Gluten-Free Chocolate Chip Cookie Recipe
What is the best way to judge the success of a gluten-free cookie recipe? If no one can even tell it’s gluten-free. This these chocolate chip cookies, no one knew. That is just how insanely delicious these are! I’ve tried several gluten-free chocolate chip cookies recipes on the lookout for the best, and these are hands down THE BEST! Six picky eaters (my two kids, my nieces and nephew, and my husband) all requested two and finished them off in no time. No idea. Yes, I call that success. The other gluten-free chocolate chip cookie recipes I tried left me wanting more. Simply put, I wanted a gluten-free cookie that tasted just like a gluten-filled chocolate chip cookie. One of the recipes I tried was Alton Brown’s Chewy Gluten-Free Chocolate Chip Cookie. In my opinion, I thought they were flat, crisp, and greasy. I also didn’t like the flavor of the brown rice flour. These cookies, however, are soft, chewy and moist (in a non-greasy way). They have a great structure (as in they don’t deflate into nothingness when you take them out of the oven), and their flavor is perfect. And of course, you can always fancify them a bit and add some Maldon Sea Salt or vanilla beans. I’m nowhere near experienced in the field of gluten-free baking (it can be a tricky thing for sure), but these homemade chocolate chip cookies were a breeze to make and seem nearly fool-proof. Just as easy as the ordinary chocolate chip cookies, but with a little more measuring since there is more than one type of flour. If you have been looking for an incredibly good gluten-free chocolate chip cookie recipe, be sure you try this recipe! I was thoroughly impressed.
Chocolate Chip Cookie Ingredients
For these gluten-free chocolate chip cookies, you’ll need:
White rice flour Potato starch Tapioca gum Xanthan gum Baking soda Gluten-free baking powder Salt Unsalted butter Light brown sugar Granulated sugar Eggs Vanilla extract Chocolate chips Sea salt, optional
How to Make Gluten-Free Chocolate Chip Cookies
Stir together dry ingredients in one bowl, and wet in another. Slowly add dry ingredients into the wet, then fold in chocolate chips. Drop dough onto parchment paper-lined baking sheet and bake until golden. Sprinkle with sea salt, if desired.
Can I Substitute Something Else for the Potato Starch?
Whether you’re out of potato starch or you have a sensitivity to it, you can likely use something in place of it (like arrowroot powder or cornstarch). However, without having tested alternate versions of this recipe myself I can’t say for sure what substitutions will work. Quite a few readers have left their substitutions in the comments section below, so I recommend reading through the comment thread to see what worked for other people!
Can I Freeze These Cookies?
Yes, these cookies can be frozen and enjoyed later on. Simply let the cookies cool completely before storing them in the freezer inside a freezer bag. Let them thaw in your fridge or on the counter when you’re ready to enjoy.
Tips for the Best Gluten-Free Cookies
When measuring the dry ingredients, you need to scoop and level them (rather than pouring the dry ingredients from the pouch and then leveling the dry ingredients). If desired, you can reduce the vanilla to 1 tsp and add the seeds of one small vanilla bean when blending the butter and sugars. I used 2/3 cup each of bittersweet, semi-sweet and milk chocolate chips when I made these cookies. But you can use any chocolate chips you have on hand!
More Gluten-Free Recipes You’ll Love:
Gluten-Free White Bread Gluten-Free Brownies Gluten-Free Banana Muffins 1-Hour Gluten-Free Cinnamon Rolls Gluten-Free Buttermilk Pancakes Flourless Peanut Butter Chocolate Chip Cookies
