Keeping to the easy process of making cookies, this gluten free batch is still so simple to whip up in a snap. Not only is it free of gluten, but it is also nut free. They are thin and crispy but the center is melt-in-your mouth soft!
Lately I’ve been really invested on eating more consciously.
Living in the day-in-age where new diets are constantly popping up and on the rise, forces you to become more aware of the ingredients you use. I’ve always been a firm believer in enjoying everything in moderation, but sometimes it’s not always easy to discipline yourself.
That being said, I’ve taken a more mindful approach to the foods I eat. If there is way to make it lighter without skimping on the flavor, I’m all for it. Which brings us to today’s recipe.
While gluten isn’t necessarily bad for you, I know many people who have an allergy to gluten and other people who, for dietary reasons, have chosen to forego it.
This recipe is for you…well actually it is for everyone.
I swear you will never taste the difference between these gluten free and nut free cookies from the classic version.
They have a crisp edge and soft center…perfect with a glass of milk, or you know, sandwiched together with some homemade ice cream 😉
Let’s get started…
I did my homework when it came to forming a gluten free flour base for this recipe.
If you look around online you’ll find that the most common GF and nut free bases are a blend of different flours. They also call for tapioca and xanthan gum. I’m going to show you two great substitutes for each if you don’t have either on hand.
Also keep in mind these cookies would work really well with almond flour if you don’t have white rice flour on hand and don’t necessarily have a nut allergy. Just swap the white rice flour, cornstarch and cornmeal with 1 – 1¼ cups of almond flour.
Tapioca can be swapped with cornstarch which is what I did here.
The xanthan gum was an interesting ingredient to research. It’s something I have personally never baked with so I don’t keep it in the house, but when you’re baking gluten free you need a bind so this is one ingredient that shouldn’t be omitted completely.
There are two very easy ways to substitute xanthan gum. The first involves chia seeds. I decided against using chia seeds for this recipe only because it would have added another step, as you would need to grind the seeds before cooking them down. The other alternative is using flax seed, which I used for this recipe.
Simply mix 1 part flax seed with 2 parts water and bring it to a simmer. When it beings to simmer, you’ll see it will change to a very thick, gelatin like consistency, which is exactly what you want.
Add the flax seed mix to the wet ingredients and whisk together. Then add the dry ingredients and combine until a sticky cookie dough forms. Add in your chocolate chips and bake for about 7-8 minutes.
It’s such a simple process, if you have xanthan gum on hand then it’s even easier, but making your own takes no time at all.
I hope you try this recipe soon and refer to my notes when you need a quick substitute. Let me know how it turns out if you do, I would love to hear! And as always if you have any questions, drop us a note in the comment box.
Yields 18 - 24 cookies
10 minPrep Time
8 minCook Time
18 minTotal Time
- 3/4 cup stone ground white rice flour
- 1/4 teaspoon gluten free baking soda (I always use Arm & Hammer)
- 2 tablespoons cornstarch
- 2 tablespoons cornmeal
- 1/4 teaspoon salt
- 1/2 teaspoon flax seed mixture* or xanthan gum
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 3/4 cup dark chocolate, chopped or mini dark chocolate morsels
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- In a small pot, combine 1 part flax seed with 2 parts water. Bring the mixture to a simmer until thickened like gelatin. Remove from heat and transfer to a glass bowl. Allow to cool.
- In a bowl, whisk together rice flour, baking soda, cornstarch, cornmeal and salt. Set aside.
- In a large bowl, cream butter, sugar, egg, vanilla, and flax seed mix.
- Add the dry ingredients to the wet in three separate installments, until a sticky batter forms.
- Add the dark chocolate and stir again.
- Drop 1 tablespoon of cookie dough onto prepared baking sheets if you wish for large cookies, or 1/2 tablespoon of dough for smaller cookies.
- Bake for 7-8 minutes or until the cookies are golden.
- Remove from the oven and transfer to a cooling rack. Allow the cookies to cool completely before serving.
*refer to instructions
I couldn’t resist turning these cookies into ice cream sandwiches. I’ll be sharing the recipe to my Lavender Irish Cream Ice Cream next week so stay tuned!