Prep 10 mins
Cook 10 mins
This is a gluten-free chocolate chip recipe based somewhat on BrendaP's recipe, but created to make a chewier cookie. I use Pamela's Baking Mix for the all-purpose flour but you can try a different blend if you prefer.
- 1 cup all-purpose gluten-free flour
- 1⁄4 cup sweet rice flour (also called sticky rice flour or glutinous rice flour)
- 1⁄4 cup tapioca flour
- 2 tablespoons almond meal
- 1⁄4 cup softened unsalted butter
- 1⁄2 cup brown sugar or 1⁄2 cup turbinado sugar
- 1⁄2 cup white sugar
- 1 large egg
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup chocolate chips
- Preheat oven to 375 F degrees.
- Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
- In a separate bowl, blend flours, baking soda, almond meal and salt.
- Fold dry ingredients into wet ingredients and mix well.
- Grease a baking sheet.
- Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
- Bake for 10 minutes.
- Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.
These cookies have a great texture: fresh out of the oven they are not at all grainy, are chewy in the middle, and are crispy around the edges. The only complaint I have is the baking time: I think they should probably bake more like 8 to 9 minutes unless you like your cookies on the burnt side. Also this recipe makes very, very thick dough -- so no need to worry about that -- at first I thought that I might have done something wrong but no. I'm making these for an upcoming camping trip, so I mixed the dough ahead and made a test batch -- we will use these in place of graham crackers for smores. My daughter is knew to this diet and I'm sure these will make her very happy: she'll never miss the crackers.