Chewy Chocolate Chip Cookies (GFCF)

I have a new favorite gluten-free flour mix, and I’ve been experimenting to see if it’s truly “all-purpose.”  I haven’t yet tried it in yeast bread, but everything else I’ve made with it has turned out great.

I made these yesterday, and my husband — who doesn’t even really like sweets — said, “Those cookies ROCK!  They’re the best g.f. cookies I’ve ever tasted.”  And, he took two with him for breakfast this morning.  😉

This recipe makes a “classic” soft chocolate chip cookie:  A tiny bit crisp on the outside, and chewy and soft on the inside.   I made them yesterday, and they still have their great texture today (anyone who has baked g.f. before knows that, unfortunately, many goodies that taste great straight from the oven may not even be edible the next day).

NOTES:  If you don’t have insulated pans, get two jelly-roll style cookie sheets, and place crumpled and slightly flattened aluminum foil between them, to create a bit of an air gap.

Also, I HIGHLY recommend Reynold’s Non-Stick Foil.  It eliminates possible contamination if you have used your pans for “regular,” gluten-containing baked goods.  And, simply, nothing sticks to it!

For inexpensive dairy/casein-free chocolate chips, check out your local grocery store’s generic brands!  I shop at Fry’s, which is a Kroger affiliate.  They supply FMV brand generics, and the FMV brand is entirely dairy-free:  no butter fat or milk!  And, at only $1.17 a bag, that’s a LOT cheaper than specialty-branded dairy-free chocolate chips, which are typically around $4 for an 8 oz bag.  (However, FMV does have soy lecithin in them, and have vanillin, which is an artificial flavor.) 

Lastly, although Bob’s Red Mill does make a sorghum flour, I buy mine at a local Asian food store, in the Indian foods aisle.  It’s a lot cheaper that way, around $2-3 for a 2 lb bag.  It will likely be marked as “jawar” or “juwar” flour.

Chewy Chocolate Chip Cookies (GFCF)
Makes 36 large cookies

1 cup sorghum flour
1 cup sweet rice flour
1 cup brown rice flour
1 cup white rice flour
1 1/2 Tbsp baking powder
2 tsp xanthan gum
1 1/4 cup dark brown sugar
1 1/4 cup white sugar
2 eggs
1 cup shortening*
1 Tbsp vanilla extract
1/4 cup rice (or other) milk
12 oz bag semi-sweet chocolate chips (or fewer, for less chocolatey cookies)

Preheat oven to 350*F.  Line insulated baking pans (see note above) with nonstick foil.

In a medium bowl, whisk together flours, baking powder, and xanthan gum.

In a large bowl, with an electric mixer, cream both sugars, eggs, shortening, vanilla and rice milk.

To the shortening mixture, add half of the flour mixture, and mix well with a wooden spoon.  Then, add the rest of the flour mixture, mixing completely.  This will make a stiff dough.  Stir in the chocolate chips, mixing well.

With your hands, make medium-sized balls of dough, about 2 Tablespoons each.  Place dough on cookie sheet.  Flatten slightly with the bottom of a glass, dipped in sugar.  (Cookies will spread only a small amount.)

Bake for 26 minutes, or until cookies are slightly browned (switching oven racks midway through, if you’re baking two sheets at a time).

Remove from sheet with a spatula, and cool on racks.  (Or, do it like I do, old-school-style, cooling them on cut-open brown paper shopping bags.)


While I have qualms about rain forest being destroyed for ever-increasing demand of palm oil (Spectrum is produced in Colombia), I am also very grateful for an organic, non-hydrogenated, naturally-produced, peanut-free facility to produce the shortening that I use.  Crisco, btw, is also a peanut-free company, but their shortening is partially hydrogenated, and contains some transfat (though much less than it used to). 


About Karen Joy

I'm a partially-homeschooling mother of six -- 3 boys ages 19, 17 and 15 years old, and three girls: 11, 8, and 3. I like birding, reading, writing, organic gardening, singing, playing guitar, hiking, the outdoors, and books. I very casually lead a very large group of homeschooling families in the Phoenix area. I have a dear hubby who designs homes for a local home builder and who is the worship pastor of our church. I live in the desert, which I used to hate, but now appreciate.

Posted on March 27, 2008, in Allergies, Celiac Disease, Cooking/Baking/Food/Recipes, Dairy-free, GF Recipes, GFCF Recipes, gluten-free. Bookmark the permalink. 9 Comments.

  1. This one looks wonderful, Karen! I haven’t had a chocolate chip cookie success story yet, so these will be great to try once my little GF munchkin is back on her feet again. The recommendation from your husband leaves me with high hopes for these!

  2. Would you believe I bought gf/cf chocolate chips and successfully made milk free/egg free chocolate chip cookies yesterday, too???

    Unfortunately, I spent about $5 for an approx. 10 oz. bag of choco chips. Perusing the Kroger site, though, it looks like it’s actually cheaper to buy them there than to use the gas to get to the nearest (not near!) Kroger. Bummer.

    When I stopped at the health food store the other day, I veered off into the baking aisle and had a gander at what was available, chocolate wise. I was really surprised to find actual chocolate that was dairy free, so naturally, I grabbed a pkg.

    It has been a loooong time since I’ve had real (non carob) chocolate chip cookies, so I can relate and am very happy for you for figuring out a recipe that works for your guys.

    Go, Karen!!!

  3. Childlife/Michelle ~ I hope you like them!!!! And I hope your dear daughter is feeling better very soon!

    Mrs N ~ I was thinking about you, as I put the eggs into the batter, “Golly. How would one make these w/o eggs? I wonder if Egg Replacer would work all right? I wonder if Mrs N’s family eats cookies…” Really. Hmm… I’m so glad you found a recipe — and chocolate — that works for you!!! Just a few minutes ago, we ate the last cookies. 😦 I’m gonna have to make some more, soon.

  4. That sounds like a tasty cookie recipe. I had never considered the sourcing of palm oil, and it makes me sad to know that it’s helping cause destruction of the rain forest. I can’t have casein, and I prefer not to use shortening, so I use casein-free organic ghee that I get at Whole Foods. I love that it’s just a better version of butter.

  5. Thanks, Karen! I made some of these today — overall they came out well; certainly approved by my husband and 5-year-old son. 😉 However, I noticed my dough seemed dry so I added some more soymilk… which might have been why they came out a little cakeier / crunchier than I intended. But the big thing I noticed was that I think these would benefit from a little bit of salt. Maybe 1/2 – 3/4 teaspoon? I’ll try it that way next time.

    Thanks for sharing the recipe!

  6. Dawn ~ I’m glad you made the cookies! The dough shouldn’t be dry, but it is very thick/stiff. About the salt: I almost alway omit salt from my recipes, at least the sweet baked goods. I’ve read that salt acts as a bit of an emulsifier, but unless you really like a slightly salty taste to your sweet stuff (I don’t), I don’t see any benefit from adding it. BUT, I always alter others’ recipes, and there’s nothing stopping you from altering mine! Add as much salt as you like!

  7. I’ve no idea what the GDC/gluten free etc quotient was but supermum made a batch of cookies almost entirely out of Nutella and peanut butter plus a certain amount of cocoa. Sounds repellent but they actually worked very well.

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