Best Tasty Gluten Rice Corn Potato Free Chocolate Chip Cookies Recipes

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GLUTEN FREE CHOCOLATE CHIP COOKIES



Gluten Free Chocolate Chip Cookies image

This recipe results in delicious chocolate chip cookies that taste quite a bit like classic Tollhouse recipe cookies, but is gluten free. I've tried many recipes for gluten free treats, and so far this is my favorite - my kid brother didn't even know they were gluten free! You can experiment with the flours if you like, let me know of other combo's that work well! OPTIONAL: you can leave out the egg yolks if your sensitive to them and they'll be just as yummy, only flatter. If you do this freeze them for a little longer.

Provided by ChefArani

Categories     Chocolate Chip Cookies

Time 40m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 15

1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 cup sorghum flour
1 1/4 teaspoons xanthan gum
1 tablespoon gelatin (1 package of Knox)
1 teaspoon baking soda
1 teaspoon salt
3/4 cup rapadura sugar
3/4 cup unrefined cane sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips
1 cup chopped walnuts

Steps:

  • Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
  • In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
  • Add eggs one at a time to butter mixture.
  • Gradually add and beat in flour mixture.
  • Stir in chocolate chips and nuts.
  • Make small balls from resulting dough and set on greased cookie sheet.
  • Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
  • Preheat oven to 375.
  • Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
  • Cool for at least 2 minutes before removing from tray to avoid breaking them!
  • Serve and enjoy!

Nutrition Facts : Calories 337.1, Fat 20.9, SaturatedFat 10.4, Cholesterol 47.8, Sodium 300.8, Carbohydrate 38.1, Fiber 2.2, Sugar 27.2, Protein 3.8

GLUTEN-FREE POTATO CHIP COOKIES



Gluten-Free Potato Chip Cookies image

These are very different and unique cookies, and the ultimate sweet-and-salty treat. Don't be afraid to try interesting flavours, such as barbeque or honey dijion (my favourite).

Provided by katii

Categories     Dessert

Time 25m

Yield 24 cookies, 24 serving(s)

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1/2 cup sweet rice flour
1/4 cup potato starch (not potato flour)
1/4 cup light stoneground buckwheat flour
1/2 teaspoon baking soda
3/4 cup potato chips, crushed (any flavour, honey dijion is the best!)

Steps:

  • Cream butter and both sugas together well.
  • Beat in egg and vanilla.
  • Add remaining ingredients and mix well.
  • Roll into one inch balls and blace on ungreased baking sheets.
  • Leave as is or flatted with the bottom of a glass dipped in sugar.
  • Bake in a preheated 350* oven or 10 to 12 minutes.
  • Enjoy!

Nutrition Facts : Calories 93.1, Fat 4.1, SaturatedFat 2.5, Cholesterol 19, Sodium 59.2, Carbohydrate 13.6, Fiber 0.3, Sugar 8.7, Protein 0.8

GLUTEN FREE CHOCOLATE CHIP COOKIES



Gluten Free Chocolate Chip Cookies image

I've tried so many packaged gluten free chocolate chip cookie mixes and there's always some aspect that dissatisfying about them, whether they're dry and gritty or have a distinct taste or smell that just screams gluten free (and not as good as the original!). My goal was to make a recipe for them that tasted just as good if not better than my favourite all purpose flour chocolate chip cookie recipe, and I think that I finally got it! These cookies are crispy on the edges but have a soft chewy center. The different flours I use give them a great classic flavor that you would never guess are gluten free. They're easy and quick to make, and the perfect fix for any of your cookie cravings!

Provided by Jesicakes

Categories     Chocolate Chip Cookies

Time 29m

Yield 18 cookies, 1 serving(s)

Number Of Ingredients 15

1/2 cup unsalted butter
1/2 cup white sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1/2 cup oat flour
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup sweet rice flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1 teaspoon hot water
1/4 teaspoon salt
2/3 cup semi-sweet chocolate chips
1/3 cup 60% cocoa dark chocolate bar, chopped

Steps:

  • Preheat the oven to 350ËšF and prepare a cookie sheet with parchment or a silpat liner.
  • Cream the butter with the white and brown sugar until light and fluffy.
  • Add the egg and the vanilla and mix until evenly distributed.
  • Mix together all the flours, the xanthan gum, and the salt with a whisk. Add them gradually to the mixer allowing them to incorporate after each addition.
  • Add a tsp of hot water to dissolve the baking soda and add it to the mixer. Use a spatula to make sure you get it all out.
  • Add the chocolate chips and the chopped chocolate and mix until well combined.
  • I use an ice cream scoop to measure my cookies so they're uniform. With the scoop I use I get about 18 cookies from this recipe. I find this to be the perfect amount for a quick craving.
  • Bake for 10 minutes, then rotate, and bake for 4 more minutes. Gluten Free tends not to brown up that much. The first few times I overbaked them. Once they've gotten that perfect regular golden brown, for gluten free that probably means they'll be a little crisp. So er on the side of 2 minutes less than the degree of brown you'd like to see for that perfect soft, chewy center. And remember all ovens vary, so you'll find the perfect time for your oven with practice.
  • When done, allow to sit for a few minutes then move to a cooling rack to finish cooling.

Nutrition Facts : Calories 2824.8, Fat 134.5, SaturatedFat 80.7, Cholesterol 430, Sodium 1349.6, Carbohydrate 405.2, Fiber 16.3, Sugar 270.4, Protein 26.6

TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES



Tasty Gluten-Rice-Corn-Potato Free Chocolate Chip Cookies image

A friend of mine recently found out she is allergic to just about everything that is good in the world. So this is my favorite chocolate chip cookie recipe modified into something that will not kill her!

Provided by Tro1783

Categories     Drop Cookies

Time 31m

Yield 15-18 cookies

Number Of Ingredients 13

1/2 cup butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1/2 cup sorghum flour
7 tablespoons tapioca starch
1 1/2 tablespoons millet
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Cream the butter and both sugars together.
  • Add egg and vanilla and beat until fluffy.
  • In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
  • Slowly add in the dry mix to the rest.
  • Fold in chocolate chips.
  • Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
  • Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).

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