Gluten Free Chocolate Chip Cookies
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This Gluten Free Chocolate Chip Cookies recipe is made from scratch! No store-bought gluten-free flour blends. Wonderfully chewy and flavorful, these are sure to become your go-to!
Craving more chocolate? Try my Gluten Free Double Chocolate Chunk Cookies!
I’ve been making some gluten-free baked goods lately. No, I haven’t turned gluten-free. And no particular reason other than just wanting to master the art and to do some experimenting. Today I’m sharing one of the results with you: Perfect Gluten-free Chocolate Chip Cookies! And they’re made from scratch!
These chocolate chip cookies aren’t just good in spite of being gluten-free. They’re amazing in their own right. You’ve got to try them!
Gluten-free baking is unlike any other baking. You have far less leeway in grabbing handfuls of whatever you want without carefully measuring everything. Gluten-free is much exacting: Just the right combinations in just the right precise measurements or the whole thing falls apart. Literally.
You already know I love to bake with coconut oil. It has such a great flavor without being too overpowering. Plus, it’s one of the healthiest oils there is. Coconut oil is wonderful for so many reasons. (Did you know it also assists with weight loss? Now how about that! While chomping down on a cookie, what if one of the main ingredients in it is actually helping to offset some of the calories? Now wouldn’t that be awesome!) The coconut oil in these cookies not only adds a nice dimension of flavor, it also contributes to a wonderfully smooth texture.
For this recipe we’re using brown rice flour. Rice flour has one of the mildest, most neutral flavors of the gluten-free flours, so it’s a popular flour of choice for baking. We’re using brown as opposed to white rice flour because it’s much healthier. A common complaint of gluten-free cookies is that they’re too gritty/sandy. We offset the grittiness in these Perfect Gluten-free Chocolate Chip Cookies by using coconut oil which almost seems to have a lubricating effect on the otherwise gritty brown rice flour, plus we also run the rice flour through a food processor first to achieve even greater smoothness.
Everyone in my family loves these cookies. They have a terrific flavor and are wonderfully chewy.
Put it to the test and see if you can tell they’re gluten-free. My bet is you never would have guessed!
Gluten Free Chocolate Chip Cookies Recipe
Let’s get started!
Preheat the oven to 375 degrees F.
Combine the brown rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda in a food processor. Blend on high speed for about 15 seconds. Set aside.
Beat the sugars and coconut oil in a large bowl for 2 minutes.
Add the whole egg and egg yolk and the vanilla and beat until combined and the cookie dough is smooth.
Gradually add the flour mixture into the wet mixture and beat until combined.
Stir in the chocolate chips (the dough will be very stiff).
Just look at that smooth, luscious dough!
Place 1 1/2 inch cookie dough balls on a lined cookie sheet. I use and recommend a Silpat for best results.
Do not refrigerate the dough first or it will become very hard because of the coconut oil.
Bake the cookies for about 12 minutes or until light golden brown around the edges.
Let cool on the baking sheet for 2 minutes before transferring to a wire rack.
And there they are: Perfect Gluten Free Chocolate Chip Cookies!
Gluten Free Chocolate Chip Cookies (From Scratch)
Ingredients
- 2 cups brown rice flour
- 1/4 cup cornstarch
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/4 cup packed light brown sugar
- 1/4 cup white granulated sugar
- 1 cup melted and cooled coconut oil
- 1 large whole egg
- 1 large egg yolk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups milk chocolate chips
Instructions
- Preheat the oven to 375 degrees F.
- Combine the brown rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda in a food processor. Blend on high speed for about 15 seconds. Set aside.Beat the sugars and coconut oil in a large bowl for 2 minutes. Add the whole egg and egg yolk and the vanilla and beat until combined and the cookie dough is smooth. Gradually add the flour mixture into the wet mixture and beat until combined. Stir in the chocolate chips (the dough will be very stiff).Place 1 1/2 inch cookie dough balls on a lined cookie sheet. Do not refrigerate the dough first or it will become very hard.Bake the cookies for about 12 minutes or until light golden brown around the edges. Let cool on the baking sheet for 2 minutes before transferring to a wire rack.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
