I have never made a gluten free recipe before, but a friend of the family was recently diagnosed with gluten allergies and was looking for cookie recipes. I had some rice flour in the pantry, so I told her I would test out recipes for her. I’ll take any excuse to bake cookies. I had my reservations about baking gluten free. I was afraid they wouldn’t taste as good as regular chocolate chip cookies, but man these Gluten Free Maple Chocolate Chip Cookies came out awesome. Of course, it doesn’t hurt that I made them with my dad’s maple syrup.
I also added some chopped pecans to the mix for some crunchiness and I love maple syrup and pecans together.
You do have to refrigerate the batter for an hour, but it’s worth it. The cookies came out puffy and soft. The maple syrup kept them moist and gave them lots of flavor. Well, these have definitely changed my mind about gluten free baking. I will gladly test out more recipes.
My husband, daughter, and even my picky little son loved these cookies. I think I will make another batch, or else I won’t have enough to bring to my friend. I think she is going to be happy.
Even if you don’t have gluten allergies, you are going to love these cookies because they are full of flavor. Grab yourself a glass of milk or coffee and dunk one in.
Gluten Free Maple Chocolate Chip Cookies
by The Sweet Chick
Prep Time: 15 minutes
Cook Time: 10 minutes
Keywords: bake dessert snack gluten-free rice flour maple syrup chocolate chips pecans cookie American
Ingredients (16 cookies)
- 1 cup rice flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons butter, softened
- 1/4 cup dark brown sugar (or light brown)
- 1/4 cup maple syrup
- 1/4 teaspoon vanilla extract
- 1 large egg
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup chopped pecans (optional)
In a small bowl combine the rice flour, baking soda, and salt.
In a stand mixer, add the butter, sugar, maple syrup, and vanilla extract. Mix on medium speed until fully combined and mixture lightens up in color.
Then add egg and mix well.
Add in rice flour mixture a little at a time, mixing on low speed in between and making sure you scrape down your bowl.
Then add the chocolate chips and nuts, mixing just until they are well incorporated.
Cover and refrigerate 1 hour.
When ready, preheat oven to 375ºF.
With a cookie scoop, place cookie dough mounds on a parchment lined or greased baking sheet, 2 inches apart.
Bake for 10 minutes, or until the tops are golden brown. Let the cookies cool on the baking sheets for 2 minutes before moving them to a cooling rack.
Cool completely, or eat warm with a glass of milk or a cup or coffee. Enjoy!