Chocolate Chip Cookies (Gluten-Free)
Desserts These gluten-free chocolate chip cookies use sweet rice flour, also known as glutinous rice flour. Don't be fooled by the name; there's no gluten in glutinous rice flour (or any rice flour, for that matter). This flour, like most gluten-free flours, is easy to find if an Asian grocery can be located. It can also be found in many boutique grocery sto
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 8 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Set aside about 20 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
These will likely take longer to bake than gluten-containing cookies—perhaps about 25 minutes. Baking time will depend on the flour you use, since the protein content of the flour will determine the rate of browning from the Maillard reaction.
The silicone baking sheet liner is important, as these cookies tend to stick to the pan more than most. If you don't have one, parchment paper might also work.
Adapted from the source recipe's notes.Method
- 01
Preheat oven to 350°F (180°C).
- 02
Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
- 03
In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
- 04
Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
- 05
Fold in the chocolate chips.
- 06
Line cookie sheet with silicone mat and spoon on balls of dough, about 1½ inches (4 cm) in diameter.
- 07
Put cookie dough in the fridge for 30–40 minutes or into the freezer for 10–20 minutes.
- 08
Bake until golden brown.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.5, credited to Dropframe at English Wikibooks; view original image record .
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