BEST Gluten Free Chocolate Chip Cookies!

FINALLY…. the BEST gluten free chocolate chip cookies that everyone will love!

Over the years I have tried many different chocolate chip cookies. The problem was I never could get the same results every time.

They would always taste pretty good, but sometimes they would flatten out like a pancake and wouldn’t be so pretty. I wanted a cookie that I knew I could whip up and never would have to worry about it turning out bad.

So I started experimenting.

I started searching different cook books and then substituting the flours. I tried gluten free all-purpose flour the most but I couldn’t ever get that perfect cookie.

Until one morning I was in the kitchen and it hit me.

Use more xanthan gum and two flours to make a flour blend. So right then and there I tried it, my girls were very pleased that mom was making cookies at 10am for no apparent reason. I could have jumped for joy when these cookies turned out fantastic!

They were even deemed the best ones I had ever made by my family…. Score!

But I wasn’t convinced quite yet. I needed to make them time after time to ensure I got the consistent best results every time. I am so excited to announce that I have been making these for months and consistently getting a great result every time.

We have a winner!

What flours do you need?

Gluten free all purpose flour is really good for most baking. But there are some instances that it just doesn’t work.

The problem with gluten free all purpose flour blends is that it is just that. A blend. It is a blend made up of many different gluten-free flours to get an all purpose blend. Depending on what flours are in the blend will depend on what kind of product you get.

Which is why sometimes an all-purpose blend just won’t work.

In my gluten free chocolate chip cookie recipe I am using a gluten free oat flour and a brown rice flour.

Why oat flour?

Oat flour is really good in baked goods! It changes the texture of your cookie in a good way by giving them a slightly chewy texture. Some people say it is a bit sweeter then other flours as well, which is great in a cookie recipe!

Along with oat flour being just good to bake with, it is highly nutritious. There are vitamins like zinc, copper, iron, and magnesium in oats.

Now I am not saying that by using oat flour in your cookies you are healthier and can eat the whole batch! All in moderation…. but it is nice to know that by using oat flour I am getting some different vitamins.

I don’t buy oat flour but simple buy gluten-free old fashion oats and blend them up as I need them. Make sure you are getting gluten free oats to ensure they are not cross contaminated with wheat at harvest.

Why brown rice flour?

I chose brown rice flour because it is very mild in flavor and light. When you are baking gluten free the best route you can take is trying to find a gluten free flour that has a mild taste. When you choose a flour with a distinct taste your product will inevitably taste like that.

Brown rice flour also enhances the crispness of cookies. So with the combination of the two flours you will get a chewy middle with a slightly crisp exterior. The exact texture I am looking for in a good gluten free cookie!

Where can I buy these two flours?

Disclaimer: This post may contain affiliate links. As an Amazon Associate I earn a small commission from qualified purchases at no additional cost to you.

As you know I love to buy in bulk. So most all my flours and ingredients are in bulk in 5 gallon buckets. I buy most my bulk items on Azure Standard. If you are unsure what Azure Standard is, go watch Buying Groceries for a Month at a Time. I explain how to use it from beginning to end in that video.

If you don’t want to buy in bulk you can find gluten free old fashioned oats and brown rice flour on Amazon or even at some local grocery stores.

Ingredients:

• 1/2 cup salted or unsalted butter at room temperature
• 1/2 cup brown sugar (or coconut sugar)
• 1/2 cup white sugar (I prefer to use evaporated cane juice sugar. I buy it on Azure Standard)
• 2 eggs
• 1 tsp vanilla extract
• 1 1/2 cup gluten free old fashion oats (blended into a flour)
• 1 cup brown rice flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 tsp xanthan gum, this is your binding agent. Do not skip this or your cookies will be flat as a pancake!
• 1 cup semi-sweet chocolate chips

Directions to get delicious cookies that are gluten free:

1. Place your room temperature butter and both sugars in the bowl of a stand mixer with the paddle attachment. You can also put them in a large bowl and use a hand mixer. Beat your butter and sugars until whipped and fluffy.
2. Add in your eggs and vanilla extract. Beat until combined.
3. In a blender or food processor, blend your oats to make a flour. If you have a few chunks that’s ok, but try and get it smooth and fine.
4. Pour your oat flour in with your wet ingredients. Add in the rest of your dry ingredients in with your wet ingredients. Mix until combined.
5. Add in your chocolate chips and mix until it is all incorporated.
6. Place the whole bowl of dough into the fridge for 30 minutes.. You can even do it over night! If you are pressed for time you can simply bake right away but I feel it gets better as it sits!
7. Pre-heat your oven to 350 degrees.
8. Using a cookie scoop or a spoon take about 2 TBSP of cookie dough. Roll it into a ball and then flatten it out slightly in your hand (see video for tutorial). Place your raw cookie dough ball on a cookie sheet. Feel free to put down parchment paper for easy clean up.
9. Bake at 350 degrees for 8-10 minutes. This will depend on the size of your balls of dough. Your cookie should have crisp edges but a gooey center.
10. Place on a wire rack to cool. Store in an airtight container.

These gluten free chocolate chip cookies are best when served on the first day but they are still good for a few days after. My family doesn’t complain when there are cookies on the counter to eat, even if they are from the day before.

Do the cookie dough balls freeze well?

If you want to always have gluten free cookies on hand to bake on a whim, you can freeze the cookie dough! Simply make up the recipe, just like above, but instead of baking them once you put them on the cookie sheet pop them in the freezer!

Once your dough is completely frozen you can stick it in a freezer bag, label it, and then store them in the freezer until you are ready to bake.

When you are ready to bake your gluten free chocolate chip cookies, just remember that they may take a little longer to bake since they are frozen. So adjust your time accordingly.

Still set your timer for 9 minutes and then watch them very closely from there to get the perfect bake time!

The best part about this gluten-free cookie recipe is that when I serve them to a group of people who don’t have to eat gluten free, they can’t even tell the difference. When you find a recipe that works for the whole crowd and you only have to make one batch, that is a win!

The best way to win a gluten free eating heart over is with a bakery-style chocolate chip cookie and I am convinced that these are just that!