Bob's Gluten-Free Chocolate Chip Cookies

Bob's Gluten-Free Chocolate Chip Cookies recipe calls for Bob's Red Mill gluten free all-purpose flour. It was one of the first common grocery store blends and does not contain xanthan gum. Stores now carry more moden blends called "1:1" that have xanthan gum and can be used just like all-purpose flour. But the Bob's original gluten-free blend is still a good product.

Bob's Red Mill Garbanzo Bean Blend

Here's a link to the exact blend of Bob's Gluten-Free All-Purpose Baking Flour used in these cookies. It's a blend of garbanzo bean flour, potato starch, whole grain white sorghum flour, tapioca flour and fava bean flour, so it's high FODMAP, but it does not contain xanthan gum which means you can use an alternative binder. This blend gives the Bob's Gluten-Free Chocolate Chip Cookies an interesting (in a good way) flavor.

Weight of One Cup Bob's Red Mill Gluten-Free

Since the Bob's flour was new to me, I wasn't sure  how much a cup weighed, so I put a carefully stirred and measured a cup of gluten-free baking mix on the scale and got 4.2 ounces. This will be good to know for future recipes since I plan on buying this product again.

Overall these are very good. They're chewy and very much like traditional chocolate chip cookies, though a bit grittier.

Copycat Original Bob's Gluten-Free Blend

By the way, if you are into making your own blends, you can make copycat Bob's Red Mill GF blend with 4 parts garbanzo flour, 2 parts potato starch, 1 part tapioca starch and 1 part sorghum flour. Measure by weight.

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Recipe

Gluten-Free Chocolate Chip Cookies

Anna

Gluten-free chocolate chip cookies made with Bob's Red Mill Gluten-Free flour.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 14

Ingredients

 

• 1 cup plus 2 tablespoons gluten free flour Bob’s
• ½ teaspoon baking powder use a gluten-free version
• ½ teaspoon baking soda
• ⅜ teaspoon salt
• ½ teaspoon xanthan gum
• 6 tablespoons unsalted butter softened
• ¼ cup plus 2 tablespoons firmly packed brown sugar
• ¼ cup sugar
• 1 teaspoon vanilla make sure it's gluten-free
• 1 large egg
• ¾ cup dark chocolate chips -- or as many as you want check brand to make sure they're gluten-free

Instructions

 

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Measure the flour carefully. Pour a little over a cup in a bowl and stir it around. Now spoon it into the measuring cup and tablespoons. If you have a scale, it should weigh about 4.7 ounces.
• In a small bowl, combine the flour, baking powder, baking soda, salt, and xanthan gum. Set aside.
• In a mixing bowl, beat together softened butter and both sugars. Beat in vanilla, then add the egg and beat just until blended. Add the flour mixture and stir. Add the chocolate chips and stir until blended.
• Scoop cookies up by tablespoons measures (slightly rounded) or rounded teaspoons and arrange on a parchment lined baking sheet. Bake cookies for about 10 minutes or until they appear set. Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
• The yield is approximate. You can make 14 larger cookies or use smaller balls of dough and make up to 20. Keep a close eye on them as they bake because the edges brown rapidly.

Keyword Bob's Red Mill All Purpose Blend, Chocolate Chip Cookies

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