Gluten-Free Chocolate Chip Cookies

by Shoshana on June 7, 2010 · 9 comments

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As I mentioned before I have been experimenting with gluten-free baking. So far I have had some complete failures, some delicious successes, and some things that were just ok but nothing to get excited about. These cookies are firmly in the success category. While the were not the most amazing chocolate chip cookie I have ever had, they were certainly tasty. These are thick and chewy chocolate chip cookies, which are my favorite kind. I am pretty picky about the baked goods that come out of my kitchen. These were good enough that I found myself going into the kitchen for just one more several times over the weekend.

I think the basic recipe would make a good base for substitutions, so I may play around a bit to turn it into a chewy peanut butter cookie or an oatmeal cookie.

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Chewy Chocolate Chip Cookies

(adapted from Alton Brown)

8 ounces unsalted margarine
11 ounces brown rice flour, approximately 2 cups
1 1/4 ounces cornstarch, approximately 1/4 cup
1/2-ounce tapioca flour, approximately 2 tablespoons
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon baking soda
2 ounces sugar, approximately 1/4 cup
10 ounces light brown sugar, approximately 1 1/4 cups
1 whole egg
1 egg yolk
2 tablespoons non-dairy milk
1 1/2 teaspoons vanilla extract
12 ounces semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F.

Melt the margarine in a heavy-bottom medium saucepan over low heat or in the microwave. Once melted, pour into the bowl of a stand mixer.

In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.

Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, non-dairy milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

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{ 7 comments… read them below or add one }

Laura June 8, 2010 at 6:51 pm

These look amazing . . . I wonder if the recipe would work with all potato starch for Passover.

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Jenifer June 8, 2010 at 9:10 pm

Where does one go to get xanthanum gum?

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Shoshana June 10, 2010 at 9:36 am

@Laura, My sense is that they need the other flours for the structure to be right, but I am certainly going to be experimenting between now and next Passover so if I have a break through I will be sure to let you know.

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julie July 14, 2010 at 11:17 pm

I have followed your website since I discovered it several months back — wonderful! Have you considered adding an e-mail sign-up, or an rss feed?

But, back to business: How many of these large cookies would this recipe make? About 24 large ones? I think that I will try to make them smaller (and reduce baking time, of course).

Thanks again for your efforts! And good luck on the move…

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Shoshana July 15, 2010 at 12:41 am

Hi Julie,
I’m so glad you have found my site helpful. I do have a feed which you can subscribe to by pressing the small orange square under where it says “get social” in the sidebar. It is next to the facebook and twitter buttons. I realize that is a bit hard to find, so I will change it to make the feed more obvious.

If I recall correctly I think the recipe made around 24 cookies. The size may contribute to the texture I would love to know how the smaller ones turn out if you make them.

Thanks for the good wishes on the move, hopefully we will be moved in soon and I will be back to posting more regularly.

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Laura Lapidus July 23, 2010 at 11:42 pm

Shoshana,

Thanks for the recipe – can’t wait to try it! I’m trying to go gluten free but it’s not easy. Have you tried using quinoa flour? I’m going to start experimenting once the summer is over. If I come up with anything good, I’ll send it to you.

I hope the move went well. We miss all of you!

– Laura

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Bronwen January 12, 2014 at 12:23 am

Thanks for this recipe. These biscuits were Devine. I used a 70 %Lindt chocolate broken into pieces and 100 g almond pieces and they turned out great. Making a second batch for my husband today.

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