Disclaimer: If you are not gluten free do not ignore, delete or skip over this recipe! It is an amazing recipe and can be made with regular flour for a delicious cookie!
Two years ago we entered the world of gluten free when my daughter was diagnosed with a wheat intolerance. She can actually have gluten but not wheat but if you eat gluten free you are eating wheat free. There are just a few things she can eat that have gluten in it but not wheat such as spelt. I have learned lots about this gluten free world and still have much to learn.
Even if you are not gluten free chances are you know someone who is and this recipe may just come in handy sometime. Even if you never need to bake gluten free you will want to make these cookies. They are delicious! Just substitute in regular flour for the gluten free flour mix and you have a delicious gluten-full cookie!!
When I made them gluten free the rest of the family kept asking, “Are you sure there is no gluten in these?” They were that good.
The main problem I have found with gluten free baking is not so much the taste but the texture. Because most recipes use rice flour you often get a somewhat gritty texture to your baked goods. A gluten free friend of mine shared her favorite gluten free flour mix recipe with me and that is what I have been using ever since. You can find the gluten free flour mix over on my blog.
This mix does contain oat flour. Not all oats are gluten free so please be sure and check that out. I purchased gluten free oats from Bob’s Red Mill. I have learned that there are those who are gluten free that can’t have oat flour either and in this case I would recommend increasing the amount of the other flours to compensate for not using the oat flour. All of the flours can be found at places such as Whole Foods and other natural health grocery stores.
The cookies are made just like any other chocolate chip cookie you just substitute gluten free flour mix for regular flour. When I am not making them gluten free I use a combination of cake flour and and all purpose flour. I love the texture of these cookies whether they are gluten free or not. They are crisp on the edge and nice and soft in the middle. Just the way I like them.
So whether you make them gluten free or not you are going to want to make these cookies! I consider myself pretty much a chocolate chip cookie snob and I have several other chocolate chip cookie recipes on my blog I love too but these are right up there in the Top Three!
For some of my other favorite chocolate chip cookie recipes check out:
Gluten Free Chocolate Chip Cookies
4 1/2 c Gluten Free Flour Mix
- 1.125 c white rice flour (1 c plus 2 tab)
- 1.125 c oat flour (1 c plus 2 tab)
- 1.125 c coconut flour (1 c plus 2 tab)
- 1.125 c tapioca flour (1 c plus 2 tab) or starch
- 1/4 c plus 1.5 tsp cornstarch
- 4 tsp xanthan gum
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- 1 ¼ c salted butter (2 ½ sticks) room temperature
- 1 ¼ c brown sugar packed
- 1 c granulated sugar plus
- 3 tbsp granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 18 oz chocolate chips (1 ½ bags)
- Cream butter and sugar until very light, about five minutes.
- Add eggs, mixing well after each.
- Add in vanilla.
- Add in dry ingredients. Mix until just combined.
- Add in chocolate chips.
- Refrigerate dough two hours (I put it in the freezer for 30 minutes).
- Bake at 350 degrees on parchment lined cookie sheets.
- Bake 12-14 minutes or until lightly brown.