2012-10-11

Gluten-Free Chocolate Chip Cookies - New Recipe

New gluten-free chocolate chip cookies - from the Gluten-Free Goddess
How do I say this? These new chocolate chip cookies are the best.

There are stirrings afoot here at Casa Allrich. Our gypsy boot heels are itching to wander yet again. Tugging at the threads of our daydreams. Stirring up old ghosts like some October trickster wind. Frayed old dreams folded neatly away and tucked quietly behind the stack of responsibility are getting aired out with a vengeance and enlivening discussions once again. That trip to the Cape got us thinking.

But before I speak too soon, there are chocolate chip cookies to ponder.

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?

I will tell you darling.

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.

So while we here at Casa Allrich discuss our future plans to ramble, bake up a batch of these- for your own road not taken.




New gluten-free chocolate chip cookies - from the Gluten-Free Goddess
Amy Bloom and cookies.
New gluten-free chocolate chip cookies - from the Gluten-Free Goddess
A gluten-free cookie you can offer guests with no apology.

Karina's Gluten-Free Chocolate Chip Cookies - A New Recipe

Posted October 2012.

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 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.

Ingredients:

1 cup sorghum flour
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

Optional:
1/2 cup chopped walnuts or pecans

Instructions:

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

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 



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Notes:

This particular gluten-free flour combo makes for a delightfully soft centered, chewy cookie. Not cakey. Not hard. Not brittle. Just right. I suspect that's because sorghum flour is softer than brown rice flour (which is a tad gritty). Potato starch also helps. It creates a softer baked good. Tapioca starch tends to be a little tougher.

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.




xox Karina

50 comments:

  1. I can't wait to bake a batch - they look wonderful. Thanks so much for sharing all your recipes and bringing some sunshine to us all :D

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  2. Sharing the milestone that I have just experienced here: I looked at your recipe - reading the ingredients, not the pictures - and thought "that works." I know which flours I like working with (sorghum and potato and almond are lovely), and I've baked enough to see how they interact. I already know I'll like these, before I've even started. This revelation is SO COOL to me! Thank you :)

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  3. These look amazing! Where do you buy the potato starch? Also, could I substitute millet flour for the almond? I am allergic to almonds...:(

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  4. Studied the recipe too and since I too have been experimenting, recognize now what the different kind of flours can do. Not only do you write wonderful blogs, create yummy recipes, all accompanied by beautiful photographs, you are a teacher as well. You are a woman of many talents Karina. Thanks for the guidance, the ingenuity and the your constant tenacity to make our feeding delicious, nourishing and SAFE!

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  5. Anonymous18:23

    hi = you were a great start to gf cooking. for choc chip i have used a blend of oat, sourghum, coconut and chestnut flours, sometimes some millet and brown rice flours as well, but oat is the predominant for really good cookies. a blend of pecan, walnut and almonds chopped is also a must. I never use gums or starches in cookies. breads both quick and yeasted - yes.
    wishing you well

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  6. Anonymous18:29

    Hi Karina,
    Just printed the recipe for Raspberry Coconut Almond Bars but couldn't seem to find a printerfriendly way to do it. Have you taken away that ability? I remember that you used to have a link.
    Love your recipes and blog.
    Thanks so much.
    M.

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  7. This looks like an excellent recipe, I must try it as soon as I can. I just need the sorghum flour...

    @gidge: I usually find my potato starch at local oriental markets.

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  8. Made a back tonight to distract me from the baseball game! Delicious! I used tapioca starch since I didn't have potato and sucanat in place of the brown sugar. love your writing and recipes!

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  9. Might I have permission to post your link on my recipe blog? I live in Singapore and post recipes that I've actually made here with ingredients that we can actually find here. I made these cookies this morning and LOVED them. Finding yummy things to eat in Asia that are gluten free is always a challenge. Even if you aren't comfortable with me posting the recipe (and giving you full credit, of course) I'm still very thankful that I found it! Andrea

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  10. Anonymous21:59

    Thank you so much for this recipe!
    i made this last night for my friend who begged to make her some cookies...
    they turned out really well, they tasted better the next day (odd?) but she loved them and shared them with everyone.
    i used millet instead of almond becuz my school is nut free, idk if this had an effect on the dough. it was wet and moist but it didnt stick together unless you pressed it together... crumbly almost...
    i will practice this recipe a couple times... everyone needs an awesome chocolate cookie recipe!

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  11. Natalie16:58

    Delicious. The last pan is in the oven. I realized after I got keen to make them, that I had no sorghum, so I substituted teff and although that may have impacted the colour a bit, they are still very good. I also had no parchment, but 16 minutes on an air-bake pan worked just fine.

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  12. I am a big fan of your writing, Karina. Looking forward to hearing more about your future plans. And I bet my boys would love these cookies.

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  13. So lovely! I love your photo styling too btw!

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  14. Made these today using coconut oil instead of canola oil and they were perfect and delicious.
    Thank you!

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  15. Wow, yum! I'm so into sorghum flour, it's just about the only gluten-free flour that doesn't hurt my stomach afterward. Also know what you mean about getting antsy about traveling. I'm in the same boat now that the weather is getting cooler, I just want to escape to India again!

