Prep 20 mins
Cook 12 mins
This is the end result of my long quest for a gluten free chocolate chip cookie that tastes and looks as good as Mom's. It's based on the actual Tollhouse Cookie recipe. :)
- 1⁄2 cup rice flour
- 1⁄4 cup tapioca starch
- 1⁄4 cup sorghum flour, plus
- 2 tablespoons sorghum flour
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, softened
- 3⁄8 cup granulated sugar
- 3⁄8 cup packed brown sugar
- 1⁄2 teaspoon vanilla extract
- 1 egg
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄2 cup pecans
- Preheat your oven to 375 degrees F.
- In the workbowl of your mixer, combine butter and sugars and vanilla and mix on low until combined (about 2 minutes). Add egg and combine.
- In another bowl, measure out your flours, baking soda, xanthan gum and salt. With mixer on low, slowly integrate the dry goods into the wet.
- When all the dry goods are integrated, add the chips and nuts and mix just long enough to combine.
- Spoon out by the tablespoon onto a baking sheet and bake for 12 minutes. Let rest for about 10 minutes on the sheet for the middles to set.
I created an account just to rate this recipe -- it's that good. The cookies have a taste and texture that seems indistinguishable (to me, anyway) from a conventional Tollhouse cookie. They are crispy coming out of the oven and stay that way for at least a couple of days. On the third day or so they acquire a very pleasant chewiness as well, at least under my local conditions. The taste and texture is far better than any gluten free chocolate chip cookie recipe I've tried so far -- not too sweet, not grainy, not crumbly, not flat, not beany -- absolutely nothing to apologize for when offering them to those who also eat conventional cookies. I also like the fact that the batch is a manageable size: it's very quick and easy to make up a batch and it's not an evening-long project where I end up making a mountain of cookies. I have been substituting pine nuts for the pecans since regular nuts are a bit suspect for me. I also subbed flax seed powder + water (1 T powder [NOT meal] + 3 T water) as an egg substitute. I've also tried adding a little instant espresso to the mix (so far I've just tried a couple of tablespoons mixed with either the flour or the) for a bit of a coffee flavour. Thanks for a great recipe!
This is by far the best GF chocolate chip cookie recipe I've found. They are a little more crunchy than usual but still fantastic. Definitely bake for 10-11 instead of the full 12. Also, I would recommend using a silicon baking sheet. I had a little trouble with sticking on the regular cookie pans. A silpat mat did the trick.
These are the best gluten free cookies i've attempted - and I've tried a lot... I used guar gum instead of xanthan, it's all I had. I also refrigerated the dough for a while before baking, to firm it up a bit. Baked for 10 min. instead of 12 and they were pretty great... a little flat but maybe that's because I used guar gum?