Chocolate Chip Cookies (Gluten Free)119 Reviews
“Gluten free, egg free” - by Barbara Arnold
Original recipe yields 3 dozen
- Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
- In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
- Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.
Amount Per Serving (18 total)
- 288 cal
- 13.5 g
- 43.5 g
Based on a 2,000 calorie diet
Reviews (119)Rate This Recipe
"My kids and I loved them! You cannot tell the difference. We used 1/2 cup cornstarch, 1/2 cup brown rice flour and 1 1/4 cup white rice flour for the baking mixture. I used a real egg. I also adde..." See mored 1 tablespoon milk because they were thick and cooked 10 min. They were fabulous!"
"the picture of these cookies is kind of deceptive, i always do a tester cookie before dropping all the cookies on the sheet. when i did it spread about 8" in diameter and about 1/8" thick. . .not real..." See morely a cookie. so i added almost 2 more cups of the gluten free baking mix before it was passable. but the taste was really incredible, definitely worth the extra time. i made them for a friend who can't have wheat. . but i think they may be better than regular chocolate chip cookies."
"Thank you for this recipe!! These were definitely the BEST gluten-free & egg-free cookie I have made. However I will make some changes next time I make them. First I will add probably a 1/2 to a fu..." See morell cup more of the baking mix (without doing this the cookies came out more like lace cookies) and I will either cut back on the salt or baking soda (they were a little salty for our taste.) I used gluten-free, dairy-free chips and cut the sugar back to 1 c. of brown sugar only. I think with more sugar they would've been WAY too sweet. My whole family loves them. The bigger the spoonful the better the cookie. **Since writing the previous rating, I have tinkered with this recipe and have come up with the following changes: add 1/2 c. Teff flour to the dry ingredients, use only 1/2 t. salt, 1/2 c. brown sugar and 1/4 c. white sugar. I use about 1/2 bag of "Enjoy Life" chocolate chips. I scoop out about a 2" ball and flatten it before baking. Super yummy!!"
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