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Gluten-Free Soft and Chewy Cookies

Gluten-Free Soft and Chewy Cookies

These gluten-free, soft, and chewy cookies are perfect for those following a Low FODMAP, gluten-free diet. With a delightful blend of mix-ins like chocolate chips, pecans, coconut, and cranberries, these cookies offer a delicious balance of texture and flavor. They are quick to prepare and bake, making them an ideal sweet treat for any occasion, Christmas, Valentine's Day, Veterans Day, Birthdays and more! The dough is made with gluten-free flour. So no belly aches!
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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 10 minutes
Total Time 37 minutes
Course Dessert, Snack
Cuisine American
Servings 3 dozen
Calories 150 kcal

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

Store unused dough in an airtight container for 3–5 days, then freeze for use later. 
Keyword cookies, gluten free, lowfodmap