You can make delicious gluten free chocolate chip cookies without any added white, refined starch. I definitely felt less guilty eating them and they are still very delicious! The bottom was crunchy. The tops and centers were chewy. The only thing I would do differently next time is to add some chopped walnuts. Then they’d be amazing in my book!
My first attempt was with Jovial No. 03 Gluten Free Pastry Flour: Ancient Grain|No Added Starch using the recipe on the back of the box. It was so easy to do! Then I developed a similar/copycat recipe. Wow! It took a lot of effort getting the gum just right as well as the ingredients. I think you’ll be pleased. The best part about the homemade version is that you can adjust it with ingredients you have on hand.
Jovial No. 03 Flour Blend Ingredients:
The best part about these cookies is the fact that they do not contain potato starch, cornstarch, arrowroot powder, nor tapioca flour. The blend only contains ancient grains like sorghum, rice, teff, millet, and corn flours. The gums they use are xanthan (corn-based gum) and tara (derived from a portion of a legume).
Gluten Free Chocolate Chip Cookies Without Added Starch
Using a flour that contains no white, refined starch, you can still make delicious gluten free chocolate chip cookies. Just look at them!
- 1-3/4 cups (210 g) [Jovial Gluten Free Pastry Flour No. 03 (or my Copycat No-Starch Added Ancient Grain Pastry Flour Recipe)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed dark brown sugar
- 1 large egg
- 1/4 teaspoon pure vanilla extract
- 1 cup gluten-free semi-sweet chocolate chips
- Line two baking sheets with parchment paper or silicone baking mats; set aside.
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, cream the butter and sugars together for 2 minutes, scraping the sides as needed.
- Add the egg and vanilla; beat on medium-low speed for 1-1/2 minutes or until thoroughly combined.
- Add the flour mixture and beat on low speed working up to medium-low speed and until the flour is thoroughly incorporated.
- Add the chocolate chips and beat on low speed until evenly distributed throughout the dough. Refrigerate uncovered for 20 minutes.
- Preheat the oven to 375ªF while the dough chills.
- Roll half the dough into 7 golf-size balls (about 1/4 cup of dough) and transfer to the baking sheet, spacing 2 inches apart. Refrigerate the remaining dough if your oven does not fit two baking sheets on one shelf. If it does, repeat with remaining dough at this time.
- Bake for 14 minutes or until the center is fully cooked and the edges golden brown. (They may appear brown enough at 10 or 11 minutes, but they most likely will still appear wet between the cracks.) Repeat using any remaining, refrigerated dough.
- Allow the cookies to cool in the baking pan for 5 minutes. Transfer to a wire rack to completely cool or are at least firm.
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