I have worked on perfecting this one for many years. I used to make these with bean flour, and they were very good… if they were cooked thoroughly! Undercooked bean flour dough is bitter and nasty! And we missed tasting the raw cookie dough. When I changed the bean flour to a combo of coconut flour, millet, and a brown rice blend, I knew I was on to something. Coconut flour is pretty much magic! And you can eat it raw 😀
So what is this recipe for chocolate chip cookies doing on a healthy food blog? Well, this recipe has also gone through several evolutions of me trying to make them healthy. I had some success with that, but I finally decided that a few buttery, sugary, chocolatey cookies have a place in a healthy diet every once in a while : )
Gluten Free Tollhouse-style Chocolate Chip Cookies
Here it is – my family’s all-time favorite chocolate chip cookie recipe, made gluten free!
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 2 dozen
- Category: dessert
- 1/2 cup butter
- 1/2 cup cooking oil
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 and 1/2 teaspoons vanilla
- 1 and 1/2 cups Brown Rice Blend flour
- 3/4 cup coconut flour
- 3/4 cup millet flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1 cup semi-sweet chocolate chips ( or more)
- Preheat the oven to 350 degrees.
- In a mixing bowl, cream the butter, oil, brown sugar, and white sugar.
- Add the eggs and vanilla, blending until smooth.
- Add the flours, salt, soda, baking powder, and xanthan gum. Mix until just combined.
- Stir in the chocolate chips.
- Drop by spoonfuls onto baking sheets – you will probably need 2 baking sheets for this.
- Bake at 350 degrees for 7 minutes, or until just set, but still a little soft.
- Let cool for a few minutes to allow them to solidify somewhat before removing them from the baking sheet.