These gluten free Chips Ahoy fashion cookies are thick and crispy, and style much more like Nabisco’s cookies than their very own gf model!
These gluten free chips ahoy cookies are thick and crispy cookies that style simply the originals made by Nabisco. They’re much more just like the “actual factor” than Nabisco’s personal gluten free model!
If you’d like that crispy and crunchy, thickly reduce chocolate cookie that crumbles simply sufficient, and smells similar to you bear in mind, that is the cookie recipe for you. Should you’re searching for a extra traditional cookie, strive our thick and chewy gluten free chocolate chip cookies.
Why I really like this copycat recipe for gluten free Chips Ahoy
I first developed this recipe in 2012, and at present, Nabisco sells its personal model of gluten free Chips Ahoy cookies. I’ve purchased them, and eaten a couple of package deal myself. They’re scrumptious! However, in contrast to Nabisco’s gluten free Oreos, they do not style just like the “actual factor” to me. This recipe does! Here is why I find it irresistible:
- That well-known texture: I really like thick and chewy cookies, however there’s one thing particular about that thick, crispy satisfying texture of the unique Chips Ahoy cookie.
- Slice & bake: To realize the form of a packaged cookie, we roll the cookie dough right into a log, chill it briefly, then slice by cross-section earlier than baking. It is simpler than scooping and rolling cookie dough.
- Nostalgic style: It is all the time thrilling when a model comes out with a gluten free number of a well-known snack, however this recipe makes cookies that style extra like the unique than Nabisco’s!
Key ingredient notes & substitution strategies
- Gluten free flour mix: Be sure you use one in all my advisable gluten free blends, and embrace xanthan gum.
- Baking soda: Helps the cookies brown within the oven and neutralizes the acidity within the brown sugar.
- Salt: Brings out the opposite flavors and balances sweetness.
- Sugars: Add sweetness and tenderness; white sugar helps the cookies crisp and brown sugar offers them that well-known chocolate chip cookie taste.
- Butter: Provides texture, richness, taste, and moisture. Should you’re dairy-free, strive utilizing vegan butter as a substitute. Ensure your butter is at room temperature, not chilly from the fridge, or it will not mix correctly with the opposite components.
- Shortening: Helps the cookies maintain their form in order that they have these blunt edges and helps create that crisp texture. You’ll be able to strive changing the shortening with virgin coconut oil.
- Vanilla: Provides depth of taste.
- Egg: Helps bind the cookie dough collectively, provides a little bit of rise within the oven, provides texture.
- Water: With out including some lukewarm water to the cookie dough, it will not maintain collectively effectively sufficient so that you can slice it.
- Chocolate chips: Semi-sweet or darkish chocolate chips work nice right here. You may all the time use no matter kind you want, and even substitute half of them with chopped nuts.
make gluten free chips ahoy fashion cookies
Make the coolness the cookie dough
Whisk collectively the gluten free flour mix, baking soda, salt, and the sugars. Combine within the melted shortening, butter, vanilla and overwhelmed egg, and add water till it holds collectively once you squeeze it in your palm. Combine within the chocolate chips, press the dough collectively in logs, wrap in plastic and refrigerate for half-hour.
Slice, form, and bake the cookies
As soon as the dough is chilled, unwrap it, and slice it into disks with a serrated knife. Press the disks again into a correct spherical form by squeezing them gently in your palm. Bake at 350°F till golden brown.
Recipe ideas & tips
Pack the cookie dough as tight as you’ll be able to
Whenever you roll the cookie dough right into a log and wrap it in plastic wrap, squeeze the dough tightly to compress all of it the best way to the middle. In any other case, it could cut up once you attempt to slice it.
Do not chill the dough an excessive amount of
We solely need the dough to relax within the fridge in plastic-wrapped logs for about half-hour. If it chills for an excessive amount of longer, will probably be too onerous to slice correctly. Should you’ve chilled it till it is too agency, simply let it sit on the counter for about an hour or till it is mushy sufficient to slice.
Add water a bit at a time
You’ll undoubtedly have so as to add some lukewarm water to the uncooked cookie dough for it to carry collectively when pressed, however add it slowly. You’ll be able to all the time add extra however you’ll be able to’t take away what you have already added.
