gluten-free chocolate chip cookies

Name: Gluten-Free Chocolate Chip Cookies
Prep time: 15 min
Cook time: 30 min
Yield: 8
Ingredients: 1 1/2 cup(s) almond meal; 1/2 cup(s) rice flour; 1/4 cup(s) potato flour; 1 teaspoon(s) baking soda; 1 teaspoon(s) sea salt; 2 stick(s) unsalted butter, room temperature; 1/2 cup(s) brown sugar, packed; 1/2 cup(s) white sugar; 2 teaspoon(s) pure vanilla extract; 2 large eggs; 12 ounce(s) package semi-sweet organic chocolate chips; - rice flour or potato flour, reserved

(1 RATING)

34 Pinches

G. Massey

Central Coast, CA

Updated on Jul 18, 2013

Chocolate chip cookies are my husband's favorites, and he says that these are the best he's ever had. Crisp, chewy, buttery, these are satisfying and delicious.

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prep time 15 Min

cook time 30 Min

method ---

yield 8-12 serving(s)

Ingredients

1 1/2 cups almond meal
1/2 cup rice flour
1/4 cup potato flour
1 teaspoon baking soda
1 teaspoon sea salt
2 sticks unsalted butter, room temperature
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons pure vanilla extract
2 large eggs
12 ounces package semi-sweet organic chocolate chips
- rice flour or potato flour, reserved

How To Make gluten-free chocolate chip cookies

Step 1

PREHEAT oven to 325° F. Grease two large cookie sheets and set aside

Step 2

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition.
Step 3

Gradually stir in flour mixture. When it's all added, test the stickiness of the dough. If it's very sticky, slowly add more potato flour 1/4 cup at a time and stirring each time until the consistency seems right. They should hold their shape when rolled into a ball, but not be stiff and flaky. Add the chocolate chips and stir. If you'd like to add chopped nuts, now is the time to add those as well.
Step 4

Roll the dough into balls about the size of a walnut in its shell. These cookies spread, so drop them on the cookie sheet at least four inches apart the first time till you can see how much they're spreading. These cookies burn very quickly. I put them in for 8 minutes and then start checking. When the top is no longer doughy and the edges are just starting to turn brown, take them out and let them sit on the pan for a couple of minutes before taking them off.
Step 5

Since these are high in fat and protein from the almond flour (good fat, though!) we have found that we can only eat a couple each before we're full, and the next day they're a little crumbly. What I recommend is laying out a sheet of baking parchment or waxed paper, rolling the dough into balls and spacing all that you're not going to bake right away out on the paper. Roll them up and put them in a gallon Ziploc baggie. Then you can pull out a few dough nuggets any time you want to bake a few cookies. The dough freezes quite well, and there's nothing like a fresh-baked chocolate chip cookie!
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