With crisp edges and tender middles, these gluten free chocolate chip cookies get a flavor boost from oat flour, brown butter, brown sugar, loads of bittersweet chocolate, and flaky salt. Updated with new photos!
I originally shared the recipe for these gluten free chocolate chip cookies back in 2012 and they’ve continued to be a favorite in my kitchen and that of many readers. Thanks to everyone who’s tried these out and left sweet comments below!
I recently gave these another test, leaving out the xanthan gum I had originally called for, and took some fresh photos. I also added gram measurements for my dear readers who prefer to weigh their ingredients (recommended for accuracy!)
If you like to experiment with alternative flours, I developed versions featuring buckwheat flour, mesquite flour, and teff flour for Food52 using a similar base recipe.
In Search of Soft, Chewy, Gluten Free Chocolate Chip Cookies
It had been years since I braved the gluten free chocolate chip cookie. My only excuse is that my first try was such a spectacular failure. A senior at UC Santa Cruz, I decided to follow the lead of my crunchy housemates who read astrological charts, experienced past lives, and eschewed wheat in all its forms. I mixed up a batch of cookies, substituting brown rice flour for the wheat flour one for one. The cookies spread nicely, and when they had cooled, I scooped them off the cookie sheet with a spatula and set them in a tupperware to bring to a party. They looked like normal cookies.
At the party, the hostess’s face lit up when she saw them, and she immediately reached down to pick one up. But the cookies were like a hologram: seemingly 3-dimensional, but eluding every attempted grasp. They crumbled at the slightest touch, slipping though our fingertips as we persisted, until all that remained were crumbs. (Which we still ate, obv.)
I now know to add something sticky, like tapioca flour, to crumbly rice flour, and that sweet rice flour is naturally stickier and smoother than the regular stuff. But despite such successes as gluten free blondies, gluten free brownies, and gluten free double chocolate cookies over the years, all of which get help sticking together from melted chocolate, coconut, or plenty of egg, I still put off tackling the gluten-free chocolate chip cookie.
Alice Medrich gave me renewed hope in her book Chewy, Gooey, Crispy, Crunchy, Melt-in-Your-Mouth Cookies, which contains plenty of gluten-free recipes. Her gluten free chocolate chip cookies call for brown rice flour, oat flour, and xanthan gum in addition to the usual suspects. Since I only had sweet white rice flour on hand, I mixed up a batch with a few substitutions. These were good, but they didn’t spread as much as I would have liked, and the texture was a bit sandier than I was hoping for (probably because I failed to agitate the dough long enough to activate the xanthan gum). I wanted a little more depth of flavor and (always!) more chocolate. I used walnuts, but their bitter flavor exaggerated the bitterness in the flours and wasn’t a happy pairing with the bittersweet chocolate.
But I loved the basis of the recipe, and especially loved that the butter gets melted and stirred with the other ingredients, rather than spending an hour softening and then getting whipped in my heavy kitchen aid that lives on top of the fridge and is a pain to drag down. Alice claims that stirring the dough vigorously for 30 seconds activates the stickiness of the xanthan gum, making for chewier cookies, which is brilliant. Finally, she lets the dough sit for at least an hour post-mixing, which allows the starches to absorb more moisture, smoothing the rough edges of the rice flour. This leads to thicker, chewier cookies.
Brown Butter = Cookie Magic
As I melted the butter for trial 2, I thought, “Why NOT brown the butter?” I wanted more depth of flavor, and butter caramelized with vanilla bean is nothing if not flavorful. I also used super-molasses-y organic dark brown sugar, and increased the chocolate, hand-chopped Scharffen Berger bittersweet, by 50%. I used sweet, toasted pecans in place of the walnuts. As for the texture, I decreased the flours a bit to allow for more spreading, and I swapped in some tapioca flour, hoping it would make the cookies chewier. Finally, I added a few flakes of Malden salt to the top of each cookie prior to baking.
