Food & Drink

Gluten-Free Chocolate Chip Cookies

 Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

Makes: About 3 dozen cookies

Prep time: 10 minutes • Bake time: 8 to 11 minutes per batch

From author Anne Byrn: Now you can have homemade gluten-free chocolate chip cookies in a few simple steps. These buttery, chewy cookies begin with a gluten-free baking mix, and make a perfect treat dunked in a glass of milk, cup of tea or coffee. The rice four in the baking mix makes these cookies crispy, too. Chocolate, chewiness, crispiness—who needs more?

  • 12 tablespoons (1½ sticks) unsalted butter, at room temperature
  • 1⅓ cups firmly packed light brown sugar
  • ⅔ cup granulated sugar
  • 3 large eggs
  • 2 tablespoons cornstarch or vanilla instant pudding mix
  • 2⅔ cups (16 ounces) gluten-free baking mix (see Note)
  • 1 cup miniature semisweet chocolate chips
  • ½ cup chopped pecans (optional)

1. Place a rack in the center of the oven and preheat the oven to 375°F. Set aside 2 ungreased baking sheets.

2. Place the butter, brown sugar, and granulated sugar in a large mixing bowl. Using a hand mixer, beat on medium-high speed until the mixture is creamy and comes together, 1 to 1H minutes. Add the eggs and vanilla, and beat on medium speed until the batter is smooth, about 1 minute.

3. Stir the cornstarch or pudding mix into the baking mix. Add the baking mix to the batter in three batches, beating on low speed for about 30 seconds after each addition. Fold in the chocolate chips and the pecans, if using.

4. Drop the dough by teaspoons onto the baking sheets, spacing the dough about 3 inches apart as the cookies spread a lot. Place the baking sheets in the oven.

5. Bake the cookies until they are lightly golden, 8 to 9 minutes, or for a crunchier cookie with a more golden brown color, bake them 10 to 11 minutes. Transfer the baking sheets to wire racks and let the cookies cool for about 1 minute. Using a metal spatula transfer the cookies to wire racks to cool completely, about 10 minutes longer. Repeat with the remaining cookie dough. Store the cookies in an airtight container at room temperature for up to 5 days.

Note: In developing this recipe, I used gluten-free Bisquick and it took an entirebox (16 ounces; 2⅔ cups). I added a little cornstarch or pudding mix to soften the texture and make the batter less gritty.

Dairy Free: Substitute carob chips for the chocolate chips and use margarine instead of butter.

Gluten-Free Cover

For more recipes like this one, make sure to check out Unbelievably Gluten-Free by Anne Byrn!

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