← All Recipes
Gluten Free Chocolate Chip Cookies (Gluten, Egg, Dairy Free)
Chrishanna · food.com · Original Recipe
This version is finally the one that my non-GF husband declared was as good as the "real" thing. I find that types and brands of GF flours can make a big difference in any GF recipe: I use Bob's Red M
3
chewiness
1
crispiness
2
cakeyness
3
thickness
3
spread
2
richness
2
sweetness
3
complexity
balancedclassic
Ingredients
sorghum flour0.75 cup (105g)
superfine brown rice flour0.5 cup (70g)
potato starch(NOT potato flour)0.5 cup (70g)
tapioca starch0.25 cup (35g)
xanthan gum1 tsp (3g)
salt0.5 tsp (2g)
baking soda0.75 tsp (5g)
cream of tartar(optional)0.25 tsp (1g)
crisco shortening(1/2 cup plus 2 tblsp)10 tbsp (128g)
packed light brown sugar0.667 cup (93g)
sugar0.5 cup (70g)
pure vanilla extract1.5 tsp (6g)
rice milk0.25 cup (61g)
ener-g egg substitute1.5 tsp (5g)
allergy-free chocolate chips1 cup (170g)
Total dough weight823g
Process
- Mixing
- creaming
- Butter
- room temp
- Eggs
- whole
- Bake Temp
- 350°F (177°C)
- Bake Time
- 15-17 min
- Chill
- 30 min
- Yield
- ~18 cookies
- Sheet Prep
- parchment
Recipe Radar
How this recipe's ratios compare to the dataset. Gray = population median.
Outlier Profile
Uniqueness score: 0.9. Shows how many standard deviations each ratio diverges from the mean.
Percentile Rankings
Where this recipe falls compared to all 669 recipes in the dataset.
Flour:Fat1.64 (58th percentile)
Flour:Sugar1.29 (50th percentile)
Brown:White Sugar1.33 (61th percentile)
Egg:Flour0.02 (22th percentile)
Chocolate:Flour0.81 (45th percentile)
Fat %15.6 (46th percentile)
Sugar %19.8 (51th percentile)
Hydration0.31 (57th percentile)
Bake Temp350 (42th percentile)
Key Ratios
Flour:Fat
1.64
Flour:Sugar
1.29
Brown:White Sugar
1.33
Egg:Flour
0.02
Chocolate:Flour
0.81
Fat %
15.6
Sugar %
19.8
Flour %
25.5
Hydration
0.31