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These gluten-free chocolate chip cookies are perfectly soft and chewy and are sure to rival your current favorite!
Before trying these gluten-free chocolate chip cookies, I hadn’t really found a gluten-free version that I loved just as much as the traditional kind with gluten. My previous attempts were either gritty or lacking in chewiness. Being as I don’t have any issues with gluten, I decided to just be lazy and go back to making my favorite recipe.
When I decided to give it another shot, what I was really hoping for was a gluten-free version of my favorite chocolate chip cookies – the New York Times chocolate chip cookies. If you’ve never tried them, you owe it to yourself to make them! I’ve even made a healthier version of those cookies which are just as delicious.
So I found a recipe for gluten-free chocolate chip cookies on the Land O’Lakes website that looked really promising, but I did a few things more like in the original NYT recipe since my goal was to recreate those. First, I refrigerated the dough for 24 hours, which contributes to the awesome texture of the NYT cookies. Then, to get mega-sized cookies, I weighed out 3 1/2-ounce balls of dough. When they came out of the oven, they looked absolutely gorgeous but when I bit into them, I was totally disappointed.
They were extremely gritty and cakey. I remade version after version, all coming out dismally, until I finally decided to just follow the instructions in the original Land O’Lakes recipe. And they came out perfectly!
They’re not as monstrous as the New York Times cookies, but they’re just as chewy and tasty and there’s absolutely nothing funky going on with the texture. I shared them with a few people and nobody had a clue that they were gluten-free. And as a bonus, you don’t have to chill the dough because it doesn’t have any effect on the texture.
I’ve provided gram measurements for the flour and recommend using them if you have a scale. Most people measure flour a little differently and when it comes to gluten-free baking, which can be a little more finnicky than traditional baking, I much prefer to weigh the ingredients to ensure success. As far as making substitutions for the gluten-free flours listed, I’ve only tested these with the listed flours so I can’t say if any others would work or not. If you experiment, let us know how it goes in the comments!
For more delicious gluten-free recipes, be sure to check out this Gluten-Free Strawberry Rhubarb Crumble and these Gluten-Free Lava Cakes!
Gluten-Free Chocolate Chip Cookies
Ingredients
- 1 ½ cups 240 grams white rice flour
- ½ cup 96 grams potato starch (not potato flour)
- ¼ cup 30 grams tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 12- ounce package 2 cups semi-sweet chocolate chips, divided
Instructions
- 1. Preheat the oven to 375 degrees F. Line a baking sheet with a piece of parchment paper.
- 2. In a medium mixing bowl, stir together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt. Set aside.
- 3. In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the beater blade, beat the butter, brown sugar and granulated sugar until light and creamy. One at a time, add the eggs and beat until well combined. Add the vanilla and then gradually add in the flour mixture. Beat just until combined. Stir in 1 1/2 cups chocolate chips.
- 4. Form balls of dough, about 50 grams or a little less than 3 tablespoons in size, and roll the tops and sides of the balls in the remaining 1/2 cup chocolate chips. Place the balls 2 1/2" apart on the prepared baking sheet.
- 5. Bake for 9-12 minutes or until lightly browned and the surface no longer appears wet.
- 6. Let cool for 5 minutes and then remove to a wire rack to cool completely. Store in an airtight container for up to 4 days.
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Finally a choc chip cookie that does not have peanut butter. Trying these soon! Thanks so much!
I tried this out today and the cookies were fantastic! I don’t HAVE to eat gluten-free and I’m very picky about what passes for a good substitute, but these were truly delicious. I made them for a friend who truly can’t eat gluten and she almost cried because she could not only eat them, but they actually tasted like a chocolate chip cookie should. Thank you for sharing!
That was so nice of you to make your GF friend these cookies – especially considering how many specialty flours there are! I’m thrilled that both of you enjoyed them. :) Thanks a bunch for your feedback!
This is the correct website address (Sorry- new at this)
Your fabulous looking cookies have been entered in The Battle of the GF Choc Chip Cookies on facebook where we are hoping to collect many great recipes for these all time faves
Thanks a bunch!
Thank you, so much for the recipe my precious Daughter is gluten free and I am so pleased to now have a chocolate chip cookie recipe that I can make for her!
Jilly oxo
You’re welcome! I hope that you’ll both enjoy the cookies if you get a chance to try them out. :)
hi, i’m from malaysia..
1) can i know, if dont hv a xanthan, can i skip that step?
2) in malaysia potato starch seem flour? it’s same? can i used that?
Hi, there! I’m afraid that the cookies won’t hold together if you don’t use xanthan gum. Because there’s no gluten in the flour, you need something to hold everything together (which is the xanthan gum). Potato starch and potato flour are two different ingredients and unfortunately not interchangeable. Here’s more information about that: http://www.deglutenous.com/blog/potato-starch-vs-potato-flour I hope that helps!
Hey! Just tried these… they turned out pretty good. A little crumbly, but crunchy on the top. Thanks for the recipe!
I’m happy you liked them, Sarah! They shouldn’t have been crumbly, though. Did you measure with measuring cups or with a scale? If you used measuring cups, try using a scale next time. It’s so easy to over pack measuring cups when using gluten-free flours! And if you did weigh the flours, then maybe they were baked a little too long? Just an idea! Thanks for your feedback. :)
These look and sound absolutely delicious!
Thank you, Meriem!
Thank you for the gluten-free recipe.
Ever since it was determined that my oldest daughter needed to eliminate gluten from her diet, I have kept watch for recipes that will suit her. These will be perfect to make and send to her at college as she prepares for finals! – Lori
That’s so sweet of you to be on the lookout for gluten-free recipes for your daughter. :) I hope that you’ll both enjoy these cookies if you get a chance to try them out!
Is there a dairy-free option to sub for the butter?
I’ve had good luck with subbing coconut oil for butter in cookie recipes like this (but not in more delicate cookies, like shortbread). I haven’t tried it in this recipe, but I’m pretty sure it’d work out. If you don’t want any coconut flavor, make sure to use refined coconut oil rather than unrefined, which may add a little coconut flavor to the cookies. I hope you’ll enjoy them!