What is the best way to judge the success of a gluten-free recipe? If no one can even tell it’s gluten-free. These cookies, no one knew. That is just how insanely delicious these are! I’ve tried several gluten free chocolate chip cookies recipes on the look out for the best, and these are hands down THE BEST! Six picky eaters (my two kids, my nieces and nephew, and my husband) all requested two and finished them off in no time. No idea. Yes, I call that success :).
The other gluten-free chocolate chip cookie recipes I tried left me wanting more. Simply put, I wanted a gluten-free cookie that tasted just like a gluten filled chocolate chip cookie. One of the recipes I tried was Alton Brown’s Chewy Gluten Free Chocolate Chip Cookie. In my opinion, I thought they were flat, crisp, and greasy. I also didn’t like the flavor of the brown rice flour. These cookies however are soft, chewy and moist (in a non-greasy way). They have a great structure – as in they don’t deflate into nothingness when you take them out of the oven, and their flavor is perfect. And of course, you can always fancify them a bit and add some Maldon Sea Salt or vanilla beans.
- 1 1/2 cups white rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1 tsp gluten-free baking powder
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup firmly packed light-brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp gluten-free vanilla extract
- 12 oz (2 cups) gluten-free chocolate chips
- Maldon Sea Salt, for sprinkling tops (optional)