Community Pick
Gluten Free Awesome Chocolate Chip Cookies
photo by thesanderson6
- Ready In:
- 25mins
- Ingredients:
- 10
- Yields:
-
2 dozen
- Serves:
- 12
ingredients
- 1⁄4 cup softened margarine
- 1⁄2 cup brown sugar
- 1⁄2 cup sugar
- 1 large egg
- 1⁄2 teaspoon vanilla
- 3⁄4 cup rice flour
- 3⁄4 cup soy flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup nestle chocolate chips
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).
Reviews
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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 :)
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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.
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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!!
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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!
see 43 more reviews
Tweaks
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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.
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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.
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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!
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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!