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  16. So, will this not work with Enter-G egg replacer?

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  17. Wow, yummy! I used coconut oil instead of canola oil and GF all-purpose baking flour instead of the first 3 ingredients but they still turned out fabulous! Thanks for the wonderful recipe.

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  18. Hi Karina- I have to say that your picture looks so yummy and I'm excited to try your recipe. Your recipes have come to my rescue MANY times and I thank you for them. I do wonder how you measure your flours? Do you do the method alot of GF people do with the spoon the flour into the measuring cup method or do you do the "as we learned it in school" method where you dip the measuring cup into the flour and scrape off the excess on the top? Today I'm trying your pancake recipe and since I don't know which method you use, I'm hoping they turn out okay. I can hardly wait to try the cookie recipe next!!!

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  19. Thanks to all above for your comments, and ideas.

    As for measuring- the most important thing is to use dry nested cups for volume (flours and starches, etc), and liquid measuring cups for fluid ounces.

    How I measure- I pour flour into the measuring cup and level it off. I have been known to scoop- on occasion.

    Also important- how humidity and high heat/cold affects baking. Humid flours can be damp. And cold flours/ingredients slow down baking time.

    Hope that helps! See my GF baking tips post for more tips and info on gluten-free baking.

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  20. Kari- I have not personally made this new recipe with egg replacer; that said, however, I've had excellent results using it with other cookie recipes, and have many vegan cookie recipes in the index. Use those as a guideline, if you feel like experimenting (or try one of those).

    Cheers, Karina

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  21. Hi Karina, I have been following your blog for sometime now, and I share links to you on my blogs and I am now pinning some of your recipes to my gluten free board.
    I am making these cookies as I type, first batch is in the oven now-they sooo good-thanks so much for all you share with us.Kathy

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  22. oh Wow Karina, this is the best gluten free cookie yet--I love it, going to try this recipe with oatmeal too Kathy

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  23. I know I'm off to the supermarket today to stock up on ingredients for these fab looking cookies!!

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  24. I have a friend who always makes her cookie dough then freezes the unbaked cookies (on a cookie sheet lined with parchment) then bags them in the freezer for later baking. Have you tried this? Or is it best to bake them first, then freeze?

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  25. Delicious cookies as always, thank you Karina!

    I didn't have potato starch so I used arrowroot starch instead and I also replaced 1/4 of the oil with macadamia-cashew nut butter and they came out amazing. Just slightly nutty, moist, chewy and a little crisp on the outside. Really wonderful. Next time I may try substituting all of the oil with nut butter because I like the flavour so much.

    The combination of flours is a good one though, I personally stopped using rice flour a while ago because even brown rice flour doesn't add a lot of taste.

    I also used coconut sugar instead of brown sugar (I try to use raw sugars as much as possible).

    Anyway, delicious and will make those again, thanks!

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  26. I just love this recipe Karina, I had to freeze most of the cookies yesterday so I wouldn't eat them all-lol I am making another batch now, I changed to coconut oil which I like in this better, and I threw in a handful of gf rolled oats-thank you thank you for this recipe-I love sorgham and almond flours for their high nutrition Kathy

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  27. Anonymous19:03

    Hey Karina - just baked these and they're yummy! But, I'm baking at altitude (a mile high) and they puffed up too much - too airy and not dense like a toll house cookie. Any ideas how to adjust the recipe for altitude?

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  28. I was just telling hubby I didn't want to go GF b/c I love baking. This gives me hope! :)

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  29. Katherine17:16

    Wow. Can hardly stand waiting to try this. Gotta buy eggs first though. We just this morning got the go-ahead from my daughter's allergist to try GF/DF recipes like cookies and muffins that have eggs baked in them. It's been forever since I cooked with eggs. Yea! Your egg-free oatmeal chocolate chip cookies have been our main cookie for the last 2 years.

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  30. Oh my gosh. I know a few people who would DIE for this recipe! Heheh. ;)

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  31. I tried this recipe with whole-grain sorghum flour, used flax "eggs" instead of real ones, and was really impressed with the results. :)

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  32. Karina,

    what would you sub for the almond flour? My daughter is allergic to nuts. I have millet, so I could try that, but it sounds like someone else tried it and they were a bit crumbly. Any sugguestions??

    Thank you,
    Christina

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  33. Hi Karina, these look great, thanks for the recipe. In addition to celiac, I have an allergy to nuts. Any ideas on what to subtitle for the almond flour?
    Thanks,
    Megan
    www.top6withasideofgluten.com

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  34. Stefanie15:54

    These were great! I couldn't find bourbon vanilla extract, so I used regular real vanilla. They were awesome. One question...do you pack the brown sugar to measure? I need to make more...my husband ate them all and he doesn't have to eat gluten free. Darn him!

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  35. Looks awesome!! I'm going to use that sorghum flour I bought then forgot what I bought it for. LOL! I have been looking for a good cookie to bake. Now if my husband has left me any choc chips...

