I am not expert in gluten free recipes but I do know that a girl needs a good chocolate chip cookie every so once in a while. As you might be able to tell from my other gluten free recipes, I'm not really into spending a lot of money or buying special things to make gluten free foods. This Gluten Free Chocolate Chip Cookie recipe follows along those same rules!
Gluten Free Chocolate Chip Cookies
What You Need:
- 1 1/2 c. rice flour
- 1/2 t. baking soda
- 1/2 t. salt
- 1 c. sugar
- 1/4 c. butter
- 2 eggs
- 1/2 t. vanilla extract
- 2/3 c. chocolate chips
For this recipe you can try out your own personal favorite rice flour. I used half Sweet Rice (or sticky rice) flour and half white rice flour. I would recommend using at least half the sweet rice flour because it will help the cookie stay together and not get crumbly like some gluten free baked goods tend to do.
Combine the flour (or flours), baking soda, salt, and sugar in a bowl. As you can see, I used turbinado sugar but any sugar will do.
In a separate bowl combine the butter (softened), eggs, and vanilla.
Mix both of the bowls together well. The dough will be a little drier but you should be able to get it all combined. Add in the chocolate chips. (I used mini chocolate chips)
Roll into small balls and place on a greased cookie sheet. Bake at 350F for about 12 minutes or until the tops of the cookies are slightly browned.
The end result is a nice soft gluten free cookie! You can freeze these to snack on later or enjoy! They are excellent fresh from the oven. Make sure you check out the other inexpensive gluten free recipes that I've already posted! Not looking for a gluten free chocolate chip cookie recipe? Head over here to get Mom's Chocolate Chip Cookie recipe!
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{ 5 comments… read them below or add one }
They stay together well without any xanthan gum, guar gum, or psyllum husk? We use sweet rice flour in almost all of our “sweet” baking but I’ve never relied on it to keep the cookies/cakes/breads together on its own. I’m thrilled that it worked! I can always taste the gums (not sure if its because I can really taste them or if its because I know they are in there) and I don’t care for the aftertaste. It will be nice to have a cookie that doesn’t fall into crumbs when you pick it up and still tastes good!
They stay together well because of the eggs actually. I’ve learned in my experiments that a good mixture with eggs (or sometimes oil) and sticky rice flour and no xanthan gum is needed! I’m not sure if it will work for every recipe yet but I’ve had really good luck so far.
There is an Asian Market across from Kmart in Rapid that sells sweet rice flour, white rice flour, and a few other starches. They have smaller packages but they were cheaper than all the other stores around here.
I’m going to have to check that out!
I’ve been gluten free for about 2 years and whenever I’m craving cookies I make this super simple recipe:
1 C Peanut Butter
1 C Sugar
1 Egg + 1 Egg white
Chocolate chips to taste
Mix first 3 ingredients together and then fold in choc. chips. Let chill in fridge for about 15 minutes. Then scoop out and bake at 350 for 15 minutes. Voila! (Depending on the sweetness of the peanut butter I sometimes cut the quantity of sugar in the recipe down as to not feel so bad about feeding them to my 3 yr. old.) Love your site!