Gluten Free Chocolate Chip Cookies (24 cookies)
As I wrote in Matchy Matchy Matcha, I don’t believe in making things that are “pretty good considering it’s gluten free.” These are just darn good cookies, period.
4 1/2 ounces buckwheat flour
1 1/2 ounces kinako (toasted soy flour)
1 1/2 ounces mochiko (sticky rice flour)
1 1/2 ounces tapioca starch
5 ounces butter
4.5 ounces dark brown sugar
4.5 ounces white sugar
2 ounces honey, maple syrup, or corn syrup
3/4 tsp baking powder
3/4 tsp baking soda
1 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp almond extract
1 tbsp vanilla extract
16 ounces chocolate chips (yeah, that’s right)
Cream the butter and sugar with the honey, leavening agents, and salt. About a minute. Add in the nutmeg and extracts, then the egg. Bring the mixer speed back down to low, then add in the flours and chocolate chips,
sit down on the couch and eat with a spoon
Pull out two sheets of wax paper, put half the dough in a log down the center of each, then roll ‘em up. If you tie the dough logs with a bit of twine at each end, you can recreate that weird little end nubbin of dough you always get in store bought cookie dough rolls (ah, memories!). Refrigerate 24 hours before dividing into portions and baking.
Preheat oven to 350°
Bake the cookies on parchment lined sheetpans for about 15 minutes. These cookies are super fragile when they first come out of the oven. Be sure to cool for a few minutes before transferring to a cooling rack or plate.
May 09, 2011 · 1:10 PM
Awesome! So glad to hear it. Thanks for letting me know. When I was developing this recipe, I never told my husband they were gluten free; he happily ate the test batches and loved them, never knowing I pulled a switcheroo!
Sep 03, 2012 · 10:49 PM
Hi Heather! I’m so happy to hear you’re happy with the mix. Hope you like the finished cookies just as well. Biscotti are pretty friendly to experimentation with flours, I think you can probably use this particular blend just fine.
Sep 26, 2012 · 10:08 AM
Hi Jackie! I don’t doubt that you’ll have some success, but I wouldn’t say the same success. Whenever I make a GF recipes, I almost always use a blend of three or four flours. By not using too much of any one flour, the taste of each is minimized (like a strong buckwheat flavor) which I think is important in making a GF cookie that is as much like a “normal” cookie as possible. Using just one or two flours usually means that cookie will taste too strongly of one particular flour. Many GF cookies are very crumbly (lack of gluten, obviously) and the mochiko helps give it some of that chewy texture we love. Mochiko and sweet rice flour are just different names for the same thing, though.
Dec 24, 2012 · 8:59 PM
I’m definitely going to try this one, as soon as I get some kinako and mochiko! I’ve failed miserably at so many gluten free baking projects… and honestly, I hate using xanthum gum. It has a disagreeable taste to it and I have a friend who breaks out from it (what is this stuff?). Then there’s all those “nutrition-free” starches (potato, corn, etc.) that are in so many gluten-free recipes. I ventured on to try coconut flour – too many eggs and sometimes cake/muffin was too dry. Garbanzo bean flour – yuck, I don’t care what anyone says, I taste chickpeas and think hummus. The worst combo is chickpea flour with agave – beany cactus flavor, no, no, no thank you. So I started wondering if it’s even worth my time to make something if my results will be iffy or if they don’t taste good at all. But I am excited about buckwheat flour (have used timtana or timothy grass seed flour in the past too) and have your recipe on my radar for after the holidays!
Dec 26, 2012 · 10:37 AM
Hi Cramera! I’ll be curious to know what you think! Sometimes I think about taking down this recipe, or changing it, because I’ve learned a lot about GF baking since I first posted this recipe. But I know several people have really enjoyed it, so I’ve let it up. But do expect to get an updated GF recipe from me someday in the future.