Best 2 Nut Butter Chocolate Chip Cookies Gluten Free Recipes
**Indulge in the Symphony of Flavors: Nut Butter Chocolate Chip Cookies (Gluten-Free)**
Step into the delectable realm of Nut Butter Chocolate Chip Cookies, where the harmonious blend of nutty richness and the allure of chocolate chips create an irresistible symphony of flavors. These cookies are not just a sweet treat; they are a culinary masterpiece, offering a delightful crunch with every bite. With their gluten-free composition, these cookies cater to those with dietary restrictions without compromising on taste. Embark on a culinary adventure as you explore the diverse recipes featured in this article, each offering a unique twist on this classic cookie. Discover the magic of almond butter, peanut butter, and cashew butter, as they lend their distinct flavors to these delectable creations. Chocolate lovers, rejoice! These cookies are generously studded with an abundance of chocolate chips, ensuring a burst of chocolatey goodness in every bite. Prepare to be captivated by the perfect balance of flavors and textures in these Nut Butter Chocolate Chip Cookies. Get ready to tantalize your taste buds and embark on a journey of pure indulgence.
THE BEST GLUTEN-FREE CHOCOLATE CHIP COOKIES
The BEST Gluten-Free Chocolate Chip Cookies! A few tricks make these gluten-free cookies perfect - soft, chewy, golden and irresistible! Easy-to-make and NOBODY will guess they are gluten-free!
Provided by Erin Collins
Categories cookies
Time 27m
Number Of Ingredients 12
Steps:
- In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda and salt until evenly combined. Set aside.
- Melt butter in a saucepan over medium heat. Once the butter is melted start to whisk constantly. First the butter will begin to foam, then after a couple of minutes it will begin to brown on the bottom of the saucepan. Turn off the heat as soon as the solids turn brown and the butter gives off a nutty aroma. Pour into a glass mixing bowl to prevent burning.
- Add the milk, brown sugar and white sugar. Whisk to combine. Add the egg and vanilla and whisk until smooth and creamy.
- Using a rubber spatula, mix in the dry ingredients until well combined. Stir in the chocolate chips.
- Cover the bowl and let sit for 30 minutes. Preheat the oven to 350F. Scoop the cookie dough (about 2 Tablespoons of dough per cookie) and place a few inches apart on the baking sheets. Bake for 10-12 minutes, until golden and the center is set.
- Let cool 5 minutes then transfer to a wire rack to continue cooling. Enjoy!
Nutrition Facts : Calories 184 kcal, Carbohydrate 25 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 185 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
GLUTEN-FREE CHOCOLATE CHIP COOKIES
Almond flour is the only special ingredient needed to make these cookies, and it can be found in the baking aisle or the health food section of the grocery store. It provides the protein and structure of a classic wheat flour, while keeping the cookie perfectly chewy in the center. If you want a stronger almond flavor, toast the almond flour in a dry skillet over medium-low heat until golden and fragrant, and cool before using. This recipe was adapted from the Times's famous chocolate chip cookie recipe, but unlike that recipe, this dough does not require 36 hours of refrigeration before baking. Chopped chocolate or feves make for a gooier cookie, but classic chocolate chips work here, too. This recipe makes huge, bakery-style cookies, but if you want smaller cookies, use 1/4-cup mounds of dough and bake for 16 to 18 minutes, or a 2-tablespoon scoops and bake for for 10 to 12 minutes.
Provided by Erin Jeanne McDowell
Categories cookies and bars, dessert
Time 30m
Yield About 10 (5-inch) cookies
Number Of Ingredients 10
Steps:
- Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the almond flour, salt and baking soda to combine.
- Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
- Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
- Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
- Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
- Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.
Tips:
- Use a food processor or high-powered blender to make your own nut butter. This will give you the freshest and most flavorful nut butter, and it's also more cost-effective than buying it pre-made.
- If you don't have a food processor or high-powered blender, you can use a regular blender. Just be sure to blend the nuts for a longer period of time until they are smooth and creamy.
- Be sure to use a gluten-free flour blend that you are familiar with. There are many different brands and types of gluten-free flour blends available, so it's important to find one that you like and that works well for you.
- If you don't have chocolate chips, you can use chopped nuts, dried fruit, or even candy bars instead.
- These cookies are best when they are fresh out of the oven, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These nut butter chocolate chip cookies are a delicious and easy-to-make treat that is perfect for any occasion. They are gluten-free, dairy-free, and can be made vegan by using a plant-based butter or oil. With their chewy texture and rich chocolate flavor, these cookies are sure to be a hit with everyone who tries them.
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