Gluten-Free Chocolate Chip Cookies Recipe
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Gluten-free cookies can have strange flavors and a texture that never seems quite right, but these chocolate chip cookies pass with flying colors. The recipe uses a mix of milk and semisweet chocolate chips, but if you love dark chocolate feel free to use bittersweet chips.
What to buy: Sweet rice flour, also known as glutinous rice flour or mochiko, is produced from sticky rice grains and is gluten-free. It’s available at Asian markets in the starch section. Regular rice flour, which is produced from long-grain rice, will not yield the same results.
Sorghum flour is made from the sorghum grain and has a texture similar to whole-wheat pastry flour.
Guar gum is made from the seeds of the guar plant and is used in small amounts as a thickener and stabilizer.
This recipe was featured as part of our gluten-free photo gallery.
- 1 1/2 cups packed light brown sugar
- 1 1/4 cups sweet rice flour
- 1 1/4 cups sorghum flour
- 1/4 cup granulated sugar
- 1 1/4 teaspoons fine salt
- 1 teaspoon guar gum
- 1/2 teaspoon baking powder
- 10 tablespoons unsalted butter (1 1/4 sticks), cut into tablespoons, at room temperature
- 3 large eggs, at room temperature
- 4 teaspoons vanilla extract
- 2 cups milk chocolate chips (about 12 ounces)
- 1 cup semisweet chocolate chips (about 6 ounces)
- Place the brown sugar, rice flour, sorghum flour, granulated sugar, salt, guar gum, and baking powder in the bowl of a stand mixer fitted with a paddle attachment and mix on low until combined.
- Add the butter and mix on low until the texture is sandy, about 2 minutes. Stop the mixer and, using a rubber spatula, scrape down the sides of the bowl and the paddle. Add the eggs and vanilla and mix on medium-high until light and fluffy, about 2 minutes. Remove the bowl from the mixer and fold in the chocolate chips with a rubber spatula until evenly dispersed. Cover and refrigerate the dough until firm, at least 2 hours or up to 2 days.
- Heat the oven to 325°F and arrange a rack in the middle. Line two baking sheets with parchment paper; set aside.
- Drop the dough by the heaping tablespoon, spaced 1 1/2 inches apart, onto the prepared baking sheets. Bake one sheet at a time, rotating halfway through, until the cookies are golden brown around the edges, about 14 to 16 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes; transfer to a wire rack to cool completely. Repeat with the remaining dough, using a cooled baking sheet for each batch.
Lynn, I don't know about this particular recipe, as I haven't made it yet. But, I've made and scooped out balls of lots of different gluten free cookie dough, and frozen them on a sheet until hard. I then transfer them to freezer bags and store airtight, sucking out all the air. As long as they're baked within the next month or so, the texture and taste are fine. I've done this with chocolate chip, almond, cranberry walnut, and ginger cookies, all gluten free, no problems.
I have found that many home-baked gluten-free cookies are best the day they are made; the strange flavors and textures seem to develop over time. Can this dough be made up, refrigerated or frozen, and cookies baked "to order"?