We are unashamed cookie monsters around here. Everyone elbows and jabs and bunts their way to nab as many cookies as their hungry bellies can take in.
Peek inside the cookie storage and you’ll see what I mean.
We’ve got a growing number of rave GF cookies, like these Oatmeal PB Cookies which are totally flourless. But I ultimately had to search high and low for the best gluten-free flour so I could share platefuls of good old chocolate chip cookies with all my gluten-free friends (rather than have them stare hungrily at me while I munch on pudding cookies.)
America’s Test Kitchen gluten-free flour blend won out in the end, and here are the fabulicious results…
These gluten-free chocolate chip cookies are thick, chewy, dense, and….divine. Gluten-free eater or not, everyone will elbow, jab, and bunt their way through to get to these luscious goodies.
Everywhere I take these cookies, they’re gone in a snap. Nobody ever realizes they’re gluten-free; they just know they’re biting into chocolate chip cookie bliss.
Be sure not to skip the xanthan gum, as it’s a natural thickener that really helps the structure of the cookie. It’s a gluten-free baker’s pantry staple.
Here’s to sitting around the table with all my cookie-loving friends. Nobody has to miss out on these gluten-free chocolate chip cookies.
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Chewy Gluten-Free Chocolate Chip Cookies
For Gluten-Free Flour:
- 24 oz white rice flour, 4 ½ cups plus ⅓ cup
- 7 ½ oz brown rice flour, 1 ⅔ cups
- 7 oz potato starch, 1 ⅓ cups
- 3 oz tapioca starch, ¾ cup
- ¾ oz nonfat dry milk powder, ¼ cup
For the Cookies:
- 8 oz 1 3/4 cups GF flour from above (save extra for later use)
- 1 tsp baking soda
- ¾ tsp xanthan gum, needed for texture
- ½ tsp table salt
- 8 TB butter, melted
- 5 ¼ oz ¾ cup packed light brown sugar
- 2 ⅓ oz ⅓ cup granulated sugar
- 1 large egg
- 2 TB milk
- 1 TB vanilla extract
- 7 ½ oz 1 1/2 cups semisweet chocolate chips
- Whisk flour blend, baking soda, xanthan gum, and salt together in medium bowl; set aside. Whisk melted butter, brown sugar, and granulated sugar together in large bowl until well combined and smooth. Whisk in egg, milk, and vanilla and continue to whisk until smooth. Stir in flour mixture with rubber spatula and mix until soft, homogeneous dough forms. Fold in chocolate chips. Cover bowl with plastic wrap and let dough chill at least 30 minutes.
- Adjust oven rack to middle position and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Using 2 soupspoons (better yet, use cookie scoop) and working with about 1 1/2 tablespoons dough at a time, portion dough and space 2 inches apart on prepared sheets. Bake cookies, 1 sheet at a time, until golden brown and edges have begun to set but centers are still soft, 8-9 minutes, rotating sheet halfway through baking. Cookies will set upon cooling; don't overbake.
- Let cookies cool on sheet for 5 minutes, then transfer to wire rack. Serve warm or at room temperature. (Cookies are best eaten on day they are baked, but they can be cooled and placed immediately in airtight container and stored at room temperature for up to 1 day.)
Tapioca starch is also sold as tapioca flour; they are interchangeable.
America's Test Kitchen strongly recommends We strongly recommend Bob’s Red Mill white and brown rice flours.
For best results, weigh your ingredients. If you measure by volume, spoon each ingredient into the measuring cup (do not pack or tap) and scrape off the excess.
Dough can be wrapped airtight and frozen for several weeks.
Nutrition (per serving)
Source: Chew Out Loud, adapted from America’s Test Kitchen
Gluten Free Goodies…
- Flourless Chocolate Cake – unbelievably smooth, rich, and perfect.
- Flourless Peanut Butter Chocolate Cookies – honestly no one, not a one, knows these are GF. So, So good.
- GF Peanut Butter Kiss Cookies . For everyone from 1 to 101. So good.