Chocolate chip cookies were the first on the agenda of Baked Goods That Need a Gluten Free Overhaul. The single most important factor in my "science" was to recreate a gluten free cookie that would not only fool my own picky tastebuds, but everyone else's as well.
Enter the Holy Grail of Gluten Free Cookie-dom: The Rockin'-est Chocolate Chip Cookies- EVER! They've gotten a few tweaks over the past few years, as I switch up flours based on what I have in the house. Feel free to switch up and substitute yourself. One thing is certain, though: tapioca, potato, white and brown rice flours are essential to get the right texture. I notice the difference if I'm out of any one of these. The addition of coconut flour, almond flour and flax meal are totally optional, but to get this recipe, coconut and flax are key. If you use honey, you will get an awesomely soft cookie with a lot of depth.
1/4 c. tapioca flour
1/4 c. potato flour
1/8 c. white rice flour (sweet rice flour is really awesome too; get it here)
1/8 c. brown rice flour
1/4 c.+ 2 Tbsp. coconut flour
1/8 c. ground flax seed or ground flax meal
<<the above ingredients total 1-1/4 c. flour>>
1 tsp. xanthan gum or gum arabic
1/2 tsp. baking soda
1/2 tsp. salt
4 Tbsp. butter or palm shortening, room temperature
4 Tbsp. coconut oil
1/2 c. organic granulated cane sugar
3 Tbsp. brown sugar
1 tsp. vanilla
1 cup of chocolate chips
Put all the dry ingredients in a small bowl. Set aside. In a large bowl, cream butter and coconut oil until fluffy. Add sugars and beat again until fluffy. Add egg and vanilla and blend for about 1-1/2 minutes. Add the small bowl of dry ingredients all at once and blend until completely mixed. Add the chocolate chips last and blend until just mixed so you don't break the chips.
Refrigerate for 15 minutes (this step is totally optional I want you to know) so the dough can be handled. Maybe you just can't wait that long. I understand completely.
Using a tablespoon, scoop the dough and then roll it in between your palms to form uniform balls. Place on a parchment lined baking sheet or a greased one. (I always double my cookie pans to create an air space in between. Doing this ensures the bottoms won't brown too quickly.) Make sure they are evenly spaced 'cause they spread a little.
Once the balls are all on the sheet, using your index finger make an indentation in the middle of each ball. This will "help" the cookie spread and cook evenly. (This is something you'll find you need to do with most gluten free cookies btw).
I don't know about you, but they usually don't even get a chance to cool.
Makes only 18 cookies. You may have to double this recipe.