Noticed the dough with a knife to slice
Do not attempt to slice the logs of chilled dough in a single swift movement or it is more likely to crack. Noticed it forwards and backwards with a serrated knife such as you would a steak. That can assist it retains its form.
Storage & refreshing directions
After they first come out of the oven, like every cookies, these are very mushy. They are going to crisp as they cool, and may sit on the baking sheet till they’re agency (about 10 minutes). To maintain their crisp texture, retailer them at room temperature in a sealed glass container for about 1 week.
For longer storage, you’ll be able to freeze these cookies for as much as 3 months in a freezer-safe container like a zip-top bag. Squeeze as a lot air out of the bag as you’ll be able to, since trapped air causes freezer burn. Allow them to defrost at room temperature. You’ll be able to sprinkle them flippantly with a number of drops of water and refresh them in a 300°F toaster oven for that fresh-baked style.
Continuously requested questions
Common Nabisco Chips Ahoy cookies are usually not gluten free, however in 2024, Nabisco launched a wide range of the well-known cookie as gluten free Chips Ahoy.
Sure, you’ll be able to strive changing the butter with vegan butter. Miyoko’s Creamy model is my favourite. Butter-flavored shortening may additionally work, but it surely has little or no moisture so you will want so as to add extra water to get the dough to carry collectively effectively.
You must be capable to substitute the egg with a “chia egg” (1 tablespoon floor white chia seeds + 1 tablespoon lukewarm water, combined and allowed to gel).
In case your dough would not maintain collectively effectively sufficient after chilling to slice, you most likely did not add sufficient water to the dough. Attempt sprinkling it flippantly with a number of drops of lukewarm water and squeezing it collectively tightly earlier than reshaping and slicing it. Additionally, do not attempt to slice the cookie dough too skinny otherwise you will not be capable to get clear slices.
Sure! Should you do not care in regards to the blunt edges and correct form, simply roll items of the dough into balls and press them into disks, chill briefly, after which bake.
Gluten Free Chips Ahoy Cookies | A Copycat Recipe
These gluten free Chips Ahoy fashion cookies are thick and crispy, and style much more like Nabisco’s cookies than their very own gf model!
Yield: 20 cookies
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Substances
- 2 cups (280 g) all objective gluten free flour mix (I used Higher Batter; please click on through for full information on applicable blends)
- 1 teaspoon xanthan gum (omit in case your mix already comprises it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅝ cup (125 g) granulated sugar
- ¼ cup (55 g) packed gentle brown sugar
- 4 tablespoons (56 g) unsalted butter at room temperature
- 4 tablespoons (48 g) vegetable shortening melted and cooled (I actually like Spectrum model)
- 1 ½ teaspoons pure vanilla extract
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- 8 ounces semi-sweet chocolate chips
- Lukewarm water by the half-teaspoonful, as wanted
Directions
-
Line rimmed baking sheets with unbleached parchment paper and set it apart.
-
In a big bowl, place the flour mix, xanthan gum, baking soda, salt and granulated sugar, and whisk to mix effectively. Add the brown sugar and whisk, understanding any lumps within the brown sugar.
-
Add the butter, shortening, overwhelmed egg and vanilla, and blend to mix.
-
The dough will probably be thick and considerably dry. Add the water by the half-teaspoonful and knead the dough with clear fingers till the cookie dough holds collectively effectively.
-
Add the chocolate chips to the combination, and blend till they’re evenly distributed all through the dough.
-
Switch one-half of the dough to a big sheet of plastic wrap. Form it right into a log about 2 1/2 inches in diameter, squeezing it as tightly as doable to assist it maintain collectively effectively. Shut the plastic wrap tightly over the log. Repeat with the opposite half of the cookie dough.
-
Place the dough logs within the fridge for about half-hour, or simply till the dough begins to agency up a bit.
-
Whereas the dough is chilling, preheat your oven to 350°F.
-
Should you chill the dough too lengthy and discover that it is truly onerous and really strong, simply let it sit, coated, at room temperature till it softens all the best way to the middle.
-
Take away one log of cookie dough from the fridge, unwrap it, and roll it forwards and backwards on the counter to spherical out the underside edge, which may have flattened the place it rested.
-
Utilizing a big serrated bread knife, sawing forwards and backwards, slice the dough thickly in cross-section into rounds which might be almost 3/4-inch thick. If any of the dough has cut up throughout slicing, place the disk of dough within the palm of your hand and coax it again collectively right into a spherical.
