Chocolate Chip Cookies
The Wrote Oat
August 8, 2023
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Ingredients
Adjust Servings
| 8 oz The Wrote Oat all-purpose gluten-free flour see below for my all-purpose flour recipe | |
| 1 tsp baking soda | |
| 1 tsp xanthan gum OR 3/4 tsp guar gum | |
| 1 tsp salt | |
| 8 Tbsp dairy-free butter, melted and cooled | |
| 5 oz brown sugar | |
| 2.5 oz white sugar | |
| 1 egg, beaten | |
| 2 Tbsp dairy-free milk I always use unsweetened soy milk | |
| 1 Tbsp vanilla yes, one Tablespoon | |
| 7.5 oz dairy-free chocolate chips I like Enjoy Life Brand (free from top allergens) |
The Wrote Oat all-purpose gluten-free flour
| 21.5 oz white rice flour | |
| 10 oz brown rice flour | |
| 8 oz potato starch | |
| 4 oz tapioca starch | |
| Whisk to combine. Makes ~ 9 cups. Store flour in the freezer when not in use. |
Directions
1.
1.
In a medium bowl, combine the dry ingredients.
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2.
2.
In a large bowl, whisk the melted butter and sugars together until smooth.
Whisk the egg, milk, and vanilla into the butter mixture.
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3.
3.
Stir the flour mixture into the wet ingredients and mix well. Since there is no gluten to develop, don't worry about over-mixing. Ensure everything is combined and there are no clumps of flour.
Fold the chocolate chips into the dough.
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4.
4.
Cover the bowl with plastic and allow to rest in the refrigerator at least a few hours. This will allow the fats and liquids in the dough to combine with the flour and starches.
If you skip this step and don't allow the dough to rest the cookies will puddle during baking and burn. They won't hold their shape. All the fats/oils in the dough will leak out.
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5.
5.
Preheat oven to 350*F and line a baking sheet with parchment paper or a silicone mat.
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6.
6.
Using a spoon, scoop 2-3 Tbsp-sized amounts of dough and roll between your hands to form a uniform dough ball.
Arrange the cookie dough balls 2 inches apart. Bake 11-13 minutes, rotating baking sheet in the oven halfway through baking.
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7.
7.
Allow to cool 5 minutes on the baking sheet before transferring the cookies to a wire rack to cool completely.
These are best eaten day-of but can be stored in an air-tight container for a few days. Gluten-free foods have fewer preservatives so they don't have as long a shelf life as gluten-containing foods.
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