Thick & Gooey Gluten Free Chocolate Chip Cookies

Dessert Gluten-Free baking Sweet Nut-Free cookies
Thick & Gooey Gluten Free Chocolate Chip Cookies

These thick and gooey gluten-free chocolate chip cookies bring you the indulgence of the Levain Bakery-style cookie, made with love and care. While cocoa is a histamine liberator, this indulgent treat can be tolerated in moderation. Consider white chocolate chips or alternative add-ins to reduce histamine levels for more sensitive individuals.

Ingredients

Instructions

  1. In a large mixing bowl, cream together the butter, brown sugar, and white sugar until smooth.
  2. Add in the eggs, one at a time, mixing after each addition.
  3. Add the milk and vanilla, mixing until well combined.
  4. In a separate bowl, whisk together the gluten-free all-purpose flour and salt.
  5. Add the dry ingredients to the wet ingredients in three parts, mixing just until combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Chill the dough in the refrigerator for at least 30 minutes.
  8. Shape dough into ½ cup portions and flatten each ball into a 4-inch circle.
  9. Bake at 425°F for about 12 minutes, until golden brown on the edges and soft in the center.
  10. Let cookies cool on the baking sheet for 20 minutes, then transfer to a cooling rack.

Servings

Serves: 9

Nutritional Breakdown

Calories: 731.3 kcal

Fat: 36.2g (26% of calories)

Saturated Fat: 21.1g

Carbohydrates: 94.2g (69% of calories)

Fiber: 3.7g

Sugar: 51.5g

Protein: 7g (5% of calories)

Sodium: 164.2mg

Cholesterol: 109.4mg

Substitute Ingredients

No substitute ingredients available.