Two ingredients give these gluten-free chocolate chip cookies their amazing crumbly texture; peanut butter and corn starch. And thanks to the healthy dose of chocolate chips in these crumbly cookies, I can pretty much promise, that once you have one, you’re definitely going to want another. So, grab a glass of milk and a cookie or two, it’s time to enjoy this sweet gluten-free treat.

Over the weekend, a few friends met at our house before going downtown to have dinner and see a show. On our way home from the show, one of those friends mentioned that when we got back to my house she was totally going to raid my “candy jar” before leaving to go back to her food-lacking hotel room. Well, I didn’t think too much of this. I mean, I do have candy sitting in pretty little Christmas bowls all over the house right now, so I just assumed that she was talking about one of those.

Nope, that’s not what she was talking about at all. My “baking jar” is what she was actually talking about raiding. You see, I have this huge glass jar with a lid on my kitchen floor, which I shove all of my seasonal baking supplies into. And right now, those supplies just happen to be Christmas M&M’s, leftover Halloween Dark Chocolate Kit Kat bars, a small bag of ROLO Christmas caramels, and a huge bag of gluten-free 1 to 1 baking flour, which I actually bought to make her cookies for the holidays.

Needless to say, my dear friend, who can only eat gluten-free candy, was a bit disappointed with my non-gluten-free “candy jar” options, and sadly only ended up returning to her hotel room with half an opened bag of Christmas M&M’s, a few peppermint dark chocolate squares from one of the aforementioned pretty holiday candy bowls sitting around our house, and a random bag of kettle corn that has been gathering dust on top of my fridge for lord knows how long.

So, since my friend left my house starving, disappointed with my “candy jar” selections, and in need of some goodies to stock her bare hotel room stash, I figured it was about time to bust open that bag of 1 to 1 baking flour and bake her a batch of gluten-free cookies because that’s the kind of friend I am. Yup, I’m definitely the kind of friend who will bake you your very own batch of gluten-free chocolate chip cookies, and afterward, I’m also probably the kind of friend who will stock a few gluten-free options in my “baking jar” for your future visits.

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Light Brown Sugar, Packed
• 1/4 Cup Granulated Sugar
• 1 Egg
• 2 Teaspoons Vanilla
• 1/2 Cup Creamy Peanut Butter
• 1 1/4 Cups 1 to 1 Baking Flour
• 2 Tablespoons Corn Starch
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 1 (10-oz.) Bag Bittersweet 60% Cacao Baking Chips or Gluten-Free Chocolate Chips

Directions:

1. Preheat oven to 350 degrees.
2. Cream the butter and sugars together in a large bowl, on medium speed, for 3 minutes.
3. Add the egg; mix for 30 seconds on medium speed.
4. Add the vanilla; mix for 30 seconds on medium speed.
5. Add the peanut butter; mix for 1 minute on medium speed.
6. In a small bowl, whisk together the flour, corn starch, baking soda, and salt. Add 1/3 of the flour mixture to the butter mixture; mix with a silicone spatula until well combined. Add another 1/3 of the flour mixture and mix until well combined. Repeat with the remaining 1/3 of the flour mixture.
7. Fold the chocolate chips into the cookie batter.
8. Use a cookie scoop to measure out equal amounts of dough onto a Silpat or parchment paper-lined baking sheet. Bake for 12 minutes, or until the top of the cookies are no longer wet or squishy when you lightly touch them.
9. Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely. Store in an airtight container.

Suggestions:

• I used Bob’s Red Mill’s “1 to 1 Baking Flour” and Ghirardelli’s “60% Cacao Baking Chips” for this recipe. The baking chips do not actually list that they are gluten-free, however, after some research online, I discovered that they were indeed gluten-free. If you have any doubt about whether an ingredient you are using is actually gluten-free, take the time to search online. Many ingredients that are naturally gluten-free do not actually list that they are.
• Make sure to give the cookies at least 5 minutes to rest on the baking sheet before removing them to a cooling rack, otherwise, they will fall apart.
• This recipe will yield approximately 2 1/2 dozen cookies.

Improvements:

• Lightly press a few finely chopped peanuts on top of the cookies before baking.
• Before baking, sprinkle each cookie with a bit of flakey sea salt.
• Replace the peanut butter in this recipe with Nutella, which is also gluten-free.
• CLICK HERE to find more great cookie recipes.

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Yum

Crumbly Gluten-Free Chocolate Chip Cookies

Ingredients:

• 1/2 Cup Unsalted Butter, Room Temperature
• 1/2 Cup Light Brown Sugar, Packed
• 1/4 Cup Granulated Sugar
• 1 Egg
• 2 Teaspoons Vanilla
• 1/2 Cup Creamy Peanut Butter
• 1 1/4 Cups 1 to 1 Baking Flour
• 2 Tablespoons Corn Starch
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Kosher Salt
• 1 (10-oz.) Bag Bittersweet 60% Cacao Baking Chips or Gluten-Free Chocolate Chips

Directions:

1. Preheat oven to 350 degrees.
2. Cream the butter and sugars together in a large bowl, on medium speed, for 3 minutes.
3. Add the egg; mix for 30 seconds on medium speed.
4. Add the vanilla; mix for 30 seconds on medium speed.
5. Add the peanut butter; mix for 1 minute on medium speed.
6. In a small bowl, whisk together the flour, corn starch, baking soda, and salt. Add 1/3 of the flour mixture to the butter mixture; mix with a silicone spatula until well combined. Add another 1/3 of the flour mixture and mix until well combined. Repeat with the remaining 1/3 of the flour mixture.
7. Fold the chocolate chips into the cookie batter.
8. Use a cookie scoop to measure out equal amounts of dough onto a Silpat or parchment paper-lined baking sheet. Bake for 12 minutes, or until the top of the cookies are no longer wet or squishy when you lightly touch them.
9. Allow the cookies to rest for 5 minutes before removing them to a baking rack to finish cooling completely. Store in an airtight container.

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