Gluten Free Chocolate Chip Cookies

ChefArani's Note:

This recipe results in delicious chocolate chip cookies that taste quite a bit like classic Tollhouse recipe cookies, but is gluten free. I've tried many recipes for gluten free treats, and so far this is my favorite - my kid brother didn't even know they were gluten free! You can experiment with the flours if you like, let me know of other combo's that work well! OPTIONAL: you can leave out the egg yolks if your sensitive to them and they'll be just as yummy, only flatter. If you do this freeze them for a little longer.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Serves: 18

Yield: 36.0 cookies

• 1/2 cup brown rice flour
• 1/2 cup tapioca flour
• 1/2 cup coconut flour
• 1 cup sorghum flour
• 1 1/4 teaspoons xanthan gum
• 1 tablespoon gelatin (1 package of Knox)
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup rapadura sugar
• 3/4 cup unrefined cane sugar
• 1 cup softened butter
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups chocolate chips
• 1 cup chopped walnuts

Directions:

1. Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
2. In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
3. Add eggs one at a time to butter mixture.
4. Gradually add and beat in flour mixture.
5. Stir in chocolate chips and nuts.
6. Make small balls from resulting dough and set on greased cookie sheet.
7. Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
8. Preheat oven to 375.
9. Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
10. Cool for at least 2 minutes before removing from tray to avoid breaking them!
11. Serve and enjoy!

Reviews

[PaulaG]

The recipe was scaled by half and I still got over 2 dozen cookies. The rapadura sugar was substitute with 1/4 cup organic brown sugar for half the recipe. I did not have coconut flour but did have unsweetened coconut which was ground to a flour using the Vita-Mix. Putting these cookies in the freezer for awhile is essential. The dough was quite firm after being in the freezer but still spread quite a bit during the baking process. These cookies have a very nice texture. Made for PAC Fall 2011.

[enpowered]

These cookies are the best. I am insulin resistant as well as gluten intolarant so I have to watch carbs and sugar as well as gluten. I changed the recipe just a bit by using almond flour instead of rice and sorghum flour; 8 Tlbsp sweetleaf stevia instead of rapadura and cane sugar. I melted the "promise" root butter and I reduced the chocolate chips to 3/4 cup and walnuts to 3/4 cup. It turned out nice and they did not flatten at all without putting in freezer first. Yum Yum..............Rita Dietetic Technician