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Gluten-Free Chocolate Chip Cookies

gf chocolate chip cookiesCourtesy of the National Foundation for Celiac Awareness.

From Globally Gluten-Free, by NFCA Director of Education Nancy Baker.

Ingredients:

  • 1/4 cup of softened butter
  • 1/4 cup of oil
  • 3/4 cup of dark brown sugar
  • 2 eggs
  • 1 tsp. of vanilla
  • 1/4 cup of milk
  • 1/2 tsp. of xanthan gum
  • 3/4 cup of potato starch
  • 1/2 cup of corn starch
  • 1 cup of almond meal flour
  • 1/4 tsp. of baking soda
  • 1/2 tsp. of salt
  • 1 1/4 cups chocolate chips

Directions:

  1. Cream together butter, oil, and brown sugar.
  2. Add eggs, vanilla and milk. Mix well.
  3. Add dry ingredients except for the chips.
  4. Mix well removing all lumps. Fold in chocolate chips.
  5. Make into 2 inch balls and place on baking sheet.
  6. Press down a bit on the top to flatten.
  7. Bake 8-10 minutes in 350° F oven.

Want More Gluten Free Recipes? Visit CeliacCentral.org.

4 Comments for “Gluten-Free Chocolate Chip Cookies”

  • KateNo Gravatar
    May 6, 2010

    The directions contain milk and vanilla, but these 2 ingredients and their amounts are not listed.: (
    My grandson has just been taken off of gluten and I wanted to make the cookies as a treat for him.
    Thanks the great articles on Mambo Sprouts. Kate

  • Mambo TeamNo Gravatar
    May 10, 2010

    Thanks, Kate! I don’t know how we missed that typo. It’s fixed now, thanks to your help. Hope your grandson loves the cookies!
    Mambo

  • KateNo Gravatar
    May 14, 2010

    Thank You Mambo Sprouts for fixing the recipe so quickly. I will be making the cookies Sat. and will let you know what the verdict is on the “cookie taste testing” ! Thanks again for your great website and all the useful and easy to understand information. : ) Kate

  • TerryNo Gravatar
    November 30, 2010

    Oh, thank you for gluten-free recipes! I have just begun the new GF life and as a cook and baker it has been disheartening to consider wheat-free holidays. This recipe really helped and, as a tip, I am beginning the transition by using Bob’s Red Mill GF baking mix. It’s a keeper! Udi’s bagels are the best, too!

    Thanks, Mambo Sprouts

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