Gluten Free Chocolate Chip, Raisin, Walnut Cookies

By Yankiwi on November 09, 2009

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    1. 2 cups brown rice flour, mix*
    2. 1/2 teaspoon baking soda, gluten-free
    3. 1/2 teaspoon salt
    4. 1/2 cup chocolate chips
    5. 1/2 cup raisins
    6. 1/2 cup walnuts, chopped
    7. 1/2 teaspoon xanthan gum
    8. 1/2 cup canola oil
    9. 1 large egg
    10. 1/2 cup brown sugar, packed
    11. 1/2 cup white sugar
    12. 1 teaspoon vanilla
    13. 1/2 tablespoon water


  1. Preheat the oven to 190 degrees C (375 degrees F).
  2. Mix all dry ingredients in a large bowl. (Use a stand mixer if available.).
  3. Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water.
  4. 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.
  5. 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.
  6. 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.
  7. 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.