Gluten Free Chocolate Chip Cookie Recipe

For people who do not eat gluten, buckwheat flour can be used on its own in baked goods or combined with other types of gluten free-flour, such as brown rice flour.  Recently, I modified my favorite chocolate chip cookie recipe (based on recipe from the Joy of Cooking) to be gluten-free and the cookies turned out really well.   Some gluten-free baked goods are quite crumbly but this cookie was crispy on the outside yet still chewy, in fact they were slightly chewier than when I make them entirely with wheat flour.   Put to the test by my 6-year old twin boys, the cookies got a big thumbs up!

This Gluten Free chocolate Chip cookie recipe and comments are shared with us by our Healthy Lifestyle contributor, Charlotte Bradley.

 

Gluten Free Chocolate Chip Cookie

 

 

Gluten Free Chocolate Chip Cookie Recipe:

Buckwheat and Rice Flour Chocolate Chip Cookies – Gluten Free Cookies

Prep Time: 14 minutes

Cook Time: 7 minutes

Ingredients:

1/2 cup softened butter
1/2 cup granulated sugar
1/2 cup lightly-packed brown sugar
1 egg
1/4 teaspoon salt
1 1/2 teaspoons pure vanilla extract
1/2 cup plus 2 tablespoons light buckwheat flour
1/2 cup brown rice flour 
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips

 

Instructions:

Preheat the oven to 375 degrees F.

Prepare two cookie sheets.  Non-wheat flours tend to be a bit sticky.  To save frustration, line the cookie sheets with parchment paper.  This makes removing the cookies much easier!

In a large bowl, cream together the butter, granulated sugar, and the brown sugar until they are nicely blended.  NOTE: I like to use my KitchenAid mixer with the paddle attachment but you can also do this by hand.

To the butter/sugar mixture, add the egg, salt, and vanilla extract; continue to blend until well combined.

In a separate bowl, sift or whisk together the buckwheat flour, rice flour, and the baking soda.  Stir in the flour mixture (1/3 at a time) into the creamed ingredients and blend until smooth.

Stir in the chocolate chips.

Drop large teaspoons of dough onto the prepared cookie sheet leaving about 2 inches between each cookie, as they will spread.  Note: If the dough seems particularly soft, chill it in the fridge for about one hour before doing this step.

Bake, one sheet at a time on the middle rack in the oven, approximately 7 to 8 minutes, until the cookies are barely browned on top. Remove from oven and let the cookies stand for a couple of minutes before removing to a wire to cool.

 

https://whatscookingamerica.net/Cookie/BuckwheatChocChip.htm


Charlotte Bradley

Charlotte Bradley is the publisher of YogaFlavoredLife.com and an avid yoga practitioner.  She was a student of karate for many years and took up yoga only tentatively after the birth of her sons and a knee injury left her looking for a less high-impact form of exercise.  It was love at first pose as Charlotte saw how quickly yoga sped her rehabilitation along.  She also found that yogic relaxation techniques lent her proper focus, bringing balance into her life as well as a greater appreciation for how blessed she truly is.  She lives in Ottawa, Ontario with her husband and twin boys, Charlie and Patty, who keep her on her feet and on the go.  Her golden retriever supervises Charlotte’s yoga workouts from a spare mat, with his eyes closed.

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Categories:

Drop Cookies    Gluten free   

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