Who doesn’t love a classic chocolate chip cookie? It’s a timeless favorite, and we never tire of fresh takes on it — milk chocolate or dark, crisp and thin or soft and chewy. Today’s recipe is a gluten-free version that looks every bit as tempting as the original. These generously sized cookies boast golden-brown edges and lots of chocolate chips for an indulgent bite.
This recipe is from the new book Beach House Baking by Lei Shishak. As the owner of Sugar Blossom Bake Shop in San Clemente, California, Lei creates recipes that capture the relaxed, sunny vibe of coastal living — simple, sweet, and perfect for summer. Inside her book you’ll find playful treats such as Boardwalk Butter Cookies and Sweet and Salty Beach Bod Brittle, plus pies, popsicles, muffins, cupcakes and inventive ice cream sandwiches like the espresso-banana “Nantucket.” Each recipe is clearly labeled for heart-healthy, vegan or gluten-free options, and Lei highlights quick-prep ideas and beach-ready snacks. Even if you’re far from the shore, her recipes bring a little sunshine to your kitchen.
Now, let’s enjoy these Gluten-Free Chocolate Chip Cookies!
Lei Shishak, author of Beach House Baking, shares her thoughts on these cookies:
“Gluten-free is a strong and growing trend in the food world. The good news is that gluten-free flours and ingredients have improved greatly since the early days when they tasted noticeably different from traditional flour. I include gluten-free desserts in this book that taste as delicious as my other recipes, even if you aren’t gluten sensitive.”
GLUTEN-FREE CHOCOLATE CHIP COOKIES
a recipe from Beach House Baking, by Lei Shishak
(makes about 16 cookies)
Ingredients:
½ cup + 3 tablespoons white rice flour
¼ cup potato flour
2 tablespoons tapioca flour
1⁄3 teaspoon xanthan gum
¼ teaspoon baking soda
¼ teaspoon salt
1 cup semi-sweet chocolate chips
6 tablespoons (3⁄4 stick) unsalted butter, at room temperature
½ cup dark brown sugar
¼ cup sugar
1 large egg
1 teaspoon pure vanilla extract
Directions:
1. Preheat the oven to 350°F. Line baking sheets with parchment paper or foil.
2. In a bowl, whisk together the rice flour, potato flour, tapioca flour, xanthan gum, baking soda, salt and the chocolate chips. Set aside.
3. In a stand mixer fitted with the paddle attachment, cream the butter with the brown sugar and granulated sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl, then add the egg and vanilla and mix until incorporated. Scrape the bowl again, add the dry ingredients and mix on low for about 1 minute, until combined.
4. Portion the dough onto the prepared baking sheets — a 1-ounce ice cream scoop works well — and bake for 13 to 14 minutes, or until the edges are just lightly browned. Remove from the oven and let the cookies cool completely on the baking sheets.
Excerpted from Beach House Baking, by Lei Shishak. © 2014 by Lei Shishak. Published by Skyhorse Publishing. Used by permission of the publisher. All rights reserved.