I love chocolate chip cookies that are crispy around the edges but soft and chewy in the center. For anyone who has baked gluten-free, it’s sometimes hard to replicate the same “chew” factor as gluten-ful baked goods. I have experimented with MANY different variations of this recipe but I think I have finally hit on the perfect crispy-chewy ratio. I bet you even the most ardent gluten-lover won’t be able to tell that this cookie is gluten-free, and dairy-free too!
This recipe is a great cookie base in general–you could add coarsely chopped hazelnuts or walnuts to this recipe, or swap out the semi-sweet chocolate chips for white chocolate chips and add dried cherries or cranberries.
As always, you could use a gluten-free flour mix rather than the individual flours listed in the recipe, but it won’t come out the same and you may need to adjust the baking time.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 1 hour
Ingredients
1/2 cup (4 oz) coconut oil (or unsalted butter or margarine)
3/4 cup + 2 Tbsp packed brown sugar
1 large egg
1 teaspoon vanilla extract
2/3 cup brown rice flour
2/3 cup millet or sorghum flour
3 Tbsp amaranth flour (or additional brown rice flour)
1 teaspoon xanthan gum
3/4 teaspoon sea salt
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 tsp cinnamon
1 cup semi-sweet chocolate chips
Directions
- Preheat the oven to 350°F (if you have convection, use it!). Line 3 baking sheets with parchment paper.
- In a mixer (or with some elbow grease) cream the coconut oil and sugar on medium speed (don’t over-beat). Add the egg and vanilla mix until incorporated.
- Meanwhile, in a separate bowl, whisk together flours, xanthan gum, salt, baking powder, baking soda, and cinnamon.
- Reduce mixer speed to low and add dry mixture 1/2 cup at a time, allowing the dry ingredients to be incorporated before adding the next batch. Scrape down the side of the bowl with a spatula if it creeps up the sides. Add chocolate chips and mix until just combined.
- Use a cookie scoop (mine is this 7/8 oz scoop) to scoop 25-ish grams of cookie dough into your hands. Shape it into a ball, place on the lined baking sheet, and flatten just a tad. Don’t place more than 6 cookies on a baking sheet because they will spread.
- Bake until the tops are crackled, and the edges are crispy but the center is still soft, about 12 minutes (bake for 15 if you prefer a crispier cookie). Remove cookies (still on parchment paper) to a cooling rack–they will firm up as they cool. Store in an air-tight container for up to a week, or in the freezer for up to 3 months.