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  36. Stefanie19:10

    These are delicious, but mine turned out a little flat, even after refrigerating the dough. I put some dough in the freezer for awhile and they turned out better. I also had to adjust the time a bit or they were overdone.

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  37. I just made these for 10 year old who just recently found out he is sensitive to gluten and dairy- they are awesome!! So yummy and now he does not have to feel like he is missing out

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  38. I didn't have canola oil and used moo-moo butter instead: WOW! Thank you for this recipe--it is definitely your best CCC yet (I've made your buckwheat several times but buckwheat and I don't seem to get along). Many, many thanks!

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  39. Dear lordy, these are some good cookies!! Thank you!!!!

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  40. Anonymous11:49

    I have trouble digesting canola, would it be possible to swap that out for corn oil, or if I am making it for my best friend who is a celiac but isn't dairy sensitive, can I use butter?

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  41. Yes, you can use real butter in these cookies- and in gluten-free baking. I don't use it because I am allergic to dairy- but it is delicious in gluten-free baking.

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  42. For subbing almond flour you'll need a whole grain GF flour- such as millet, buckwheat or sorghum. It may change the taste- or texture- a bit.

    Thank you all for your thoughtful comments! Karina

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  43. Marian09:31

    Thanks so much for this recipe! I tried it last night and even my typically anti-gluten free husband loved them. Speaking of vegan chocolate, you ought to look into www.amoredimona.com They have the best chocolate I've ever tasted, and it happens to be vegan and allergen free. I'm allergic to both gluten and nuts, so it's my favorite thing.

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  44. Anonymous14:08

    I made these today. I had to use tapioca flour(in lieu of potato starch), and buckwheat in lieu of almond (can't use nut flours). Also cut down the sugar by approx. 1/2 cup. My dough was SUPER oily (almost tossed it out). Surprisingly, they baked up well.

    Karina, any idea if my substitutions (e.g. using tapioca) contributed to the oilyness? It certainly wasn't the 'sticky and smooth' texture.

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  45. Anonymous22:47

    Thank you for this wonderful recipe. I followed it to the letter, and cookies came out as promised!

    Sadly, the undiagnosed years of being Casein and Gluten intolerant have left me with IBS that is triggered by Sorghum flour. For others that may be in similar circumstance, I will share a mild variation of this wonderful recipe that did work for me.
    Use the recipe ingredients above with these substitutions--keep the proportions the same. 1 1/4 cup superfine brown rice flour (avoid the gritty texture of rice flour with superfine rice flour); 1/4 cup Teff flour; For the starch I used 3/4 cup combination of arrowroot starch and cornstarch--6 ounces of each. This came out well, but I like to experiment and will go for 8 ounces on the arrowroot with 2 ounces on the cornstarch. I reduced the Xanthan gum to 1/2 teaspoon and added one egg white to the two whole eggs listed to compensate. I also split the sugar to 3/4 cup white and 3/4 cup brown. One teaspoon vanilla, and I upped the chocolate chips to 3/4 cup. If you have a Wegmans grocery nearby, then I suggest their brand of vegan chips that are lactose and gluten free at an economical price. The rest of the recipe I used as is. Tip: If you wish to substitute on the starch used, my rule of thumb is below ground starches with their larger starch granules work well as substitutes for one another(example potato starch for tapioca starch) and above ground starches or cereal starches with their finer starch granules work well as substitutes for one another. What does not work well when baking (especially bread) is to use cornstarch as a substitute for tapioca starch--I learned the hard way on that one.

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  46. Thank you so much for this recipe and all your others. I am waiting to get tested for Celiac/Lactose intolerance, and the past 6-8 months have been a horror because I was lost on what I could eat and I was missing all the gluten-filled and dairy-filled recipes that I just used to love that now have me running to the bathroom instead. Your blog has saved me in many ways, but most importantly it has given me hope. The maternal side of my family all are Celiacs and so I was expecting the symptoms to be there, but I didn't expect them in my early twenties. Thank you so much for putting this up so that lost people in the world of gluten-free / dairy-free can find it and view it as the treasure of the century like I have. :) Merry Christmas to all!

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  47. This is a great recipe (though the buckwheat chocolate chip is still my favourite, it's the Slav in me). I made it a couple weeks ago to satisfy a craving when I was out of buckwheat flour. Cheers and thanks again for all the great recipes!

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  48. Just to let you know that you absolutely ROCK! The cookies are fabulous! My family loves them so much and are now the house favorite. Thanks for sharing :)

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  49. I made this recipe just for myself, but my gluten eating family loved them so much I made more to share on a family vacation. The cookies were gone within minutes! I plan on making more today for our next family vacation. These are truly the best chocolate chip cookie I have ever eaten. I'm slowly becoming a believer than GF foods are way better than gluten-containing foods.

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  50. Just made these to get the kids through a day of piano competition. Used grapeseed oil and chopped pecans. Best GFCF choc chip cookies yet! Your measurements and baking times were perfect. Thank you.

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Find substitution help and guidelines here. Please note: substitutions alter the recipe (and may affect structure, texture, baking times, and flavor).

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Wishing you a delicious and beautiful day!

Karina - Gluten-Free Goddess xox