Baking Cookies Specifically Chocolate Chip

[Marlie]

I thought I'd share what I have learned over the course of the last ten days with others about making chocolate chip cookies to help others and maybe someone can help me fine tune this.

Initially I tried baking the Tollhouse cookie recipe on the back of Nestle Chocolate Chip Morsels with Gluten Free Pantry All Purpose Flour with added Guar Gum. Results: Disaster, cookies spread and centers uncooked. Then attempted the gluten free chocolate chip cookie recipe Land O Lakes had using Gluten Free Pantry All Purpose Flour and Guar Gum. Results: Not good, cookies spread and centers uncooked. Then proceeded with Land O Lakes recipe once again following their flour recipe using EnerG tapioca Flour and potato starch and Bob's Red Mill white rice flour with Guar Gum: Results: Somewhat better but too much spread and inconsistent. Tried again but this time substituted Zantham Gum: Much better but still a little crumbly but definitely had some grittiness to it. Now have replaced the Bob''s White Rice Flour with Authentic Foods Superfine white rice flour and now cookies are no longer gritty whatsoever or crumbly but too cakey but taste good. Have since tried cutting out extra Zantham gum, Land O lakes called for but has not helped. Any ideas as to why the superfine white rice flour would make such a difference in holding cookies together? I am thinking about trying it without the baking powder. Thanks. Gluten Free baking is new to me.

[cassP]

the best results ive had so far is to do the Toll House Recipe- with 1/2 Bob's Gluten Free Oat Flour & 1/2 Gluten Free Soy Flour, plus add 1 tablespoon of Maple Syrup to your mix. they taste pretty good- but anything soy gives me gas so next time i'll try them with only oat.

Also- never use the Splenda Brown Sugar Baking Blend- ive used it twice- and it screws everything up.

i also tried Coconut flour once- cause everyone raved that it had a more glutinous/gooey consistency.... it was a CRUMBLY disaster.

over the weekend, my sister baked choco chip cookies from the "Babycakes" cookbook- they were pretty delish... but also gave me gas but that's just me because of my fructose issues.. and also i think i have issues with coconut oil.

ok, enough about my gas good luck with your baking!!

[MelindaLee]

The superfine rice flour makes the cookies less grity. Here is the BEST gluten-free cookie recipe, EVER! (IMHO)

Open Original Shared Link

[Kelleybean]

Sounds like you are doing from scratch, but if you want a mix I made the Cherrybrook Kitchen chocolate chip cookies earlier this week and they were really good. It called for a stick of butter, so I guess it's hard to go wrong!

[Marlie]

Thanks for the replies. I never ate store bought cookies nor even most bakery cookies as I don't like them nor does my family. I spoiled them with everything baked from scratch. I was a great baker and am trying to recreate it Gluten Free and I am going nuts to be honest.

Superfine rice flour is definitely one of the secrets I have discovered hence far. Baking at too high of a temperature is more fatal in gluten free than non gluten-free. Parchment paper is a must now.

[suzyq63]

Have you tried the recipe using Butter Crisco? I am no expert at gluten-free baking, but I used that recipe and substituted the Bette Hagman blend. I added 1/2 teaspoon of xanthan gum. They came out very well. I even tasted the raw dough; and other than a slight grittiness, the dough tasted exactly like the gluten dough. I've only done it once so maybe I just got lucky.

Paula

[Ginsou]

I've tried several Chocolate Chip cookie recipes, and until now, the one that worked best for me has been Annalise Roberts' recipe.I found I had to add 1/2 to 3/4 of a cup of extra brown rice flour to make it work for me.

A few weeks ago, I tried the 36 hour cookie recipe, suggested by Melinda Lee, and that is now my favorite. No alterations were needed. I did eliminate the sea salt on top of the cookies...did not care for it at all. Can't imagine why anyone would put salt on top of a chocolate chip cookie. I have a milk intolerance and have used Earth Balance for a butter substitute and Spectrum for a vegetable oil substitute.

[wahmmy]

Try using Pamela's bread mix and flour blend, you'll have to adapt it some but it works nicely.

[msmini14]

This is a great multi purpose flour mixture that I use.

1 1/2 cups Sorghum Flour

1 1/2 cups Potato Starch

1 Cup of Tapioca Flour

I recently made chocolate chip cookies for DH birthday and they are good. I think they are better as they cook off and sit for a couple of hours.

1/4 Cup unsalted butter at room temp

3/4 cup sugar

1/2 cup light brown sugar

1 large egg at room temp

2 teaspoons vanilla extract

2 cups of flour mixture (look above)

1 teaspoon xanthan gum

1/2 teaspoon of salt

1/4 teaspoon baking soda

3/4 choco chips of your choice

3/4 cups of nuts (optional)

Beat butter, sugar and brown sugar with mixer until smooth. Beat in egg and vanilla.

In small bowl combine all dry ing. and slowly add to wet mixture.

Hand mix in choco chips untill well blended

You can make them the size you want. I made little balls and pressed them down.

Bake at 375 for 12-15 minutes

I know it sounds like a lot to do but once you get used to being in the kitchen making all your own goodies it gets easier.

I premake everything and freeze it. In one day I will make 24 pumpkin corn muffins, 24 banana nut muffins, buttermilk biscuits, cheese biscuits and bread. I am on my feet most of the day but worth being able to have this stuff on hand.

[sarahbella636]

My favorite gluten-free flour mix for Tollhouse Chocolate Chip cookies is Better Batter (same baking time as regular cookies and they still bake up well). I also sub out Fleishmann's Unsalted margarine for the butter, EnerG egg replacer for the eggs, and dairy-free chocolate chips and they still taste great.

