GF Chocolate Chip Cookies
Prep time
Cook time
Total time
This recipe has been adapted from "Flavor Flours" by Alice Medrich
Author: Belmondo Foods
Recipe type: Dessert
Serves: 3 dozen +
Ingredients
- 1¼ cups (135 grams) oat flour
- 1 cup (125 grams) brown rice flour
- ¼ cup plus 2 tablespoons (65 grams) potato starch
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ teaspoon xanthan gum
- ½ pound (2 sticks) unsalted butter softened
- ¾ cup (150 grams) packed dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1¼ cups (200 grams) 60% bittersweet chocolate chips (Ghirardelli)
- 2 tablespoons cacao nibs (optional)
Instructions
- Preheat the oven to 375 ˚F.
- In a bowl combine the all the flours, potato starch, salt, baking soda, and xanthan gum and whisk together.
- In mixer cream the butter and the sugar using a whisk attachment.
- Add the vanilla and one egg at a time.
- Pour the flour mixture in small batches.
- Mix in the chocolate chips and cacao nibs.
- On a lined or greased baking sheet, using an ice cream scooper, scoop the cookie dough and place them 2" apart.
- Bake for 11-13 minutes or until it has your desire consistency of crunchiness.
- Rotate the pans from top to bottom and from front to back halfway through the baking time.
- Cool the cookies completely before storing.
- Cookies can be stored at room temperature for up to five days in an airtight container. The dough can be refrigerated for up to one week or frozen for one or two months.
Notes
When I bake using gluten free flours I prefer to weigh the ingredients instead of measuring with a cup. I've found that doing so the results are more consistent.
This recipe has been modified from the original: reduced the amount of the sugars to ½ instead of ¾ cup, used Demerara sugar instead of granulated sugar, reduced the amount of chocolate chips to 1¼ cups instead of 2 cups. The nibs could be substituted by nuts.
This recipe has been modified from the original: reduced the amount of the sugars to ½ instead of ¾ cup, used Demerara sugar instead of granulated sugar, reduced the amount of chocolate chips to 1¼ cups instead of 2 cups. The nibs could be substituted by nuts.
Recipe by Belmondo Foods at https://www.belmondofoods.com/gluten-free-chocolate-chip-cookies/