Prep 10 mins
Cook 15 mins
Gluten Free? You might not think so because these even fooled my husband! Chewy, Crunchy or how ever you like them - these are a real treat.
- 59.14 ml softened margarine
- 118.29 ml brown sugar
- 118.29 ml sugar
- 1 large egg
- 2.46 ml vanilla
- 177.44 ml rice flour
- 177.44 ml soy flour
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml nestle chocolate chips
- By hand blend margarine, sugars, egg, & vanilla until creamy.
- In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
- Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).
We really like these. I used 3/4 cup brown rice flour, and 3/4 cup gluten free flour mix (rice flour, tapioca starch, potato starch) I also used flax seed egg replacer. Thank you for posting this great, forgiving recipe. I used mini chocolate chips (2/3 cup) and would use 1/2 cup next time.
I recently found out that I can't handle gluten, and having a sweet tooth I thought I was going to die! Luckily I found this recipe. However I used real butter, and 1/4 cup of white sugar and 1/4 cup of brown-using brown sugar creates a chewier cookie. I also used Bob's Red Mill GF flour. They turned out very yummy and even my sceptic boyfriend liked them :)
Last week my DH was told by his GP to knock off gluten. The first time I made these cookies I used a GF flour mix instead of the soy flour and they turned out very well, maybe a little too crunchy and spread out, but delicious. I noticed in reading the rest of the reviews that many cooks substituted other flours, mostly with no ill effects. One week later, I used canola oil instead of margarine and they came out even better than the first time, didn't spread out so much and look just like our old gluten chocolate chip cookies. Thank you, these are now a staple in our house.