Naturally GF Chocolate Chip Cookies

By MaryEllen

These naturally gluten free chocolate chip cookies are made entirely with “regular” grocery store ingredients—and no rice flour at all. Perfect if you’re new to gluten free baking!

Since we are using a lot of oat flour and a fair amount of cornstarch, it’s really important to use a full tablespoon of flavoring/extracts for flavor. I’ve made these cookies with just vanilla extract, but I really love them the best with 2 teaspoons of vanilla extract and 1 teaspoon of butter flavoring.

Ingredients

• 1 3/4 cups (210 g) certified gluten free oat flour
• 1 cup (140 g) cornstarch
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup (100 g) granulated sugar
• 1/2 cup (109 g) packed light brown sugar
• 7 tablespoons (96 g) unsalted butter, melted and cooled
• 2 eggs (100 g, weighed out of shell) at room temperature, beaten
• 1 tablespoon pure vanilla extract (see note at the top of the recipe)
• 6 ounces semi-sweet chocolate chips

Details

Servings 42
Preparation time 10mins
Cooking time 22mins
Adapted from glutenfreeonashoestring.com

Preparation

Step 1

Preheat your oven to 375°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.

In a large bowl, place the oat flour, cornstarch, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar and mix to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter, eggs, and vanilla, and mix to combine. The dough will be very thick, but just keep mixing and it will come together. It helps to press the dough down with the underside of the spoon sometimes while mixing. Add the chocolate chips and mix until they’re evenly distributed throughout the cookie dough.

Divide the dough into pieces of about 1 1/2 tablespoons each, roll each tightly into a ball and then place about 1 1/2-inches apart on the prepared baking sheets. Do not flatten the balls of dough at all. Chill the dough in the freezer for about 10 minutes or the refrigerator for about 30 minutes, until firm.

Place the baking sheets, one at a time, in the center of the preheated oven and bake just until the balls of dough have melted and spread and the cookies are brown around the edges, 10 to 12 minutes. Be careful not to overbake them. Remove from the oven and allow to cool for at least 10 minutes on the baking sheet or until firm.