I have probably eaten more chocolate chip cookies in my life than any other type. I’m not even sure where I would rank them among my favorites. They are their own whole thing in the cookie world. Who doesn’t like chocolate chip cookies? No one I want to be friends with, that’s for sure.
The big question is what type of chocolate chip cookie is your favorite. Crunchy? Chewy? A little bit of both? If you like your cookies crisp on the edges and chewy in the middle, these are for you.
The original recipe I tried to convert uses oil instead of non-dairy butter. That doesn’t work as well because oil plus sugar(s) just makes sugary oil. It doesn’t cream together in the same way a solid fat does. So I switched that. It also had a slightly too high ratio of fat to sugar to flour, so they turned out flat and greasy. Not great. So I went with a more traditional ratio. I reduced the amount of vanilla extract (I feel like some recipes use too much, but that’s just me). I also slightly increased the chocolate chips because they are in the name, so there should be a decent amount in each cookie, right? Right. The first batch used sorghum instead of oat flour, but I felt like I could taste it a little too much, so I went with oat, which I feel also gives a more typical flour taste and texture than something like brown rice flour.
The only note I want to add is I tried these cookies after chilling the dough in the fridge for 30 minutes and also some that I had in the freezer for a little over an hour, just enough to get them to freeze all the way through. After they came out of the oven, there was no difference between the two. Same texture, same thickness, etc. So definitely chill them so they don’t spread out too much, but no need to put them in the freezer unless you want to have some frozen cookies ready to be baked at any time (which is never a bad idea, assuming you can resist baking and eating them all at the same time).
Gluten Free Chocolate Chip Cookies
Ingredients
- 1/2 cup brown sugar, packed
- 1/4 cup sugar
- 1/2 cup non-dairy butter
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 1 tsp vanilla extract
- 2/3 cup +2 tsp oat flour
- 1/2 cup +1 tsp tapioca starch
- 1/3 cup +1 tbsp white rice flour
- 1/2 tsp psyllium husk flakes
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
Instructions
- Cream together sugars and butter until they start to get light and fluffy.
- Add in flax egg and vanilla. Beat until combined and fluffy.
- Whisk together oat flour, tapioca starch, white rice flour, baking soda and salt. Add to creamed butter and sugar. Mix until combined.
- Add chips. Mix until they are incorporated into the dough and evenly distributed. Scoop out into balls, approximately 1.5 tbsp, put on parchment lined pans and refrigerate for at least 30 minutes.
- Bake in a preheated 350° oven for 11-12 minutes (12-13 for cookies being baked frozen), just until edges start to brown. Cool for 5-10 minutes (just until cookies have started to set up but are still slightly warm) and remove from pans to cool completely.
