I’ve you’ve been living on a gluten free diet for awhile, you probably either settled on buying the gluten free cookies sold in stores or have your favorite gluten free recipe for chocolate chip cookies already. With that said, I’m always on the lookout for a better recipe.
While researching and trying various recipes, I came across one in particular that has received great reviews from the Celiac community and was actually featured in the New York Times! Give it a try and let us know how they turn out in the comments!
If you’d like to check out other recipe ideas, check out our gluten free recipes page!
Gluten Free Chocolate Chip Cookies Recipe
- 3 1/4 c rice flour mix
- 1/3 c teff (can be omitted, replace with rice flour mix)
- 1 1/2 t xanthan gum
- 1 1/4 t baking soda
- 1 1/2 t baking powder
- 1 1/2 t salt
- 2 1/2 sticks of butter (room tempature)
- 1 1/4 c brown sugar
- 1 c plus 2 T granulated sugar
- 2 eggs
- 1 T vanilla
- 1 lb chocolate chips or broken chocolate pieces
- Preheat oven to 350 degrees.
- Mix together the flour, teff, xanthan gum, baking soda, baking powder, and salt. Set aside.
- Cream the butter with the sugars until light and fluffy.
- Beat in eggs, one at a time, then add vanilla.
- Stir in the flour mixture just until combined, then fold in the chocolate chips.
- Cover tightly and refridgerate for 24-36 hours.
- Line your baking sheet with parchment paper or a silicone baking mat, and scoop or roll balls of cookie dough about the size of golfballs.
- Sprinkle lightly with coarse grained salt (be sure to wipe the pan between batches, or you will end up with extra salty cookies).
- Bake 13-15 minutes, depending on your desired crispiness.
- Cool a minute on the cookie sheets, then remove to a cooling rack.
(Makes a ton of cookies. Like two or three dozen big cookies)