Prep 15 mins
Cook 14 mins
I've tried so many packaged gluten free chocolate chip cookie mixes and there's always some aspect that dissatisfying about them, whether they're dry and gritty or have a distinct taste or smell that just screams gluten free (and not as good as the original!). My goal was to make a recipe for them that tasted just as good if not better than my favourite all purpose flour chocolate chip cookie recipe, and I think that I finally got it! These cookies are crispy on the edges but have a soft chewy center. The different flours I use give them a great classic flavor that you would never guess are gluten free. They're easy and quick to make, and the perfect fix for any of your cookie cravings!
- 118.29 ml unsalted butter
- 118.29 ml white sugar
- 118.29 ml light brown sugar
- 1 egg
- 4.92 ml vanilla
- 118.29 ml oat flour
- 78.07 ml brown rice flour
- 78.07 ml tapioca flour
- 78.07 ml sweet rice flour
- 2.46 ml xanthan gum
- 2.46 ml baking soda
- 4.92 ml hot water
- 1.23 ml salt
- 158.51 ml semi-sweet chocolate chips
- 78.07 ml 60% cocoa dark chocolate bar, chopped
- Preheat the oven to 350ËšF and prepare a cookie sheet with parchment or a silpat liner.
- Cream the butter with the white and brown sugar until light and fluffy.
- Add the egg and the vanilla and mix until evenly distributed.
- Mix together all the flours, the xanthan gum, and the salt with a whisk. Add them gradually to the mixer allowing them to incorporate after each addition.
- Add a tsp of hot water to dissolve the baking soda and add it to the mixer. Use a spatula to make sure you get it all out.
- Add the chocolate chips and the chopped chocolate and mix until well combined.
- I use an ice cream scoop to measure my cookies so they're uniform. With the scoop I use I get about 18 cookies from this recipe. I find this to be the perfect amount for a quick craving.
- Bake for 10 minutes, then rotate, and bake for 4 more minutes. Gluten Free tends not to brown up that much. The first few times I overbaked them. Once they've gotten that perfect regular golden brown, for gluten free that probably means they'll be a little crisp. So er on the side of 2 minutes less than the degree of brown you'd like to see for that perfect soft, chewy center. And remember all ovens vary, so you'll find the perfect time for your oven with practice.
- When done, allow to sit for a few minutes then move to a cooling rack to finish cooling.
These are great. I had to make a couple of substitutions, millet instead of sweet rice flour, Xyletol and Stevia for white sugar. They came out great-even the non-gfers around here liked them. They did brown up fast and I was concerned that they might taste overdone, but the texture was fine, a little crisp and a little chewy. They did soften up sitting on the counter for a few hours. But I bet they are gone tomorrow! Oh, and I made smaller cookies than the author. We prefer small cookies.
The cookies were delicious - had a texture like regular chocolate chip cookies. I used white rice flour instead of the sweet rice flour simply because that was what I had on hand. Used carob chips instead of chocolate chips and chocolate bar, again because that was what I had available. Also added 1 tsp cinnamon and 2 tbsp carob powder. Everyone in the family loved these, including the picky four-year old. You could take the cookies somewhere and they could be enjoyed equally by those eating gluten-free and by everyone else.