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Gluten Free Cookies…….Shared!

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Want to join my club? It’s the gluten free club.  I wish I wasn’t a part of it………but to feel good, I have to stick to it.  So we are forced to get along.
 
Believe me, if I could get away with it, I would never go gluten free.  I’m too much of a foodie and miss so many of my favorite flavors and textures.
 
Let me list them: cheesy pizza, fresh rolls, tender pasta, flaky pastries, etc.  I even start missing things like macaroni and cheese and ramen noodles.  Yeah, gross.  But when you go without, you start missing that garbage.  Well, at least I do.  Anyone with me?
 
(What is gluten? Is this topic totally confusing you? Gluten is the protein found in wheat, rye, and barley and is found in most types of breads/pastas/cereals.  Gluten gives these foods its elastic nature……making bread chewy and light/moist.  And more and more often these days, people are finding that they have a gluten intolerance of some sort…….or celiac disease.  To ease the symptoms, those with problems with gluten are advised to eat a strict gluten free diet.  Even small little crumbs can cause illness. For more info, click here and here.)
 
Anyway, when I posted about making the gluten free variety of those brownie covered oreos (found here) and also showed my rice flour and xanthum gum canisters on my counter (found here), I was surprised at how many of you out there are eating gluten free as well.  Many of you commented or sent me emails about eating gluten free for a variety of reasons……..and many asked for favorite recipes.
 
So here you go.
 
One of the first gluten free recipes I learned, was a gluten free chocolate chip cookie recipe.  And if you need one comfort food after going off gluten, it’s gluten free cookies.  Yum!
 
My sister shared this recipe with me years ago…….and I think she got it from my aunt.
Bless you Aunt Susan. I have made these so many times over the years.
(If this isn’t your recipe……I still love you.  But then I have no clue where it came from.
So just go with it.  Ha.)
 
Anyway, if you are eating gluten free……..enjoy a new GF cookie recipe. Or if you know someone who can’t eat gluten, make these for them.  They will love you forever.  I’m not kidding.
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And as long as you don’t over bake them, they turn out moist in the center and slightly crispy around the edges. Delicious.  (But be careful…..they seem to over bake quickly.)
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And let me tell you………..they won’t last much past the point that they have cooled on the counter.  You will even have gluten-eaters snatching them up.
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And go ahead, make them with your favorite ingredients.
Mine are: Chocolate Chip, Ande’s Mint, and White Chocolate/Macadamia Nut.  Divine.
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Would you like to make your own?

 
There are only 2 odd ingredients.
The others you will most likely have on hand.

 

Ingredients:
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. vanilla
2 1/4 cup rice flour**
1 tsp. baking soda
2 tsp. xanthan gum**
1 tsp. salt
12 oz. choc. chips (or other variety)

 

**These odd ingredients are popping up in more and more grocery stores in the United States (I’m not sure about other countries).  I have even seen rice flour at Wal-Mart.  But generally these items are found in the health food section at the grocery store, with all of the gluten free/wheat free items.  Or, if you have a health food store nearby, you can check there…..these items will most likely be available there.

 
First, place vanilla, eggs, and butter (softened) in mixing bowl.
 
Mix well.
 
Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt……and then the flour.  (You can mix them in a separate bowl and then add to the wet mixture…..but to be honest, I hate dirty-ing an extra bowl.  So don’t ever hire me to cater an event……I take shortcuts!)
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Okay, back up…  “What is xanthan gum”, you ask? Well, it’s a substance used to sort of add back some stickiness to recipes……because that’s what the gluten does for a recipe.  So without it (or something similar), recipes tend to turn out dry and brittle.
 
Xanthan Gum is a fine powder and looks like this:
 
But beware. If you spill this stuff and try to wipe it up with a wet rag……your rag will turn all nasty slimey.
 
Go ahead put some of this on your wet fingers and rub together.  The result is a really slimey texture.  It’s even hard to wash away under running water.  You need soap to break it down or a rag to wipe it away.  Crazy stuff.  (Also, this stuff tends to be pricey……but it lasts forever.  So invest in some.)
 
Moving on.  Mix the dry ingredients in really well.  You will have a dough form, just like regular cookies.  But it will feel a lot more sticky.  That’s okay.  Don’t add extra flour.
 
Then add your favorite cookie ingredient.  Like I mentioned above, these are my favorites: Chocolate Chip, White Chocolate/Macadamia Nut, and Andes Mints.
 
Place little balls of dough on large cookie sheet.  Oh, I don’t know…..regular cookie dough ball size.  1 inch?  1.5 inch?  Bake in preheated 350 degree (F) oven and bake for 8-10 minutes.  Do not overbake. The cookies tend to dry out and aren’t as forgiving as regular gluten-full cookies.  Allow to cool on a wire rack (or paper towels on the counter).
 
**Tip: I always pull them out right before they look done.  You don’t want to completely brown them.  I always pull them out when the centers still look slightly dough-y. (The ones shown below are even cooked a smidgen more than I usually do.  They usually come out a bit paler.) Once they cool, they will be a little chewy in the center.  And unforgettable.  Mmmmmmm…
 
 
Now take a bite and enjoy.
And then eat a couple more cookies…..because who actually stops after one cookie?  Not me.
 
