Gluten-Free Chocolate Chip Cookies
These cookies prove that gluten-free baking can be just as delicious as traditional versions.
Ingredients
- 200g brown rice flour
- 80g tapioca starch
- 40g potato starch
- 1 tsp xanthan gum (omit if flour blend contains it)
- 1 tsp baking soda
- 1 tsp salt
- 170g butter, room temperature
- 150g brown sugar, packed
- 100g granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 200g chocolate chips
Method
- Mix dry ingredients: Whisk flours, starch, xanthan gum, baking soda, and salt.
- Cream butter and sugars until light and fluffy.
- Add eggs and vanilla, mixing until combined.
- Gradually add flour mixture until just combined.
- Fold in chocolate chips.
- Chill dough 30 minutes for easier handling.
- Drop onto lined baking sheets, leaving space between cookies.
- Bake at 350°F for 10-12 minutes until edges are golden.
- Cool on pan 5 minutes before transferring.
Flour blend options
You can substitute 320g of quality gluten-free flour blend (like King Arthur or Bob's Red Mill) for the individual flours.
Texture tips
- Don't skip the chilling step - GF dough spreads more
- Slightly underbake for chewy texture
- Cookies firm up as they cool
Storage
Store in airtight container up to 1 week. Dough freezes well for up to 3 months.
These cookies have the perfect chewy texture and rich flavor that rivals any wheat-based version.
