Bake the Best Bob’s Red Mill Gluten-Free Chocolate Chip Cookies: A Chewy, Classic Recipe!
There’s a universal comfort in a warm, freshly baked chocolate chip cookie. That soft, chewy center, the slightly crisp edges, and the melty pockets of chocolate are a treat beloved by many. However, for those with gluten sensitivities or celiac disease, recreating this classic experience can often be a challenge. Many gluten-free versions fall short, resulting in dry, crumbly, or overly dense cookies. But fear not! This recipe for Bob’s Gluten-Free Chocolate Chip Cookies rises to the occasion, delivering a result that is not just “good for gluten-free,” but truly delicious in its own right.
Our secret weapon? Bob’s Red Mill Gluten-Free All-Purpose Baking Flour. This particular blend stands out in the crowded gluten-free market for its unique composition and excellent baking properties. Unlike some of the newer “1:1” gluten-free flours that already include xanthan gum, Bob’s original blend offers you complete control, allowing you to add the precise amount of binder needed for perfect results in specific recipes like these cookies. The distinctive mix of flours also imparts an “interesting” — in a wonderfully good way — flavor that elevates these cookies beyond the ordinary. Prepare to be amazed by how closely they mimic the texture and taste of traditional chocolate chip cookies.
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Understanding Bob’s Red Mill Garbanzo Bean Blend: The Foundation of Flavor and Texture
The success of these gluten-free chocolate chip cookies hinges significantly on the specific formulation of the Bob’s Red Mill Gluten-Free All-Purpose Baking Flour. This blend is a thoughtful combination of various gluten-free flours and starches, each playing a vital role in achieving the desired taste and texture. Let’s delve into what makes this blend so effective:
- Garbanzo Bean Flour (Chickpea Flour): This is a cornerstone of the blend, offering a rich, slightly earthy, and pleasantly nutty flavor that contributes to the unique character of these cookies. Garbanzo flour is also high in protein and dietary fiber, which helps build structure and adds a satisfying depth to baked goods.
- Potato Starch: Essential for a light and tender crumb, potato starch ensures the cookies remain moist and prevents them from becoming dry or excessively dense, which can often be an issue with gluten-free baking. It contributes to the desired chewiness.
- Whole Grain White Sorghum Flour: Known for its mild, slightly sweet flavor and smooth texture, sorghum flour acts as a versatile whole grain component in the blend. It helps provide structure and a pleasant mouthfeel without overpowering the other flavors.
- Tapioca Flour (or Tapioca Starch): Derived from the cassava root, tapioca flour is celebrated for its ability to add elasticity, chewiness, and a slight crispness to baked goods. It’s an excellent binder, helping to hold the cookie dough together beautifully.
- Fava Bean Flour: Similar to garbanzo bean flour, fava bean flour enriches the blend with additional protein and fiber, further enhancing the structure and contributing to the distinctive, appealing flavor profile that truly sets this Bob’s Red Mill blend apart.
For those seeking the exact product, here’s a link to the Bob’s Gluten-Free All-Purpose Baking Flour used in these cookies. It’s worth noting that due to the inclusion of bean flours, this blend can be high in FODMAPs, which is a consideration for individuals following a low-FODMAP diet. However, for most, the combined effect of these flours results in a remarkably “interesting” and flavorful cookie that delightfully transcends typical gluten-free expectations.
A key distinction of this specific Bob’s Red Mill blend is its intentional omission of xanthan gum. While many modern “1:1” gluten-free flour blends incorporate xanthan gum directly to mimic gluten’s elasticity, this original blend provides the flexibility for you to add xanthan gum separately. This approach allows for precise control, as the optimal amount of xanthan gum can vary based on the recipe and desired texture. For these chocolate chip cookies, we’ve carefully determined the right amount to ensure that perfect chewy consistency.
The Gold Standard of Gluten-Free Baking: Weighing Your Flour
In the world of gluten-free baking, accuracy is not just a suggestion; it’s a necessity. Unlike traditional baking with wheat flour, where volume measurements (cups) can often suffice, gluten-free flour blends possess a wide range of densities. This means that a “cup” of one gluten-free flour can weigh significantly more or less than a “cup” of another, depending on the blend, how finely it’s ground, and even how it’s scooped and packed. Such variations can lead to inconsistent and often disappointing baking results, ranging from overly dry and crumbly to excessively wet and greasy.
When I first started experimenting with Bob’s Red Mill Gluten-Free All-Purpose Baking Flour for these cookies, I quickly realized the importance of knowing its exact weight per cup. To ensure consistent outcomes in my recipes, I carefully aerated the flour by stirring it, then gently spooned it into a standard measuring cup and leveled it off without compacting. Upon placing it on my digital kitchen scale, I found that one cup of this specific Bob’s Red Mill blend weighs approximately 4.2 ounces (or about 119 grams). This precise measurement proved invaluable for developing this recipe and will be equally beneficial for your future gluten-free baking endeavors.
