Since my husband went gluten-free years ago, one thing he really missed (among many) was cookies. I used to make our family favorite, Classic Chewy Chocolate Chip Cookies all the time! But then he couldn’t eat them.
And considering this man has quite the sweet tooth, being denied something as simple as a chocolate chip cookie was torturous!
What was he going to do??
Of course, in the beginning, I had a hard time even figuring out what gluten-free meant and I was not even considering the idea of how to a turn tried-and-true recipe into a gluten-free version.
So he just had to deal. Too bad so sad, as they say.
But then I started learning more about baking gluten-free and learned that it actually isn’t so bad…or that hard. I began to experiment and I learned that it was, indeed, possible to create delicious gluten-free treats and breads that didn’t make you think you were eating a close relative to the cardboard box!
And can I say, was my husband EVER happy when I came upon that revelation!
These gluten-free chocolate chip cookies are crispy on the edges, soft in the middle, and just simply yummy. I like to make smaller cookies so we don’t get chocolate chip cookie overload…we get just enough to satisfy the craving. Making smaller cookies also makes the dough last longer!
If you are gluten-free, you have to give this recipe a try. You’ll be thrilled when you realize you can still enjoy a really good chocolate chip cookie, even with a gluten sensitivity or allergy!
You’re welcome. 😉
Soft and Chewy Gluten-Free Chocolate Chip Cookies
- 300 g brown rice flour
- 50 g tapicoa starch
- 10 g sorghum flour
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter
- 1 1/4 cup packed light brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 1/2 tsp vanilla extract
- 2 tbs whole milk
- 1 1/2 cups semi-sweet or dark chocolate chips
- Combine dry ingredients in a bowl and stir with a whisk. Set aside.
- In a pot over low heat, melt butter. Do not allow to boil. (See note below.) Let cool a few minutes.
- In a large mixing bowl, combine melted butter, light brown sugar, and sugar.
- Use a mixer to cream the butter and sugars together until well combined.
- Add the eggs, vanilla, and milk to the butter-sugar mixture and mix well.
- Add the dry flour mixture to the bowl and mix until well combined.
- Scrape down the sides of the bowl as necessary to incorporate all the dry ingredients.
- Stir in the chocolate chips until well-incorporated into the dough.
- Cover and refrigerate the cookie door for at least 1 hour. (See note below.)
Baking the Cookies:
- Preheat oven 375 deg F (190C).
- Remove cookie dough from fridge and shape into balls using a cookie scoop or spoon.
- Place on a parchment-lined cookie sheet.
- Bake for 11-12 minutes, until edges are lightly browned and center still looks slightly undone. Let cookies rest on the pan for 5 minutes.
- Gently transfer cookies to a foil sheet on the counter or flat surface to cool completely.
- When melting the butter, be careful not to allow it to boil. A good clue as to when to remove the pot from the heat is when a small chunk of solid butter remains. The residual heat from the melted butter will melt the remaining chunk.
- If you do not have sorghum flour, you can replace it with more brown rice flour.
- Cookie dough can remain in the fridge for about 5 days. It can also be stored in a container or zipper top bag in the freezer for months.
- If you want to only bake 1-2 cookies, shape the refrigerated cookie dough into balls and freeze them on a pan or plate. Once frozen, transfer the frozen dough balls into a bag and store them in the freezer. Then you can just pull out as many cookie dough balls as you want to bake!
If you make this recipe, share your photo on Facebook or Instagram and tag me @dayinthekitchen!
You might also like: