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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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These are excellent! I did substitute brown rice flour for the white and cornstarch for the potato starch(it is what I had on hand) I am not used to cooking gluten free so was worried. No problem though. Thank you!
Sounds great, Carol! Thanks so much for stopping by. Happy Holidays to you and yours!
-Jamie
I could not find potato starch. Is there anything that works as a substitution for that?
Hi Erin! I really want to make these because it sounds like you’ve nailed the recipe! One question. My son is also allergic to eggs. Can you recommend an egg substitute that wont totally ruin this recipe? I typically use Flax but if you have another suggestion I’d love to hear it. Thanks in advance for your help!
Thank you so much for your answer. Now I know! By the way, they may have spread, but they were delicious anyway.
I’m glad you liked them, Alene!
Hi! These cookies were very good. I am gluten-free, not by choice. But my cookies spread, a lot. Yours are so cute and rounded, like my chocolate cookies were pre -gluten free. I do weigh my ingredients. The only thing that I did differently was to use sweet rice flower, as that was all I had at the time. Perhaps sweet rice flower is softer than just white rice flower? I’ve baked things with plain white rice flour and I’ve found them gritty. Which is sort of why I had only one kind in my cabinet. Any thoughts? I have used your recipes and love them! I’m
Hi there! I’m happy that you enjoyed the cookies and the other recipes. :) Unfortunately, sweet rice flour is not at all interchangeable with rice flour. The end product comes out totally differently. This recipe uses a mix of flours to avoid the grit issue. :) Hope you can try them again with rice flour. Thanks for your comment!
Do you know a calorie count and serving size on these by chance?
I’m sorry, Kayla but we don’t have the nutritional info available.
-Jamie
Hello! Thanks for the recipe! I’ll try to bake for my daugther! She is 4 and she is gluten free! She loves cookies.
Can you tell me the substituition for tapioca flour?! Because I from Brazil and here we have lots of variety of this flour! I have doubt about which one I can use!
Thanks
Hi there! This page claims you can use arrowroot starch but since I haven’t tried it in these cookies, I can’t promise it’d work. This is the type of tapioca flour I use. It says it’s made from the dried roots of the cassava plant. I hope you and your daughter will enjoy the cookies. :)
Just made these for my ten year old son who has allergies to almost everything. Here are the substitutions i made to make these Allergy Friendly (Soy, Egg, Dairy, Nut, Wheat, and Gluten Free):
Eggs: 2 Tbsp Ground Chia Seed + 6 Tbsp Cold Water (sit for five minutes until stretchy and gooey)
Dairy: Replaced butter for Coconut Oil.
Rice Flour (do not have any): Sorghum Flour (Added an additional 1/4 cup of coconut oil since Sorghum can make things a bit dry)
Chocolate Chips: Used Nut, Soy, Dairy, and Gluten Free Brand.
Took them out of the oven and OMG! My son is going to be so happy!!! They are crispy on the outside and soft on the inside! Wish I could post a picture!!
Oh, wow! I’m so happy that they worked out well with all your allergy-friendly subs. Thanks so much for your feedback and for sharing you subs! I hope your son will enjoy the cookies. :)
Hi, can i substitute eggs with chia seed to make it egg free cookies? Tq.
Hello! I’ve never tried this, but apparently you can: http://www.foodrenegade.com/how-make-egg-substitute-chia-seeds/. Let me know how it turns out!
Erin, I really like these cookies. I have now tried three of your recipes and they are all fabulous. I have tried your gluten free chocolate chip brownies, your strawberry and rhubarb crumble, and now your gluten free chocolate chip cookies. I have four children and two of the four are very very picky, but I am happy to say they really liked the gluten free chocolate chip cookies. They asked for more. Thanks sooooo much for all your recipes.
And thank you for all the feedback you’ve been leaving on the recipes! I can’t tell you how much I appreciate you taking the time to do that. :) I’m thrilled that you and your kids (even the picky ones!) enjoyed these cookies and the other recipes, too. Thanks again and enjoy the rest of your weekend!