These gluten-free chocolate chip cookies are made with white rice flour, tapioca starch, and a little lemon juice in place of vanilla. They bake up with golden edges, and this batch makes 48 small cookies!
Since having to bake gluten free for my daughter I have not made my chewy, gooey chocolate chip cookies. I miss those cookies, but it is more important that my daughter gets to enjoy cookies too! These cookies are so delicious, and made with an ingredient that I would have never thought in a million years to add; lemon juice.
I seriously ran out of vanilla extract, and looked up some substitutes. The only problem I had was that I didn’t own any! Lemons are one of my favorite fruits so I went on a whim, and squeezed two tablespoons worth into my batter. The end result was some of the most delicious gluten free chocolate chip cookies ever! They are not chewy, but they have a great texture, and are not grainy, or yucky!
Gluten Free Chocolate Chip Cookies Ingredients:
- 2 cups of white rice flour
- 1/2 cup tapioca starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon of salt
- 1 cup of light brown sugar firmly packed
- 1/2 cup white sugar
- 1 cup room temperature unsalted butter
- 2 eggs
- 2 tablespoons lemon juice (Amy’s original recipe; see note below)
- 1 1/2 cups of semi sweet chocolate chips
Directions:
- Preheat your oven to 350°F.
- Mix together your dry ingredients first.
- Add in your butter, eggs, and lemon juice.
- Once it is thoroughly mixed, add in the chocolate chips. Mix well.
- Drop small tablespoons of cookie dough onto your baking sheet.
- Bake for 9–10 minutes, until the edges are golden brown.
I used my Mrs. Field’s 2-in-1 Cool Bake, and LOVED it!
I was able to make 48 small cookies (4 batches of 12). Recipe note: I used 2 tablespoons of lemon juice when I ran out of vanilla. I haven’t tested an equal amount of vanilla as a substitute. Allergen note: These cookies contain eggs and milk (butter). If you’re baking gluten-free for someone with celiac disease or a gluten allergy, check ingredient labels and avoid cross-contact with wheat-containing ingredients and equipment.
Printable Gluten-Free Chocolate Chip Cookie Recipe
Gluten-Free Chocolate Chip Cookies with Rice Flour and Lemon Juice
Ingredients
- 2 cups white rice flour
- 1/2 cup tapioca starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup light brown sugar firmly packed
- 1/2 cup white sugar
- 1 cup unsalted butter room temperature
- 2 eggs
- 2 tablespoons lemon juice the version Amy originally made
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350°F.
- Mix the white rice flour, tapioca starch, baking powder, salt, brown sugar, and white sugar together in a large bowl.
- Add the room-temperature butter, eggs, and lemon juice. Mix until combined.
- Stir in the chocolate chips.
- Drop small tablespoons of cookie dough onto a baking sheet.
- Bake for 9–10 minutes, until the edges are golden brown. Let the cookies cool before serving.
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