These gluten-free chocolate chip cookies are soft, chewy, and so delicious, you'll think they're the real deal and won't even realize they're gluten-free!
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. 😉
~ Lisa.
Gluten-Free Chocolate Chip Cookies
Ingredients
Dry Ingredients:
- 150 g brown rice flour
- 60 g tapioca starch
- ½ teaspoon xanthan gum
- ½ teaspooon baking soda
- ¼ teaspoon salt
Creaming ingredients:
- 112 grams unsalted butter
- ¾ cup packed light brown sugar
- 2 tablespoons sugar
Wet Ingredients:
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- 1 cup semi-sweet or dark chocolate chips
Equipment
Instructions
- Combine the brown rice flour, tapioca starch, xanthan gum, baking soda, and salt in a bowl and stir with a whisk. Set aside.
- In a pot over medium heat, melt butter; do not allow to boil. Let cool a few minutes before adding to a mixing bowl containing the light brown sugar and granulated sugar.
- Whisk the butter with the sugars until it is like a thick paste.
- Add the eggs, vanilla, and milk to the butter-sugar mixture and whisk together until well-combined.
- Add the dry flour mixture to the bowl and use a mixing spoon or rubber spatula to mix into a dough. Scrape down the sides of the bowl as necessary to incorporate all the dry ingredients.
- Mix in the chocolate chips.
- Refrigerate the cookie door for at least 1 ½ hours.
Baking the Cookies:
- Preheat oven 375F/190C.
- Remove cookie dough from fridge and use a cookie scoop to make scoop the dough into balls. Place on a parchment-lined baking sheet.
- Bake for 10-11 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.
Notes
- 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!
Nicoletta Sugarlovespices
They look so thick and chewy with crispy edges!! Yum! Love that you used brown rice flour, one of my favorite g.f. flours to bake with.
Thanks for the comment, Nicoletta! Yes, brown rice flour seems like a must for making a nice GF flour blend for baking!
Jo Vanderwolf
These look so soft and chewy. My favorite kind of cookie! Pinning for later. 🙂
Mine, too! Thanks, Jo!
Elaine Nessman
I couldn't agree more, Lisa! That combination of brown rice, tapioca and sorghum flour has always been successful for me too. No more cardboard cookies! Pinning!
Thanks, Elaine! I'm glad I'm not the only one who likes that combination of flours and starches. No point messing with what already works!