I adapted this from a Martha Stewart recipe for chocolate chip cookies. The original recipe is obviously not gluten free and the result is very cake-y cookies. I like them thick though. My issue with the toll house recipe is sometimes they sink in on themselves. That irritates me.
For those people who like to mess around with perfection…yes you can use any flour combination you want. If you’ve read my other recipes though you know that I used to work in a bakery, therefore I am a snob about baked goods, and have tinkered with various recipes for over five years. This one included. Trust me when I say this is as close to a non-gluten free chocolate chip cookie that you are going to get.
They freeze well and the batter tastes like actual cookie dough with no horrible grainy texture and no weird aftertaste (You will get that with buckwheat flour, brown rice flour, and coconut flour. Even a tiny amount). These are not healthy cookies. Gluten free does not equal healthy.
If you are vegan- use a dairy free butter but they still have eggs in them. You can use substitutes for the eggs to make them vegan. They are going to taste funny though-I’ve tried using butter and egg substitutes. It’s okay; not great; just okay.
- 2 sticks unsalted butter (1/2 cup) (room temp)
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs (room temp is best)
- 1.5 tsp vailla extract
- 3 cups Flour
- 1 cup (plus extra) oat flour
- 1 cup white rice superfine flour
- 1 cup tapioca flour
- 1/4-1/2 cup arrowroot flour
- 2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 12 oz bag chocolate chips
- optional- FINELY chopped walnuts or pecans roughly 1/2 cup chopped
Cream the butter in a mixer. This is an important step for cookies. Don’t skip it. Once the butter is light and fluffy then add the sugar. Then add the vanilla and eggs. Mix well.
Then add the rest of the ingredients (not the chocolate chips). This part is important. You want the consistency to be thick. Thicker than normal gluten filled cookies. You can add oats and cinnamon in place of some of the flour if you want oatmeal chocolate chip cookies.
I’ve done this recipe several times. Maybe a hundred over the years. I’ve never used the same amount of flours. It’s always a bit of an eyeball situation. After I add the 3.5 cups of the listed ingredients I then slowly add either more of the oat or more of the white rice flour bit by bit until it gets to the desired thickness.
When you’re adding the chocolate chips the batter should be hard to stir. The mixer should not be able to do it. You will have to do it by hand.
I also chill the dough. Only for about 10-15 minutes, but long enough to let it rest.
You can make it without the baking powder. The cookies will be flat. Still good. But flat. Trust me.
Bake at 350 degrees for 8-10 minutes. My kids and three of their friends devoured these tonight. Four year olds are a tough audience. They had no idea they were gluten free.