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Gluten-Free Chocolate Chip Cookies
Crispy on the outside and impossibly soft in the center, these chocolate chip cookies skip the wheat without sacrificing texture. A smart blend of brown rice flour, cornstarch, and tapioca flour creates a classic, chewy structure that holds together beautifully. You'll love how the toasted nuts and melted chocolate chunks balance the rich, buttery dough. They're so good, nobody will even guess they're completely gluten-free.
Equipment
- Oven
- Hand Mixer
- Baking sheet
Ingredients
- 1 cup packed brown sugar
- ¾ cup granulated sugar
- 1 cup butter, softened*
- 1 teaspoon vanilla
- 1 egg
- 2 ½ cups brown rice flour
- ¼ cup cornstarch
- 2 tablespoons tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 bag (12 oz) semisweet or dark chocolate chips (2 cups)
- 1 cup chopped nuts, toasted ( page 22 ), if desired
Instructions
- 1Preheat the oven to 375°F. Beat the brown sugar, granulated sugar, softened butter, and vanilla in a large bowl on low speed until well blended. Add the egg and beat until the mixture is light and fluffy.
- 2Measure the brown rice flour, cornstarch, and tapioca flour into a small bowl by lightly spooning them into your measuring cups and leveling them off. Accurate measuring keeps the dough from becoming too dense.
- 3Stir the xanthan gum, baking soda, and salt into the dry ingredients until thoroughly blended. Rub any clumps between your fingers to break them apart so they mix evenly.
- 4Mix the dry flour mixture into the wet butter mixture until just combined. Fold in the semisweet chocolate chips and the toasted chopped nuts.
- 5Drop heaping tablespoonfuls of dough onto ungreased cookie sheets, spacing them about 2 inches apart.
- 6Bake for 8 to 10 minutes until the edges are light brown and the centers remain soft. Let the cookies cool on the baking sheets for 1 to 2 minutes before transferring them to wire racks to cool completely. The brief rest on the hot pan helps them set without overbaking.
Notes
- Storage: Keep fully cooled cookies in a tightly covered container. Gluten-free baked goods dry out faster than traditional ones.
- Ingredient tip: Use only full-fat regular butter for the dough. Avoid light butter or vegetable oil spreads, which will change the cookie's texture.
- Safety: Always verify that all packaged ingredients, especially oats or chocolate chips, are certified gluten-free by checking their labels prior to baking.
- Measuring: Careful measuring of dry ingredients is essential for successful gluten-free baking. Spoon the flour into the cup rather than scooping it directly from the bag.