Ultimate Gluten Free Chocolate Chip Cookies
Indulge in the ultimate treat with these delicious gluten-free chocolate chip cookies that are also free from eggs and dairy! This recipe has finally received the coveted seal of approval from my non-GF husband, who declared them as satisfying as traditional cookies. The secret lies in the perfect blend of gluten-free flours, specifically Bob's Red Mill sorghum flour and Authentic Foods superfine brown rice flour, which together create a delightful texture. I use Crisco shortening, a trusted gluten-free option, but remember to double-check your ingredients. The dough benefits from chilling, ensuring the cookies develop a delightfully crispy edge while remaining soft and chewy in the center. Ideal for those who enjoy larger cookies with a gorgeous golden-brown hue. Bake a batch and enjoy the blissful response from family and friends!
15-18
Servings
100
Calories
15
Ingredients
Ingredients
Sorghum flour
3/4 cup (Measured and sifted)
Superfine brown rice flour
1/2 cup (Measured and sifted)
Potato starch
1/2 cup (Measured)
Tapioca starch
1/4 cup (Measured)
Xanthan gum
1 teaspoon (Measured)
Salt
1/2 teaspoon (Measured)
Baking soda
3/4 teaspoon (Measured)
Cream of tartar (optional)
1/4 teaspoon (Measured)
Crisco shortening
10 tablespoons (Softened)
Light brown sugar
2/3 cup (Packed)
White sugar
1/2 cup (Measured)
Pure vanilla extract
1 1/2 teaspoons (Measured)
Rice milk
1/4 cup (Measured)
Ener-G Egg Substitute
1 1/2 teaspoons (Whisked with 2 tablespoons warm water until frothy)
Allergy-free chocolate chips
1 cup (Measured)
Instructions
1
In a large mixing bowl, combine the sorghum flour, superfine brown rice flour, potato starch, tapioca starch, xanthan gum, salt, baking soda, and cream of tartar (if using). Whisk together until well mixed.
2
In a separate bowl, cream together the Crisco shortening, packed light brown sugar, white sugar, pure vanilla extract, and rice milk until the mixture is smooth and fluffy. Incorporate the Ener-G Egg Substitute mixture, whisking until well combined.
3
Gradually add the wet mixture to the dry ingredients, mixing gently until just incorporated. Be careful not to over-mix.
4
Fold in the allergy-free chocolate chips until evenly distributed throughout the dough.
5
Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least one hour to enhance the flavors and improve texture.
6
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
7
Using your hands, roll the chilled dough into balls and place them on the prepared baking sheet, ensuring enough space between each cookie for spreading.
8
Bake in the preheated oven for 12 to 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
9
Allow cookies to cool on the baking sheet for about two minutes before transferring them to a wire rack to cool completely. Enjoy your delicious cookies!
Nutrition Information
4.3g
Fat
13.7g
Carbs
0.5g
Protein
0.3g
Fiber
5.6g
Sugar
Frequently Asked Questions
Frequently Asked Questions
Are these cookies gluten-free?
Yes, these cookies are completely gluten-free, utilizing a blend of sorghum flour, superfine brown rice flour, potato starch, and tapioca starch.
Are these cookies vegan?
Yes, they are free from eggs and dairy, using Crisco shortening, rice milk, and Ener-G Egg Substitute.
What flours are used in this recipe?
The recipe uses 3/4 cup sorghum flour and 1/2 cup superfine brown rice flour.
Why is sorghum flour used?
Sorghum flour, specifically Bob's Red Mill brand, is used to create a delightful texture similar to traditional cookies.
Can I use regular brown rice flour?
The recipe recommends superfine brown rice flour, like Authentic Foods brand, to ensure a smooth, non-gritty texture.
What starches are included?
The recipe calls for 1/2 cup of potato starch and 1/4 cup of tapioca starch.
Is xanthan gum necessary?
Yes, 1 teaspoon of xanthan gum is used to provide the necessary structure and binding in these gluten-free cookies.
What type of fat is used?
The recipe uses 10 tablespoons of softened Crisco shortening.
Is Crisco shortening gluten-free?
Crisco is generally considered a trusted gluten-free option, but you should always double-check the label on your specific package.
What kind of sugar is needed?
The recipe requires 2/3 cup of packed light brown sugar and 1/2 cup of white sugar.
How much vanilla extract should I add?
Use 1 1/2 teaspoons of pure vanilla extract for the best flavor.
What milk substitute is recommended?
The recipe calls for 1/4 cup of rice milk.
How do I prepare the egg substitute?
Whisk 1 1/2 teaspoons of Ener-G Egg Substitute with 2 tablespoons of warm water until it becomes frothy.
What kind of chocolate chips are best?
Use 1 cup of allergy-free chocolate chips to keep the recipe safe for those with dietary restrictions.
Is there a secret to the texture?
Chilling the dough for at least one hour helps the cookies develop crispy edges while remaining soft and chewy in the center.
At what temperature should I bake the cookies?
Preheat your oven to 350°F (175°C) before baking.
How long do the cookies need to bake?
Bake the cookies for 12 to 15 minutes.
How do I know when the cookies are done?
The edges should be golden brown, and the centers should appear slightly underbaked when you remove them from the oven.
Should I use parchment paper?
Yes, lining a large baking sheet with parchment paper is recommended to prevent sticking.
How many cookies does this recipe make?
This recipe yields approximately 15 to 18 cookies.
How many calories are in one cookie?
Each serving contains approximately 100 calories.
Is there any fiber in these cookies?
Each cookie provides about 0.3g of fiber.
What is the fat content per cookie?
There is approximately 4.3g of fat per cookie.
How much sugar is in each serving?
Each cookie contains about 5.6g of sugar.
Is cream of tartar necessary?
Cream of tartar is listed as optional; 1/4 teaspoon can be added to the dry ingredients if desired.
Should I sift the flour?
Yes, the sorghum flour and superfine brown rice flour should be measured and sifted for the best results.
How do I shape the cookies?
Roll the chilled dough into balls using your hands and place them on the baking sheet with enough space to spread.
How long should I cool the cookies on the tray?
Allow the cookies to cool on the baking sheet for about two minutes before moving them.
Where should the cookies finish cooling?
Transfer the cookies to a wire rack to cool completely after the initial two minutes on the baking sheet.
Is this recipe husband-approved?
Yes, the author notes that their non-GF husband declared them as satisfying as traditional cookies.