Tropical Traditions - Recipe - Chewy Gluten Free Chocolate Chip Cookies

Chewy Gluten Free Chocolate Chip Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

These cookies are excellent. They’re perfectly crisp on the outside, and chewy on the inside. It’s hard to tell that they’re not made from wheat!

Servings: approx. 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2 - 1 hour chilling time

8 oz unsalted butter, melted (you can use part palm shortening if desired)
2 oz coconut flour
1/2 oz tapioca flour/starch
1 1/4 oz corn starch
9 oz brown rice flour
1/2 teaspoon Himalayan salt
1 teaspoon xanthan gum
1 teaspoon baking soda
2 oz granulated sugar
8 ounces brown sugar
1 egg
1 egg yolk
2 tablespoons whole milk
1 1/2 teaspoons vanilla extract
9 - 12 ounces semisweet chocolate chips

Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.

In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.

Add the sugars to butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper

Shape the dough into approximately 1 oz balls and place on prepared cookie sheets. Flatten tops slightly if desired.

Bake for 7 - 10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.

Variation: Add about 1 1/2 cups of dried, unsweetened flaked coconut to the dough for Chocolate Chip Coconut Cookies.

Recipe courtesy Sarah Shilhavy

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Is it imperative to use parchment paper with this recipe?

# Posted By Sandy | 12/22/09 10:59 PM

Nope. It's just really handy; keeps the cookie sheets clean (which means one won't have to wash them ;) and the cookies won't stick. Ever. If you don't have any on hand though just grease the sheets with palm shortening or coconut oil.

# Posted By Sarah | 12/22/09 11:21 PM

This looks good and I want to make them. Can you advise how I can convert the ounce measurements shown to units of measure, e.g. tablespoons, cups, etc. Thanks!

# Posted By Matt | 1/17/10 1:32 AM

8 oz unsalted butter, melted (you can use part palm shortening if desired) - 1 cup

1/2 oz tapioca flour/starch � 2 tablespoons

1 1/4 oz corn starch - � cup

9 oz brown rice flour � 1 cup plus 3 tablespoons plus 2 teaspoons

2 oz coconut flour - 1/2 cup plus 1 tablespoon

1/2 teaspoon Himalayan salt

1 teaspoon xanthan gum

1 teaspoon baking soda

2 oz granulated sugar � � cup

8 ounces brown sugar � 1 cup

1 egg

1 egg yolk

2 tablespoons whole milk

1 1/2 teaspoons vanilla extract

9 - 12 ounces semisweet chocolate chips

Those are the conversions for the recipe. Please keep in mind that all the conversions are just approximate, you really can't give an accurate weight to cup measurement as a cup measurement will be different every time. So I can't guarantee that the recipe will turn out using the conversions or that it will be the same.

# Posted By Sarah | 1/18/10 12:23 PM

My mixer does not have a paddle attachment. Can I use the regular beater in order to make these Chocolate Chip cookies?

# Posted By Deborah | 1/30/10 10:01 AM

Yes. Unless you're making meringue or whipped cream or something of the sort it really won't matter so long as you're using regular whisk-like beaters or a paddle and not a balloon whisk.

# Posted By Sarah | 1/30/10 7:09 PM

I made these cookies and they were delicious! Some of my friends want to know if there's a less grainy tasting option than rice flour. Can I substitute oat flour for the rice flour?

# Posted By Deborah | 2/10/10 3:54 PM

Humm... don't know; maybe. Never tried it. If you don't want the grainy texture just sift the rice flour.

# Posted By Sarah | 2/10/10 8:36 PM

Would it be too much trouble to not use ounces in this recipe?? I do not have a scale and don't want to buy one just for this recipe. I need a good chocolate chip recipe like this one buy don't have a clue to ounces instead of teaspoons or cups. Thank you very much!

# Posted By Joan | 8/20/10 3:21 PM

Joan: Please see my above comment; I've already addressed this question.

Just keep in mind I cannot guarantee that the recipe will turn out the way it should (or at all) with cup measurements as it was not developed that way. You can get little kitchen food scales for very cheap and it's well worth it as weight measurements are so much more reliable then cups and spoons.

# Posted By Sarah | 8/21/10 9:33 PM

Almond flour might work as a BR substitute. I don't use sugar...could I use honey , stevia or Black strap molasses in my substitute?

# Posted By Jen | 10/7/10 11:53 AM

Jen: Almond flour will not work in this recipe as it would totally change the taste and texture. I don't know about using liquid sweeteners in here; try omitting the milk and using a combo of honey and a touch of molasses (and possibly brown rice syrup). I've never tried it, so I can't promise good results.

# Posted By Sarah | 10/8/10 9:55 AM

These were fantastic, and worked well with the egg replacement powder I use. I brought them to a potluck without mentioning that they were gluten and egg free, and they were almost all eaten! :) I'll definitely be making these again (maybe with nuts or dried fruit). Thanks again!

# Posted By Karin | 4/27/11 2:46 PM

I have found that by adding a spoonful or two of nut butter (almond, or peanut) it can cut the grainy texture a bit and add a nice flavor

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