Gluten Free Chocolate Chip Cookies
Hey cookie lovers! Ready to dive into some seriously scrumptious gluten-free chocolate chip cookies? You’re in for a treat!
These cookies are all about combining the best of both worlds: chewy and crispy. I’ve whipped up a magical blend of oat flour, potato starch, and tapioca starch that creates a texture so delightful, you won’t even miss the gluten.
Let’s talk ingredients! Oat flour gives these cookies a cozy, slightly nutty flavor, while potato starch keeps things light and tender. Tapioca starch steps in to add that perfect chewiness and helps everything stick together nicely without any xanthan gum. And trust me, the combo of palm oil shortening and butter makes these cookies incredibly rich and buttery – just the way you like it!
Sweetness overload? Absolutely! With an equal mix of light brown sugar and granulated sugar, these cookies hit that sweet spot with a hint of caramel goodness. And of course, I couldn’t forget the star of the show: semi-sweet chocolate chips that melt in your mouth with every bite.
So go ahead, whip up a batch of these delightful gluten-free chocolate chip cookies. They’re perfect for sharing (or not – no judgment here!). Enjoy the classic cookie experience with a gluten-free twist. Happy baking!
This recipe is formulated for a #30 cookie scoop (2 TBS volume) and to yield approximately 36 cookies 3 inch in diameter and roughly ¼ inch thickness. The actual number of cookies may vary slightly depending on how much the dough spreads during baking which size of cookie scoop that you use. For thinner or thicker cookies, see recommendations in Notes section.
- 2/3 cup Palm Oil Shortening (88 grams)
- 2/3 cup Unsalted Real Butter (88 grams)
- 1 cup Light Brown Sugar (122 grams)
- 1 cup Granulated Sugar (122 grams)
- 3 Medium Eggs (153 grams weight out of shell)
- 1 teaspoon Vanilla Extract (5 grams)
- 2 1/7 cups Oat Flour Cookie Blend (279 grams - see below)
- 195 grams Oat Flour
- 56 grams Potato Starch
- 28 grams Tapioca Starch
- 1 teaspoon Salt (5 grams)
- 1 teaspoon Baking Soda (5 grams)
- 1 1/4 cup cups Semi-Sweet Chocolate Chips (161 grams)
- Cream Together Stage:In a large bowl, cream together the softened butter and palm shortening using an electric mixer on medium speed until light and fluffy, for about 2-3 minutes. Gradually add the light brown sugar and granulated sugar, beating on medium speed until well combined and light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Hydration Stage:Add the eggs one at a time, beating well after each addition until fully incorporated. This will help incorporate as much air as possible for a lighter texture. Stir in the vanilla extract.
- Dry Ingredients Stage:In a separate bowl, whisk together the oat flour, potato starch, tapioca starch, salt, and baking soda.
- Combine Wet and Dry Ingredients (Hand Mixing):Instead of using an electric mixer: Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Be careful not to overmix. You want to mix until just combined, with a few streaks of flour still visible.
- Confectionery Stage:Fold in the chocolate chips using a rubber spatula.
- Chilling the Dough:Cover the dough in the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour, or up to overnight. This will allow the gluten free flours to absorb the liquids and for the fats to solidify enough to help retain the shape. This helps to create a chewier texture.
- Resting at Room Temperature:About 15-20 minutes before baking: Remove the baking sheet with dough from the refrigerator. Take off the plastic wrap and let the dough rest at room temperature while the oven is preheating. This helps prevent the dough from being too cold and causing the cookies to spread excessively.
- Baking Directions:Preheat the oven to 350°F (175°C). As you mentioned in your recipe, this is a good temperature for gluten-free cookies to prevent excessive spreading. Line baking sheets with parchment paper. This will prevent sticking and make cleanup easier. Portion the dough using a #30 cookie scoop. This should yield approximately 36 cookies, 3 inches in diameter. Leave at least 2.5 inches between cookies on the baking sheet. Gluten-free cookies can spread more easily, so give them plenty of space. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set. Since gluten-free cookies can be delicate, keep an eye on them closely towards the end of baking to avoid over-browning.
- Cooling Time:
Let the cookies cool completely on the baking sheet before transferring them to a wire rack. This can take 15-20 minutes or more. Gluten-free cookies tend to be more fragile when warm, so it's important to let them firm up completely before moving them.
Storage Recommendations:
- Store your gluten-free cookies in an airtight container at room temperature for up to 3 days. Since they don't have gluten to help them retain moisture, they may dry out faster than cookies with gluten.
- For longer storage, you can freeze the baked cookies in an airtight container for up to 3 months. Thaw them at room temperature before serving.
Additional Tips:
- Use a cookie scoop: This will help you portion the dough evenly and ensure consistent cookie size.
- Chill the dough: As your recipe suggests, chilling the dough for at least 1 hour helps the flavors meld and prevents excessive spreading.
- Rest the dough at room temperature: Taking the dough out of the refrigerator 15-20 minutes before baking helps prevent the cookies from spreading too much.
- For chewier cookie, use all brown sugar or slightly less baking soda (¾ teaspoon).
- For crispier cookies, use ¾ cup brown sugar and ½ cup granulated sugar, or bake for a few extra minutes.
- You can substitute vegan butter for the regular butter.
- Make sure your oat flour blend is certified gluten-free if you have celiac disease or a severe gluten sensitivity.
How to Achieve Thinner or Thicker Cookies:
There is a science behind cookie thickness and how to achieve your desired texture. Here are some ways to achieve your desired cookie thickness without making any major changes in the recipe:
- Thinner Cookies:
- Use a smaller scoop size (#60).
- Bake for a minute or two less to avoid over browning the cookies
- Add a little more granulated sugar ¼ cup and reduce brown sugar by ¼ cup for a crispier texture that spreads more easily.
- Thicker Cookies:
- Use a larger scoop size (#20).
- Bake for a minute or two longer.
- Chill the dough for at least an hour before baking. This firms up the dough and helps it spread less.
My favorite cookie scoops to use are the Kitchen Buddy Versatile Cookie Scoops. This set includes three scoops 1 TBS (#60 gauge), 2 TBS (#30 gauge) and 3 TBS (#20 gauge). I love that they have grips and are usable no matter if you are right handed or left handed.