You can never make enough of these gluten-free (or spelt) chocolate chip cookies. The egg-free version is almost as good—I make them for my egg-allergic granddaughter all the time. Besides high-quality ingredients, the secret of a good chocolate chip cookie is a soft and chewy texture, achieved by baking them only until they are just cooked, not a second longer.
Related: 20 Gluten-Free Desserts (That Don’t Need Special Ingredients)
Chocolate Chip Cookies (Gluten-Free Optional)
Servings
40 Servings
Ingredients
- 2 eggs egg-free:2 tablespoons flax meal mixed with 1/3 cup warm water
- 1 cup packed brown sugar or sucanat
- 3/4 cup plus 2 tablespoons vegetable oil
- 1 tablespoon pure vanilla extract
- 2 1/2 cups flour: whole wheat pastry or spelt flour (gluten-free option: use any GF flour, such as brown rice flour)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips best quality
- 1/2 cup walnuts or pecans chopped (optional)
Instructions
- Preheat the oven to 375 ̊F.
- Cream the eggs and sugars in a food processor or with an electric mixer until light and fluffy.
- Add the oil and vanilla and mix in thoroughly.
- Add the flour, baking powder, baking soda, and salt, and pulse (or mix at low speed) until just combined.
- Fold in the chips and nuts by hand.
- Drop the cookies in heaping teaspoonfuls onto a real cookie sheet lined with parchment paper, 1 inch apart.
- Bake 10 minutes. The cookies will firm up as they cool, so do not be tempted to bake them a second longer, or they will harden. Bake only one tray at a time.
- Store at room temperature in tin boxes. Separate each layer of cookies with foil or wax paper so they don’t stick together.
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Hi. I’m a gluten free person, who adjusts recipes with a passion. ( I edited the Dining In cookbooks before I turned GF.) I made these cookies with 1/2 cup brown sugar, and 1/4 cup honey. I used oat flour and added 1/2 cup to make up for the missing sugar. A few less chocolate chips, too. I resisted the temptation to leave the cookies in extra and Levana was right- they are perfect. I would like them a little less sweet next time, so I’ll cut out some honey or sugar. Thanks for a lovely recipe.
From Levana “Hi Dear Annette, My recipes (and that of all good professionals) are the results of much tinkering. This is why they are tried and true and probably why my CCC are probably the most baked CCC, in the kosher world, and beyond. So why I can’t explain how I arrived at these results (it would be very time consuming and not in the least useful) I guarantee the fantastic results of my CCC recipe.”
From Levana: Yes, they freeze beautifully. Good thing too, putting them out of sight is about the only way that’s saves you from wiping them out. The good problem is, they thaw in minutes:-)))
Do these cookies freeze well?
you use both baking powder & baking soda? why is that? i usually only use baking soda. also you only use brown sugar & not both brown & granulated. will that make the cookies more caramelized?