Thin and Crispy Chocolate Chip Gluten-Free Cookies Recipe
This recipe makes thin and crispy gluten-free chocolate chip cookies using my homemade flour blend, which combines just four ingredients: sorghum, buckwheat, tapioca, and glutinous white rice flour.
Craving the perfect crispy, thin chocolate chip cookies? This easy gluten-free recipe gives you all the crunch and sweetness you love without any gluten! With just a few simple ingredients, these light and delicious cookies are ideal for gluten-free diets or anyone who enjoys a classic treat. Whether you're baking for a special occasion or just to satisfy a sweet tooth, this recipe will leave you with golden, melt-in-your-mouth cookies every time. Get ready to indulge in the best crispy gluten-free chocolate chip cookies!
This chocolate chip cookie recipe is a version of my spelt flour chocolate chip recipe, but I have made this with my homemade gluten-free flour blend using 4 ingredients: sorghum, buckwheat, tapioca and glutinous white rice flour.
Takes = 20 minutes
Bakes = 10-12 minutes
Makes = 25-30
Ingredients
- Butter – 113g (1/2 UK cup)
- White sugar – 100g (1/2 UK cup)
- Brown sugar – 100g (1/2 UK cup)
- Eggs – 1
- Vanilla extract or powder – 1 ts
- Gluten-free flour homemade 4 ingredients – 175g (1.5 UK cups)
- Chocolate chips, dark or milk – 100g (2/3 cup)
Method
- Preheat the oven to 170˚C fan and line two large baking trays with silicone mats or baking paper.
- Cream butter and both sugars together. Add in the egg and blend. Add in flour and vanilla and combine. Fold in the chocolate chips. Rest in the fridge for at least 30 minutes, or if the mixture is thick, you can start rolling into balls using a teaspoon. flatten slightly as you place them on the baking tray.