Sunday, May 13, 2012

Gluten Free Chewy Chocolate Chip & Walnut Cookies: Egg-Free Also!

This isn't my first chocolate chip cookie.  Shawn and I both think it's one of my very best though.

This is another great "base" recipe.  It will take a bit of abuse with substitutions and variants in flours and sugars as well as add-ins like nuts, chocolate chips, raisins, etc.  Being both egg-free and gluten-free as well as easily converted to dairy-free using something like EarthBalance instead of butter.

These freeze easily in dough form for easy cooking later on.  Just pre-shape dough into small cookie portions and freeze not touching each other.  (once frozen they can touch)  Pull them out as needed and bake at slightly longer cooking times.


  • 1 cup sweet rice flour (or brown rice flour)
  • 1/2 cup potato starch
  • 1/2 cup almond meal
  • 1/4 cup tapioca flour
  • 3/4 cup unsalted sweet cream butter (softened)
  • 3/4 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 tablespoons golden flaxseed meal
  • 6 tablespoons hot water
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon xanthan gum
  • 2 teaspoons pure vanilla extract
  • chocolate chips (1/2 - 1 cup your choice)
  • walnuts (1/2 - 1 cup your choice)

Step 1:
Whisk the flours, starches, almond meal, xanthan gum, baking soda, baking powder, and salt together thoroughly in a separate bowl and set this aside.

Step 2: 
Stir together the golden flaxseed meal, extra virgin olive oil, and the hot water and set this aside to get "goopy"

Step 3:
Cream together the sugar, brown sugar, butter, vanilla, and the flaxseed mixture.

Step 4:
Thoroughly blend in the flour mixture, then add the walnuts and chocolate chips.

Step 5:
Cover the dough with cling wrap and refrigerate for about 45 minutes or so.  (Beyond 30 minutes there is no wrong length of time to chill it. Overnight is OK.)

Step 6:
Spray a cookie sheet lightly with your favorite gluten free cooking spray.  Drop spoonfulls of the chilled dough onto the sheet allowing about 2 inches between each for spread.

Step 7:
Bake in a preheated oven at 400 degrees for 11 minutes. Remove and let set in the pan for about 5 minutes.

Step 8:
Carefully remove from the pan and let cool on a wire rack.



  1. mmm! those cookies look fabulous! i love walnuts in cookies! thanks for sharing!

  2. Those look wonderful! I would love to make them for my mother who is gluten free, egg free, dairy free, soy free. Do you think those would work with a dairy free butter substitute?

  3. Hannah, I believe that Earth Balance would work great. I haven't used it in this recipe, but have used it in many others with great results.

  4. I love this recipe, so does my family. Making them again tonight with my daughter but she wanted to wrap the dough around an Oreo. Gluten free of course.