-
Place the rounds about 1-inch aside on the ready baking sheet.
-
Repeat with the opposite log of cookie dough.
-
Place one baking sheet of cookies into the middle of the preheated oven and bake for about quarter-hour, or till the cookies are flippantly golden brown and set.
-
Enable the cookies to set on the baking sheet for about 10 minutes or till agency. They are going to crisp as they cool.
Vitamin
Serving: 1cookie | Energy: 197kcal | Carbohydrates: 26g | Protein: 1g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.4g | Ldl cholesterol: 15mg | Sodium: 74mg | Potassium: 73mg | Fiber: 2g | Sugar: 13g | Vitamin A: 88IU | Calcium: 11mg | Iron: 1mg
Gluten Free Chips Ahoy Cookies | A Copycat Recipe
These gluten free Chips Ahoy fashion cookies are thick and crispy, and style much more like Nabisco’s cookies than their very own gf model!
Yield: 20 cookies
Stop your display screen from going darkish
Substances
- 2 cups (280 g) all objective gluten free flour mix (I used Higher Batter; please click on through for full information on applicable blends)
- 1 teaspoon xanthan gum (omit in case your mix already comprises it)
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅝ cup (125 g) granulated sugar
- ¼ cup (55 g) packed gentle brown sugar
- 4 tablespoons (56 g) unsalted butter at room temperature
- 4 tablespoons (48 g) vegetable shortening melted and cooled (I actually like Spectrum model)
- 1 ½ teaspoons pure vanilla extract
- 1 (50 g (weighed out of shell)) egg at room temperature, overwhelmed
- 8 ounces semi-sweet chocolate chips
- Lukewarm water by the half-teaspoonful, as wanted
Directions
-
Line rimmed baking sheets with unbleached parchment paper and set it apart.
-
In a big bowl, place the flour mix, xanthan gum, baking soda, salt and granulated sugar, and whisk to mix effectively. Add the brown sugar and whisk, understanding any lumps within the brown sugar.
-
Add the butter, shortening, overwhelmed egg and vanilla, and blend to mix.
-
The dough will probably be thick and considerably dry. Add the water by the half-teaspoonful and knead the dough with clear fingers till the cookie dough holds collectively effectively.
-
Add the chocolate chips to the combination, and blend till they’re evenly distributed all through the dough.
-
Switch one-half of the dough to a big sheet of plastic wrap. Form it right into a log about 2 1/2 inches in diameter, squeezing it as tightly as doable to assist it maintain collectively effectively. Shut the plastic wrap tightly over the log. Repeat with the opposite half of the cookie dough.
-
Place the dough logs within the fridge for about half-hour, or simply till the dough begins to agency up a bit.
-
Whereas the dough is chilling, preheat your oven to 350°F.
-
Should you chill the dough too lengthy and discover that it is truly onerous and really strong, simply let it sit, coated, at room temperature till it softens all the best way to the middle.
-
Take away one log of cookie dough from the fridge, unwrap it, and roll it forwards and backwards on the counter to spherical out the underside edge, which may have flattened the place it rested.
-
Utilizing a big serrated bread knife, sawing forwards and backwards, slice the dough thickly in cross-section into rounds which might be almost 3/4-inch thick. If any of the dough has cut up throughout slicing, place the disk of dough within the palm of your hand and coax it again collectively right into a spherical.
-
Place the rounds about 1-inch aside on the ready baking sheet.
-
Repeat with the opposite log of cookie dough.
-
Place one baking sheet of cookies into the middle of the preheated oven and bake for about quarter-hour, or till the cookies are flippantly golden brown and set.
-
Enable the cookies to set on the baking sheet for about 10 minutes or till agency. They are going to crisp as they cool.
Vitamin
Serving: 1cookie | Energy: 197kcal | Carbohydrates: 26g | Protein: 1g | Fats: 9g | Saturated Fats: 5g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 3g | Trans Fats: 0.4g | Ldl cholesterol: 15mg | Sodium: 74mg | Potassium: 73mg | Fiber: 2g | Sugar: 13g | Vitamin A: 88IU | Calcium: 11mg | Iron: 1mg
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Hello, I’m Nicole. I create gluten free recipes that actually work and style pretty much as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!
