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Gluten-Free and Almost Guilt-Free!

I’m not proud of it. I lied to my kids. Again. We did have more chocolate chip cookies. 1-2 cookies left (ok more like 5 - 6). It was a chocolate craving gone wrong. I honestly did not expect these cookies to taste like REAL cookies! Have any of you ever tasted any gluten-free stuff? About 85% is awful, 10% can be ok (at best), then the other 5% is an amazingly rare treat. But I have to say, these chocolate chip cookies are the real deal!

Gluten-free products are SO expensive to purchase, so when there is a realistic opportunity to make something for less than I can buy it, I jump on it! For most of us with a gluten-free (GF) loved one, we will usually do almost anything to help achieve some sort of normal eating experience - especially when your child is GF. Attempting the "I can bake it for you!" usually ends up with a recipe disaster a few times before you get the texture and flavors right and the item is actually edible. Chewy Jumbo Chocolate Chip Cookies (Gluten-Free recipe) was an easy one to follow and fool proof! I am honestly so excited to share this recipe with you! Here are the basics and a few tips along the way.

Heat oven to 375° F. Combine 2 1/4 cups Gluten-Free Flour Blend, 1 teaspoon baking powder, 1/2 teaspoon salt and 1/4 teaspoon xanthan gum in a medium bowl. Set aside.

I also made 2-3 extra bags of "dry mix" that I put in the fridge so I could quickly make these again later. You do need to use this within 3-4 weeks.

In a large bowl, combine 1/2 cup sugar,

3/4 cup firmly packed brown sugar,

Then add 3/4 cup butter. Beat at medium speed, scraping bowl often, until creamy.

Add 2 eggs and 2 teaspoons vanilla. Continue beating, scraping bowl often, until the dough is well mixed.

The directions say to reduce the mixing speed to Low. I would advise, however, that you gradually add the flour mixture by folding it in with a spatula. If you haven’t worked with these flours before, you will notice they are extremely fine. Adding flours in too quickly may catch air in the draft of the mixer and you will be covered in a dust cloud of flour! After most of the flour is mixed in, feel free to use the mixer again to finish mixing.

Add 2 cups chocolate chips. Let’s be real - who measures the amount of chocolate chips? The more chocolate the better! (OK, follow the recipe, it works better that way! – See - that was the chocolate talking again!)

I usually put the dough back in the fridge for about 15 minutes to firm up a little bit.
Drop dough by rounded tablespoonfuls, 2 inches apart onto an ungreased cookie sheet. Another suggestion is to bake the cookies on a cookie sheet lined with parchment paper.

Bake the cookies for 9 - 12 minutes or until the cookies are lightly browned. Try not to over-bake the cookies or the cookies will get rock hard. These are almost ready!

Let the cookies stand on the cookie sheet for 1 to 2 minutes before removing them. This will help them firm up more before you remove them from the baking pan. If you try and remove the cookies right after you pull them out of the oven, they will probably ‘scrunch’ up as the spatula slides under the cookie.

Cool on a wire rack.

I have to tell you that I wasn’t REALLY able to get that cute final picture of how they turned out. You know - the one where I put it on a pretty plate and make it look like all the other baking shows do? I literally had time to just put them on a plate.

The boys were SO excited to have chocolate chip cookies as a bedtime snack, they were gone as fast as I put them on the plate. But remember... it they ask if I ate "their" cookies, there were only 1 or 2 cookies left on the plate :) Don’t just take my word on how these cookies turn out - check the recipe comments & reviews – Chewy Jumbo Chocolate Chip Cookies (Gluten-Free Recipe) is a keeper! If you know of anyone who is GF, please pass this recipe along - it’s too good not to share!

Come back in a few days when Becky will share a Test Kitchen favorite.

Alex is paid to write for the Land O’Lakes Recipe Buzz® Blog.


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• Comments •

I made this recipe, following the directions exactly, and the cookies got really flat. So the edges overcooked. They are paper thin! Any suggestions?

Posted Mar 03 2012 by Savannah
Test Kitchen Comment


Here are some suggestions that could help... Make sure that the butter in the cookie recipe is softened slightly and after mixing the dough consider chilling it in the refrigerator for about 30 - 60 minutes so the dough is cold. The cookie dough will flatten out quickly as the cookie bakes if the dough is too warm before baking. Also you might want to even chill your cookie sheets. Let me know how this works for you.
Posted March 08, 2012

I think they the most easy to make and amazing taste;)

Posted Jan 16 2012 by Ina

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    Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.

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