This soft and chewy gluten free chocolate chip cookie recipe is based on a cookie recipe that my sisters and I have been making for years. It came from an old Taste of Home magazine from the mid 1990’s.
This cookie recipe is a little different because it contains a box of pudding mix that you add in dry. Now if you know me, you know that in general I am not a fan of boxed pudding.
In fact I have quite a few homemade pudding recipes on my main site, and if I am going to make pudding, I still prefer the homemade kind. But in this recipe adding the pudding mix to the batter gives you a really soft and chewy cookie. It changes the texture and makes it so good.
Just be sure to check the box pudding mix that you use to make sure it is gluten free.
Soft Chewy Gluten Free Chocolate Chip Cookies
Soft chewy gluten free chocolate chip cookies. So good that you will not know that they are gluten free.
Ingredients
- 1 cup butter
- 3/4 cup brown sugar
- 1/4 sugar
- 1- 3.4 ounce instant vanilla pudding (make sure to use one that is gluten free)
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups rice flour
- 1/2 cup sweet rice flour
- 1/4 cup cornstarch
- 1/2 teaspoon xanthan gum
- 1 teaspoon baking soda
- 2 cups chocolate chips
Instructions
- In a bowl cream butter and sugars until light and fluffy. This takes about 3-5 minutes.
- Add eggs and beat well.
- Beat in pudding mix, (you add it dry, you do not make the pudding up) and the vanilla.
- Add rice flours, cornstarch, xanthan gum, and baking soda, and mix until combined.
- Stir in chocolate chips.
- Drop by tablespoonfuls onto cookie sheet and bake at 350 for 8-10 minutes.
- Remove to rack to cool and enjoy!
Nutrition Information:
Yield:
36Serving Size:
1Amount Per Serving: Calories: 150Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 85mgCarbohydrates: 18gFiber: 1gSugar: 9gProtein: 1g
Nutritional values are approximate and aren't always accurate.
Delicious! I’ve only been experimenting with GF baking for about 2 weeks, so I can safely say that these cookies are beginner friendly as well. 🙂
Thank you for letting me know that you enjoyed them. I really appreciate it. I am so glad that they turned our for you!
Have you considered any “Paleo” recipes? We have been eating completely grain-free since November (& mostly dairy-free, except eggs & butter–no milk, sour cream, yogurt, cream cheese, whipping cream, ice cream, etc. since January). We recently came across this recipe & really like them: https://fastpaleo.com/big-tims-wife-kathys-pecan-chocolate-chip-cookies/ Not quite the same as Nestle Tollhouse, but a yummy alternative for us. We use the Enjoy Life brand chocolate chips that are dairy-, nut- & soy-free. Pricey, yes, but they’re cheaper on Amazon…plus, the price automatically limits how much we’ll have so we’re not going overboard. A nice treat, for sure, and they taste just like regular chocolate chips & melt nicely as well.
I am new to gluten free eating. Can I use my gluten free flour mix as a substitute? And if so how much? My kids are anxiously waiting to try this yummy looking cookie!!
I prefer to use the individual flours because I think they give better results. I don’t think there is a one blend for everything. But if you have a blend you like yes, you can use it in place of the flours. These cookies do have sweet rice flour in them because sweet rice flour works well in desserts, most blends do not have sweet rice flour in them, so they might not be exactly the same, but it should ok. I hope that helps.