Soft and Chewy Gluten-free Chocolate Chip Cookies

Soft and Chewy Gluten-free Chocolate Chip Cookies

Nobody will miss the gluten in these soft and chewy gluten-free chocolate chip cookies!

When Jamie of My Baking Addiction asked if I could post some chocolate chip cookies, I kind of panicked. At that point, I had never had a gluten-free chocolate chip cookie with the texture of a traditional cookie. I’ve made oodles of delicious gluten-free cookies, but they’re usually kind of small, delicate and squatty-looking. Definitely not the bakery style cookie that first comes to mind when you think of chocolate chip cookies.

Ingredients

  • When Jamie of My Baking Addiction asked if I could post some chocolate chip cookies, I kind of panicked. At that point, I had never had a gluten-free chocolate chip cookie with the texture of a traditional cookie. I’ve made oodles of delicious gluten-free cookies, but they’re usually kind of small, delicate and squatty-looking. Definitely not the bakery style cookie that first comes to mind when you think of chocolate chip cookies.
  • In that recipe, they have you create your own baking blend with tapioca flour, potato starch and white rice flour. I didn’t want any of the flour blend leftover so I used my mad math skills (or whatever – math was actually my worst subject) to calculate what portion of their mix to make just for this batch of cookies.
  • I was expecting these cookies to be gritty and chalky, kind of like the dough, but when you follow the directions (unlike me the first few times I made these!) they come out like a regular gluten-containing cookie. It’s awesome. I didn’t even know that was possible with these kinds of flours! Just don’t try to make mega-large cookies like I did a couple times. They’ll come out cakey and gritty. I really wanted these to be monstrous like the New York Times chocolate chip cookies but when they taste that good, I’ll settle for the smaller version!
  • That said, I think using these flours is akin to using all-purpose flour, meaning there’s no nutrition in these cookies whatsoever. Sorry about that. I brought these flours all the way back with me from the US and they’re expiring soon so there – I was practically forced to make these. ;)
  • I haven’t tried these with coconut oil for a dairy-free version but I’m assuming it’d work. I wouldn’t even bother reducing the amount of coconut oil, like I often do when subbing coconut oil for butter. I don’t think a little extra fat (coconut oil is 100% fat and butter is 80-84% fat) will hurt these cookies at all.
  • If you don’t need a gluten-free version, then you probably don’t have any of these flours, in which case I suggest my whole wheat New York Times chocolate chip cookies!
  • Soft and Chewy Gluten-free Chocolate Chip Cookies
  • Prep Time: 20 min
  • Cook Time: 9 min
  • Ready in: 29 min
  • Yield: 24
  • Ingredients1½ cups (240 grams) white rice flour
  • ½ cup (96 grams) potato starch (not potato flour)
  • ¼ cup (30 grams) tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (169 grams) unsalted butter, softened
  • ¾ cup (150 grams) firmly packed brown sugar or coconut sugar
  • ½ cup (100 grams) granulated sugar or raw sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 1 12-ounce package (2 cups / 340 grams) semi-sweet chocolate chips, divided
Read the whole recipe on Texanerin Baking