Gluten-free crispy and chewy chocolate-chip cookies



20 min


35 min


24 Servings

Gluten-free crispy and chewy chocolate-chip cookies

Photo, Michael Alberstat.

If you're craving a classic treat, we've got the perfect recipe. For dessert tonight, how about a plate of crisp, warm and chewy cookies?


  • 1/2 cup cornstarch
  • 1/2 cup sorghum flour
  • 1/4 cup brown-rice flour
  • 1/4 cup ground almonds
  • 2 tbsp flax meal
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 tsp xanthan gum
  • 1 egg
  • 2/3 cup packed brown sugar
  • 1/4 cup butter , at room temperature
  • 1 tsp vanilla
  • 140 g dark chocolate , coarsely chopped, or 1 cup dark-chocolate chips


  • PREHEAT oven to 350F. Line a baking sheet with parchment paper. Whisk cornstarch with flours, almonds, flax meal, baking powder and soda, salt and xanthan gum in a large bowl. Whisk egg with sugar, butter and vanilla in a medium bowl. Stir into flour mixture. Stir in chocolate chunks. Scoop about 1 tbsp dough and roll into a ball. Place on prepared sheet. Repeat with remaining dough, placing balls 2 inches apart.
  • BAKE in centre of oven until edges are golden, 7 to 8 min. Remove sheet to a rack and leave for 2 min. Cookies will look undercooked, but will continue to bake as they sit. Transfer cookies to a rack to cool completely. Let baking sheet cool before baking the next batch.

Make-Ahead Tip

Roll dough into balls and freeze until firm. Store in a freezer bag up to a month. Bake from frozen for 9 min. Let cool completely on baking sheet.

Nutrition (per serving)

  • Calories
  • 112,
  • Protein
  • 1 g,
  • Carbohydrates
  • 15 g,
  • Fat
  • 6 g,
  • Fibre
  • 1 g,
  • Sodium
  • 108 mg.