Cookies are a favourite across Canada, but gluten-free versions often spread too much or fall apart. Adding a small amount of xanthan gum makes all the difference. It helps hold the dough together and gives cookies the chewy centre people love.
For a batch of chocolate chip cookies, start with a gluten-free flour blend, butter (or plant-based margarine), brown sugar, white sugar, vanilla, eggs, baking soda, and chocolate chips. Add ½ teaspoon of xanthan gum per cup of flour to create structure. Without it, the cookies may crumble or flatten on the pan.
The dough should be chilled before baking — a trick that improves texture and prevents overspreading. Once baked, the cookies will have golden edges and soft centres, with just enough chewiness to satisfy even picky eaters.
In Canadian kitchens, you can customize your cookies with local touches: chopped pecans from Ontario orchards, cranberries from Atlantic Canada, or a drizzle of melted maple sugar glaze. With xanthan gum as the binder, these variations hold together beautifully.
These cookies store well in an airtight container and freeze nicely, making them perfect for lunch boxes or community bake sales. Thanks to xanthan gum, gluten-free chocolate chip cookies no longer feel like a compromise.
Xanthan Gum Chocolate Chip Cookies
Ingredients
- 1 ½ cups gluten-free flour blend
- ½ tsp xanthan gum (skip if flour already includes it)
- ½ tsp baking soda
- ½ tsp salt
- ½ cup butter or margarine, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
- Cream butter and sugars until fluffy. Add egg and vanilla.
- Mix in flour, xanthan gum, baking soda, and salt. Stir until combined.
- Fold in chocolate chips.
- Scoop dough onto baking sheet (1 tbsp portions).
- Bake 10–12 minutes, until edges are golden.
- Cool on pan 5 minutes before transferring to rack.