Gluten-Free Chocolate Chip Cookies Without Xanthan Gum
Create these gluten-free chocolate chip cookies without xanthan gum quickly and easily at home.
There is nothing better than a simple chocolate chip cookie. The buttery crunch studded with lots of chocolate chips just can’t be beat!
I wanted to share my love of chocolate chip cookies with a friend who is currently following a gluten-free diet. He mentioned that he had not been able to find a recipe that tasted as good as the more traditional recipes available.
He also was having trouble making a good cookie without the use of xanthan gum. I took this as a personal challenge!
To say that this cookie is to die for is not an exaggeration. I wanted to make the best chocolate chip cookie, not just the best gluten-free chocolate chip cookie. I am so happy with the results and I know that you will fall in love with this recipe too!
What You’ll Need to Make Gluten-Free Chocolate Chip Cookies (without Xanthan Gum)
- Cookie sheet
- Ice cream scoop – an ice cream scoop helps to divide the batter into equal portions. If you don’t have one already, you can find our ice cream scoop recommendations here.
- Parchment paper – lining your cookie sheet with parchment paper helps the cookies not to stick to your cookie sheet. Plus, it makes clean up very easy.
- Gluten-free flour – I looked for a gluten-free flour without xanthan gum. Xanthan gum is typically used in gluten-free baking to help stabilize the bake. In other words, xanthan gum will help to stop your cookies from spreading too much.
- Chia seeds – chia seeds will act in a similar way to xanthan gum in this recipe by stabilizing the cookies to prevent too much spreading while in the oven.
- Brown and granulated sugars
- Cream cheese – this is a trick I learned from other gluten-free bakers. A small amount of cream cheese is added to the batter to make it creamier and less ‘gritty’ due to the use of gluten-free flour.
- Baking Soda
- Chocolate Chips – the more the merrier!
Making Gluten-Free Chocolate Chip Cookies (without Xanthan Gum)
You’ll start by adding hot water to your chia seeds to make the ‘gel.’ Since you’re only using a very small amount, this won’t take too long at all.
Next, you measure your dry ingredients into a medium bowl and whisk to combine.
Now, for the next part, it’s easiest to use an electric mixer. If you don’t have one, you can still make the recipe.
Mix the cream cheese and melted butter together until smooth, then add in your sugars and continue mixing until everything comes together.
Drop-in your chia seed gel and vanilla and then one at a time, drop in the egg yolks and mix until combined. At this point, the mixture will be light brown in color.
Tip in the dry ingredients and gently mix on low until the flour is just incorporated. You never want to overmix your cookie dough, or else you’ll end up with crumbly cookies.
Fold in your chocolate chips and then cover the bowl with plastic wrap and place in the fridge to chill out for at least 4 hours.
Before you’re ready to bake, bring your cookie dough out of the fridge and preheat your oven. I like to use an ice cream scoop to scoop out the dough.
Make sure to leave an inch or two between the cookies. I usually bake 6 at a time.
These cookies are deliciously crispy on the outside and chewy in the middle. They make a perfect snack just out of the oven or sandwiched with some homemade ice cream!
Tips for Making Gluten-Free Cookies
Chilling your dough in the fridge for at least 4 hours or up to 24 hours can really help to enhance the flavor.
Let your dough sit at room temperature for 15 minutes or so to allow for easier scooping.
Try sprinkling on extra chocolate chips once the cookies are out of the oven to boost the chocolate flavor.
How do I store gluten-free cookies?
The gluten-free chocolate chip cookies can be stored in an airtight container for up to 3 days.
How To Make Gluten-Free Chocolate Chip Cookies Without Xanthan Gum
Prep work: Preheat oven to 375° and line cookie sheets with sheets of parchment paper to make for easier cleanup.
Step 1: Scoop 1 tsp of chia seeds into a small bowl. Pour in 2 tsp of hot water and mix to combine. The seeds will absorb the water to form a ‘gel’.
Step 2: In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set your bowl aside while you get on with mixing together the other ingredients.
Step 3: In the bowl of your stand mixer, cream together the cream cheese, melted butter, brown and granulated sugars. You’ll want to mix this on medium for about 2 minutes.
Add vanilla extract, chia seed gel, and egg yolks (one at a time) mixing on low-medium speed until well mixed.
Step 4: Gently mix in the flour just until combined. Be careful not to overmix your dough. Fold your chocolate chips in gently until they are evenly dispersed throughout the dough.
Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 24 hours.
When you are ready to bake, remove from refrigerator and allow it to come closer to room temperature so you can scoop the cookies easily before baking.
Step 5: Scoop even mounds of cookie dough spaced an inch or two apart.
Step 6: Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning.
Let the cookies rest on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
Step 7: Serve and enjoy!
Gluten-Free Chocolate Chip Cookies Without Xanthan Gum
These are the best gluten-free cookies ever, and they don't include any xantham gum! Easy, breezy, beautiful chocolate chip cookies.
Ingredients
- 2 1/4 cups all-purpose gluten-free flour (make sure it doesn’t include xanthan gum)
- 1/2 tsp chia seeds
- 1 tsp baking soda
- 1 tsp salt
- 2 ounces cream cheese, room temp
- 3/4 cups unsalted butter, melted
- 1 cup packed brown sugar
- 1/2 cup sugar
- 1 1/2 tsp. vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
Instructions
Scoop 1 tsp of chia seeds into a small bowl. Pour in 2 tsp of hot water and mix to combine. The seeds will absorb the water to form a ‘gel’.
In a medium bowl, whisk together gluten-free flour, baking soda, and salt. Set your bowl aside while you get on with mixing together the other ingredients.
In the bowl of your stand mixer, cream together the cream cheese, melted butter, brown and granulated sugars. You’ll want to mix this on medium for about 2 minutes.
Add vanilla extract, chia seed gel, and egg yolks (one at a time) mixing on low-medium speed until well mixed.
Gently mix in the flour just until combined. Be careful not to overmix your dough.
Fold your chocolate chips in gently until they are evenly dispersed throughout the dough.
Cover the mixing bowl with plastic wrap and refrigerate a minimum of 4 hours and up to 24 hours.
When you are ready to bake, remove from refrigerator and allow it to come closer to room temperature so you can scoop the cookies easily before baking.
Preheat oven to 375°.
Line cookie sheets with sheets of parchment paper to make for easier cleanup.
Scoop even mounds of cookie dough spaced an inch or two apart. I like to bake 6 cookies per sheet.
Bake the cookies for 11-12 minutes at 375°. Remove when edges are set and just browning.
Let the cookies rest on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
Notes
Store these cookies in an airtight container for up to 3 days.
Nutrition Information:
Yield: 24 Serving Size: 1 cookieAmount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 162mgCarbohydrates: 25gFiber: 1gSugar: 20gProtein: 2g
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