Healthy Obsessions The Adventures of a Mild Obsessive Compulsive

Gluten Free Chocolate Chip Cookies

 

Finally found a gluten free chocolate chip cookie recipe that tastes right. A lot like the classic Tollhouse recipe, with the right texture – not floppy, not dry, not crumbly. Instead they’re gooey, or chewy, or crunchie – depending on how long you bake them.

Snagged from Alton Brown (and of course he would be able to figure out a good recipe) over at the Food Network. He says it will make 24 cookies, but I found it made 36 for me. Probably would have made more had I not been eating the cookie dough… which tastes like regular chocolate chip cookie dough!

Ingredients

Cookie Dough! That tastes like cookie dough!

  • 8 ounces unsalted butter
  • 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 whole milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips
  1. Preheat the oven to 375 degrees F.
  2. Melt the butter. Once melted, pour into stand mixer.
  3. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
  4. Add both of the sugars to the stand mixer with the butter and cream together on medium for 1 minute.
  5. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined.
  6. Slowly incorporate the flour mixture until thoroughly combined.
  7. Add the chocolate chips and stir.
  8. Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough into  balls and place on parchment-lined baking sheets.
  9. Bake for 14 minutes at 375 degrees, 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.

Raw

Fully baked

Half baked

 

Every time I’ve made these, they’ve been completely gone within a day (unless I hide some).

Click below to download a printable recipe card.

 

 

2 Thoughts on “Gluten Free Chocolate Chip Cookies

  1. Adam on May 8, 2011 at 6:46 am said:

    Happy Birthday, Diana! May you have many more and continue blogging and writing, as I enjoy reading your work!

  2. Yes, it has nice texture. Not so dry, not so hard. This is good for my little brothers snack in school. I will try it later, and try adding some raisins on toppings. Thanks for sharing the gluten free recipe in here.

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