[Melstar23]

I use this recipe:

Open Original Shared Link

I just replace the flour with Orgran all purpose flour and these cookies are awesome. You can't tell they are gluten free.

(a cup of crushed walnuts is nice mixed in too.)

[Marlie]

I really appreciate you all responding with your hints and tricks.

[Keela]

I second adding extra flour to keep the cookies from spreading. Also chill the dough for at least 30 mins. Before baking. I also double the vanilla and use all brown sugar to keep the cookies chewy. Also double the baking powder.

[Judy3]

Thanks for the replies. I never ate store bought cookies nor even most bakery cookies as I don't like them nor does my family. I spoiled them with everything baked from scratch. I was a great baker and am trying to recreate it Gluten Free and I am going nuts to be honest.

Superfine rice flour is definitely one of the secrets I have discovered hence far. Baking at too high of a temperature is more fatal in gluten free than non gluten-free. Parchment paper is a must now.

I too am the baker in my family and friends groups. I have found success with the flour recipe from the Artisanal Gluten Free Cooking cookbook. You prepare the mix ahead and it keeps in the refrigerator for months. I made frosted sugar cookies for Christmas and my mother couldn't tell the difference!! I use this flour mix for cookies, pancakes and I tried bread but had a rising problem so I'll try that again.

Single Batch (about 3 cups)

1 1/4 cups brown rice flour

3/4 cup sorghum flour

2/3 cup cornstarch

1/4 cup potato starch

1 tbsp + 1 tsp potato flour

1 tsp xanthan gum

Quadruple Batch (about 12 cups)

5 cups brown rice flour

3 cups sorghum flour

2 2/3 cups cornstarch

1 cup potato starch

1/4 cup + 4 tsp potato flour

1 tbsp + 1 tsp xanthan gum

Common Substitutions

Try these straightforward substitutions:

Sorghum - omit the sorghum, and substitute additional brown rice flour

Corn - omit the cornstarch, and substitute arrowroot flour (use about 2/3 as much arrowroot as you would cornstarch)

Potato - omit the potato starch and flour, and substitute 1/3 cup tapioca starch (or 1 1/3 cups tapioca for a quadruple batch)

I don't see the chocolate chip cookie recipe on the website but if I'm not mistaken it was very similar to toll house just using their flour mix and a tsp of xanthum gum. I used a little less flour the second time I made them so they weren't so cakey and they were excellent.

Open Original Shared Link

[thindery]

I thought I'd share what I have learned over the course of the last ten days with others about making chocolate chip cookies to help others and maybe someone can help me fine tune this.

Initially I tried baking the Tollhouse cookie recipe on the back of Nestle Chocolate Chip Morsels with Gluten Free Pantry All Purpose Flour with added Guar Gum. Results: Disaster, cookies spread and centers uncooked. Then attempted the gluten free chocolate chip cookie recipe Land O Lakes had using Gluten Free Pantry All Purpose Flour and Guar Gum. Results: Not good, cookies spread and centers uncooked. Then proceeded with Land O Lakes recipe once again following their flour recipe using EnerG tapioca Flour and potato starch and Bob's Red Mill white rice flour with Guar Gum: Results: Somewhat better but too much spread and inconsistent. Tried again but this time substituted Zantham Gum: Much better but still a little crumbly but definitely had some grittiness to it. Now have replaced the Bob''s White Rice Flour with Authentic Foods Superfine white rice flour and now cookies are no longer gritty whatsoever or crumbly but too cakey but taste good. Have since tried cutting out extra Zantham gum, Land O lakes called for but has not helped. Any ideas as to why the superfine white rice flour would make such a difference in holding cookies together? I am thinking about trying it without the baking powder. Thanks. Gluten Free baking is new to me.

Not sure if you ever settled on a recipe but my wife and I love the chocolate chip cookies made with Pamela's baking and pancake mix: Open Original Shared Link

I found the cookies to be the right consistency, they didn't flatten or anything. (we don't include nuts) The recipe calls to bake for 15 minutes but we do it for 13 minutes. The cookies stay SOOOO SOFT! It is amazing. I bake these about once a week so my wife and I always have some cookes available. Our gluten free friends even say the cookies are good and come back wanting more.

An added plus is that you can make some really good banana bread and brownies with the same mix! Once again, check when you bake. I find her baking times to be too long for me.

[bbuster]

I second adding extra flour to keep the cookies from spreading. Also chill the dough for at least 30 mins. Before baking. I also double the vanilla and use all brown sugar to keep the cookies chewy. Also double the baking powder.

Yes - I normally use 1/2 butter flavored crisco and 1/2 butter or margarine (never use "lite" margarine) and add a little more flour, especially if converting from a wheat flour recipe, and chill the dough -- all these things keep cookies from spreading too much.

One more thing, if you bake a lot, consider buying a baking stone - cookies do very well on that compared to just a cookie sheet.

[rosetapper23]

Whenever I make gluten-free chocolate chip cookies, they're a hit with everyone--even people who don't have celiac. I'm constantly asked for my recipe, though I always tell people that the special flour and xanthan gum make it too expensive for "normal" folks to want to make it.

Anyway, I use the regular Tollhouse recipe, but I use Bob's Red Mill Gluten-Free All Purpose Baking Flour, twice the vanilla, equal amounts of brown sugar and white sugar, add 3-4 teaspoons of xanthan gum, and chill the dough for at least 30 minutes. The key to the baking part, though, is that you cook the cookies a little longer and then LEAVE them on the cookie sheet for two minutes after removing them from the oven--then use a metal spatula to carefully move them to wax paper to continue setting. Doing it this way cuts down on the crumbling. The cookies always come out chewy and yummy.