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

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.

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Gluten-Free Chocolate Chip
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5 from 1 vote

Soft Gluten-Free Chocolate Chip Cookies

I used brown rice flour here. 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.
Course Dessert
Cuisine American
Keyword gluten-free chocolate chip cookies, gluten-free cookie recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 30 cookies
Calories 100kcal
Author Stef

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

  • Preheat the oven to 350 F.
  • In a medium-sized mixing bowl, mix the oil and sugar.
  • Mix in the brown rice flour and cornstarch.
  • Mix in the remaining ingredients except for the chocolate chips.
  • Stir in the chocolate chips.
  • Drop rounded teaspoonfuls of dough about 2 inches apart from each other onto a parchment-lined cookie sheet.
  • 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.)
  • Bake for 10 minutes or until the edges begin to brown.
  • Cool on cooling racks.

Nutrition

Nutrition Facts
Soft Gluten-Free Chocolate Chip Cookies
Amount Per Serving
Calories 100 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 11mg4%
Sodium 56mg2%
Potassium 58mg2%
Carbohydrates 12g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 20IU0%
Calcium 9mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

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.

 

Gluten-Free Chocolate Chip Cookies
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5 from 1 vote

Crispy Gluten-Free Chocolate Chip Cookie Recipe

If a crispy cookie is your preference, and you are gluten-free, then this is the one for you.
Course Dessert
Cuisine American
Keyword gluten-free chocolate chip cookies, gluten-free cookie recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 24 cookies
Calories 116kcal
Author Stef

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 xanthan gum
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat the oven to 350 F.
  • In a medium-sized mixing bowl, mix the oil butter, and sugar.
  • Mix in the sorghum flour.
  • Mix in the remaining ingredients. The dough will be soft and seem oily.
  • Drop rounded teaspoonfuls of dough about 2 inches apart from each other onto a parchment-lined cookie sheet.
  • 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.)
  • Bake for 8-10 minutes or until the edges begin to brown.
  • Cool on cooling racks.

Nutrition

Nutrition Facts
Crispy Gluten-Free Chocolate Chip Cookie Recipe
Amount Per Serving
Calories 116 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 67mg3%
Potassium 60mg2%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin A 45IU1%
Calcium 6mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!

 

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