What we know as cookies are delicious chocolate chip cookies that are very popular in American baking. They are very easy to make, and although traditional cookies contain gluten, in this recipe we're going to show you how to make them gluten-free. It's not simply a matter of replacing wheat flour with gluten-free flour, because in that case, the cookies would crumble.
To easily and quickly prepare gluten-free chocolate cookies , you can use a commercial gluten-free baking mix , although we prefer to use our own flours and starches. In this recipe, we've opted for rice flour, potato starch, and cornstarch.
To prevent the cookies from crumbling, we'll use xanthan gum, and to make them fluffy, we'll use baking soda, although you can use a mixture of baking soda and baking powder instead. We'll also add a little salt to enhance the chocolate flavor. A delicious trick, in fact, is to add a few flakes of salt on top of the cookies before baking, as it provides an irresistible touch.
As we like to remind you in all gluten-free recipes, it's important to check the labeling of all the ingredients you're going to use to verify that they are gluten-free, avoid bulk products, and whenever possible, opt for certified products with seals such as the Crossed Grain trademark for greater safety.
You'll see that in this recipe we use two types of sugar : classic white sugar and brown sugar, which gives the cookies a delicious caramelized touch. The rest of the ingredients are the usual ones for cookie dough: butter, eggs, and the essential chocolate chips.
A trick we really like for shaping cookies quickly and easily is to chill the dough in a log shape—like a long tube—and then simply cut portions of dough and place them directly on the baking sheet. This way, by handling the dough very little, it will be cooler and hold its shape better. You can also double the recipe quantities and freeze a log of dough wrapped in plastic wrap for the next time you want to make these cookies.
Gluten-free cookies will keep for a few days in an airtight container, although you can also freeze them after baking, separating them with parchment paper. These cookies are delicious with a glass of milk, coffee, or your favorite herbal tea.
Recipe Information
- Preparation time : 10 minutes
- Cooking time : 15 minutes
- Total time : 25 minutes (plus cooling time)
- Servings : 15
- Category : Pastry
- Type of cuisine : American
- Calories per serving (kcal) : 180
Ingredients of gluten-free cookies
- 100g of butter at room temperature
- 100g of brown sugar
- 50g of sugar
- 1 medium egg
- 1 medium egg yolk
- ½ teaspoon of vanilla extract
- 100g of rice flour
- 70 g of potato starch
- 45 g of cornstarch
- ½ teaspoon of xanthan gum
- ¾ teaspoon of baking soda
- ½ teaspoon of salt
- 100g of chocolate chips
How to make gluten-free cookies
We start by whisking 100g of room temperature butter with 100g of brown sugar and 50g of sugar for 3 minutes, until we obtain a creamy mixture.
Add 1 medium egg, 1 medium egg yolk and ½ teaspoon of vanilla extract and beat until these ingredients are incorporated.
Add 100g of rice flour, 70g of potato starch, 45g of cornstarch, ½ teaspoon of xanthan gum, ¾ teaspoon of baking soda and ½ teaspoon of salt, and mix these ingredients together with a kitchen spatula.
We add 90g of chocolate chips to the dough, reserving the remaining 10g for decoration. We chill the cookie dough in the refrigerator for at least 3 hours, or if we're in a hurry, in the freezer for about 10 minutes. To easily and quickly shape the cookies, we roll the dough into a log about 30cm long before refrigerating it, although you can also shape the cookies by hand or with an ice cream scoop.
Preheat the oven to 180°C (350°F). Meanwhile, prepare 15 equal portions of dough and place them on a baking sheet lined with parchment paper, spacing them apart as they will spread. If, like us, you have rolled the dough into a log, you will only need to cut slices to form the cookies.
We spread the 10g of chocolate chips that we had set aside on top, pressing them down lightly so that they stick.
We bake the gluten-free cookies for 12-15 minutes at 180ºC.
We remove them from the oven, let them cool for 10 minutes on the tray, carefully transfer them to a wire rack and let them cool completely before serving.
Easy-to-prepare summary
- We beat the butter with both types of sugar
- We add the egg, the yolk, and the vanilla
- We add the rice flour, potato starch, cornflour, xanthan gum, baking soda, and salt.
- We incorporate some of the chocolate chips into the dough and let it cool
- We divided the dough into 15 portions
- We scattered the chocolate chips on top
- We bake the gluten-free cookies for 12-15 minutes at 180ºC
- We let them cool and serve them.
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