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Gluten-Free Chocolate Chip Cookies
Gluten-free baking is easy with the proper techniques and ingredients. Learn how to make the best gluten-free cookies, with a crisp yet yielding texture, here.
👥 6 Servings⏱️ Prep & Cook: 2h🔥 Cook: 30 min👤 Annalise Roberts📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
📝 Preparation Steps
1
Put oven rack in middle position; preheat oven to 375°F. Lightly grease 2 large baking sheets.
2
Whisk 2 cups plus 2 Tbsp. (280 g) brown-rice flour mix, 1½ tsp. baking soda, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and 1 tsp. xanthan gum in a small mixing bowl to combine.
½ tsp. baking soda1(200 g) granulated sugar1 cup. xanthan gum1 tsp
3
Beat together 1 cup vegetable shortening, 1 cup (200 g) granulated sugar, and ½ cup (packed; 100 g) brown sugar in a large bowl with an electric mixer (either a hand mixer with beaters or stand mixer with paddle attachment) at high speed until pale and fluffy, 2–⏱️ 3 minutes. Add 2 large eggs, room temperature, 1 at a time, beating well after each addition. Beat in 1 Tbsp. vanilla extract. Reduce speed to low and mix in dry ingredients until just incorporated, then stir in 12 oz. semisweet chocolate chips and 1 cup finely chopped walnuts (if using). Drop heaping teaspoons of cookie dough 2 inches apart onto baking sheets.
vegetable shortening, plus additional for baking sheets1 cup(200 g) granulated sugar1 cuplarge eggs, room temperature2. vanilla extract1 Tbsp. semisweet chocolate chips12 ozfinely chopped walnuts (optional)1 cup
4
Bake, 1 sheet at a time, until golden, 9–⏱️ 15 minutes. Let cool on baking sheet ⏱️ 1 minute, then transfer cookies to a wire rack to cool completely. Repeat with the second batch of cookies on a cool baking sheet. Do ahead: Cookies can be baked 1 week ahead; store cooled cookies in an airtight container at room temperature. Cookie dough can be portioned and frozen 3 months ahead; after freezing, store in a freezer-safe container and bake from frozen, adding ⏱️ 2 minutes to cook time. Editor’s note: This gluten-free cookie recipe was first printed in the November 2005 issue of ‘Gourmet.’ Head this way for more of our best gluten-free desserts →
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