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


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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.

If you've tried this recipe, please RATE THE RECIPE and leave a comment below!

Gluten-Free Chocolate Chip
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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.

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
0 from 0 votes
Print

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.

 

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