Karina's new wheat-free gluten-free chocolate chip cookie recipe. Simply fabulous.
How do I say this? These new chocolate chip cookies are the best.
The subject of cookies is a favorite topic on Gluten-Free Goddess, and for good reason. I've written about cookies before- in posts too numerous to count.
So why are these different?
Why are these chocolate chip cookies blog worthy?
Because they are golden and gently crisp on the outside, and soft and chewy within. Like the cookie you remember- that gorgeous, sweet caramel bite of homemade love. Warm from the oven these taste remarkable like the classic Toll House cookie recipe I baked a thousand times.
I credit the new flours and fat I used.
Gone is the brown rice flour. Gone is shortening. I've nixed the tapioca starch. And the result is a truly wonderful, soft dough that tastes closer to a real Toll House cookie than any other gluten-free chocolate chip cookies (though delicious!) I've baked.
Karina's Wheat-Free Gluten-Free Chocolate Chip Cookies - A New RecipePosted October 2012 by Karina Allrich.
We've been baking gluten-free chocolate chip cookies for eleven years now. And we've tried all kinds of flours and various fats. These wheat-free cookies have a soft, chewy center and a subtle golden brown sugar flavor. And they are dairy-free! *I edited this recipe recently with a slight tweak to the oil.
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
2/3 cup expeller-pressed organic canola oil
2 large organic free-range eggs, beaten
1 tablespoon bourbon vanilla extract
Rounded 1/2 cup vegan dark chocolate chips
1/2 cup chopped walnuts or pecans
In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar.
Add in the oil, eggs and vanilla extract.
Beat the dough for two minutes, until it is sticky and smooth.
Add in the dark chocolate chips; and stir by hand to combine. Add in walnuts or pecans, if desired.
Note: If it is hot and humid, cover and chill the dough for one hour.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly- not too flat.
Bake for 14 minutes. The cookies will look golden- but still feel slightly soft to the touch. They crisp a bit as they cool.
Cool cookies on a wire rack.
Sensational warm from the oven.
Wrap cooled cookies by twos and freeze in freezer bags for future g-free treats. I place a small piece of parchment paper between cookies.
Warm thawed cookies briefly in a microwave for melty chocolate chips and a fresh-baked style soft center.
Makes 28 to 30 cookies.
Recipe Source: glutenfreegoddess.blogspot.com
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The almond meal adds an oh-so-subtle texture and flavor to the dough. If you cannot use nut flours, I suggest trying millet flour. Or if you like buckwheat flour, you could try that. I'd stay away from rice flours in this recipe.
For the fat in this recipe, I experimented. Organic Canola oil baked up beautifully- with no greasy mouth feel.
For egg-free see my vegan chocolate chip cookie recipe- developed without eggs.
For health information on canola oil please see Mayo Clinic's canola oil article here.
For substitution help, please see my guide to baking with substitutions here.