The Best Gluten-free Chocolate Chip Cookie Recipe (without Xanthan Gum) – Crunchy and Chewy!
I’m delighted to share this recipe with you! Ever since we transformed our kitchen to becoming Gluten-Free (please read more here), I’ve experimented with 50+ gluten-free baking flour combinations to get a crunchy on the outside and chewy texture inside. I’m extremely thrilled to share the flour combination without Xantham gum and you can try this ratio for several other gluten-free cookies as well. Once you try this recipe, I’m sure this will become your most requested dessert.
why you should avoid Xanthan Gum?
In the absence of gluten in gluten-free baking, adding Xanthan gum acts as the binding agent, making the dough sticky and elastic. However, Xanthan Gum may cause upset stomach if consumed in higher quantities.
what can I use instead of xanthan gum in gluten-free baking?
The most common substitute for xanthan gum is Psyllium husk. Psyllium husk is made from the husks of Plantago ovata seeds and is sold ground for baking purposes. However, if you don’t have psyllium husk in your kitchen, don’t worry, here are some other substitutes you can try.
This recipe uses Quinoa flour. With its high protein content, quinoa flour helps give structure to the baked goods without the need to add Xanthan Gum.
The Best Gluten-Free Chocolate Chip Cookie recipe (without Xanthan Gum) - Crunchy and Chewy!
glutensureEquipment
- 1 Convection Oven
Ingredients
Dry Ingredients
- 1½ cup Sorghum Flour (Jowar) gluten-free
- 1/2 cup Almond Flour gluten-free
- 2/3 cup Rice Flour gluten-free
- 1/3 cup quinoa Flour gluten-free
- 1 cup Brown sugar
- 3/4 cup White Granulated Sugar
- 1/2 tsp Salt
- 1½ tsp Baking Powder gluten-free
- 1½ cup Large Dark Chocolate Chips gluten-free
- 1/2 tsp Baking Soda
- 1 tbsp Cocoa Powder gluten-free
Wet Ingredients
- 1/2 cup Unsalted butter
- 1/3 cup Vegetable oil
- 2 tsp Pure Vanilla Extract
- 2 Large Eggs
Instructions
Mix the Dry Ingredients (except sugar)
- In a large bowl sieve together the sorghum flour, rice flour, almond flour and quinoa together with baking powder, baking soda, and salt.
- Fold in the chocolate chips into this mix and set aside.
Mix the Wet Ingredients
- In another bowl, whisk together butter at room temperature, oil, brown sugar and granulated sugar. Mix well until the sugar is mixed in well and the butter turns light and fluffy.
- Add in the Vanilla essence and the eggs. Whisk them until well combined.
Form the Dough
- Add the wet ingredients mixture to the bowl with dry ingredients by adding in 3 parts taking care not to over mix.
- Form the dough by combining the wet ingredients with the dry. Once combined into a loose dough, sprinkle 1 tbsp of cocoa powder over the dough. Fold in the dough to incorporate the cocoa powder.
Resting
- Cover the dough with a plastic wrap and refrigerate overnight or for at least 2-4 hours.
Baking
- Now it's time for the most fun part. Preheat oven to 350 °F. Line a baking tray with silicon sheet or with parchment paper.
- Take out the refrigerated dough and using tablespoon, scoop out the dough and place on the baking tray. Place the cookies about 1.5 inches apart.
- Bake the cookies for about 12-14 minutes. My family likes the cookie to be crunchy, you may adjust the time if you'd like your cookies to be chewy.Turn off the oven and let the cookies remain inside for about 5 minutes. Take out the cookies on a wire rack and let them cool. Enjoy!