The Best Gluten-Free Chocolate Chip Cookies Ever | Bake

Get the recipe: nyti.ms/2xKQuvL
Join NYT Cooking video producer Vaughn Vreeland (and world’s best grandma Nannie) as they phone a very special friend - Erin Jeanne McDowell! Erin developed a gluten-free version of the Times’s famous chocolate chip cookie recipe, which is perfect if you, like Vaughn, can’t find all-purpose flour at the store.
#StayHome Bake #WithMe
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[@cassies6279]

2 ¾ cups/310 grams finely ground almond flour ¾ teaspoon kosher salt ½ teaspoon baking soda 10 tablespoons/140 grams unsalted butter, at room temperature (1 1/4 sticks) ½ cup/110 grams light brown sugar ½ cup/100 grams granulated sugar 1 large egg 1 ½ teaspoons vanilla extract 12 ounces/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate Sea salt, for finishing (optional)

[@markdnyc]

what temp do you bake the at, and for how long?

[@rowansslavegirl]

Preparation 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.

[@amv5169]

Cassie S thank you

[@jasminewhite6557]

Thank you

[@steinink]

Mine came out huge and thin..

[@chriss6356]

Erin is literally the friend we all want but can never find.

[@kriskay6]

Ageeed!

[@courtneymota]

Erin is nothing short of delightful, every single time.

[@Merploverr]

Courtney Mota AGREED THE MILK

[@patricklilly]

I love Vaughn and Erin together: you know that deep down, they make the world a more joyful place to be.

[@erikadowdy686]

Erin is my idol I will watch ANYTHING with her in it I wonder how she has such beautiful skin?! She’s beautiful And love her lingo

[@arthurfilemon6038]

Vaughn, you've always been a cookie 100% of the time.

[@nancymcnee2707]

That heavenly sound of chopping chocolate! Fab!

[@babettecohn2125]

Thank you Vaughn and Erin - my husband just discovered the $250 cookie video this morning, so of course I had to watch it (have the recipe - somehow had missed the video last year). It led to this one after & I was so happy to see Erin too! You all rock - both videos were fabulous to watch, especially for those of us who so appreciate the Cooking team's work on a regular basis. Stay safe!!

[@monstersmadewithlove6545]

I just made these today. They are by far my favorite cookie! Can’t even tell it’s gluten free! Love it!

[@giot8067]

That was the wholesome content I needed right now.

[@DraGnFly007]

THANK YOU!!!! I'm starting a flour-free diet and been searching for an almond (not coconut) flour recipe. TOPS to you both! Hi Nannie!

[@deniibook1007]

You guys are golden :) Thank you so much for this. I will be making some to enjoy after breaking my fast.

[@BHATL]

I just made these. I used turbinado sugar to top. Baked around 20 mins to get golden brown. These are delicious. Fantastic texture. Crunchy on the edges and gooey center. These are definitely a keeper.

[@eateastIndian]

I have been eating, working with, making so many dishes with flour.. it was nice to finally have a shot at some tasty cookies without flour..I must try this..

[@rachelconnor2327]

Two of my favourite food youtubers making cookies I can eat. Yay, and thank you!

[@debbiehoagland548]

I cant wait to try this cookie. Thanks for making a gluten free recipe. I love erin McDowell! She's great

[@vnbestfood1267]

I love it, the recipe is easy, thank for sharing

[@MyFossil123]

I made these this morning. Oh! My they are so good.

[@francemalincart9880]

OMG Vaughn’s hands are holy!

[@Passionforfoodrecipes]

I was going to CHIP in with a crumby cookie joke, but there's just nothing to *GRAIN* from that! 😜

[@niroopmaco2325]

I love Vaughn

[@TheBuffaloEstate]

Bringing Ina Garten / Carla Music - Chocolate puddle goodness from her scone recipe.

[@gaby5254]

OMG I'm so making this tomorrow

[@teknobear]

Making this NOW! I need a warm cookie hug!