I couldn’t have asked for more in a gluten free chocolate chip cookie. They melt into rippled puddles in the heat of the oven. Each bite is redolent with the flavor of salted butterscotch dough encasing deep, dark chocolate chunks. The occasional nip of flaky salt is addicting. When properly baked, the texture is indistinguishable from a wheaty chocolate chip cookie. Fresh from the oven, the cookies are crisp outside, soft and gooey inside, with big pockets of melting dark chocolate and toothsome nuts. But I find that they actually improve on the second day. The butterscotch flavor of the cookie blossoms, and the cooled chocolate tastes softer and less sharp, blending more readily with the vanilla, nuts and toasty butter. I’ve made four batches this past month; I want to share them with everyone.
To put these cookies to the test, I mixed up a batch of my heretofore favorite chocolate chip cookies: the Thick and Chewy ones from Baking Illustrated. (Actually, I made 5 batches for a bakesale at my dance collective’s annual charity showcase.) I was happy to find that my gluten-free chocolate chip cookies had double the flavor, and the texture was on par. No one will ever guess that these are gluten-free.
Cookies are at once one of the simplest treats to bake and one of the most sensitive. Here are a few tips to ensure gluten free chocolate chip cookie nirvana.
How to make the best gluten free chocolate chip cookies
Flavorful cookies start with flavorful ingredients, so be sure your flours, butter, sugar, eggs and chocolate have been purchased within the past month or so, and have been properly stored. European-style butter (such as Vermont Creamery, Straus, or Plugra) has a higher fat content and is better for browning. Brown sugar should be soft and full of molasses (I love Wholesome Sweeteners brand). Choose the organic, more flavorful and less processed granulated sugar over the pure white stuff.
…deserves its own section; after all, there is nearly half a pound of the stuff in this recipe. Buy a couple bars of the good stuff and chop it by hand; the dust that flakes off is important to the texture of the cookies, and the uneven chunks look pretty, too. Since cookie dough needs to be sweet to stay moist and chewy, I like to pair it with a bittersweet chocolate with around 70% cacao mass. Some of my favorite brands are Tcho and Guittard, but use any chocolate that you like the flavor of.
Measure for measure
Accurate measuring is crucial for cookies, where too much flour will lead to thick, dry cookies, and not enough will lead to thin, greasy ones. For best results, weigh your ingredients with a food scale. Lacking a scale, stick to the flours listed here, as rice flour weighs substantially more than oat flour, and both weigh in differently than wheat flour. Use the dip and sweep method for flours: fluff up your flour, dip in your dry measuring cup, and use a flat butter knife or small offset spatula to sweep away the excess so that the flour is level with the cup. For brown sugar, pack it well into the cup; it should mostly hold the shape of the cup when turned out into the mixing bowl.
If your oven is too cold, your cookies will spread too thin, and will overbake in the centers before the edges show signs of doneness. Too hot, and the cookies’ outsides will firm up before they have a chance to spread; the outside will be overdone before the innards get a chance to cook. Since most ovens don’t run true to temperature (mine runs 50 degrees cold, for instance) spend the 5 or 10 bucks on an oven thermometer. Your cookies are worth it.
Timing is everything
An extra minute in the oven can mean the difference between soft and hard cookies. Set the timer, and know the signs. Pull the cookies when they look underbaked. The edges should be just starting to color, while the tops should be puffed and soft, collapsing when you touch them gently with a fingertip. Use rimless cookie sheets and parchment paper so you can effortlessly whisk all the cookies off the sheet and onto a cooling rack to stop the cooking. The cookies’ residual heat will bake them fully. Much of the softness of hot cookies comes from the melted butter and chocolate, both of which become solid at room temperature. The properly baked cookie will stay soft in the center when cooled.
Hopefully you won’t wait as long as I did to brave these cookies. If you give them a try, please let me know what you think in the comments section below. Happy baking!
