Two Must Try Gluten-Free Chocolate Chip Cookies – Soft and Crispy

Two Must Try Gluten-Free Chocolate Chip Cookies – Soft and Crispy


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cookies & brownies, chocolate chip, gluten-free
Hi, I'm Stef! Welcome to my kitchen, home to over 1000 recipes! Join me on my quest to push baking boundaries and live creatively both in and out of the kitchen.
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Gluten-Free Chocolate Chip Cookies

I’ve baked all kinds of unique cookie recipes for my Cookie Project.  When I thought about including a gluten-free cookie, I realized that somebody following a gluten-free diet may just want a solid/dependable recipe for something basic like a chocolate chip cookie.

So, today I’m sharing two gluten-free chocolate chip cookie recipes – one produces soft, chunky, Toll House-like cookies while the other produces thin and crispy chocolate chip cookies.

The Ultimate Gluten-Free Cookie Book

Both chocolate chip cookie recipes are reprinted in my own words (with permission) from this book.

View on Amazon.com

The Ultimate Gluten-Free Cookie Book completely changed the way that I think about gluten-free baking.  Roben debunks the idea that you need a flour blend for gluten-free baking.  Almost every recipe in her book is made with one of these two flours:

If you are baking your way through the book, you won’t need to go out and buy a cartful of alternative flours – this is a huge plus.

Outside of the two unique flours, you’ll also want to make sure to pick up some xanthan gum (regular gluten-free bakers will likely already have this on hand).

Bob's Red Mill Gluten Free Xanthan Gum, 8-ounce

Xanthan gum is totally natural and helps to give the cookies elasticity.

View on Amazon.com

 

Gluten-Free Chocolate Chip

Chocolate chip cookie #1 is made with brown rice flour.  This is the one that is soft and more like a Toll House cookie.  It is my favorite of the two, but that’s, of course, a personal cookie preference.

Soft Gluten-Free Chocolate Chip Cookies

Yield: about 30 cookies

Soft Gluten-Free Chocolate Chip Cookies

Ingredients

  • 1/3 cup oil
  • 1/2 cup brown sugar
  • 1 cup brown rice flour
  • 1/3 cup cornstarch
  • 2 large eggs
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon xanthan gum
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 F.
  2. In a medium-sized mixing bowl, mix the oil and sugar.
  3. Mix in the brown rice flour and cornstarch.
  4. Mix in the remaining ingredients except for the chocolate chips.
  5. Stir in the chocolate chips.
  6. Drop rounded teaspoonfuls of dough about 2 inches apart from each other onto a parchment-lined cookie sheet.
  7. With moistened fingertips, press the dough balls to 1/4 inch thickness. This makes the cookies look much better. (I skipped this step in my first batch and the cookies had a strange blob-like look to them.)
  8. Bake for 10 minutes or until the edges begin to brown.
  9. Cool on cooling racks.
http://www.cupcakeproject.com/2014/12/two-must-try-gluten-free-chocolate-chip-cookies-soft-and-crispy.html

Gluten-Free Chocolate Chip Cookies

Chocolate chip cookie #2 is the crispy cookie made with sorghum flour.  Roben points out that it uses white sugar instead of the more traditional brown sugar because the whole-grain taste of the sorghum gives the cookies the expected flavor.

Crispy Gluten-Free Chocolate Chip Cookie Recipe

Yield: 24 cookies

Crispy Gluten-Free Chocolate Chip Cookie Recipe

Ingredients

  • 1/3 cup oil
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 cup sugar
  • 1 cup sorghum flour
  • 1 large egg
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon xantham gum
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 F.
  2. In a medium-sized mixing bowl, mix the oil butter, and sugar.
  3. Mix in the sorghum flour.
  4. Mix in the remaining ingredients. The dough will be soft and seem oily.
  5. Drop rounded teaspoonfuls of dough about 2 inches apart from each other onto a parchment-lined cookie sheet.
  6. With moistened fingertips, press the dough balls to 1/4 inch thickness. This makes the cookies look much better. (I skipped this step in my first batch and the cookies had a strange blob-like look to them.)
  7. Bake for 8-10 minutes or until the edges begin to brown.
  8. Cool on cooling racks.
http://www.cupcakeproject.com/2014/12/two-must-try-gluten-free-chocolate-chip-cookies-soft-and-crispy.html

 

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3 comments on “Two Must Try Gluten-Free Chocolate Chip Cookies – Soft and Crispy”

  1. Laura says:

    I’m so excited you posted a (two!) gluten free recipe! Thank you! I don’t need to eat gluten free myself, but I love to bake and one of my brothers and a few of my friends do require gluten free diets, so I’m always trying new things gluten free for them. I started over 10 years ago before people knew what gluten was – but was never able to be so dedicated to it that I really came up with anything fantastic. I’m amazed at how much the options have changed and increased since then and grateful that other people have the time to dedicate to testing recipes so that I can just make them. It’s always a nice treat for my bother, especially, to get a homemade gluten free baked good.

  2. Laura says:

    Also – this is perfect timing for me as I was planning a day of gluten free cookie baking tomorrow anyway. Can’t wait to try these. Thanks again!!

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