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Gluten-Free ChocoChip

The Best Gluten-Free Chocolate Chip Cookie recipe (without Xanthan Gum) - Crunchy and Chewy!

glutensure
This recipe gives you the best taste and texture for your favorite Chocolate Chip Cookies. You don't need Xanthan Gum for this recipe.
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Prep Time 10 minutes
Cook Time 12 minutes
Refrigeration 4 hours
Course Dessert

Equipment

  • 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.
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  • 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.
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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.
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  • 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!
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Notes

This recipe makes 32-34 cookies.
Keyword Gluten-free Chocolate Chip Cookie Recipe, Gluten-free cookie with almond flour, Gluten-free cookie without xanthan gum, Gluten-free cookies