Only 13 days until Christmas! Holiday baking is happening! This week The Baking Beauties will be posting cookie recipes everyday to help get you going in the kitchen. Today’s recipe is for a thin, crisp gluten-free chocolate chip cookie. I do have a soft oatmeal chocolate chip cookie that I love, but sometimes, you want something with some crunch to it. That is where this cookie comes in. On another note, you could exclude the chocolate chips, and have just a great crisp oatmeal cookie.
Ingredients:
- 1 cup all-purpose gluten-free flour (see Note)
- 1/2 tsp xanthan gum
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup butter, softened but still cool
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla
- 2 1/2 cups old-fashioned rolled oats (Pulse 1 1/2 cups in the food processor for a finer oat)
- 1 cup chocolate chips (milk, semi-sweet, dark, or a combination. The choice is yours)
NOTE: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch. Combine all ingredients in a large zipper-top bag. Shake until well blended.
Directions:
- Preheat oven to 350 degrees F. Line your baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, scraping down the bowl in between. Add egg and vanilla and beat until fully incorporated.
- In a small mixing bowl, whisk together the gluten-free flour, xanthan gum, baking powder, baking soda and salt. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Once that is mixed in, slowly add the oats. Lastly, add the chocolate chips.
- Using a small cookie scoop (about 1 Tbsp size), scoop the dough onto the parchment lined baking sheet, leaving 2-inches space between cookies (these do spread quite a bit).
- Bake in preheated oven for 10-12 minutes, or until desired colour is reached. These cookies can be left a paler colour, but are best if they get a nice light brown colour. Leave them on the pan for 5 minutes before removing to a cooling rack. Cool completely before storing in an airtight container.
Source: Based on a recipe from Cooks Illustrated
Looking for more Gluten-Free Christmas recipes? Be sure to check out the FREE Holiday Baking E-Book of recipes that were submitted by fellow bloggers, readers & myself last year.
Also, you can take a look at the 2010 Holiday Baking Round-Up post that I did last year.
Happy Holiday Baking!
What a beautiful photo, Jeanine! I can almost taste the crunch of this cookie.
If I had to go GF I would know where I could find my bakery:)
Aw, Betty, I’d bake for you anytime!
I just made these cookies, using leftover Pamela’s Pancake Mix for the flour. I used the same amount of leavening and xanthan gum called for, even though there is a bit in the mix already. I also had to bake for 14min on my papered airbake pan to get them browned a bit. These are AMAZING. Crispy all the way through. I am *not* gf, and I can’t stand a lot of the stuff I bake for my kids, even though they love it. Having these cookies in the house will be dangerous for me, because they are that good, even to someone who can have gluten. Thanks so much!
I made these gf oatmeal cookies and used raisins. They are definitely a 10 out of 10! I have tried so many recipes for gf oatmeal cookies and they were all failures or disgusting. I cannot believe this one – absolutely delicious!!!
Awesome! So glad to hear that, Genny!
I can’t wait to try making these tonight! I really haven’t had much success with gf cookies yet.
I really want to make these cookies. However, I am allergic to potato starch and sugar. I thought I would try the chicory root sweetener in regular and brown. Can you recommend a mixture for a gf flour blend that does not include potato starch?
Thank you so much!
Kathi, I haven’t tried it, but you could try using cornstarch in place of the potato starch. If you try it, please report back with your results, sounds like something someone else could benefit from as well.