Chocolate Chip Cookies (Gluten-Free)
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 compen
- Prep
- 29 min
- Cook
- 1 hr 8 min
- Total
- 1 hr 37 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Large mixing bowl
Equipment
Stand mixer and bowl (or a hand-held mixer and a medium mixing bowl)
Equipment
Wooden spoon
Equipment
Cookie sheet
Equipment
Non-stick silicone baking sheet liner (Silpat, etc.)
Procedure
Preheat oven to 350°F (180°C).
Procedure
Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
Procedure
In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
Procedure
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.
Procedure
Fold in the chocolate chips.
Procedure
Line cookie sheet with silicone mat and spoon on balls of dough, about 1½ inches (4 cm) in diameter.
Procedure
Put cookie dough in the fridge for 30–40 minutes or into the freezer for 10–20 minutes.
Procedure
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.
Notes, tips, and variations
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.
Photo: Dropframe at English Wikibooks · CC BY-SA 2.5 · https://creativecommons.org/licenses/by-sa/2.5 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 15 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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