Gluten Free Chocolate Chip Raisin Walnut Cookies Recipes

Steps:

• Preheat the oven to 190 degrees C (375 degrees F).
• Mix all dry ingredients in a large bowl. (Use a stand mixer if available.).
• Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water.
• Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough, add a little more water.
• Using two spoons, drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets, leaving about 4-5cm between each to allow spreading as they cook.
• Place, one tray at a time, in the middle of the oven and bake for 10-11 minutes until not quite golden brown. Be careful not to overcook, they are still tasty but crumbly.
• Cool on baking tray for a few minutes, then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days, otherwise store in the freezer.

Steps:

• Preheat oven to 300 degrees F.
• Cream sugars and butter in a large bowl.
• Add eggs and vanilla, mixing at medium speed until smooth.
• In a separate bowl, combine flour and baking powder.
• Add flour mixture to sugar mixture.
• Fold in raisins and chocolate chips.
• Drop by rounded spoonfuls onto ungreased cookie sheets.
• Bake 22- 24 minutes.
• Transfer immediately to cool, flat surface.

Steps:

• Line two baking sheets with parchment paper and set aside. Sift the flour, salt, baking powder and baking soda into a large bowl; set aside.
• To the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and granulated sugar and beat on medium speed until fluffy and light in color, about 4 minutes.
• While mixing, add the eggs, one at a time, scraping the bowl after each addition and mixing until combined. Add the vanilla and mix until incorporated.
• Reduce the mixer speed to low and add the dry ingredients to the bowl in 2 additions, mixing on low, scraping after each addition and mixing until just combined. Add the chocolate chips and mix until combined.
• Scoop the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheets. Chill the dough balls for at least 30 minutes or up to several hours before baking.
• Preheat the oven to 350 degrees F. (if using a convection oven, preheat it to 325 degrees F.). Adjust one oven rack to the upper-middle position and the other oven rack to the lower-middle position.
• Bake the cookies, rotating the baking sheets from top to bottom to top midway through baking, until golden around the edges, 8 to 10 minutes total. Remove the baking sheets from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Repeat with the remaining dough.

Steps:

• Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
• Whisk all of the flours, the cocoa powder, baking powder, salt and xanthan gum together in a medium bowl. Set aside.
• Put the butter and brown sugar into a large bowl and beat with an electric mixer on medium speed until smooth, about 1 minute. Add the milk, vanilla and eggs and beat until blended. Reduce the speed to low and slowly incorporate the flour mixture until thoroughly combined. Add the chips and stir to combine.
• Spoon heaping tablespoons (or smaller scoops) of the dough onto the prepared baking sheets, 1 to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and just beginning to crack slightly on top, 13 to 14 minutes. Rotate the sheets halfway through for even baking.
• Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely.

Steps:

• Heat the oven to 350 degrees. Line two baking sheets with parchment paper.
• In a medium bowl, whisk the almond flour, salt and baking soda to combine.
• Using a mixer fitted with the paddle attachment, cream the butter, brown sugar and granulated sugar on medium speed until very light, 3 to 4 minutes.
• Add the egg and mix on medium speed to combine. Scrape the bowl well, then add the vanilla and mix to combine.
• Add the dry ingredients and mix on low speed until just combined, about 10 seconds. Scrape the bowl well and mix on low speed to ensure the mixture is homogenous.
• Add the chocolate and gently mix to incorporate it. Scoop the dough into 10 3 1/2 ounce/100-gram mounds of dough the size of generous golf balls, and transfer them to the prepared baking sheets. Stagger the rows to allow the cookies room to spread.
• Gently press the cookies down slightly with your fingers until about 1 1/2 inches thick. Sprinkle lightly with sea salt, if using. Bake the cookies, switching racks and rotating the sheets halfway through, until they're golden brown around the edges and just barely set in the center, 18 to 22 minutes. Transfer sheets to a wire rack for 10 minutes, then transfer cookies with a spatula onto another rack to cool a bit more.