[@chophappy]

Those cookies look amazing! I could eat those all day haha

[@TK-rs9lq]

National Cookie Day, and I bump into Vaughn and Erin. What a lovely madperson, the latter!

[@LagomEats]

I can't find flour anywhere either so these are perfect!!

[@jemalgat5216]

Woah! I’m gonna have to try almond flour! Thanks for this!♥️

[@djbunchie]

The puppy hug makes the video!!

[@1mp3rfectb0y]

Watching quarantine videos outside of quaratine is the weirdest thing ever omg, thank god were vacinetted and out of the house lol

[@michellemccormick258]

I love Nannie!!!!

[@epiccollision]

Thank you for being at home, I was having brain cramps figuring how a video editor/producer at NYT cooking could afford that kitchen.

[@janeadams5207]

I absolutely love it. I feel like the host boy could be my little brother. We have the same eyes and the phone a friend baker is delightfully nerdy. Bring her back. Nanny as a taste tester is legit. Yay! I am going to try these cookies too because sadddly I am not supposed to eat wheat. I know. It’s awful…. what about sandwiches?! 😢

[@Jholmberghawaii]

So cute and yummy too🌸

[@philodygmn]

Is Vaughn not totes adorbs? Erin is delightful as ever (points for the tiny spatula's cameo return)-cooking nerdery welcome and encouraged!🤓🍪 I'm partial to coverture medallions to achieve that puddle effect without stray flecks of chocolate which I find disruptive to texture and less aesthetically pleasing, however I will say I'm all for _some_ size range in chocolate sitings, so advocate gentle breaking of some proportion of the medallions, and I'm all for _craggles_ toward texture enhancement as well, so endorse the mound squashing (not unlike the already twin rages of smashed-potatoes and smash-burgers (the latter of which Vaughn referenced)). Between this and your previous video on the mythical Neiman Marcus Café chocolate chip cookie recipe's reliance upon oat flour, you've given me ample, shall we say, dessert for thought. P.S. I would for your approval proffeur "sympático" to capture the dynamic of virtual co-op cooking. Erin's full heart is endearing as can be. Thanks to (presumed) editor Vaughn for including your moment in celebration of congenial togetherness, sympático reverie 🧡

[@jadelee9299]

YESSSSS

[@matthewmaclellan]

you're back! more cookies! ahh!

[@kevinwalkingPH]

i see erin i click

[@lala_bee]

Nannie! ❤

[@terrierickson439]

Wondering if there needs to be any adjustments to this recipe for high altitude. (6,500’)

[@itskarima7147]

I hope u re allll doing good💪 through this hard time #corona😍♥️from a small morrocan youtuber 😘😘

[@annesears6757]

YUM! would love to make this recipe, but it's not accessible on the site..... without subscription

[@lindseyhernandez8147]

Any idea why my cookies are coming out flat as can be and not as thick and chewy as it appears in the video!? I’ve done everything according to the recipe with the exception of adding a dash of cinnamon. Would that be the issue?! It’s my second time making it and I just can’t perfect it! 😫

[@Achoohorsey]

Is the actual recipe posted somewhere? I didn’t see it in the video. It would nice to just have the text written out somewhere

[@janinemcnamara9672]

Ingredients 2 ¾ cups/310 grams finely ground almond flour ¾ teaspoon kosher salt ½ teaspoon baking soda 10 tablespoons/140 grams unsalted butter, at room temperature (1 1/4 sticks) ½ cup/110 grams light brown sugar ½ cup/100 grams granulated sugar 1 large egg 1 ½ teaspoons vanilla extract 12 ounces/340 grams bittersweet chocolate feves or chips, or coarsely chopped bar chocolate Sea salt, for finishing (optional) Add to Your Grocery List Preparation 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.

[@jennywu73]

What’s the recipe? I tried clicking the link. It says I need a subscription. Anyone has it? Please post them.

