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This is my favorite gluten free chocolate chip cookie recipe. It’s not healthy, it’s not quick (you have to let the dough sit) but it’s GOOD. My non-gluten free friends and family all agree – this is a favorite recipe for them too.
CHEWY GLUTEN FREE CHOCOLATE CHIP COOKIES (adapted from Alton Brown)
- 8oz butter
- 11oz rice flour (I use around 6oz brown rice and 5 oz white rice but use whatever you have on hand!)
- 1 1/4 oz cornstarch or potato starch
- 1/2 oz tapioca flour/starch
- 1tsp zantham gum
- 1tsp salt
- 1tsp baking soda
- 2oz white sugar
- 10oz brown sugar
- 1 egg
- 1 egg yolk
- 2tbsp whole milk
- 1 1/2 tsp vanilla
- 12oz dark chocolate chips
(Make sure all your ingredients are in fact gluten free)
Combine flours, starches, zantham gum, salt, and baking soda with a fork in a small mixing bowl.
In a large mixing bowl melt butter. Add sugars to the bowl with the melted butter and mix for a minute or so on medium. You want the sugars to be completely combined with the butter. Add egg, egg yolk, milk, and vanilla. Mix until combined. Incorporate flour mixture. Stir in chocolate chips.
Refrigerate dough for at LEAST an hour preferably more (1.5 – 2 hours is good). If you don’t your cookies won’t be chewy so don’t get mad at me 😉
Preheat oven to 375F
Place balls of dough onto parchment lined cookie sheet (I use a small cookie dough scoop) and bake for 9-12 minutes. The edges will start to turn a golden brown when done. Let cool on the cookie sheet before transferring to a cooling rack.
This makes anywhere from 18 – 24/30 cookies depending on your size.
Enjoy them in all their chewy glory.
I also have a favorite “healthy” chocolate chip cookie recipe I’ll have to share sometime. This one is for those days when you just need an old fashioned chocolate chip cookie. We’ve all had those days.