Gluten-free chocolate chip cookies are probably one of the first things people make once they start gluten free baking. After all isn’t a chocolate chip cookie one of the first things you remember making with your mother, aunt, or grandma? It feels right for it to be the first thing you make in your new life. The smell in the kitchen as it’s baking, the texture of the sweet nutty dough giving way to the rich gooey melted chocolate chips, happy times.
Food is one of those things that we use to take us back to happier times, moments, memories. Food is like a time machine. Every time I bite into a chocolate chip cookie, I become 11 years old again, making cookies with my best friend in her kitchen and her mom letting us make this mess. The joy of making something this warm and delicious was exciting. Before that time, I thought cookies only came from a store and were hard and unpleasant. This was fun, it was new, and it is a happy memory that will always stay with me. Making a gluten-free chocolate chip cookie would make sure that memory is going to be always with me.
However, moving on and growing up means change. The recipe for chocolate-chip cookies that we used to date is a tried, tested, and much loved recipe. So making a gluten-free version was my goal. Baking with gluten-free flours is such a learning experience. The batter changes in minutes and makes a huge difference in the end result. My first try was with Jeanne’s gluten-free flour mix. We really did not care for the flavor. It didn’t have the depth of flavor we were looking for.
After a few more days of research came up with a oat mix. After all those very famous urban legend Neiman-Marcus cookies that use oat flour. I made a big batch of the gluten-free oat flour using the following recipe. I use that mix to make these gluten-free chocolate chip cookies, waffles, and oatmeal cookies of course. This mix provided the exact texture we were looking for. It was exciting to see them come out of the oven looking just like the ones we used to make. Many people really loved the original chocolate chip cookie recipe. We can only hope as many enjoy our gluten-free version just as much!
Gluten-Free Oat Flour Mix
200g Gluten-Free Oat Flour
200g Brown Rice Flour
300g Sweet Rice Flour
300g Tapioca Flour
2 tsp Xanthan Gum
Disclaimer: The recipe will not state for every item to be gluten-free. Example, vanilla, baking powder, spice mixes, even some chocolates. There are some brands that do contain gluten, so please be aware we take measure to insure all items/brands we use are gluten-free. It is your responsibility in replicating the recipe for gluten free purposes to do the same and to use gluten-free versions of all applicable ingredients.
|Gluten-Free Chocolate Chip Cookies|
- 75g brown sugar
- 35g caster (bakers) sugar
- ¼ tsp sea salt
- 1 tsp vanilla paste
- 125g gluten-free oat flour mix
- 1 tsp baking powder
- ⅛ tsp xanthan gum
- 90g unsalted butter
- 1 egg
- ⅓ c chocolate chips
- ⅓ c chopped walnuts (toasted optional)
- Preheat oven to 350F and line a baking sheet with parchment paper or a sil pat. In a medium size (3qt) bowl add the brown sugar, caster sugar, salt, and vanilla. In a small bowl combine the gf oat flour mix, baking powder, and xanthan gum. In a small sauce pan add the the butter. Turn heat up to medium and begin to melt the butter once the butter completely melts, keep mixing with a wooden spoon. As the butter starts to foam keep mixing so it avoids spitting back at you. Once the foam dissipates, the milk solids will begin to settle to the bottom and slowly start to turn brown, keep mixing. Once the milk solids start to turn the color of brown sugar it is done. Pour directly onto the sugars. Stir until all the sugar is moistened and let set for 15 minutes to cool.
- After 15 minutes the mixture should have cooled, add in the egg and stir vigorously to completely combine. It will look like caramel. The bowl should feel cool to the touch now, add in the flour mixture and stir to combine it will feel very wet and tacky. Once completely combined set aside for 10 minutes. The dough will absorb some moisture and lose its tacky feeling. After the 10 mintues mix in the chocolate chips and nuts. Drop with a 1.5 tbsp scoop onto baking tray. Flatten with the back of a spoon slightly, keep in mind they will not flatten out like traditional cookies, so do not be afraid to squish it down. Bake for 15-17 minutes until golden brown. Cool completely on the pan.