This is the second of six gluten-free recipes from Alex Thomopoulos of Gluten-
Free with Alex T. Focusing on comfort foods of home, Alex shows us how to
make classic chocolate chip cookies – completely gluten-free!
Check out her Gluten-Free Sweet Potato Gnocci and our Interview with Alex!
Drawing from her training as a private chef and her personal experiences living
with celiac disease, Alex serves up an array of gluten-free dishes and provides
easy-to-follow tutorials that you can watch from the comfort of your own kitchen!
Best of all, she’ll keep you smiling, as she incorporates her her background in
stand-up comedy into every video and blog post. For more delectable recipes (and laughs!) visit her blog, Against The Grain, and her hit web series, Gluten Free With
Alex T on the food-centric YouTube channel HUNGRY.
Gluten-Free Chocolate Chip Cookies
Makes: 36 cookies
8 ounces unsalted butter, softened
10 ounces light brown sugar
2 large eggs
1 teaspoon vanilla extract
11 ounces brown rice flour
2 ounces cornstarch
1 teaspoon xanthan gum
1 teaspoon kosher salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 12-ounce package semi-sweet chocolate chips
Preheat oven to 375 degrees
In the bowl of a stand mixer fitted with a whisk attachment, cream together the butter and sugar for 1 minute at medium-high speed. Stop the mixer and use a
rubber spatula to scrape the butter and sugar off the sides of the bowl. Add the eggs and vanilla. Mix for another minute until the eggs are fully incorporated.
To a separate bowl, whisk together the dry ingredients, not including the chocolate chips. Turn the stand mixer on low and slowly add the flour mixture to the creamed butter and eggs. Mix until thoroughly combined. Turn the stand mixer off and add the chocolate chips, mixing by hand with a rubber spatula until chips are evenly dispersed.
Line a sheet tray with parchment paper and scoop the cookie dough onto the tray using a 1-ounce ice cream scoop. Make sure to leave a 1/2-inch space between each cookie.
Place the cookies in the fridge to chill for at least 1 hour. This will prevent the cookies from spreading too much while baking.
Bake for 12-14 minutes in the preheated oven. Remove cookies from oven and let cool before eating.
Natalie Duggan is a Junior at Emory University in Atlanta, GA, pursuing a dual degree in Global Health and Journalism. Since her Celiac Disease diagnosis in 2011, she has enjoyed recipe development and helping others navigate the gluten-free lifestyle. Check out her photography portfolio on Flickr and her gluten-free pins on Pinterest.