[@jenniferrivera8627]

Can you sub almond flour for coconut flour /gluten free flour ?

[@Amy-nu4cc]

Can I make this without an electric mixer?

[@joshuag.4873]

“Milk for the cookies...” Ha! Cute guy :-)

[@SpiralBreeze]

I think TJ’s had almond flour, but everywhere has been out of regular. I couldn’t even bake my daughter a cake for her birthday.

[@karintate]

You can also make a pretty decent cake with almond flour.

[@michelemcbee6684]

Costco 3lb bag was 9 bucks and in stock

[@kimkkillen]

Sadly, I am allergic to tree nuts and I have Celiac Disease...Any suggestions for a substitute??

[@rosbeligonzalez4478]

can i make matcha cookies with this dough?

[@thehoopiestfrood42]

WHAT COLOUR STAND MIXER? I must know! Also tiny spatula cameo, yay!

[@jackc5315]

"It can clean out a catsup bottle like nobody's business." Love that quote.

[@midlifemom5829]

Why do i have to open n NYT account to access the recipe?

[@corabrei]

Can you guys post some recipes with simpler tools (i.e. for people with no kitchenaid?) I feel like a lot of people are just going the old fashioned route with hand mixing in quarantine. It would be really helpful!

[@CaffeinatedCoffee15]

You can do this recipe without the mixer... Just beat it a bit longer by hand 🙄

[@jenna-m]

you can definitely make this by hand or even with egg beaters or something! I usually make my cookie dough in a food processor because I always forget to thaw the butter

[@corabrei]

@@CaffeinatedCoffee15 I am aware, however they always emphasize the importance of these tools in their videos. (i.e. the airiness makes it flakier, etc.) and I'm sure not everyone knows that but thx!!!!

[@corabrei]

@@jenna-m great tip, thank you!

[@kiwi007]

If you're allergic to fructans, this unfortunately would not be an option, all nuts are an issue for low FODMAP.

[@kimberlee3243]

Use coconut flour and shredded coconut instead 🥰

[@azndude963]

You need to creat an account to see the recipe.

[@elsawilsons4925]

What can you use in place of the almond flour and all purpose flour? Hubby has nut allergies.

[@discogoth]

Elsa Wilson’s hm, I would think oat flour might work? Grinding up oats very finely in a coffee grinder? This is a good question!

[@anjtram9646]

Interestingly enough almonds are not nuts.

[@camelliaruth]

I think there is a misprint on published recipe. The amount of chocolate to dough ratio is overwhelming. And the size they recommend to make the cookies is 100g each which is like 1/2 the dough lol also the amount of salt to baking soda ratio is very high.

[@bl6973]

I still have almond flour ptsd from Macarons

[@munasdin]

Could you advise how I can substitute egg in this recipe please?

[@nidakazi7021]

Replace it with some apple sauce. Here's an article for the measurements www.biggerbolderbaking.com/egg-substitutes-for-baking/

[@joansarro]

Look up recipes for flax or chia eggs as well, I prefer chia. I think it’s 2.5 Tbsp in 1 Tbsp water and let sit for 5 mins & add to recipe. I use warmer water.

[@knowyourhistory]

Doesn't the baking soda need an acid in order to activate? Why not just have baking powder?

[@TheTrueWarlic]

Oat flour

[@patrickadams7120]

But are they as good as the cookies from Levain Bakery......challenge extended

[@lucasgonzalez6346]

These guys are educated in Bonappetit slang 😏

[@azhleym.2380]

Hindi ba flour ung almond? Ghaaad

[@user-je7ve7vm2j]

Flourless my ass.

[@dreamervanroom]

This recipe comes together wonderfully with a $325 mixer. Is that sarcastic? You decide.

[@LA-di6ih]

How is this flourless but has ALMOND FLOUR??? 🙄🙄🙄

[@peteradaniel]

This is the whitest thing I’ve ever seen, I just can’t.