This gluten-free chocolate chip cookies recipe is easy to make and yields chewy chocolate chip cookies. They are best eaten on the day they are baked, or you can freeze portioned out scoops of cookie dough to bake later!
- I used dark brown sugar because, though granulated sugar could work, I've learned that chocolate chip cookies made with granulated sugar only taste eggy without the help of that molasses flavour from brown sugar.
- I used softened butter instead of coconut oil, a baking substitution suggested by the author, mostly because my fridge has butter but my pantry doesn't have coconut oil at the moment.
I also tried a few variations, eliminating all the chemical leaveners from the recipe (making a batch without any baking powder or baking soda) to the cookie dough to see if it would be softer: well, it actually just spread more and made a thinner cookie). I tested eliminating the baking powder entirely, but keeping the baking soda (because most chocolate chip cookies don't have baking powder): this made a thicker, more dense cookie. Turns out you need both leaveners for these cookies to work.
These cookies were amazing fresh from the oven and the day they were baked, but after that, they became drier, crisper, and harder by the next morning. If you don't like crisp chocolate chip cookies, portion out the dough into balls and keep them in the freezer and bake the cookies when you want them rather than baking them all ahead. The large flake oats give the cookies some serious chew.
If you do bake a big batch ahead of time, remember that to keep them soft, you can try the same tricks you would use to keep brown sugar fresh and moist:
- put a marshmallow in the container with the cookies
- put a slice of bread in the container with the cookies
- put a slice of apple in the container with the cookies
- put a hydrated terracotta brown sugar keeper in the container with the cookies
Gluten-free chocolate chip cookies
- 1 cup (125 grams) millet flour
- 1 cup (90 grams) rolled oats (or large flake oats)
- ¼ cup (25 grams) tapioca starch
- 3 tablespoon (45 mL) chia seeds ground
- ½ teaspoon (2.5 mL) baking powder
- ¼ teaspoon (1.25 mL) baking soda
- ¼ teaspoon (1.25 mL) Diamond Crystal fine kosher salt
- ¾ cup (150 grams) dark brown sugar
- ⅓ cup (78 grams) unsalted butter softened
- 2 large eggs
- 3 tablespoon (45 mL) pure maple syrup
- 1½ teaspoon (7.5 mL) pure vanilla extract
- ¾ cup (135 grams) dark chocolate chips
- In a medium bowl, whisk together the millet flour, oats, tapioca starch, ground chia, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix together the brown sugar with the butter until it is evenly mixed, then add the eggs, one at a time, followed by the maple syrup and vanilla.
- Stir in the flour mixture, then the chocolate chips.
- Cover and chill the dough overnight.
- Preheat the oven to 350ºF. Line a couple baking sheets with parchment.
- Scoop the dough with a tablespoon or ¾ oz scoop (like this one on Amazon), placing the scoops a couple inches apart as the cookies spread.
- Bake for 11 minutes and let cool on the cookie sheet a couple minutes before transferring as they are delicate when they first come out of the oven.
- These are best eaten the day they are baked (especially when they are warm!).