Gluten Free Awesome Chocolate Chip Cookies

"Gluten Free? You might not think so because these even fooled my husband! Chewy, Crunchy or how ever you like them - these are a real treat."
 
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photo by thesanderson6 photo by thesanderson6
photo by thesanderson6
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by jacquai photo by jacquai
Ready In:
25mins
Ingredients:
10
Yields:
2 dozen
Serves:
12
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ingredients

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directions

  • By hand blend margarine, sugars, egg, & vanilla until creamy.
  • In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.
  • Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).

Questions & Replies

  1. Can 1 1/2 cups of gluten-free flour replace the rice and soy flours?
     
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Reviews

  1. We really like these. I used 3/4 cup brown rice flour, and 3/4 cup gluten free flour mix (rice flour, tapioca starch, potato starch) I also used flax seed egg replacer. Thank you for posting this great, forgiving recipe. I used mini chocolate chips (2/3 cup) and would use 1/2 cup next time.
     
  2. I recently found out that I can't handle gluten, and having a sweet tooth I thought I was going to die! Luckily I found this recipe. However I used real butter, and 1/4 cup of white sugar and 1/4 cup of brown-using brown sugar creates a chewier cookie. I also used Bob's Red Mill GF flour. They turned out very yummy and even my sceptic boyfriend liked them :)
     
  3. Last week my DH was told by his GP to knock off gluten. The first time I made these cookies I used a GF flour mix instead of the soy flour and they turned out very well, maybe a little too crunchy and spread out, but delicious. I noticed in reading the rest of the reviews that many cooks substituted other flours, mostly with no ill effects. One week later, I used canola oil instead of margarine and they came out even better than the first time, didn't spread out so much and look just like our old gluten chocolate chip cookies. Thank you, these are now a staple in our house.
     
  4. Amazing cookies! These are so good that it doesn't matter if they are gluten free or not. Everyone should eat these!! All of my friends and family love these cookies as well or better than traditional chocolate chip cookies and they have the added benefit of being healthier than a regular cookie. As a side note; I use butter instead of marg. and brown rice flour for added nutrition. Oh, and whatever you do don't be tempted to eat the dough raw!! It tastes completely different once it's cooked! ;) You will not be disappointed! Make these cookies!!
     
  5. compared with any other gluten free recipe I have tried these are definately five stars. Whenever I try a new wheat free recipe I add a little cocoa powder to hide some of the flavor, just in case. I used about 1/4 c. cocoa in place of the flour. I didn't notice an odd aftertaste even with the soy! My first batch got a little charred on the bottom so I lowered the temp. to 350, worked well. Made 28. Thank you sooooooo much!
     
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Tweaks

  1. This cookie is very good. even my DH and kids love them. I tried the recipe twice as is before modifying it. As is, the texture is a bit crumbly. My mods: substitute 5 tbsp. of butter for the 1/4 c of margarine and substitute brown rice flour for soy flour. Dough is creamier and cookies is only slightly crumbly. Thank you for posting the recipe.
     
  2. I made these to send to my mom who can't tolerate gluten or dairy. I tried one of the cookies and have to say, they were good, but I could tell they weren't made with butter. I'm thinking she'll like them too. I wonder if you could substitute potato flour for either the rice or soy flour? Thanks for posting the recipe.
     
  3. These are awesome! Just how I like my chocolate chip cookies, crispy on the outside, yet still nice and chewy. Instead of the rice and soy flours, I used 1 1/2 cups of my own gluten-free flour blend. I didn't even use any xanthan or guar gum, and they held together fine! I also used real butter instead of margarine and dark chocolate chips. To prevent the cookies from spreading too much, I chilled the dough and cookie sheet after rolling into balls. Check the cookies after baking 10 minutes, because that's when my cookies were done!
     
  4. YUM!!! I loved these. My dough was very, very dry and crumbly but they turned out great! I added 1/2 teaspoon of xanthan gum and left out the egg replacer. I also used butter instead of margarine. They didn't spread out or fall apart at all.
     
  5. awesome cookies.... made them for my partner... grin from ear to ear :) <br/>substituted brown rice flour for the white ... doubled the batch and made bigger cookies... cooked them for a further 10 mins... <br/>beautiful...... YUM
     

RECIPE SUBMITTED BY

I enjoy finding and creating Gluten-free treats for my Mother and Uncle Bruce. My twins are quite a hobby also.As well as my 14 year old!
 
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