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Recipe Detail Page
Gluten-Free Chocolate Chip Cookies
Early Summer 2018
Thin and chocolatey with crisp edges and chewy centres, these gluten-free cookies are no consolation prize; they’re the real deal. If you aren’t a celiac, you don’t need to use certified gluten-free oat flour. You could also make your own oat flour by grinding rolled oats in a blender then passing it through a sieve.
Makes 32 to 36 cookies
1½ cups (375 mL) certified gluten-free oat flour
½ tsp (2 mL) baking soda
¼ tsp (1 mL) baking powder
¼ tsp (1 mL) salt
½ cup (125 mL) unsalted butter, softened
½ cup (125 mL) sugar
½ cup (125 mL) light brown sugar
1 large egg
1 tsp (5 mL) pure vanilla extract
1 cup (250 mL) chocolate chips or chunks
1. Preheat oven to 350°F (180°C). Line large baking trays with parchment paper.
2. In a small bowl, whisk together oat flour, baking soda, baking powder and salt. Set aside.
3. In a stand mixer with a paddle attachment, beat butter and sugars on medium speed until smooth, about 2 minutes. Reduce speed to low. Add egg and vanilla. Mix until combined. Gradually add dry mix until combined. Stop machine. Fold in chocolate chips or chunks with a silicone spatula until evenly distributed.
4. Drop scant 1-tbsp (15-mL) portions onto prepared trays 2½ inches (6 cm) apart. (You can do 3 rows of 4 on a standard 12 x 17-inch/30 x 43-cm tray.) Bake on middle rack until puffy and lightly browned, 10 to 12 minutes. Remove from oven and cool completely. Transfer to airtight container and store at room temperature for up to 5 days.
Makes 32 to 36 cookies
