Gluten free cookie breakup makes the crispiest cookies you’ve ever had—ready in 20 minutes flat. Butter, sugar, flour and chocolate chips are all you’ll need!
Sometimes, you need a gluten free cookie, like, right now. These are the crispiest, crunchiest gluten free chocolate chip cookies you’ll ever make, and the ones I turn to when I’m in need.
They’re a variation on a recipe in my first cookbook. They have served me well time and again, and I’ve even given the recipe to a gluten-eating friend because she just had to have it.
Maybe you got a last-minute invitation to a friend’s house and you don’t want to show up empty-handed. Maybe you really need a cookie, and ran out of eggs. It happens!
The dough comes together in minutes. And since you press it into a rimmed baking sheet and bake it as one, there’s no cutting out shapes just to make crispy cookies. Hooray!
All you really need is some soft butter, the right flour blend (you can use another of my all purpose gluten free flour blends, but the xanthan gum-free one I specify makes the very crispiest cookies), sugar, salt, vanilla and some mini chips. That’s it!
These are perfect cookies for making into cookie crumbs for a cheesecake or a no-bake pie. All you do is give the cookies a spin through a blender or food processor.
Oh, and if you wanted to make them dairy-free I bet they’d even work if you substituted Spectrum nonhydrogenated vegetable shortening gram-for-gram for the butter. See for yourself how easy the recipe really is.
Prep time:Cook time:Yield:About 24 pieces
12 tablespoons (168 g) unsalted butter, at room temperature
Preheat your oven to 350°F. Line a half sheet pan (13 x 18 inches) with unbleached parchment paper and set it aside.
In a large bowl, place the butter, sugar and vanilla, and mix vigorously to combine well. Add the flour and salt, and mix to combine. The dough will come together and be thick and almost crumbly. Add the chocolate chips and mix until they are evenly distributed throughout the dough.
Transfer the dough to the prepared baking sheet, and press it into an even layer (about the thickness of the miniature chocolate chips). Place in the center of the preheated oven and bake for 12 to 15 minutes, or until lightly golden brown around the edges and set. Remove from the oven and allow to cool completely in the baking sheet before breaking into irregular pieces. Store in a sealed glass container at room temperature to maintain crispness.
Originally published on the blog in 2013. Photographs all new, method tweaked slightly, recipe otherwise unchanged.
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