I think chocolate chip cookies are one of those foods that everyone loves (homemade at least). And if you have to be on a gluten-free diet, it can be something that you really miss. There’s no need for that.
According to my husband, these gluten-free chocolate chip cookies are almost exactly like regular chocolate chip cookies, just a little lighter. My daughter in law who eats gluten said she couldn’t tell the difference. That was when the cookies were fresh. The next day you might find that they are a little more brittle.
This recipe it not very different from a traditional recipe. It does require a few gluten-free flours and xanthan gum, but those are easy enough to find these days.
If you like to use a gluten-free flour mix, it will probably work fine in this recipe. Just substitute 2 1/2 cups of the flour mix for the rice flour, potato starch, and tapioca starch. If your mix contains xanthan gum, you can omit that.
I used real butter to make these for my family (I’m the only one who can’t tolerate any dairy). A butter substitute will work, though it will affect the outcome somewhat.
- 1¼ cups rice flour
- ¾ cup potato starch
- ½ cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup butter (2 sticks), softened
- ¾ cup sugar
- ¾ cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 12 ounces chocolate chips
- In a bowl, whisk together the flour, starches, baking soda, baking powder, xanthan gum, and salt.
- In a separate bowl, with an electric mixer, beat together the butter and sugars for a couple of minutes.
- Add the eggs and vanilla and beat well.
- Add the dry ingredients and mix just until the flour is all moistened.
- Stir in the chocolate chips.
- Drop tablespoon sized balls on an ungreased cookies sheet, about 2 inches apart.
- Bake at 350° for 8–10 minutes, until brown on the edges. Remove to a wire rack to cool.