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.
Gluten Free Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 18 - 24 cookies 1x
- Category: Dessert
- Cuisine: American
- 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.
Flax Seed Mixture:
- 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!
[email protected]'s Recipes says
They look crisp yet chewy...fantastic cookies!
Tina Jui | The Worktop says
Thanks for such a detailed explanation about baking gluten free! I've never used xanthan gum, and always skip over recipes when I see it in the ingredients. Good to know that I can substitute for flax (which I always have on hand)!
Katie |Healthy Seasonal Recipes says
Hi! These cookies look like perfection! And they're gluten free. Crazy! Thanks for all the substitution recommendations and for the flax/chia seed idea!
Wow! These cookies look amazing! I love the crunch-- will be perfect to dip in coffee! 🙂
Taylor Kiser says
These sound like the perfect cookie! Crispy on the outside and soft on the inside! Yum!
Thesec cookies look wonderful and delicious !
Janet Rudolph says
I can always use another gluten-free chocolate chip cookie recipe, and these look like the bomb. Thanks for the recipe and the photos!
Big Daddy Dave says
Tammy, We'll take chocolate chip cookies any way we can get them...gluten free or not! These cookies look great, much like the ones that our favorite cookie bakery makes...thin, crispy with lots of chocolate goodness... Take Care, Big Daddy Dave
Tammy polenta is like cornmeal ??
Living the Gourmet says
Hi Gloria! Yes, Polenta is the Italian dish made from cornmeal 🙂
these sounds delicious Tammy ! Have a nice week, a hug
These sound amazing! YUMMY!
I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/
Thanks for joining Cooking and Crafting with J & J!
GiGi Eats says
These look crispy crispy!
Platter Talk says
I'm sending this recipe to all my GF friends. Great looking GF CC cookie! Thanks
Becca @ Amuse Your Bouche says
I'm not very experienced with gluten-free baking, but I AM experienced with chocolate chip cookies - and these look like great ones 🙂
Mark, Compass & Fork says
Nice that they are gluten-free. I am shocked how widespread gluten sensitivity is. I love how crisp these cookies appear to be.
Debi at Life Currents says
These look super yum! I've been trying to get my mom to eat less gluten, and I think these will help! She'll love them!
Vicky @ Avocado Pesto says
Like you I am also trying to take a more mindful approach to the foods I eat, so I fully respect the gf take on those cookies! Going to have to try making these -- though I am also trying to teach myself about moderation - ha a difficult process!Pinning!
For a recipe that calls for 3/4 cups of sugar, the nutritional dat represented here says there is no sugar???????????? How can that be? error? oversight??
Living the Gourmet says
Hi Billy, Thanks for stopping by and commenting. I've looked into the issue and it appears there is a glitch in the system of the nutritional data reader. I will look into this further and have the issue resolved. Thanks again for pointing that out and letting me know. Have a great day!