Best 6 Tasty Gluten Rice Corn Potato Free Chocolate Chip Cookies Recipes

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Craving a delicious, gluten-free, rice-free, corn-free, and potato-free chocolate chip cookie? Look no further! In this article, we've compiled a collection of delectable recipes that cater to your dietary needs and taste preferences. Get ready to embark on a culinary journey filled with rich chocolatey flavors and satisfying textures, all while maintaining your dietary restrictions. Dive into the world of gluten-free, rice-free, corn-free, and potato-free chocolate chip cookies and discover the perfect recipe that will tantalize your taste buds and leave you wanting more!

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE CHIP COOKIES (GLUTEN FREE)



Chocolate Chip Cookies (Gluten Free) image

Gluten-free, egg-free.

Provided by Barbara Arnold

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 36

Number Of Ingredients 10

¾ cup butter, softened
1 ¼ cups packed brown sugar
¼ cup white sugar
1 teaspoon gluten-free vanilla extract
¼ cup egg substitute
2 ¼ cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips

Steps:

  • Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
  • In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
  • Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 144 calories, Carbohydrate 21.8 g, Cholesterol 10.2 mg, Fat 6.7 g, Fiber 0.6 g, Protein 1 g, SaturatedFat 4.1 g, Sodium 201.8 mg, Sugar 14.2 g

TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES



Tasty Gluten-Rice-Corn-Potato Free Chocolate Chip Cookies image

A friend of mine recently found out she is allergic to just about everything that is good in the world. So this is my favorite chocolate chip cookie recipe modified into something that will not kill her!

Provided by Tro1783

Categories     Drop Cookies

Time 31m

Yield 15-18 cookies

Number Of Ingredients 13

1/2 cup butter, softened
1/3 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1 teaspoon vanilla
1/2 cup sorghum flour
7 tablespoons tapioca starch
1 1/2 tablespoons millet
1/4 teaspoon xanthan gum
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/8 teaspoon baking soda
1/2 cup semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°.
  • Cream the butter and both sugars together.
  • Add egg and vanilla and beat until fluffy.
  • In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
  • Slowly add in the dry mix to the rest.
  • Fold in chocolate chips.
  • Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
  • Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY



The Best Chewy Chocolate Chip Cookies Recipe by Tasty image

There are a few secrets to the best classic, chewy chocolate chip cookies. Number one: Don't use chips; instead, opt for a mix of milk or semisweet and dark chocolate chunks. The second is to let the dough rest overnight or longer for a more complex, toffee-like flavor. Lastly, use an ice cream scooper to get even-sized cookies every time. And that's it! With these little tweaks, the result is a cookie that's textured on the outside, and soft and gooey on the inside. Absolutely perfect!

Provided by Alvin Zhou

Categories     Desserts

Time 1h5m

Yield 12 cookies

Number Of Ingredients 10

½ cup granulated sugar
¾ cup brown sugar, packed
1 teaspoon salt
½ cup unsalted butter, melted
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
4 oz milk or semi-sweet chocolate chunks
4 oz dark chocolate chunk, or your preference

Steps:

  • In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  • Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  • Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  • Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  • Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  • Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  • Bake for 12-15 minutes, or until the edges have started to barely brown.
  • Cool completely before serving.
  • Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 34 grams, Fat 14 grams, Fiber 1 gram, Protein 3 grams, Sugar 23 grams

GLUTEN-FREE CHOCOLATE CHIP COOKIES



Gluten-Free Chocolate Chip Cookies image

Soft, chewy and full of rich chocolate chips, these easy, homemade cookies taste just like the classic chocolate chip cookie with one small twist - they're gluten-free! Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. That is, if there are any leftover!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 55m

Yield 54

Number Of Ingredients 11

1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 1/2 teaspoons pure vanilla extract
2 eggs
2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semisweet chocolate chips (2 cups)

Steps:

  • Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
  • In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
  • On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
  • Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Nutrition Facts : Calories 120, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 90 mg, Sugar 10 g, TransFat 0 g

GLUTEN FREE CHOCOLATE CHIP COOKIES



Gluten Free Chocolate Chip Cookies image

This recipe results in delicious chocolate chip cookies that taste quite a bit like classic Tollhouse recipe cookies, but is gluten free. I've tried many recipes for gluten free treats, and so far this is my favorite - my kid brother didn't even know they were gluten free! You can experiment with the flours if you like, let me know of other combo's that work well! OPTIONAL: you can leave out the egg yolks if your sensitive to them and they'll be just as yummy, only flatter. If you do this freeze them for a little longer.

