Prep 15 mins
Cook 10 mins
These relatively healthy absolutely delicious chocolate chip cookies are a gluten-free adaptation of my favorite chocolate chip cookie. The raisins keep the cookies moist but they are hardly noticeable. It is easiest if you use a pre-made gluten free flour mix. Just about any mixture will do but I use Food Philosopher (registered) brown rice flour mixture and here is the breakdown of the ingredients that make up that mixture*: 1 1/2 cups brown rice flour 1/3 cup potato starch 8 teaspoons tapioca flour 1/2 teaspoon tapioca flour. I have had success with other gluten-free flour mixes but this one works the best for me.
- 473.18 ml brown rice flour, mix*
- 2.46 ml baking soda, gluten-free
- 2.46 ml salt
- 118.29 ml chocolate chips
- 118.29 ml raisins
- 118.29 ml walnuts, chopped
- 2.46 ml xanthan gum
- 118.29 ml canola oil
- 1 large egg
- 118.29 ml brown sugar, packed
- 118.29 ml white sugar
- 4.92 ml vanilla
- 7.39 ml water
- Preheat the oven to 190 degrees C (375 degrees F).
- Mix all dry ingredients in a large bowl. (Use a stand mixer if available.).
- Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water.
- Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough, add a little more water.
- Using two spoons, drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets, leaving about 4–5cm between each to allow spreading as they cook.
- Place, one tray at a time, in the middle of the oven and bake for 10–11 minutes until not quite golden brown. Be careful not to overcook, they are still tasty but crumbly.
- Cool on baking tray for a few minutes, then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days, otherwise store in the freezer.