Gluten free chocolate chip cookies! This is my personal recipe, finally illustrated after many requests for a copy. No, I couldn't just write it out. That would be too easy! I will type it out below with some suggestions for swapping things out to suit various allergies and lifestyles. They are not going to be healthy no matter what, though, so if you want a healthy cookie, you need to just move along to another recipe.
Lots of people want lots of different things from a chocolate chip cookie. I like my cookies thin and crispy. When you take them out of the oven, they kind of collapse on themselves and flatten into buttery, crispy deliciousness. For a thicker cookie, you can reduce the amount of butter slightly. (But don't do it until you try them the good way, first).
Before we start, are you baking this cookie for someone with a serious gluten problem, like Celiac disease or a wheat allergy? You HAVE to make sure that all of your ingredients & cooking equipment are gluten free before you begin baking. This means no dried on old dough, no baking soda that you previous double-dipped your measuring spoon in, making sure your vanilla extract is gluten free. It's sweet that you want to make cookies to support your newly-diagnosed friend, but not sweet if they spend the next three days violently ill. If in doubt, google it. Google knows a LOT about what does and does not have gluten.
Okay, here we go! For a printable version of the illustrated recipe, just click the image above and it will open in full size.
3/4 cup unsalted butter
1 1/4 cups packed brown sugar
2 tbsp milk
1 tbsp pure vanilla extract
1 cup gluten free all purpose flour (I like Bob's Red Mill)
3/4 cup garbanzo bean flour
3/4 tsp baking soda
1 tsp salt
1 cup chocolate chips
- Preheat the oven to 375ºF. (sometimes I use a lower temperature depending on the oven. Watch them carefully while baking until you know how fast they bake in your oven)
- Cream brown sugar & butter with a mixer until fluffy. Add egg, milk & vanilla. Mix for one more minute. (Dough so far should be light yellow and fairly fluffy)
- In a separate bowl mix flours, baking soda, and salt.
- Slowly add dry ingredients to wet while mixing.
- Stir in chocolate chips. (I am generous in my chocolate chip measuring)
- Drop dough on parchment paper covered baking sheet by heaping spoonfuls. Leave 3 inches between cookies. (I now use a Silpat mat instead of parchment, but both are good. Definitely leave space between cookies. They SPREAD.)
- Bake at 375ºF for 8-10 minutes. Cool for 2 minutes then move them to a wire rack for 5 more minutes. (As previously mentioned, watch them carefully the first few times.)
If you are vegan/allergic:
So, I went through a phase where I couldn't eat eggs, dairy, soy, nuts, tomatoes and a whole bunch of other foods for about 3 months. Here are my notes on substitutions in these cookies:
- Eggs: because there's only one egg it's easy to replace eggs in these cookies. I've tried it with a boxed egg replacer and with a baking powder + water combo, and both worked pretty well.
- Butter: I made these cookies with vegan margarine a couple of times, and coconut oil once, and both were fine. The coconut oil gave that coconut oil taste, so they weren't REALLY the same, but they were still good. I don't recommend making ANYTHING with soy free vegan margarine, because it's just disgusting.
- Milk: There is such a small quantity of milk that basically any milk substitute will work. I have personally tried soy milk, almond milk, coconut milk, and lactose free milk, and they all worked splendidly.
- Nuts: You can add nuts to these cookies if you like. Don't do that if you are planning them to offer them to someone with a nut allergy. Obviously.
- Chocolate Chips: Chocolate chips are frequently made in factories with wheat, soy, and all kinds of other allergy-food stuff. You can find vegan gluten free chocolate chips in some health food sections. Otherwise, read the packages carefully.
- Pure Vanilla Extract: It's totally worth the money. Please don't use that artificial stuff.
- Garbanzo bean flour: In a pinch, I subbed this out for gluten free flour, and it was fine. It's better with garbanzo... but if you are baking for someone else who is gluten free, I can see that you might not want to splurge on the 40 flours my pantry has. You should be fine.
Phew! So really, ANYONE should be able to eat these cookies, with a little finessing. I make them and bring them to everything, and they always seem to go over well. (But really, when do chocolate chip cookies go over badly?). If you have any questions or suggestions, please add them in the comments! Maybe we can make these cookies even better!