I had a member email me requesting a copycat recipe for Tate’s Chocolate Chip Cookies. Not until I made them did I discover that there are actually Tate’s Gluten Free Chocolate Chip Cookies on the market. Tate’s cookies are extremely popular in the South Hamptons and are sold at the Tate’s Bake Shop, well known from coast to coast. I’ve never tasted them, but these cookies are crisp on the bottom and around the edges and buttery inside. I hope you enjoy them. Barb, I hope your grandson enjoys these just as much!
This recipe was converted using Baking with Dan’s gluten version of this cookie recipe.
If you wish to purchase the commercially made Tate’s Gluten Free Chocolate Chip Cookies, they come in several flavors. Check Walmart. I saw them on their website. The ingredients in the commercially made cookies are free of corn, potato, and tapioca. My version may be made corn or tapioca-free.
If you look at this page of Tate’s Bake Shop’s website, you can see that this gluten free version looks awful similar!
How to Brown Gluten Free Cookies:
Gluten free flour doesn’t usually brown cookies as much as gluten dough. While adding a greater amount of brown sugar would create a dark cookie, it would make these cookies too chewy. You see, brown sugar contains molasses, which like honey, softens cookies and other dough. So, there are two things that you can add to cookie dough to make them brown. Milk browns dough. You can add a tiny bit of milk or better yet, nonfat dry milk powder. The second ingredient is cocoa powder. I love adding cocoa powder to chocolate chip cookies. They just taste better! I’ve added both to this recipe. If your cookies turn out too brown (if your oven runs hotter than mine), next time omit the milk. If you’re dairy free, opt for adding just cocoa powder. I added 1/2 teaspoon; however, 1/4 teaspoon would work perfectly. I just love that chocolate flavor.
Homemade cookies always taste better than commercial cookies, just because you’re using fresh ingredients without anything strange like lecithin, which is used as an emulsifier, which is usually soy-based. Plus, you just can’t get cookies as fresh as out of the oven just moments ago!
Testing One Cookie First:
Ovens vary. So, test one cookie by itself first. Then you can lower the temperature or increase it and adjust the time as needed. This dough can stay out at room temperature for hours without spreading too much in the oven.
Substitute cornstarch for potato starch in the all-purpose gluten-free flour blend recipe.