I’ve been sitting on this recipe for quite some time, and the time feels right, now, to share it. Actually, I fibbed. I have two recipes to share today, Gluten-Free Chocolate Chip Cookies and Gluten-Free Oatmeal Raisin Cookies. You may remember the fuss I was making over my cookie experimentation a few weeks back, how I wasn’t quite ready to present the world with any sort of chocolate chip cookie. Well, I’m more than ready now. In fact, I go so far as to say that I’m eager.
Interestingly, the gluten-free version of the chocolate chip cookies I’ve been working on actually placed above the “regular” chocolate chip cookie. You would be correct to assume I did a taste test with some of my favourite people to find this out.
Feeling a tad skeptical, are we? Squinting your eyes at the screen in doubtfulness? You’ll just have to trust me on this one.
This gluten free version placed above than the “normal” version thanks in large part to oats ground into a toasty, inherently buttery flour. They are approved by my sister, who has celiac disease, and has finely tuned her gluten-free baked good palate for the last decade. She’s tried the exceptional to the inedible, so I trust her. But I also trust my own palate, and these are extraordinary, if I do say so myself. Oat flour is easy to make at home in your blender or food processor; and, an added incentive for me, and presumably, you, to use it? It’s cheap!
Plus, I don’t particularly enjoy the taste of gluten-free all-purpose flour, as it often includes raw bean flours, which, if not used in small amounts, can taste like – you guessed it – raw beans.
Give these chocolate chip cookies a go, then charge ahead (or do a half-batch) and bake up the oatmeal raisin version. Wheat and gluten-free or otherwise, these are just damn good cookies. It’s my new back pocket classic baking recipe, and I think it will become one of yours, too.
Find my tried, tested, true, classic, no mucking about Gluten-Free Chocolate Chip Cookie recipe below. And find the ultimate Gluten-Free Oatmeal Raisin Cookie variation here.
Awesome Gluten-Free Chocolate Chip Cookies Recipe
A classic with a twist. The best gluten-free chocolate chip cookie recipe with the flavour and texture of the original. Give these chocolate chip cookies a go, then charge ahead (or do a half batch) and bake up the gluten-free oatmeal raisin (or gluten-free chocolate chip oatmeal) cookies. See below the recipe for notes and baking tips to get your gluten-free chocolate chip cookies perfect, every time.
1 cup unsalted butter, room temperature
2/3 cup lightly packed dark brown sugar
1/2 cup granulated sugar (fine cane sugar or granulated white sugar)
1 tablespoon vanilla extract
1 large egg
2 1/2 cups large-flake rolled oats (I used [url:2]Bob’s Red Mill Gluten-Free/Wheat-Free rolled oats[/url])
1/2 cup gluten-free cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xanthan gum
2 teaspoons large-flake sea salt (I use Maldon) or 1 teaspoon fine-grain salt, plus more for garnish
2 cups semi-sweet chocolate chips
- Preheat oven to 375ºF.
- In a stand mixer fitted with a paddle attachment or in a large bowl by hand, cream butter and both sugars together until creamy and pale; stop to scrape down sides once or twice. Add vanilla and egg and mix until fully incorporated.
- In a blender or food processor, blend oats until a fine flour forms. Pulse in cornstarch, baking soda, baking powder, and salt. Add to creamed butter mixture and mix until fully combined. Divide dough in half at this point if you want to make 12 chocolate chip cookies and 12 Gluten-Free Oatmeal Raisin Cookies. If making 24 chocolate chip cookies, mix in chocolate chips now. Let dough rest for 15 minutes or cover and chill overnight.
- Using a spring-hinged scoop or spoons, scoop 2 to 3 tablespoons of dough onto 1 cookie sheet, for 4 cookies per sheet, spaced 2-inches apart. Sprinkle with flaky salt (optional). Bake 1 tray at a time for 10 to 13 minutes, until beginning to crackle on top and lightly brown around the edges (don’t over-bake). Let cool for 5 minutes on baking sheet; transfer to a wire rack to cool completely. Repeat baking with remaining dough.
- Store airtight room temperature for up to 5 days or freeze for up to 2 months (I prefer these straight out of the freezer).
Notes and Tips:
– If you have trouble with too much spreading, try chilling the dough and only bake 4 cookies per sheet (so they don’t touch). I use an XL large rimmed baking sheet, not a half-sheet pan.
– If dough is too soft, add 1/2 cup additional whole oats to batter or 1/2 cup additional oat flour/brown rice flour (or spelt, whole wheat or all-purpose flour, though they will no longer be gluten free).