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Who doesn’t like a soft but crunchy gooey cookie all in one? Well, these Gluten-Free Chocolate Chip Cookies NYC Style will blow your mind!
Why gluten-free cookies NYC style?
It is true that nowadays we are more aware of food intolerance around the world and Celiac disease is affecting 1 in 100 people worldwide with the number of people affected doubling every 15 years. I haven’t been diagnosed celiac, but I have some type of wheat intolerance. I get blotted every time I consume wheat without mentioning the blood sugar spikes that I get from it. So I decided to go gluten-free as much as I could. So as I promise, I will be transforming recipes into gluten-free.
Currently, there are a lot of gluten-free flours, such as Buckwheat, oat, brown rice, millet, sorghum, teff, tapioca, cassava, green plantain, arrowroot, corn, potato among others. When combining them in the correct amounts with some binders like Xantham gum or psyllium husk the consistency can get close to the wheat making recipes imperceptible of change.
Feel free to change the flours around, but remember because there is no gluten you need to include a binder like Xantham gum.
You will notice that the recipe calls for sweetener and sugar at the same time but you can totally make them sugar-free. I just added dark brown sugar because these cookies where my treat of the week, moreover, the coconut sugar is low in Glycemic Index, so didn’t spike much my blood sugar. If you go for sugar-free they will taste delish, my stepdaughters didn’t notice the differences between flour and sugar swap.
As you all know, I workout 5 days a week. I keep my diet in the low carb and good carbs side, eating lots of vegetables, legumes, good fats and animal protein 6 days a week. But 1 day a week I have my treat whether is my dinner or lunch I always include a dessert to kill my cravings of eating sweets. Also, it’s a healthy way to keep your mind at point.
That is how these Gluten-Free Chocolate Chip Cookies NYC Style comes into place in my life and after you try them will be in your life forever. So gooey in the inside, crunchy in the outside and with the extra crunch of the nuts of your choice mmm mmm mmm yummy!!!
If you don’t want to add nuts because of allergies, feel free to leave them out, but I highly recommend to increase the amount of chocolate chips or substitute with raisins or craisins. Otherwise, you will need to decrease the baking time to 18 min.
Why chill the dough?
By chilling the dough for at least for 90min up to any time you wish. The cookies will hold the shape and will bake crunchy in the outside and leaving a nice gooeyness in the inside, and that is what we want. I bake the dough right away and the cookies went flat and just crispy not bad, but not what we are looking for here. And baking it after chilling the texture of the baked cookies is really amazing after the wait.
You can also experiment yourself by chilling half the dough and baking off half the dough. Then, you can judge whether it was worth the wait.
Hope you enjoy my recipe and give it a go, snap a picture tag me on Instagram @ikarlina_l #ikarolina_l so I can see it. Also, I am on Pinterest iKarolinaL and Facebook ikarolinal . It will make my day.
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This is my recipe for Gluten Free Chocolate Chip Cookies NYC Style. If you like the recipe then consider sharing it with other sourdough lovers on social media.
GLUTEN FREE CHOCOLATE CHIP COOKIES NYC STYLECourse: Dessert, RecipesCuisine: AmericanDifficulty: Medium
100g Pistachios or any nuts (Walnuts works really well in this recipe)
400g Dark Chocolate chips (you can used milk chocolate)
230g Cold Butter, cubed
160g Erythritol (I use this)
80g Soft Dark Brown Sugar (see notes)**
80g Coconut sugar (I use this)
200g Self Raising GF Flour
60g Brown Rice Flour (I use this)
60g Corn starch
30g Buckwheat Flour ( I use this)
¼ tsp Pink Himalayan Salt
¼ tsp bicarbonate of soda
¼ tsp Xantham Gum
2 tsp Baking powder
2 large eggs
- In a stand mixer bowl add the cold butter and mix for about 30 sec it’ll look like it is sort of broken not creamy.
- Add the sweetener and sugars, keep mixing for further 30 to 45 sec until nuggets are formed.
- Stop the stand mixer then add the nuts and chocolate chips and mix for further 30sec to combine everything.
- Next add all flours previously mixed with the Xantham gun, salt, baking soda and baking powder, mix until the mixture looks like fine powdery breadcrumbs, about 30sec.
- Now to bring everything together, add the eggs, previously whisked and mix for about 30 sec to 1 min. We don’t want to over mix it.
- Scrape down sides and start forming rough balls, don’t shape it perfectly.
- Grab your kitchen scale and weight every ball at about 125g, more or less if you wish.
- Then place the cookie balls in the freezer for at least 90min.
- When the time mark is 65min turn on the oven and preheat it for 25min at 180 C fan assisted. Place a baking sheet for the last 5min or 10min. It’s important this step so the cookies get the bottom brown and crispy.
- Now place the cookie balls on the hot baking sheet separate from each other by roughly 2 inches and bake them for 21min*. We are looking for a light golden brown in the outside and a soft gooey inside.
- Remove from the oven and let them cool down for 10-15min on the baking sheet before attempting to touch them and then transfer to a wire rack.***
- You can eat them warm or cold.
- *Baking time may vary depending on your oven.
- ** light brown sugar works as well you could also use Lakanto brown erythritol and monk fruit for a sugar-free version
- *** Please note Under No circumstances should you try to move the cookies from the tray when you have removed them from the oven, they will keep cooking while they cool down. If you try to move them during this time, they will crumble.
13 servings per container
- Amount Per ServingCalories509
- % Daily Value *
- Total Fat
- Saturated Fat 9g 45%
- Trans Fat 0g
- Cholesterol 34mg 12%
- Sodium 593mg 25%
- Potassium 13mg 1%
- Total Carbohydrate
- Dietary Fiber 5g 20%
- Sugars 15g
- Protein 8g 16%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.