Superfine brown rice flour (available online) and a sprinkle of salt make all the difference with these cookies by Aran Goyoaga of gourmet GF food blog Cannelle et Vanille. Ditto the use of muscovado sugar; unrefined and made from sugarcane, it’s moist, coarse, and perfect with chocolate for a great gluten free chocolate chip cookies recipe.
Gluten-Free Chewy Chocolate Chunk Cookies Recipe
MAKES 20 COOKIES Store the cookies airtight for up to 3 days.
- 1/2 cup (4 ounces/1 stick) unsalted butter, at room temperature
- 1/2 cup firmly packed light muscovado sugar
- 1/4 cup natural cane sugar
- 1 teaspoon pure vanilla extract
- 1 egg, at room temperature
- 1 cup superfine brown rice flour (Aran recommends Authentic Foods brand)
- 1/2 cup amaranth flour
- 1/2 cup tapioca starch
- 1/2 teaspoon fleur de sel, plus more for sprinkling
- 1/4 teaspoon baking soda
- 1 cup chocolate chunks or chocolate chips
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, muscovado, cane sugar, and vanilla. Mix on medium speed for 2 minutes until light. Scrape down the sides and bottom of the bowl. Add the egg and mix until combined.
In a small bowl, whisk together the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. Add the dry ingredients to the butter mixture and mix on medium speed until the dough comes together. Add the chocolate chunks and mix until thoroughly incorporated.
Scoop the dough onto a piece of parchment paper. With the help of the parchment, roll the dough into a log 2 inches in diameter and about 12 inches long. Wrap the log in the parchment and refrigerate for 1 hour.
Preheat the oven to 350°F and line 2 baking sheets with parchment paper. Cut the log into 20 (1/2-inch) rounds and place them 2 inches apart on the prepared baking sheets.
Sprinkle the tops with fleur de sel. Bake until the edges set and start to turn golden, about 12 minutes. They may look a bit underdone, but they harden as they cool; slightly underbaking them keeps them chewy and moist. Let the cookies cool on the baking sheet for 5 minutes before storing or eating.
We recommend Aran Goyoaga’s cookbook. Find it here.
Photography Aran Goyoaga
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