While the recipe instructions include both volume and approximate weight for your convenience, I cannot stress enough the transformative power of a digital kitchen scale for gluten-free baking. It removes all guesswork, guarantees consistent hydration levels, and is the single most effective tool for achieving reliable and delicious results every time. By investing in a scale and weighing your ingredients, especially your flour, you’re setting yourself up for gluten-free baking success.
Overall, the resulting cookies from this recipe are truly exceptional. They offer a delightful chewiness that closely mirrors the texture of classic chocolate chip cookies, a feat often difficult to achieve in gluten-free baking. While you might notice a very slight grittiness compared to wheat-based cookies, a common characteristic of many gluten-free flours, this is easily overlooked given their outstanding flavor and satisfying mouthfeel. The unique profile contributed by the bean flours adds a layer of depth and interest, making these cookies a memorable treat that you’ll want to bake again and again.
The DIY Approach: Crafting Your Own Copycat Bob’s Gluten-Free Blend
For those who love to experiment in the kitchen, prefer to have ultimate control over their ingredients, or find it more economical to buy individual flours, creating a homemade copycat version of Bob’s Red Mill’s original gluten-free all-purpose blend is an exciting option. This DIY approach not only allows for customization to suit specific dietary needs (e.g., avoiding a particular bean if sensitive) but also ensures the freshest possible ingredients in your flour mix. Our copycat blend aims to replicate the unique balance of protein, starch, and flavor that defines the commercial Bob’s Red Mill Garbanzo Bean Blend.
To prepare your own blend, it is crucial to measure your ingredients by weight rather than volume for maximum accuracy and consistent baking performance. Here are the recommended ratios:
- 4 parts Garbanzo Flour: As the primary component, garbanzo flour contributes the bulk, structure, and distinctive nutty flavor. It serves as a sturdy base for your blend.
- 2 parts Potato Starch: This acts as a tenderizer and moisture retainer, crucial for preventing dry, dense gluten-free baked goods. It helps achieve a soft and light texture.
- 1 part Tapioca Starch (or Tapioca Flour): Incorporated for its binding properties and its ability to impart chewiness and a slight crispness, which are highly desirable in cookies.
- 1 part Sorghum Flour: Adds a mild, subtly sweet taste and contributes to the overall structure and a fine crumb without making the blend too heavy. It’s also a good source of whole-grain nutrition.
For example, if you wanted to make a batch totaling 800 grams of flour, you would use 400g garbanzo flour, 200g potato starch, 100g tapioca starch, and 100g sorghum flour. Once thoroughly mixed, store your homemade gluten-free flour blend in an airtight container in a cool, dark pantry or, ideally, in the refrigerator or freezer to extend its freshness and prevent spoilage.
Essential Tips for Successful Gluten-Free Baking Adventures
Embarking on a gluten-free baking journey, especially with recipes like these chocolate chip cookies, can be incredibly rewarding. To ensure your success and consistently delicious results, keep these key tips in mind:
- Measure with a Scale: Reiterate this point as it’s the most impactful. Volume measurements for gluten-free flours are notoriously unreliable. A digital kitchen scale ensures precision, which is fundamental for the delicate balance in gluten-free recipes.
- Bring Ingredients to Room Temperature: Softened butter and room temperature eggs cream together much more effectively with sugar. This creates a light, airy base for your dough, crucial for tender and well-risen cookies.
- Avoid Overmixing: Once you add the dry flour mixture to the wet ingredients, mix only until just combined. Overmixing can develop the starches in gluten-free flours, leading to a tougher texture, even without gluten.
- Chill the Dough: This step is often overlooked but can dramatically improve your gluten-free cookies. Chilling the dough for at least 30 minutes (or even several hours/overnight) allows the flours to fully hydrate, prevents excessive spreading during baking, and deepens the flavors.
- Monitor Baking Time Closely: Gluten-free baked goods, including cookies, can transition from perfectly done to overbaked very quickly. Keep a watchful eye on them. Look for lightly golden edges and centers that appear set but still slightly soft. They will continue to cook slightly as they cool.
- Cool on the Baking Sheet First: Gluten-free cookies are often more fragile when hot. Allow them to cool on the baking sheet for 5-10 minutes after removing them from the oven. This gives them time to firm up before you transfer them to a wire rack to cool completely, preventing breakage.
- Check All Ingredient Labels: For strict gluten-free diets, always double-check labels on ingredients like baking powder, vanilla extract, and even chocolate chips to ensure they are certified gluten-free and free from cross-contamination.
