I’ve you’ve been living on a gluten-free diet for a while, 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
Cookie Ingredients:
- 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 temperature)
- 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
Cookie Directions:
- 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 refrigerate 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 golf balls.
- Sprinkle lightly with coarse-grained salt (be sure to wipe the pan between batches, or you will end up with extra salty cookies).
- Bake for 13-15 minutes, depending on your desired crispiness.
- Cool for a minute on the cookie sheets, then remove them to a cooling rack.
(Makes a ton of cookies. Like two or three dozen big cookies)
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