For Real, the BEST (Gluten Free or Not) Chocolate Chip Cookies You'll Ever Have! 

Awe, thank you so much!! It's my pleasure 😍

Thank you so much!

Awe, thank you so much! Great minds think alike 🥰

Glad you like them!

What flour blend? I used King Arthur gf all purpose flour. They taste amazing, but the texture is off. I think I need to use less flour

Thank you so much!

I'm honestly not sure about substituting eggs. You could try JUST eggs, or maybe applesauce or a chia egg. I'm not very knowledgeable of egg substitutes, unfortunately. I'm sorry. I wish I could be of more help.

I get duck eggs straight from my neighbor… they make **wonderful** baked goods. 👍👍 I don’t worry too much about salmonella with eggs that are not commercially produced. Others’ mileage may vary, of course.

My recipes are developed using my own flour blend, so using KAF is probably what's causing them to be too dry. You could try reducing the amount of flour by a couple tablespoons (18g). Weighing all of your ingredients would also help because I don't know if KAF's blend weighs the same per cup that my blend does.

I'm not sure. By chance are you using a store bought flour? Maybe that could be it? You might be able to add a few tablespoons of milk to the dough.

Thank you so much!! I use salted butter in almost all of my baking (except for croissants and puff pastry).

Ok thank you so much for responding!!❤

Hmmm, that's unusual. You could try adding a little extra butter or some milk to the dough. I've never had this problem and I've been making them since my kids were little (over 20 years).

thank you Kim I'll try adding margarine or milk. I Love these cookies. I can't wait to make your peanut butter kiss cookies. Your doughs are wonderful. Today I'm going to make your foccasia bread. I have made it 2x b4 & it's the Best!!! ter

No, olive oil won't work but you could use a dairy-free butter alternative in stick (solid) form or butter flavored vegetable shortening.

I wonder if coconut oil would work. I'm obsessed with coconut

Some thoughts that could change the result: did you use her flour recipe or store bought? She hasn't tried it with store bought. Did you follow recipe exactly, using correct types of measuring tools and leveling dry items like sugar and flour? Note also the recipe says 1 teaspoon of vanilla with 2 tablespoons of brandy(?) or bourbon (?) as optional. In the video she said it uses 2 tablespoons of vanilla and she poured a hefty glug in. Looked like more than 2 tablespoons to these eyes. Also were your eggs the same size as recommended? Any deviation on ingredients will make a cookie dough more wet or dryer. If my dough had been slightly dry and crumbly as you describe I would have sprinkled water or milk over it, a teaspoon up to a tablespoon at a time, let it set for a minute or two to be absorbed then kneaded by hand to in corporate the liquid. I'd keep adding more until it seemed right. We're lucky that without gluten to get tough on us the extra mixing won't ruin the dough. I'm going to try it over the weekend with Bob's Red Mill one to one flour.

Did you use my flour blend? That could be the problem, but also make sure to really cream the butter and sugar together until very light and fluffy. And if you don't use the dark rum, you can bump up the vanilla to 2 tbsp in lieu of that (although I never measure my vanilla usage). Definitely make sure all of your ingredients are at room temperature (for all cookie baking, unless otherwise indicated). This makes a HUGE difference in the finished product.

Any dairy-free butter should work. Use the stick variety and not the tub, though.

My gluten free all purpose flour blend is, in my opinion, the BEST! You'll find the recipe linked in the description box!!

No, I'm sorry. It won't work the same.

Yes!

Yes. I'm so sorry I didn't make that more clear. I normally do add the dark rum, but when I created the video I didn't have any so I subbed that with the 2 tbsp of vanilla. They are interchangeable ☺

I don't think they would work without the yolks.

Hmmm. I've been making this cookie for, literally, years and it's never dry. The flour amount is more than usual, but it works in this recipe. Which flour blend did you use? That can have something to do with your results.

Hello, I used Subset Gluten Free All Purpose Flour. I saw in two different places in the ingredients to use 2 tsp vanilla then to use 2 tlbs vanilla. So I used 1 tlbs. Then I added a couple of tlbs of almond milk to take dryness out. To my surprise the cookies turned out pretty good. I still plan to try your recipe again, only smaller batch 😊

Sounds wonderful! So glad you liked it 🥰

Thanks so much! I just subscribed to your channel--you've got some great videos and I look forward to trying some of your recipes 🥰🥰🥰

There is a "jump to recipe" button at the very beginning of the post that you can use to get right to the recipe if you desire.

The recipe is linked in the description box

@@LetThemEatGlutenFreeCake ....thank you but it does not have the measurements of each ingredient. For example, how many cups of almond flour, one cup of brown sugar? What type of almond flour are you using? Bobs almond flour? Need some details....

I'm not sure what you're looking at because my recipe doesn't include almond flour at all. Here is the link again to my recipe: www.letthemeatgfcake.com/perfect-gluten-free-chocolate-chip-cookies/

Theres no measurements…🙁😞

I thought the same just keep scrolling it’s down below ⬇️

It's linked in the description box

Recipe linked in the description box.

You'll find the link to the recipe in the description box below 😊

Thank you for alerting me to that. I realize I didn't clarify that if you don't have the rum, you can bump up the amount of vanilla. I'll clarify that in the actual recipe.

Lol! I'm thinking maybe you just didn't blend the ingredients all the way through. I know it's the common thing in regular baking to not overmix for fear of developing gluten and, thus, having tough cookies, but in this case we're not developing gluten so there's no worry for that. Try blending the dough a little longer and you shouldn't have crumbly dough.

Recipe link is in description box

Click "show more" or, if on mobile, tap the down arrow.

The recipe also uses rum, but since I didn't add the rum to the video, I upped the amount of vanilla I used. I think I might have put that in the notes section of the original recipe :)

Did you use my flour blend? It could be that. Otherwise, you might have overbaked them. I almost underbake them.

@@LetThemEatGlutenFreeCake yes, I did use your blend. I don't think they were overbaked either ... they had to cool almost completely before they seemed solid.