Gluten-free crispy and chewy chocolate-chip cookies


  • Prep Time20 mins
  • Total Time35 mins
  • Makes24 Servings
Gluten-free crispy and chewy chocolate-chip cookies

Photo, Michael Alberstat.

Chatelaine Triple Tested


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