Chocolate Chip Cookies (Gluten-Free) recipe

These gluten-free chocolate chip cookies use sweet rice flour, also known as glutinous rice flour. Don't be fooled by the name; there's no gluten in glutinous rice flour (or any rice flour, for that matter). This flour, like most gluten-free flours, is easy to find if an Asian grocery can be located. It can also be found in many boutique grocery stores, such as Trader Joe's or Whole Foods. Other gluten-free flours may be substituted, but be prepared to adjust the amount of flour needed to compensate for variations in starchiness.

It should go without saying, for any household coping with celiac disease, that it is imperative to make sure all your ingredients, work surfaces, and utensils are free of gluten contamination. Special care should be taken with compound ingredients such as baking powder; make sure its ingredients list does not include gluten-containing items such as modified food starch.

The cookies are pictured to the right with various additions to the dough. Experimenting is encouraged, but please be careful choosing additions. Some of the cookies pictured have oats added, which introduce trace amounts of gluten and are not safe for celiacs.

Ingredients

• ½ cup (1 stick / 120 ml) butter
• ½ cup (120 ml) white granulated sugar
• ½ cup (120 ml) brown sugar
• 2 ea. (100 g) eggs
• ½ tsp vanilla extract
• 1¼ cup (300 ml / 1 cup + 2 tablespoons) sweet rice flour
• 1 tsp xanthan gum
• ¾ tsp baking powder
• ½ tsp baking soda
• Chocolate chips (as many as you like)

Equipment

• Large mixing bowl
• Stand mixer and bowl (or a hand-held mixer and a medium mixing bowl)
• Wooden spoon
• Cookie sheet
• Non-stick silicone baking sheet liner (Silpat, etc.)

Procedure

• Preheat oven to 350°F (180°C).
• Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
• In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
• Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
• Fold in the chocolate chips.
• Line cookie sheet with silicone mat and spoon on balls of dough, about 1½ inches (4 cm) in diameter.
• Put cookie dough in the fridge for 30–40 minutes or into the freezer for 10–20 minutes.
• Bake until golden brown.

Notes, tips, and variations

• These will likely take longer to bake than gluten-containing cookies—perhaps about 25 minutes. Baking time will depend on the flour you use, since the protein content of the flour will determine the rate of browning from the Maillard reaction.
• The silicone baking sheet liner is important, as these cookies tend to stick to the pan more than most. If you don't have one, parchment paper might also work.

Where this page came from

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