Gluten-Free Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
9 mins
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Total Time
29 mins
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Servings
24 cookies
Gluten-Free Chocolate Chip Cookies
Description
The recipe starts by combining gluten-free flours—white rice flour, potato starch, and tapioca flour—with xanthan gum, baking powder, baking soda, and salt to mimic the structure and texture of traditional baked cookies. The butter and sugars are creamed together until fluffy, then eggs and vanilla are added for moisture and flavor. Gradually, the flour mixture is mixed in just until combined, preserving a soft cookie dough.
Two cups of semi-sweet chocolate chips are divided; most are mixed into the dough for chocolate bursts throughout, while the remainder coat the exterior of the dough balls to create a rich chocolate crust when baked. Shaping the dough into 50 gram balls and spacing them on the baking sheet prevents spreading and allows even cooking. Baked at 375 degrees Fahrenheit for 9-12 minutes, the cookies develop lightly browned edges with a soft center.
After a brief cooling period, the cookies are transferred to a rack to finish cooling, resulting in a tender, chewy cookie that balances sweetness with the chocolate chip richness. These gluten-free cookies provide a satisfying alternative without compromising texture or flavor.
Ingredients
- 1 ½ cups white rice flour 240 grams
- ½ cup potato starch 96 grams; not potato flour
- ¼ cup tapioca flour 30 grams
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup butter softened, unsalted
- ¾ cup brown sugar firmly packed
- ½ cup granulated sugar
- 2 egg room temperature, large
- 1 tablespoon vanilla extract
- 1 12- ounce package 2 cups semi-sweet chocolate chips, divided
Instructions
- 1. Preheat the oven to 375 degrees F. Line a baking sheet with a piece of parchment paper.
- 2. In a medium mixing bowl, stir together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt. Set aside.
- 3. In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the beater blade, beat the butter, brown sugar and granulated sugar until light and creamy. One at a time, add the eggs and beat until well combined. Add the vanilla and then gradually add in the flour mixture. Beat just until combined. Stir in 1 1/2 cups chocolate chips.
- 4. Form balls of dough, about 50 grams or a little less than 3 tablespoons in size, and roll the tops and sides of the balls in the remaining 1/2 cup chocolate chips. Place the balls 2 1/2" apart on the prepared baking sheet.
- 5. Bake for 9-12 minutes or until lightly browned and the surface no longer appears wet.
- 6. Let cool for 5 minutes and then remove to a wire rack to cool completely. Store in an airtight container for up to 4 days.
User Reviews
Overall Rating
4.6
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