out resources from Monash University, a leading authority on FODMAP research. They offer valuable insights and tools to help you better understand and manage a Low FODMAP lifestyle.
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