More Gluten Free Chocolate Chip Cookies:
- Gluten Free Chocolate Chip Cookies Four Ways: Oat, Teff, Buckwheat, Mesquite
- Vegan & Gluten Free Almond Butter Chocolate Chip Cookies with Maple and Oats
- Gluten Free Double Chocolate Buckwheat Cookies (and Cherry Ice Cream Sandwiches)
- Gluten Free Blondies with Cranberries and Chestnut Flour
- Gluten Free Blondies with Coconut and Rum (aka Congo Bars)
- Gluten Free Chocolate Cranberry Rugelach
- Gluten Free Triple Chocolate Cookies
- Gluten Free Flourless Chocolate Chip Peanut Butter Cookies
- Gluten Free Cherry Chestnut Chocolate Chip Cookies (from Alternative Baker)
- Cashew Lime Blondies (from Alternative Baker)
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make these gluten free chocolate chip cookies, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Soft and Chewy Gluten Free Chocolate Chip CookiesPrint Recipe / Pin Recipe
- 8 tablespoons butter (115 g) unsalted butter
- 1/2 vanilla bean, split lengthwise and scraped (or 1/2 teaspoon vanilla extract or paste, added with the egg)
- 1/2 cup (100 g) packed organic dark brown sugar
- 1/4 cup (50 g) organic granulated sugar
- 1 large egg (2 ounces by weight out of shell)
- 1/2 cup (80 g) sweet white rice flour (such as Koda Farms Mochiko)
- 1/2 cup (60 g) gluten-free oat flour (such as Bob's Red Mill)
- 2 tablespoons (15 g) tapioca flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon xanthan gum (optional, for chewier cookies)
- 7 ounces (200 g) bittersweet chocolate (around 70% cacao mass), coarsely chopped (1 1/2 cups)
- 1/2 cup (60 g) toasted pecans, cooled completely and coarsely chopped
- flaky salt such as Maldon, for sprinkling
Make the dough:
- Brown the butter: Melt the butter and vanilla bean and scrapings (if using) together in a small, heavy-bottomed saucepan over medium heat. (If using vanilla extract or paste, just brown the butter by itself and add the vanilla along with the egg.) Continue to cook, swirling occasionally, until the butter turns golden and smells absolutely amazing, 3-5 minutes. There should be dark brown bits (not black) on the bottom of the pan. When the butter starts to foam up, watch it very closely as it can go from brown to burnt in moments.
- Place the sugars in a large bowl and when the butter has browned, scrape it and the browned bits into the sugar immediately to stop the cooking. Let cool, stirring occasionally, for 10-20 minutes. Remove the vanilla bean if using (you can rinse and dry it and use it to make vanilla extract or to flavor a small jar of sugar or liqueur).
- Meanwhile, sift together the flours, baking soda, salt and optional xanthan gum into a medium bowl to unclump the oat flour.
- Whisk the egg into the cooled sugar mixture until well-combined and emulsified. Use a sturdy wooden spoon to stir the flour mixture into the sugar mixture, stir until well combined, then continue to stir vigorously for 45 seconds; the mixture will firm up slightly. This increases the stickiness of the flours and xanthan gum (if using) helping the cookies hold together and be more chewy. Stir in the nuts and chocolate until evenly distributed.
- Cover the dough and let it sit at room temperature for 1-2 hours to allow the butter to firm and the starches to absorb moisture, leading to thicker, chewier cookies. Alternatively, if baking the cookies later, scoop the dough into individual balls, place close together on a small baking sheet lined with parchment paper, cover tightly, and store in the fridge or freezer until ready to bake.
Bake the cookies:
- Position racks in the upper and lower thirds of the oven and preheat to 375º. Line two rimless cookie sheets with parchment paper.
- Scoop the dough into 1 1/2" diameter balls (about 3 tablespoons each; a size 24 or 30 spring-loaded ice cream scoop works wonderfully) and place on the prepared cookie sheets, spaced 2-3 inches apart. Flick a few flecks of flaky salt over the top of each cookie.
- Bake the cookies about 7-10 minutes, rotating back to front and top to bottom after 5 minutes. When the cookies are ready, they will seem underbaked. The edges should be just starting to color, and the tops should be puffed all over with soft centers that collapse when gently touched with a fingertip (note: there will be less collapsing if you didn't use xanthan gum). The centers will look wet under a thin surface of dry, cracked-looking dough.
- Remove the cookies from the oven and pull them, parchment and all, onto cooling racks. Let cool for at least 10 minutes before devouring. Or cool completely and store in an airtight container at room temperature; the butterscotch flavor comes through better when the cookies are cool.
- The cookies are best within 2 days of being baked.