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Gluten-Free Goddess Chocolate Chip Cookies

New gluten-free chocolate chip cookies - from the Gluten-Free Goddess



These new chocolate chip cookies are the bestest.

The subject of cookies is a favorite topic on Gluten-Free Goddess Recipes, and for good reason. Cookies are a big deal. And when homemade, a true treat. Fresh baked and warm from the oven, cookies can conjure comfort, caring and love- a cozy hand held gift. 

I've written about cookies before- in posts too numerous to count. So why are these different? Why are these chocolate chip cookies blog worthy?

Because dear reader, they are golden and gently crisp on the outside, soft and chewy on the inside. Like the cookie you remember before having to go gluten-free- that gorgeous, sweet caramel bite of homemade love. Yep.

Warm from the oven, these gluten-free beauties taste remarkably like the classic Toll House cookie recipe I baked a thousand times.

I credit the new flours and fat I used. Gone is the brown rice flour. Gone is vegan shortening. I've nixed the tapioca starch. And the result is a truly wonderful, soft dough that tastes closer to a real Toll House cookie than any other gluten-free chocolate chip cookies (though delicious!) I've baked. Read on for for the deets...

Karina
xo



New gluten-free chocolate chip cookies - from the Gluten-Free Goddess

New gluten-free chocolate chip cookies - from the Gluten-Free Goddess

Gluten-Free Goddess Chocolate Chip Cookies - A New Recipe

Posted October 2012 by Karina Allrich.

We've been baking gluten-free chocolate chip cookies for years now. And we've tried all kinds of flours and various fats. These wheat-free gluten-free cookies have a soft, chewy center and a subtle golden brown sugar flavor. And they are dairy-free! *I edited this recipe recently with a slight tweak to the oil.

Ingredients:

1 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
2/3 cup vegetable oil
2 large organic free-range eggs, beaten
1 tablespoon bourbon vanilla extract
Rounded 1/2 cup semisweet chocolate chips

Optional:
1/2 cup chopped walnuts or pecans

Instructions:

In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar.

Add in the oil, eggs and vanilla extract.

Beat the dough for two minutes, until it is sticky and smooth.

Add in the semisweet chocolate chips; and stir by hand to combine. Add in walnuts or pecans, if desired.

Note: If it is hot and humid, cover and chill the dough for one hour.

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.

Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly- not too flat.

Bake for 14 minutes. The cookies will look golden- but still feel slightly soft to the touch. They crisp a bit as they cool.

Cool cookies on a wire rack.

Sensational warm from the oven.

Wrap cooled cookies by twos and freeze in freezer bags for future GF treats. I place a small piece of parchment paper between cookies.

Warm thawed cookies briefly in a microwave for melty chocolate chips and a fresh-baked style soft center.

Makes 28 to 30 cookies.


Recipe Source: glutenfreegoddess.blogspot.com

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Karina's Notes:

This particular wheat-free gluten-free flour combo makes for a delightfully soft centered, chewy cookie. Not cakey. Not hard. Not brittle. Just right. I suspect that's because sorghum flour is softer than brown rice flour (which is a tad gritty). Potato starch also helps. It creates a softer baked good. Tapioca starch tends to be a little tougher.

The almond meal adds an oh-so-subtle texture and flavor to the dough. If you cannot use nut flours, I suggest trying millet flour. Or if you like buckwheat flour, you could try that. I'd stay away from rice flours in this recipe.

For the fat in this recipe, I experimented. Organic Expeller Pressed Canola oil baked up beautifully- with no greasy mouth feel. If you prefer using Earth Balance or coconut oil- have at it. You may have to adjust with a tad less oil- so start adding slow, beat and see how the batter looks.

As with any of my non-dairy baking recipes, real butter and dairy also work well.

For substitution help, please see my guide to baking with substitutions here.