Gluten-Free Carol's Soft and Chewy Chocolate Chippies

Submitted by Im-The-Cook

"I do not know the person named Dawn who posted Recipe #13563, but I thank her for it! I do not know the person in the Gluten-Free community who altered and tested the recipe, but I thank her too! I just wanted this recipe in print so that I can make it and not have to remember which ingredients were substituted and by how much..."

 

• Ready In: 33mins
• Ingredients: 13
• Yields: 48-60 cookies

ingredients

• 1 cup rice flour
• 1 cup potato starch
• 1⁄4 cup tapioca starch
• 1 1⁄2 teaspoons xanthan gum
• 1 teaspoon baking soda
• 1 cup butter (softened) or 1 cup margarine (softened)
• 1⁄4 cup granulated sugar
• 3⁄4 cup light brown sugar (packed)
• 1 teaspoon vanilla
• 1 (4 ounce) package gluten-free instant vanilla pudding mix
• 2 large eggs
• 1 (12 ounce) package chocolate chips
• 1 cup nuts (optional)

directions

1. Preheat oven to 375°.
2. Sift rice flour, potato starch, and tapioca starch into a bowl.
3. Mix baking soda with sifted flours and set aside.
4. In a large bowl, combine butter, sugars and pudding mix.
5. Beat until smooth and creamy.
6. Beat in eggs and vanilla; gradually add flour mixture.
7. Stir in chips and nuts.
8. Roll into balls and flatten slightly or drop by teaspoonful on an ungreased cookie sheet.
9. Bake at 375° for 8-10 minutes.
10. *Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.

Reviews

[gone gluten free]

These were a hit at my house! I am the only 1 that has to eat gluten free and could taste a bit of graininess but still very tasty. But this was easy to make and everyone loved them! Trying them with choc. pudding and butterscotch chips today!

 

[Long legged mama]

when i developed all my food sensitivities after my 1st baby was born 2 yrs ago, i was so sad i could not make this original cookie recipe anymore. i love cookies & i could not find a gluten/dairy/egg free recipe that was very good. i am so thankful another "carol cookie" lover took the time to figure out this recipe. anyway i followed the recipe except i added 1/2 tsp salt, used raw sugar, dairy/soy free choco chips, 1/2 earth balance dairy/soy free butter & 1/2 organic palm fruit oil shortening (which i love in all my baking). i replace each egg with 1tlbs flax meal & 3tlbs warm water (mix for 3-5 min with mixer & set aside while measuring the other ingredients) Finally i top 1/2 the cookies with unsweetened coconut flakes. YUM! i was so happy with the same thick chewy inside & crispy outside as the original. Thankyou!!!

 

[lisann09]

Very good taste. Even after a couple of days of being open to the air, they were still quite soft and tasty without the hard chewy gluten-free taste. It's only a little gritty in the mouth, but it's something that could be said of any cookie. I did use chocolate pudding like one reviewer was going to, and it turn out tasty. Thanks for the recipe.

 

[ukichix]

WOW - what a great cookie! This will now be the only Choc Chip cookie recipe that I will use... Can't wait to try with chocolate pudding!

 

[mfb]

I definitely liked this cookie. They went like hotcakes at our house and I'm the only avoiding gluten. I thought they were better the next day. I liked the chewiness. Thank you for this recipe!