RECIPE IDEA: Chewy Gluten Free Chocolate Chip Cookies
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Hi. It’s Lois in the kitchen at Recipe Idea Shop, talking about Chewy Gluten Free Chocolate Chip Cookies. I have made a lot of cookies, breads and cakes over the past few years, trying to make these delicious treats gluten free. The flavor has been terrific, but the texture has always left something to be desired. Until now.
These Chewy Gluten Free Chocolate Chip Cookies are awesome. The texture is perfect. People who distain gluten free will be fooled into thinking they are made with regular wheat flour.
I recently discovered the secret for baking gluten free cookies and breads that have the same, wonderful texture as wheat-based goodies. Psssst. The secret is Xanthan Gum. Here’s what Bob’s Red Mill has to say about how Xanthan Gum works:
Xanthan Gum is a plant-based thickening and stabilizing agent. It is named for the bacteria, Xanthomonas campestris, which plays a crucial role in this description. Technically speaking, xanthan gum is a polysaccharide, which is just a fancy way to say “a string of multiple sugars.” To create xanthan gum, the Xanthomonas campestris bacterium is allowed to ferment on a sugar. The result is a gel that is then dried and milled to create the powder substance.
Xanthan gum has a number of powerful properties. First, it works as an emulsifier, encouraging liquids that normally don’t like one another to mix together. Second, it works as thickener, increasing the viscosity of liquids and batters. Third, it can create a creamy texture. In the world of gluten-free baking, xanthan gum plays the crucial role of imitating gluten.
In baking, gluten is what makes dough “doughy.” It gives the dough elasticity, as well as viscosity. Those properties help to hold a cookie together while it bakes on a sheet in the oven, and they enable cakes and breads to hold onto the gas bubbles that form inside them—this allows them to rise and take shape. Xanthan gum helps replicate these properties in recipes that do not contain gluten.
This last weekend I made some pretty amazing Chewy Gluten Free Chocolate Chip Cookies. I do like my cookies chewy. And the secret to making chewy cookies is to underbake them just a bit. Take them out just as they start to brown, when the middle of the cookie still looks a little cookie-dough-ish. If you like them crispy, bake them until they are a nice golden brown.
A lot of gluten free recipes call for potato starch or tapioca starch/flour (usually around a quarter cup) to provide the doughy texture to baked goods; however, I have not been tremendously successful using these. But just a quarter teaspoon of Xanthan Gum in a recipe does the trick.
These cookies are awesome. Consider adding a teaspoon of baking powder (listed as optional) to the mix for a fluffier cookie.
Read on for recipe and nutrition…
- 1 cup unsalted butter, softened
- 1 cup organic sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher or sea salt
- 1 and 1/4 teaspoon Xanthan Gum
- 2 cups Bob’s Red Mill Gluten-Free Baking Mix
- 1 teaspoon baking soda
- 1 teaspoon baking powder (optional)
- 2 ½ cups gluten free oats
- 12 ounces semisweet chocolate chips
- Heat the oven to 375F degrees.
- Mix the butter, sugars, eggs, vanilla and salt until well blended.
- Add the gluten-free baking mix and mix.
- Sprinkle the Xanthan Gum and baking soda (and baking powder, if using) over the mixture and mix thoroughly.
- Add the oats, mix.
- Add the chocolate chips, mix.
- Drop by rounded teaspoons on an ungreased baking sheet, spacing each cookie about 2 inches from the others. (I fit 12 cookies on each baking sheet.)
- Bake at 375F degrees for 8-10 minutes, depending on whether you want your cookies chewy or crispy, until the cookies are lightly browned for chewy or golden brown for crispy.
- Remove the cookies from the baking sheet and cool on a cooling rack.