Wheat/Gluten-Free Chocolate Chip Cookies Recipe
Home baked chocolate chip cookies
Wheat and Gluten Free Baking
If you are on a wheat and gluten free diet due to celiacs, low tolerance or for other reasons you will be looking to replace some of the desert and baked goods that may be missing from your diet. Although supermarkets and other stores now offer a range of gluten free goods there is nothing like a fresh baked home made cookie.
This recipe combines brown rice flour, stoneground sourghum flour and ground almonds or almond flour to replace all purpose flour used in most cookie recipes. For simplicity make up a large jar of the combined flours so you have them to hand for next time and to bake other recipes as well.
The combination here is 1 cup plus two tablespoons of brown rice flour to 1/4 cup almond and 1/4 cup sourghum flour.
It is important to use wheat free chocolate chips so pick organic dark chocolate that pose no risk of cross contamination.
This recipe also includes crushed pecans - if you are cooking for someone with a nut allergy, replace the almond flour with white rice flour and increase the chocolate chips by 1/3 cup.
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- 1/2 cup Butter at room temperature
- 1/2 cup plus 2 tbsp Brown rice flour
- 1/4 cup Almond flour
- 1/4 cup Stoneground Sourghum flour
- 1/2 cup Dark chocolate chips, (organic and wheat free)
- 1/3 cup crushed pecans, (optional or use another 1/4 cup chcolate chips)
- 1 tsp Vanilla
- 1/2 tsp Salt and Baking Soda
- 1 Egg
- 1 cup Brown sugar
- Lightly grease two cookie sheets with butter. Pre heat oven to 375F
- Cube butter and cream in a blender, add sugar and beat until creamed together. Scrape from sides often to combine. Add egg and vanilla and beat until creamy - again scraping sides as needed.
- Add flours, baking soda and salt and pulse flour into creamed mixture until combined.
- Stir in chocolate chips and pecans if using. TIP to crush pecans place in a zip lock bag and hit with a wooden rolling pin on a wooden board.
- Drop using a teaspoon onto greased cookie sheets - place cookies apart to allow for expansion. Bake for 10 minutes. Remove and allow to set for 5 minutes on cookie sheets. Cool on a wire rack.
The finished product
Baking with alternative flours can be a challenge at first. Keeping a stock of gluten free flours and making up batches creates simplicity for the next time you bake.
Bobsredmill Flours does make a wheat and gluten free all purpose flour if you don't want to make up your own mixes.
The texture of these cookies is crunchy on the outside with a softer interior. By adding more chocolate and omitting the pecans the cookies will be softer.