Hello! Today I’m migrating over another post from my old blog to here because this one was a favorite! As you know, I have autoimmune hypothyroidism (Hashimoto’s) and have toyed with going gluten-free several times. I’m working on cutting gluten out again (Are you there, willpower? It’s me, Stephanie), but I adapted my favorite soft and chewy cookie recipe to be gluten-free and they turned out really well! You might need to play with the baking time a little bit, to get the stay soft and chewy texture, depending on your oven, but these are a definite win with my friends and family!
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Originally posted on Misadventures of Me September 26, 2019
Recipe adapted from Pinch of Yum
Whew! Sorry it took me so long to get this post up for you! But as I mentioned in my Thrive Market post, I had bought the King Arthur Measure for Measure Gluten-Free Flour with the intention of making my favorite cookie recipe. I found the original recipe on Pinterest, which led me to Pinch of Yum and the best soft cookie recipe I’ve found to date. I made a couple tweaks to her recipe to suit my own tastes, such as adding caramel chips in addition to chocolate chips, but the root of the recipe is the same when I make regular cookies for my friends and family.
Now, I had to make a couple more adjustments when I switched the flour from regular to gluten-free, but they aren’t major changes, so don’t stress about it.
You will need:
-Gluten-Free Flour (I used this King Arthur Measure for Measure Flour, which worked out great!)
-Both Granulated & Brown Sugar (These containers are amazing for storing your baking products. The brown sugar container has a terra cotta disc to keep your sugar from getting hard!)
-Butter, 1 egg, vanilla, salt, baking soda
and of course-chocolate & caramel chips!
A few notes about this recipe before you move on to the recipe card and directions.
- Cooking time varies, but for softer cookies, keep your time closer to the 11-minute side of the equation.
- You want your dough to really stick together, but not be crumbly. See photo for example.
See how it really sticks together but isn’t runny or too wet?
3. I haven’t found the magic mixture that makes my cookies spread out thin. Sometimes the look like little ice cream scoops and sometimes they turn out like picture-perfect cookies. When I figure it out, I’ll let you know!
4. I use a cookie scoop so that I can have some sort of uniformity through-out my cookies, or else they’d wind up looking all kinds of caddywhompus! But if you can make nice and even dough balls without one, more power to you.
At any rate, I hope you try this recipe out and enjoy it! Matt has been eating them even though they are gluten-free, so they must not be too far off from what the regular version tastes like!
And now, for the recipe and directions!