Brown Sugar Chewy Chocolate Chip Cookies
These amazing chewy gluten-free chocolate chip cookies were made with organic brown sugar, cane sugar, dark chocolate chips, goat butter, millet, sorghum, and sweet white rice flour. So good!
gluten-free brown sugar chewy chocolate chip cookies
The other night we were at the Domain Northside for dinner and we stopped by Sprinkles cupcake ATM before heading home. I ordered one of their gluten-free chocolate chip cookies.
OMG!
It was so good. Rich and chewy inside. With a nice and crispy outer shell. So good.
I would have gone back for more, but we live in South Austin. Kind of a trek out there for a cookie. So of course, I had to make some at home.
choosing flour to make gluten-free chocolate chip cookies
I have a ton of different gluten-free flours in the pantry. And we have a flour blend that is all-purpose made from garbanzo bean flour, potato starch, tapioca flour, sorghum flour and fava bean flour that I use often.
But I have found that I like baking with millet flour and sweet white sorghum flour. They really have a nice texture together and more protein, vitamins and minerals than the other flours .
I really love this blend in banana muffins and spiced zucchini muffins.
Brett bakes a lot, too and suggested I add a lighter flour to the blend as well for the cookies. So I added in some sweet white rice flour as well.
I’m pretty sure you could use any type of gluten-free flour in this recipe and they will turn out delicious.
We use a lot of sugar in this recipe so I wouldn’t consider them healthy. I mean, it is a decadent chocolate chip cookie. But I try to add in benefits where I can and keep almost everything organic to avoid trace pesticides.
We also stopped using flours with xanthan gum years ago because it may be disruptive to gut bacteria. So instead we add guar gum to our flour blends.
other ingredients in the cookies
We use organic dark chocolate chips I buy in bulk from our local Wheatsville Co-Op. And we use HEB organic brown sugar and Wholesome Sweet cane sugar, Vital Farm eggs and Delamere goat butter.
All of these are really good quality ingredients we use for baking.
I’ve recently posted a couple of sweet treat recipes for pecan pie and kinda buttermilk pie using goat butter. I LOVE it for baking. It is such a great alternative if you have trouble digesting cow’s milk.
Another tip is that we usually only have light brown sugar and dark brown sugar in the pantry. Because if we ever need brown sugar I use half of both so it balances out. Nice trick, huh!
You could also add molasses to regular sugar to make brown sugar. I think the ratio is one tablespoon molasses per cup of sugar.
Anyway, this is such an easy recipe for delicious gluten-free chocolate chip cookies! Please enjoy responsibly! 🙂
Brown Sugar Chewy Chocolate Chip Cookies | Gluten-Free, Goat’s Milk
These amazing chewy gluten-free chocolate chip cookies were made with organic brown sugar, cane sugar, dark chocolate chips, goat butter, millet, sorghum, and sweet white rice flour.
Ingredients
- 1/2 cup organic cane sugar
- 3/4 cup organic brown sugar
- 1/2 cup goat butter, melted
- 1 tsp salt
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup millet flour
- 1/2 cup sweet white sorghum flour
- 1/4 cup sweet white rice flour
- 1 tsp guar gum
- 1/2 tsp baking soda
- 3/4 cup organic dark chocolate chips
Instructions
Add the cane sugar and brown sugar to a medium bowl. Pour in the melted goat butter and mix well. Add the egg, vanilla extract, and salt. Mix until well blended.
In another small bowl, mix together the millet, sorghum, sweet white rice flour, guar gum, and baking soda. Mix well. Add to the wet ingredients. Mix until well combined.
Gently fold in the chocolate chips. Place in the freezer for about 15 minutes.
Preheat the oven to 350 degrees.
Place parchment paper on two large baking sheets. Remove cookie dough from the freezer and let it warm up enough that you can scoop it. Using a medium sized ice cream scoop, scoop out the cookie dough and place it on the baking sheets.
Bake for about 17 minutes. The edges of the cookies should start to brown.
Place on a cooling rack until cool enough to store.
Recipe Notes
The cookie size will vary based on the size of the scoop. I wanted a large cookie so I used a medium-sized ice cream scoop. For smaller cookies, use a smaller scoop.
