I have been gluten-free for quite some time now, about 5 years to be more precise. I have mastered majority of the gluten-free cooking and even have had some success in the baking department. Notice, I said SOME! I am still not what I used to be before going gluten-free.
Gluten-free baking is very finicky! If you think that you can take an ordinary chocolate chip cookie recipe and follow it to a T, substituting gluten-free flour for regular flour, you are WRONG! You CAN try it, but, TRUST ME, it will not be good!
I have searched for semi decent gluten-free cookies for a long time! I have tried all store-bought cookies and they all suck! I refuse to convince myself that it’s as good as it gets! I rather NOT have it at all!
I have also tried A LOT of recipes for homemade gluten-free chocolate chip cookies. There is a plethora of them floating around the internet. Unfortunately, I was very disappointed with the outcome every time! 🙁
I finally decided to come up with my own gluten-free chocolate chip cookies recipe. And… I did!
I can’t even tell you how many batches of cookies I had made! I went through a lot of butter and sugar, before I remotely felt like I may be onto something….
Long story short, I finally came up with the perfect recipe for Gluten-Free Chocolate Chip Cookies!
The secret was in double baking!!!
I know, right? I mean, we all have heard about double baked potatoes! BUT – cookies??? Really? Yup! Not kidding!
First time of baking is to obtain a chewy, soft cookie on the inside. I make them at only 320ºF for 15 minutes. The second time is for making the cookies nice and crispy on the outside. But, because the cookies are in the oven for a very short time, at a high, 400ºF temperature, they remain soft on the inside! Genius, huh?
Here is what you need to make your very own Double Baked Gluten-Free Chocolate Chip Cookies:
Xanthan gum is essential in gluten-free baking. It replaces the missing gluten and works as glue. It’s expensive, but a 8oz bag lasts forever, if refrigerated.
Dry powdered milk is totally optional, but helps with browning!
White rice flour is fairly inexpensive. You can get a 32 oz bag for under $3.
Coconut flour is more expensive than rice flour, but it works wonders in this recipe! I buy my coconut flour at Trader Joe’s for $2.99 (16oz bag). It’s available on Amazon as well, but alway sells for 3 times as much as in-store.
Tapioca flour/starch tends to be around the same price as white rice flour. I find, my local Asian market is the best place to get those flours. A 16oz bag is $1.09!!!
Here are some helpful visual steps in making these awesome gluten-free chocolate chip cookies:
I bake them at only 320F for 15 minutes! I know, that is a low temperature for baking! However, by baking these cookies in such low temperature, I allow them to flatten on their own, without pressing them down, and they cook just enough to firm up, but don’t get hard and stay soft on the inside.
They need to be cooled completely before baking them for the second time! The second time is quick, but at a high, 400ºF! Again, the middle will stay soft and the outside will be crispy and nicely browned.
And, guess what?
Nobody can tell these cookies are gluten-free! Nobody!
Or, a cold one with my favorite homemade latte:
Here is a recap in an interactive slide show:
As Always, Eat Well, Spend Wisely!
- 1/3 cup old fashioned oatmeal
- 1/3 cup coconut milk (or other milk of choice)
- 1 stick unsalted butter, softened
- 1/3 cup white sugar
- 1/3 cup brown sugar
- 1 large egg
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/3 cup white rice flour
- 1/3 cup coconut flour
- 2 T tapioca flour/starch or arrowroot starch
- 1/2 tsp baking soda
- 1/4 tsp xanthan gum
- 1 tsp dry powdered milk
- 1/3 cup bittersweet chocolate chunks
- 2/3 cup semi-sweet chocolate chips
- Preheat oven to 320F.
- Line a 12x16 cookie pan with parchment paper or silicone baking mat.
- Combine oatmeal with milk.Set aside to soak for at least 10 minutes.
- In a Kitchen-Aid's mixing bowl, cream butter with both sugars until smooth. DO NOT over mix it!
- Add egg, salt and vanilla. Mix well.
- Add oatmeal with milk.
- Combine (and whisk by hand) all dry ingredients in a separate bowl.
- Add dry ingredients to wet, one spoonful at a time. Scrape sides. Re-mix.
- Mix in both chocolates.
- Using a 1/4 cup ice cream scoop, scoop out cookie dough onto a prepared cookie pan, at least 1,5 inches apart. Do not press down!
- Bake for 25 minutes at 320F.
- Take them out of oven and let it cool down for 5 minutes.
- Transfer cookies onto a cooling rack using a spatula.
- Cool completely (for at least 1 hour).
- Preheat oven to 400F.
- Transfer the cooling rack with the cookies to the oven for 5 minutes (or until browned). If your cooling rack cannot be placed in the oven, place the cookies straight onto the oven rack.
- Take out of oven, cool off.