Provided by ChefArani

Categories     Chocolate Chip Cookies

Time 40m

Yield 36 cookies, 18 serving(s)

Number Of Ingredients 15

1/2 cup brown rice flour
1/2 cup tapioca flour
1/2 cup coconut flour
1 cup sorghum flour
1 1/4 teaspoons xanthan gum
1 tablespoon gelatin (1 package of Knox)
1 teaspoon baking soda
1 teaspoon salt
3/4 cup rapadura sugar
3/4 cup unrefined cane sugar
1 cup softened butter
1 teaspoon vanilla extract
2 eggs
2 cups chocolate chips
1 cup chopped walnuts

Steps:

  • Mix flours, gelatin, baking soda, xantham gum, salt in small mixing bowl.
  • In medium mixing bowl beat sugar and vanilla into butter until well mixed and a bit fluffy.
  • Add eggs one at a time to butter mixture.
  • Gradually add and beat in flour mixture.
  • Stir in chocolate chips and nuts.
  • Make small balls from resulting dough and set on greased cookie sheet.
  • Place in freezer for 20 minutes (this is optional but helps to keep the cookies from flattening).
  • Preheat oven to 375.
  • Place loaded cookie sheets in preheated oven and bake for 8-12 minutes.
  • Cool for at least 2 minutes before removing from tray to avoid breaking them!
  • Serve and enjoy!

Nutrition Facts : Calories 337.1, Fat 20.9, SaturatedFat 10.4, Cholesterol 47.8, Sodium 300.8, Carbohydrate 38.1, Fiber 2.2, Sugar 27.2, Protein 3.8

GLUTEN-FREE CHOCOLATE CHIP COOKIES WITH GROUND OATS



Gluten-Free Chocolate Chip Cookies with Ground Oats image

I personally throw these in the freezer in a zip-top bag and make fresh cookies in small batches when the mood strikes!

Provided by Kellee D

Categories     Gluten-Free Desserts

Time 4h35m

Yield 24

Number Of Ingredients 12

3 cups oats, rolled, regular, dry
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
½ cup unsalted butter, at room temperature
½ cup packed brown sugar
½ cup white sugar
1 large egg
2 teaspoons vanilla extract
½ teaspoon lemon juice
1 cup chocolate chips
½ cup chopped pecans

Steps:

  • Grind oats in a small food processor until they turn into powdery flour.
  • Transfer 2 1/4 cups oat flour to a medium bowl and whisk in baking soda, salt, and cinnamon.
  • Beat butter, brown sugar, and white sugar in a stand mixer fitted with the paddle attachment until light and fluffy. Mix in egg, vanilla, and lemon juice until smooth. Add oat mixture and mix until combined. Stir in chocolate chips and pecans.
  • Line a cookie sheet with parchment paper. Scoop tablespoons of dough onto the prepared cookie sheet. Cover and chill in the refrigerator 4 to 8 hours before baking.
  • When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
  • Remove dough from the refrigerator and transfer cookies to new parchment-lined baking sheets, spacing them 2 inches apart.
  • Bake in the preheated oven for 8 to 12 minutes; 8 minutes will yield a softer cookie, while 12 minutes will yield a drier cookie.
  • Cool on the baking sheet briefly before removing to a wire rack to cool completely.

Nutrition Facts : Calories 159.2 calories, Carbohydrate 20.3 g, Cholesterol 17.9 mg, Fat 8.4 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 4 g, Sodium 80.8 mg, Sugar 12.7 g

Tips:

  • Use a gluten-free flour blend. This will ensure that your cookies are safe for people with celiac disease or gluten intolerance.
  • Be careful not to overmix the dough. Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a moderate temperature. This will help them bake evenly without burning.
  • Let the cookies cool completely before storing them. This will help them keep their shape and prevent them from becoming too soft.

Conclusion:

These gluten-free chocolate chip cookies are a delicious and easy-to-make treat that everyone can enjoy. They are perfect for parties, picnics, or just a snack. With a few simple ingredients and a little bit of time, you can create a batch of delicious cookies that are sure to please everyone.

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