Vegan Chocolate Chip Cookies Recipe (Gluten Free) (2024)

FAQs

How do you keep gluten-free cookies from falling apart? ›

Remember: Xanthan Gum is Your Friend

It might sound scary, but xanthan gum is key for successful gluten-free baking. It helps bind together the ingredients, preventing your cookies from falling to pieces. Be careful to not use too much; no one likes gummy baked goods.

They may absorb more liquid, for example, which can result in dry or crumbly cookies. Finally, some people find that gluten-free baked goods lack the flavor and taste of traditional baked goods.

Too Many Add-Ins. Another reason for cookie spreading woes is when too many add-ins are added during the mixing process. This could be anything from chocolate chips or nuts to marshmallows or peanut butter chips. These add-ins weigh down the dough and make it dense, preventing it from spreading as much in the oven.

Oat Flour

Since oat flour is relatively sweet and subdued in flavor, it works well in everything from biscuits to cookies to bread. Another great thing about oat flour is that it's easy to make yourself. Just grind up oats in a food processor or blender until they turn into flour.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

As with gluten, this could stop a cookie from spreading too much as it bakes. So I've decided to try adding a hydrocolloid to my gluten-free dough. Some grocery stores sell xanthan gum and guar gum, especially if the stores have a gluten-free aisle. Many gluten-free recipes call for xanthan gum.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

Cassava Flour

It's grain-free and can be used as a 1:1 for all purpose flour in some recipes. We like it in tortillas, cookies, and crackers, and it's also featured in our MB Gluten-Free Flour Blend!

Bob's Red Mill gluten-free 1-to-1 baking mix is my favorite gluten-free all-purpose flour blend for baking. It has a mild texture and plenty of "stick" thanks to a blend of sweet rice flour, brown rice flour, and sorghum flour, plus some starches and xanthan gum.

Using xanthan gum helps provide some of the stickiness that gluten free goods lack, replacing some elasticity. Xanthan gum mimics some of gluten's most essential properties by sticking to flour and its moisture. This helps create moist goods that hold their shape after being baked.

Why do gluten-free cookies taste weird? ›

Baking with gluten-free flour will produce some slight differences in taste or texture. Millet flour tends to have a mild flavor while buckwheat flour lends itself to a more earthy taste. In addition, quinoa flour has a nutty flavor and bean flour can actually sometimes taste like beans.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

As a bonus, I did a little research to find out just what role each ingredient plays in chocolate chip cookies, so you can adjust your recipe however you feel like experimenting. Flour adds fluff and texture to the cookies. Adding too little flour can cause cookies to be flat, greasy, and crispy.

In contrast to tapioca flour, which is made from a starchy liquid extracted from the cassava root, cassava flour is made by grating and drying the whole root. This flour is gluten-, grain- and nut-free. It's most similar to white flour and can easily be used in recipes calling for all-purpose flour.

Ah, as I suspected: the self-rising flour cookies (right), with their lower protein, start to spread more quickly than those made with all-purpose flour. And that quicker spread yields slightly larger, flatter cookies.

If your cookie dough is too dry and crumbly, you can try adding more fat to it. This could mean adding more butter, shortening, or oil to the dough. If you're using a recipe that calls for melted butter, you could also try using cold butter and grating it into the dough.

Less sugar allows the flour to absorb more of the liquid, which stiffens the dough and helps prevent over-spreading.” Chilling Holiday Butter Cookie dough helps the cookies keep their shape.