Gluten-Free Classic Chocolate Chip Cookies

This recipe comes from my good friend, Peggy Cullen’s book Got Milk? The Cookie Book. I use this book all the time to make amazing gluten-free cookies. Whenever I make these and give them to people, they often tell me they are some of the best chocolate-chip cookies they’ve ever had.

When I say that they're gluten-free people often act surprised, as if removing gluten removes flavor. I guess it’s the same thing as thinking no-fat equals no-taste… but then again, that one might be true. Yeah, that was a bad example! The point is, these cookies are the bomb! Make them up, and try them yourself. I’m sure you’ll agree.

You can use any gluten-free baking mix you want, but I suggest using the recipe I list below. It is the closest thing to all-purpose flour that I’ve come across so far. I use this mixture in most of my baking projects. I’ve also experimented with bean flours, but many have a strong aftertaste. Ahh, experimentation… the key to a happy gluten-free life!

The Following gluten-free flour recipe was adapted from the book The Gluten-Free Gourmet Cooks Fast And Healthy by Bette Hagman.

Gluten Free Flour Mix

• 3 cups white rice flour
  
• 1 cup potato flour
  
• ½ cup tapioca flour
  
• 2 tsp xanthan gum
  

Chocolate Chip Cookie Ingredients

• 2 sticks softened, unsalted butter
  
• ½ cup granulated sugar
  
• ½ cup light brown sugar
  
• ½ tsp sea salt
  
• 3 tsp pure vanilla extract
  
• 2 large eggs
  
• 2 1/5 cups gluten free flour
  
• 1 tsp baking soda
  
• 2 cups chocolate chunks or chips
  
• 2 cups large pecan or walnut pieces
  

Preheat oven to 375º F.

In a medium bowl, using an electric mixer or hand mixer, beat the butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula as it mixes.

In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed until just absorbed. Remove the mixture from the electric mixer and add the chocolate and nuts. Mix the batter with a large and strong spoon or spatula.

Use a 1 inch ice cream scooper to make the cookie-dough balls, and drop them about 3 inches apart onto un-greased baking sheets. Bake for 9-12 minutes, or until the edges are golden. Let the cookies sit for 5 minutes before transferring them to wire racks to cool completely.

* Makes about 4 dozen *

Save some for yourself. These will disappear fast!

Find this great recipe and more in Peggy Cullen’s Got Milk? The Cookie Book.

*Make sure to check out my other gluten free recipes! Look out for upcoming reviews of gluten free products!!