Baking really yummy (these are gluten free?!!) cookies is just not possible without using some interesting ingredients. Trust me. I’ve tried. I so badly just wanted to substitute my favorite gluten free flour mix in a regular recipe and end up with something great. I did not want to use different types of flours; I did not want to use xanthan gum; I did not want to measure using a scale (that I do have, by the way.).
I’ve been lazy.
Plus, my regular mix has always been fine in the past in my many other baking endeavors.
I’ve been lucky.
I tried to make cookies with quinoa flour recently. Don’t do it. The texture was amazing, but they were bitter. Even after I scoured the internet for ways to make quinoa flour NOT bitter, and baked it for 4 long hours, it was still bitter. So that was out.
I tried using my trusty gluten free flour mix. Can you say,”thin sheet of caramelized cookie goo?” I added baking powder to the next batch (that always works in my pancakes). It was a little better, but not much. I added MORE baking powder AND xanthan gum, and we were at least looking at and eating something that tasted like a cookie! They were good! But they were not amazing.
This recipe, which is very easy by the way, is not only TOTALLY DELISH, it will knock your socks off. The ingredients are easy to find and not expensive. I think the brown rice flour was around $4 and the tapioca flour was less. You probably already have cornstarch (yay!). The xanthan gum, which you need (sorry!), was around $12. It keeps forever, though, and you can use it for so many things. It makes your baked goods act like there is gluten in them when there is not. It’s pretty much a miracle.
These cookies bake up beautifully! They are soft and chewy on the inside, but a little crispy on the outside, which is just how I like them. I was majorly excited about them after baking 5 batches of cookies, most of them coming out like a bad science project, and spending way too long in the kitchen on a very hot day. My feet hurt. I wanted a win, and I got one! Follow the recipe and you will too!
A note on proper measuring when baking: This is SO IMPORTANT! I’ve known the correct way to measure for quite some time, but I still tend to scoop directly from the bag from time to time. Making these cookies reminded me of the importance of doing it right. Here it is:
->->Do not scoop your flour out of the bag or container with your measuring cup. Instead, take a kitchen spoon and spoon your flour from the bag into your measuring cup. DO NOT tap it down or wiggle it to get it to even out. Just scoop with the spoon until there is a heaping pile on top. Then, take a butter knife and slide it across the top, dropping the excess back in your flour bag or container. That is how you correctly measure flour! Any other way gives you way too much flour in your recipes.
The BEST Chocolate Chip Cookies
*11 ounces brown rice flour (this was scant 2 ½ cups for me)
*1 ¼ ounces cornstarch (about ¼ cup)
*½ ounce tapioca flour (about 2 tablespoons)
**1 teaspoon xanthan gum
¼ cup white sugar
1 ¼ cups brown sugar
1 whole egg
1 egg yolk
***1 cup (8oz) Earth Balance Vegan Butter, or 2 sticks (I use the soy free one)
2 tablespoons canned full-fat coconut milk (Whole Food’s brand is the best!)
1 ½ teaspoons vanilla extract
12 ounces (one bag) semi-sweet chocolate chips (Trader Joe’s carries one without lactose!)
*You don’t need a scale. If you have one, use it. If not, no worries! Just use the cup measurement in the parenthesis and be sure to correctly measure these 3 flours the way I described above the recipe. That is the ONLY way you should be measuring anyway.
**This can bother some people with IBS. It is a must when baking gluten free chocolate chip cookies, though. It is fine for me, especially because I don’t eat 10 at a time.
***If you are using this butter or another butter that contains salt, you are fine. If you are using unsalted butter, add 1 teaspoon kosher salt to the dry ingredients.
Slice your butter into a cereal bowl and microwave for 20 seconds at a time, until melted. Pour the butter into the bowl of your stand mixer, or you can use a large bowl and an electric hand mixer.
In a medium bowl, add the brown rice flour, cornstarch, tapioca flour (making sure to measure each using the correct way! See the note before the recipe!!), xanthan gum, and baking soda. Whisk to combine. Set aside.
Add your sugars to your melted butter and beat using a paddle attachment on medium speed for 1 minute. If you are using vegan butter, not much will happen. It will not “cream” like it does with regular butter. Don’t worry!
Add the egg and extra yolk, milk, and vanilla extract. Mix well until combined. Slowly add your dry ingredients on LOW speed, mixing until just combined.
Add your chocolate chips and stir with a wooden spoon. Your chips probably won’t stick to the batter at this point because of the melted butter. Don’t worry! It will be perfect later. And, yes, that is a lot of chocolate! Don’t worry. They will be fantastic! If you are still worried, decrease the amount of chips. I’m sure they will still be great.
Place the dough in your fridge for 1 hour. (Crucial step!)
Preheat your oven to 375F.
Using a small scoop, scoop a generous amount and roll into 2-ounce balls. They were a little smaller than a golf ball. I used a really small ice cream scoop. You should end up with 2 dozen, so you can go from that amount as well.
Place the balls, 6 on each foil or parchment lined cookie sheets (you will need to do 2 batches), in the preheated oven. They will cook for 14 minutes, but at 7 minutes, rotate your pans (move the ones on the lower rung up to the higher rung, etc.) so they cook evenly.
They won’t spread much. Don’t worry! Let them cool on the sheet for 2 minutes. Then move them to cool completely on a wire rack. Enjoy!!
Store in an air-tight container.
Recipe adapted from Alton Brown
P.S. Mine look better than his…