Sometimes even a great recipe needs a few changes.
These cookies were one of the first successful gluten free recipes I created. This recipe was originally posted in November 2007. The recipe has since won a gluten free baking contest, sparked chocolate chip cookie debates on the Gluten Free Recipe Swap Group, and been a great conversational dessert for gluten eating friends.
Yet, despite how good the cookies are, I have received quite a few emails from readers who had trouble making them. A few of the problems people have encountered:
- the cookies spread
- some people do not want to use Crisco for nutritional reasons
- the cookies turned out too gooey in the middle
- the cookies did not puff up, etc…
So... I’ve made some changes.
I’ve worked with this recipe for over 2 years and I’ve changed an ingredient, updated the technique of forming the cookies and I hope I’ve come up with a recipe that will bake up beautifully for you!
The original recipe is still the base. As a matter of fact I’ve only changed one ingredient. BUT… the method of baking is slightly different.
- When spooning the cookie dough onto the baking sheet only use about 1 tablespoon of dough per cookie. It doesn't sound like much, but the cookies will spread just enough to make a round 1"-2" cookie.
- When you are baking these cookies I highly recommend using a silpat mat or a sheet of parchment paper. Unfortunately no matter how you create them… gluten free baked goods just stick. Parchment paper (or a silpat mat) not only prevents the cookies from sticking, but it helps them to spread into their proper cookie shape.
- I also leave the cookies undisturbed on the parchment paper or mat after baking for about 20 minutes before putting them on a wire rack to finish cooling. This helps the cookies to cool into their shapes and helps the cookie structure “stay put.”
As far as the ingredient change, I started using Spectrum Palm shortening as the “fat” in the recipe. Unlike Crisco, the Spectrum Palm oil is completely free of trans-fats. Spectrum is organic and is 100% expeller pressed palm oil. I’ve found (after making these cookies many times) that you only need half the amount of palm oil compared to the Crisco. So while Spectrum Palm Shortening is more expensive, you’ll only use half as much!
Are you ready to try the *new* best gluten free chocolate chip cookies ever? I want to hear about your results!! Please email me at gingerlemongirl (at) gmail (dot) com or post a comment below!
The Best Gluten Free Chocolate Chip Cookies
Created by Carrie @ http://www.gingerlemongirl.com
(Free of gluten, casein, and soy)
Wet Ingredients:
1/4 cup Spectrum Palm Shortening
1/4 cup granulated sugar
3/4 cup brown sugar
1 egg
1 1/2 tsp. vanilla extract
Dry Ingredients:
1/2 cup tapioca flour -or- arrowroot starch (lately I've only been using arrowroot)
1/2 cup sorghum flour -or- millet flour
1/4 cup brown rice flour
1/2 tsp. kosher salt
1/4 tsp. xanthan gum (optional)
1 tsp. baking powder
1/2 tsp. baking soda
Add In's:
6 oz. gluten free or allergen free chocolate chips
Directions:
Preheat oven to 350 degrees. In a large bowl: cream butter with sugars until light and fluffy. Add egg and vanilla. In a separate bowl mix together flours, salt, xanthan gum (opt.), baking powder, and baking soda. Slowly add flour mixture to butter and sugar mixture. Lastly, mix in chocolate chips. Place tablespoon sized dough portions 2 inches apart on a cookie sheet lined with parchment paper or a silpat mat. Bake 7-9 minutes or JUST UNTIL edges are light brown.
(The cookies WILL NOT look completely cooked when you pull them out of the oven! That's what you want! That's part of the secret to these awesome cookies! DO NOT overbake them!)
Allow cookies to cool undisturbed on parchment paper or silpat mat on the cookie sheet for 10-15 minutes. Then move cookies to wire baking rack to continue cooling. Store cookies in an airtight container on the counter.
This recipe doubles easily.
(Printer-friendly recipe.)
Carrie's Cooking Notes:
- Xanthan gum is completely optional in this recipe, but I think adding just a tiny bit makes for a chewier gluten-free cookie and helps the cookie to retain its proper shape!
- Egg Free option: If you cannot have eggs, simply use 1 tablespoon of ground flax seeds mixed with 3 tablespoons of warm water to replace the egg in this recipe. It still makes fantastic gluten free (egg free!) chocolate chip cookies!
- Sorghum flour -or- millet flour: I love both of these gluten free flours. Some people detect a bitter taste in sorghum flour, if that is the case for you, I definitely recommend using millet flour. It does not have a distinct taste and works beautifully in these cookies! The only downfall to using millet is it may create a very slight "grainy" texture in the cookies.
- Use of other "sugars" in this recipe: I don't recommend using a different type of sugar in this recipe. The basic white granulated sugar and brown sugar are very important for the structure of these cookies. Other sugars such as turbinado, demerera, or date sugar may not work correctly in the cookies when baking.
- Other fats: You can use other fats in this recipe such as 1/4 cup coconut oil, or butter... but you may not get the same crisp results as you get with the Spectrum Palm Shortening. I recommend trying the cookies with the palm shortening first.
