Chewy Gluten-Free Chocolate Chip Cookies
photo by Whats Cooking
- Ready In:
- 20mins
- Ingredients:
- 12
- Serves:
-
24
ingredients
- 1 cup all-purpose gluten-free flour
- 1⁄4 cup sweet rice flour (also called sticky rice flour or glutinous rice flour)
- 1⁄4 cup tapioca flour
- 2 tablespoons almond meal
- 1⁄4 cup softened unsalted butter
- 1⁄2 cup brown sugar or 1/2 cup turbinado sugar
- 1⁄2 cup white sugar
- 1 large egg
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup chocolate chips
directions
- Preheat oven to 375 F degrees.
- Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
- In a separate bowl, blend flours, baking soda, almond meal and salt.
- Fold dry ingredients into wet ingredients and mix well.
- Grease a baking sheet.
- Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
- Bake for 10 minutes.
- Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
These cookies have a great texture: fresh out of the oven they are not at all grainy, are chewy in the middle, and are crispy around the edges. The only complaint I have is the baking time: I think they should probably bake more like 8 to 9 minutes unless you like your cookies on the burnt side. Also this recipe makes very, very thick dough -- so no need to worry about that -- at first I thought that I might have done something wrong but no. I'm making these for an upcoming camping trip, so I mixed the dough ahead and made a test batch -- we will use these in place of graham crackers for smores. My daughter is knew to this diet and I'm sure these will make her very happy: she'll never miss the crackers.
RECIPE SUBMITTED BY
Read my gluten-free blog <a href="http://glutenfreebay.blogspot.com/">here</a>.
I love cooking and always have. I learned how to cook as a young kid and I've worked as a prep cook for a catering company and for a restaurant though I am no longer working in that industry.
Being a food lover, it was an unpleasant surprise to develop major food intolerances within the past few years. I've been 100% gluten-free since 07/06 out of medical necessity and am cutting down on dairy and soy since they make me ill in large quantities. I'm also working on becoming kosher. So, you'll see reflected in my recipes my recent interest in developing recipes that are both kosher and suitable for people with food allergies, without sacrificing taste. And there's lots of good stuff in my cookbooks for those of you with no food allergies, too, of course!
My areas of specialty are gluten-free baking and cooking, dairy substitution, vegan and vegetarian dishes, and Jewish cooking.