 
 

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Gluten Free Cookies
 

Ingredients:

  • 1 cup butter (softened)
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/4 cup rice flour
  • 1 tsp. baking soda
  • 2 tsp. xanthan gum
  • 1 tsp. salt
  • 12 oz. choc. chips (or other variety)
 
Directions:
 
First, place vanilla, eggs, and butter (softened) in mixing bowl. Mix well. Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt……and then the flour. Mix the dry ingredients in really well.  You will have a dough form, just like regular cookies.  But it will feel a lot more sticky.  That’s okay.  Don’t add extra flour. Then add your favorite cookie ingredient (ex: Chocolate Chips, White Chocolate/Macadamia Nuts, and Andes Mints, etc). Place little balls of dough on large cookie sheet.  1 inch – 1.5 inch.  Bake in preheated 350 degree (F) oven and bake for 8-10 minutes.  Do not overbake. The cookies tend to dry out and aren’t as forgiving as regular gluten-full cookies.  Allow to cool on a wire rack (or paper towels on the counter). 
 
**Tip** I always pull them out right before they look done.  You don’t want to completely brown them.  I always pull them out when the centers still look slightly dough-y. (The ones shown below are even cooked a smidgen more than I usually do.  They usually come out a bit paler.) Once they cool, they will be a little chewy in the center.

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Ashley Johnston
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Ashley Johnston

Owner at Make It & Love It
Ashley Johnston is a professional DIY costume maker, sewist, crafter, and owner of Make It & Love It. She is a mom of 5 and a wife to a very patient (with my craft clutter) husband. In case you’re wondering, she always chooses crafting/sewing/designing over mopping/dusting/wiping base boards……but bathrooms/laundry/full bellies are always attended to. Whew!
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Comments

  1. Anonymous says:

    I've been GF for about 2 years now (with celiac) and recently I have been on a quest for the perfect chocolate chip cookie recipe. This recipe is probably the fourth recipe I've tried and it is BY FAR the best cookie recipe I've come across. Even my non-GF brothers were impressed by these delicious cookies. I was a little confused when the cookies appeared mushy when they first came out of the oven. I put them back in for another 2 mins and they came out perfect! They were crispy and amazing.

  2. Renee says:

    The flavor is there, the only negative part is that they don’t spread, at least in my experience. Make sure you flatten them to the desired shape before you place in the oven. They will rise a little bit, but they won’t stretch.

  3. Amanda says:

    So I just tried making these and these are my first handmade GF items to make and I do not know where I messed up! The dough tasted delicious and the cookies looked fine until after cooling off. After cooling on a cookie rack for about 2 minutes, they were all of a sudden flat. like a wafer with chocolate chips. They were also very gritty. I just do not know where I went wrong!

  4. hannah says:

    These were amazing! I don’t think I’ve ever had a non GF cookie as good as these were. I wasn’t paying attention and pulled them out too early not realizing I underbaked them before cooling, but was able to pop them back in the oven and they still came out incredible!

  5. Rachel says:

    These cookies are great!!! I make them for my GF son all the time and they come out delicious! I use earth balance margarine instead of butter and 1/2 cup coconut sugar and still amazing! Tx!!!

  6. Joan says:

    I just found out that I need to be GF, DF and refined sugar free (although sugar is sugar). Anyhow, do you think I will be able to use all coconut sugar for the white and brown sugar in the recipe? Also, from the comments, it seems like folks are saying that rice flour is gritty. I haven’t yet baked anything and wonder about substituting a bit or sorghum flour for the rice flour. I ask because these ingredients are so very expensive.
    Thanks.

  7. Becky says:

    Did you use white rice flour or brown rice flour? I’m just beginning to bake without flour and I’m not sure if it would make a difference whether I use white or brown.

  8. Hannah says:

    I am also curious if this would work with gluten free all purpose flour instead of rice flour? They look so good and I want to try them!! :)

  9. Diane says:

    I just made a double batch of these (about 60 small cookies), and they are delicious! 9 minutes in my convection oven was perfect to keep them slightly gooey. I did refrigerate the dough for a bit and wet my hands before making the cookie balls; otherwise, the dough was sticking to my fingers and looking very disheveled on the cookie sheets. My son is taking them to school for his birthday treat tomorrow. Thanks for the recipe! :)

  10. Ami says:

    I bought Trader Joe’s GF All-Purpose Flour…can I use it in this recipe? And if so, is the xanthan gum still necessary?

  11. Amanda says:

    I made these last night for Bible study and everyone LOVED them! Many people thought they were a boxed mix since so many of us have tried homemade GF cookies and ended up with a crispy disc of a cookie! These were soft and chewy and wonderful! Thanks!

  12. Melinda says:

    I made the gluten free cookies and took them out when you said but they are still very soft on the inside?? Do you think I did something wrong? I am worried that they are not cooked on the inside. Any suggestions? Or are they supposed to be like this? Thanks in advance for and any feedback :) raw or not they are DELICIOUS!!!!

  13. Bake Sale Surprise! says:

    I made these for a bake sale for charity since I knew there were a number of gluten free co-workers, other than myself in the building. My tray of these cookies made $45 alone! Thank you so much for the great receipe!

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Hi, I’m Ashley—the DIY-enthusiast behind this crazy blog!

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