Gluten-Free Chocolate Chip Cookies
User Reviews
5
Gluten-Free Chocolate Chip Cookies
Description
This recipe uses a precise mixture of white rice flour, potato starch, tapioca flour, and xanthan gum to replicate gluten's binding properties. Combined with baking soda, powder, and salt, this creates a well-risen cookie. Butter and sugars are creamed to incorporate air and moisture, while eggs and vanilla add richness and flavor.
The dough is mixed gently to combine dry ingredients without overworking, preserving tenderness. Chocolate chips stirred in distribute chocolate evenly. Dropped or shaped dough is baked at 375ºF on lined sheets until the cookies turn golden, providing a slightly crisp edge with a soft center.
Sprinkling with sea salt intensifies the flavor. The recipe allows for chocolate chip variety and optional vanilla bean seed addition for depth. Measuring dry ingredients with scooping and leveling ensures accuracy important for gluten-free baking. This cookie works well for those avoiding gluten but enjoying classic chocolate chip cookies.
Ingredients
- 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 baking powder gluten-free
- 1/2 tsp salt
- 3/4 cup butter softened, unsalted
- 3/4 cup (firmly packed) light brown sugar
- 1/2 cup granulated sugar
- 2 egg large
- 2 tsp vanilla extract gluten-free
- 12 oz (2 cups) chocolate chips gluten-free
- sea salt for sprinkling tops (optional, Maldon
Instructions
- Preheat oven to 375 degrees F. In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter, brown sugar and granulated sugar until mixture is well blended and creamy (if you aren't using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process).
- Mix in eggs one at a time, blending until combined after each addition. Stir in vanilla.
- With mixer set on low speed, slowly add in dry ingredient and mix until combined. Mix in chocolate chips.
- Drop dough (I shaped into balls for more even rounds) about 2 1/2 Tbsp (45g each) at a time onto Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart.
- Bake in preheated oven 9 - 11 minutes until golden. Sprinkle tops with Maldon Sea Salt if desired, and cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Notes
- Measure dry ingredients by scooping with a spoon and leveling for best results in gluten-free baking.
- Optionally reduce vanilla extract to 1 teaspoon and add vanilla bean seeds for enhanced flavor.
- Mix your preferred blend of bittersweet, semisweet, and milk chocolate chips or use any gluten-free chocolate chips.
- Recipe adapted to provide a balanced gluten-free texture using multiple flours and xanthan gum.
User Reviews
Overall Rating
5
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