Customizing Your Gluten-Free Chocolate Chip Cookies for Endless Delight
While this recipe provides a perfectly classic gluten-free chocolate chip cookie, don’t hesitate to unleash your creativity and customize it to your personal preferences. The beauty of baking is in making it your own!
- Explore Chocolate Varieties: Go beyond dark chocolate chips! Try milk chocolate, white chocolate, or a mix of several types. For an extra luxurious touch, chop up your favorite gluten-free chocolate bar into large chunks for pockets of melted goodness.
- Introduce Delightful Add-ins: Elevate your cookies with a handful of chopped nuts like pecans or walnuts, add some chewy texture with shredded coconut, or a burst of tartness with dried cranberries. A sprinkle of flaky sea salt on top before baking can also beautifully enhance the chocolate flavor.
- Spice It Up: A subtle pinch of cinnamon, a touch of nutmeg, or even a hint of cardamom can add warmth and a complex aromatic twist to your cookie experience.
No matter how you choose to personalize them, these Bob’s Red Mill Gluten-Free Chocolate Chip Cookies are sure to become a cherished recipe in your gluten-free repertoire.
More Gluten-Free Delights to Explore
If you’ve enjoyed the journey of making these incredible cookies, you’ll be thrilled to discover more fantastic gluten-free recipes from our collection:
- Gluten-Free Double Chocolate Cookies with Coconut Flour
- GF Chewy Chocolate Chip Coconut Oatmeal Pecan
- Gluten-Free Vegan Chocolate Chunk Cookies
- Crunchy Cashew Butterscotch Cookies
Recipe
Gluten-Free Chocolate Chip Cookies
Anna
Pin Recipe
Ingredients
- 1 cup plus 2 tablespoons gluten free flour Bob’s Red Mill Gluten-Free All-Purpose Baking Flour (the bean blend discussed above)
- ½ teaspoon baking powder ensure it’s a certified gluten-free version
- ½ teaspoon baking soda
- ⅜ teaspoon salt
- ½ teaspoon xanthan gum essential for binding and chewiness since Bob’s blend does not include it
- 6 tablespoons unsalted butter softened to room temperature
- ¼ cup plus 2 tablespoons firmly packed brown sugar
- ¼ cup sugar
- 1 teaspoon vanilla extract make sure it’s gluten-free certified
- 1 large egg at room temperature for optimal mixing
- ¾ cup dark chocolate chips — or as many as you want check brand to ensure they’re gluten-free; semi-sweet also works wonderfully!
Instructions
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Preheat your oven to 375 degrees F (190 degrees C). Prepare a baking sheet by lining it with parchment paper; this prevents sticking and makes cleanup a breeze.
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Measure the flour carefully: For optimal results, gently stir the Bob’s Red Mill Gluten-Free All-Purpose Baking Flour in its container to aerate it. Then, spoon the flour into a measuring cup and level it off with a straight edge. If you are using a digital scale (highly recommended for gluten-free baking!), measure out approximately 4.7 ounces (about 133 grams) for the 1 cup plus 2 tablespoons called for in the recipe. This precision is vital for the texture of your gluten-free cookies.
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In a small mixing bowl, combine the carefully measured flour, gluten-free baking powder, baking soda, salt, and xanthan gum. Whisk these dry ingredients together thoroughly for about 30 seconds to ensure they are evenly distributed, especially the xanthan gum. Set this mixture aside.
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In a separate, larger mixing bowl, using an electric mixer (or by hand with a whisk), beat together the softened unsalted butter and both the firmly packed brown sugar and granulated sugar until the mixture is light, fluffy, and creamy, about 2-3 minutes. Beat in the vanilla extract until fully incorporated. Next, add the large room-temperature egg and continue to beat just until it is blended into the mixture. Gradually add the prepared dry flour mixture to the wet ingredients, mixing on low speed only until just combined and no streaks of dry flour remain. Be careful not to overmix. Finally, fold in your desired amount of dark chocolate chips until they are evenly distributed throughout the dough.
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Scoop rounded portions of cookie dough onto the parchment-lined baking sheet. For approximately 14 larger cookies, use slightly rounded tablespoon measures. For smaller cookies (yielding up to 20), use rounded teaspoons. Arrange them a few inches apart to allow for proper spreading. Bake the cookies for approximately 10-12 minutes, or until the edges are lightly golden brown and the centers appear set but still look slightly soft. Remember, gluten-free cookies can quickly go from perfectly baked to overdone, so watch them carefully.
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Once baked, remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5-7 minutes. This is a crucial step for gluten-free cookies, as it allows them to firm up and prevents them from breaking when handled. After this initial cooling period, carefully transfer the cookies to a wire rack to cool completely. The yield is approximate, depending on the size you choose to make. Enjoy your warm, delightfully chewy gluten-free chocolate chip cookies!