These gluten free chocolate chip cookies are great, and lower in cholesterol than the chewy varieties. I love chewy chocolate chip cookies. To obtain a chewy chocolate chip cookie you usually need to add additional butter, but I just refuse to add 3 cubes of butter in a cookie recipe. I discovered that substituting almond flour meal for additional butter makes it come out softer and more flavorful. In addition, it gives you some extra protein. However, if you wish them chewy, by all means add more butter. I try to go as healthy as I can, even when cooking with refined sugar, though you can use evaporate cane juice and it turns out just as well. Enjoy!
Ingredients
- 1-2/3 cups rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca flour
- 1/4 cup almond flour / meal
- 1 teaspoon xanthan gum
- 1 teaspoon gluten-free baking powder (I use Rumford's) (Use corn-free brand if necessary.)
- 1/2 teaspoon baking soda
- 3/4 teaspoon sea salt
- 1 cup (2 sticks) softened butter
- 3/4 cup firmly packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1-1/2 teaspoons vanilla
- 1-1/2 cups milk chocolate chips
- 1 cup chopped walnuts
Directions
- Pre-heat oven to 375°F.
- Combine flours, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.
- Combine butter, brown sugar and sugar in mixing bowl; blend on medium speed, scraping bowl as necessary, until creamy.
- Add eggs, one at the time, allowing it to blend in; and add vanilla. Continue mixing until well blended.
- Add flour slowly, to avoid it flying all over, and mix until smooth.
- Stir in chocolate chips and walnuts with a rubber spatula or by using your mixer's dough hook (if you have one).
- Drop dough by heaping tablespoonfuls or with a cookie scooper, 2 inches apart on a cookie sheet. (No greasing of cookie sheet necessary.)
- Bake for 10 to 13 minutes or until you see the bottom of the cookie browning.
- Allow to cool for 4 minutes; remove from cookie sheet; and place on baking rack for cooling.
- Hints
- I used a Cookie Biscuit Dropper to scoop the cookie dough onto the baking sheet. It scoops it out for you. I purchased it for only $3.99. Using rounded heaping scoopfuls, this recipe made exactly 35 cookies.
- For a browner cookie use dark brown sugar.
- You can skip the walnuts and add an additional 1/2 cup of chocolate chips. Of course, it will make a couple of cookies or so less.
- If you do not use heaping scoopfuls than the cooking time will be on the lower side. I baked mine for about 12 - 13 minutes.
Tips
You can grind up almonds to make your own almond flour/meal. Use a food processor or chop them and grind them in a coffee grinder.
