Sweet + Salty Chocolate Chip Cookies – Gluten Free

April 17, 2012

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Having sweets on hand is sort of expected from my three boys. Not  having something in the designated glass jar is visited with great disappointment. With the shift to a more gluten free life style, sweet treats have been primarily replaced with smoothies, homemade frozen fruit pops, and plain and simple bittersweet chocolate bars.

Regardless of the shift to alternative flours, I still enjoy the art of baking. Trying new recipes, ingredients and flavors challenges my culinary skills and satisfies my sweet tooth all at the same time. Up until this cookie, my freezer was limited to just one cookie dough. And although they are a perfectly, perfect cookie, I wanted my freezer to have the homemade frozen varieties it had been accustomed to.

So, when I set out in my search for more ice box, gluten free options, one of the first ones I found was Aran’s Muscovado + Fleur de Sel Chocolate Chip Cookie. In my experience, one can always tell if a batch of cookies are going to be worth the effort when a small tasting of the batter just happens to land on the tip of your tongue. The batter was a sensory treat of both sweet and salty. As this batch of cookie dough rested in the fridge, I immediately made another batch, and doubled it.

Having cookie dough on hand, at all times, makes unexpected invitations to friends the welcomed “thank you for having us over” gesture. At the moment, 5 logs of this particular cookie resides happily on the second shelf of my freezer (along side gluten free granola bars, chunky oat/chocolate cookies, and gluten free graham cracker dough). I love my freezer!

Gluten Free Slice + Bake Chocolate Chip Cookies
original recipe here
yield: 2 logs | 4 dozen cookies

4 ounces | 110 grams | 8 tablespoons unsalted butter, room temperature
4 ounces | 100 grams | 1/2 cup packed light muscovado sugar ( or light brown sugar or succanat)
1 3/4 ounces | 50 grams | 1/4 cup organic, natural cane sugar
1 teaspoon pure vanilla extract
1 organic, large egg, room temperature
5 ounces | 140 grams | 1 cup brown rice flour
2 1/8 ounces | 60 grams | 1/2 cup amaranth flour
3.5 ounces | 25 grams | 1/4 cup tapioca starch
1/2 teaspoon Fleur de Sel
1/4 teaspoon baking soda
170 grams | 1 cup bittersweet chocolate, chopped

• in a medium size bowl, whisk the brown rice flour, amaranth flour, tapioca starch, fleur de sel, and baking soda. set aside.
• in the bowl of a standing mixer, cream the butter using the paddle attachment. add the moscovado sugar, natural cane sugar, and pure vanilla extract. beat for 2 minutes.
• scrape the sides of the bowl with a rubber spatula. add the egg and mix until incorporated.
• add the dry ingredients and mix on medium speed until well combined and the dough comes together.
• add the chocolate pieces and mix well.
• divide dough in half. place one half on a piece of parchment paper and roll into a log, about 2″ in diameter. wrap the dough in the parchment and seal each end by twisting the paper closed.
• refrigerate for an at least an hour.
• when ready to bake, preheat oven to 350*.
• using a serated knife, slice the log into 3/8″ disks. place on a rimmed, parchment lined baking sheet, spacing them 2″ apart.
• sprinkle the tops of each cookie with a pinch of Fleur de Sel.
• bake 11-14 minutes or until the edges start to turn a golden brown.
• let cool on baking sheet before removing them to a wire rack.
• store in an airtight container for 3 days (provided they last that long).

More Gluten Free Treats Around the Web:
Toasted Coconut Almond Biscotti – An Edible Mosaic
Gluten Free Strawberry Cupcakes – Joy the Baker
Oatmeal Chocolate Chip Cookies – The Urban Baker
Gluten Free, Sugar Free Carrot Cupcakes – Domestifluff
Espresso Fudge Brownies – Elana’s Pantry

{ 20 comments… read them below or add one }

1 sally cameron April 17, 2012 at 8:09 pm

These look great Susan! I need more freezer space. Mine is half full of dog food at the moment. So nice that you have a good excuse to bake with your three beautiful boys. Although I love to bake, I do so rarely because we just don’t need to have temptation around…but keeping dough in the freezer would allow small treats more easily! I feel the need for cookies coming on….


2 Susan April 17, 2012 at 10:13 pm

I know what you mean about temptation, Sally! It is hard to say no. With that said, I would rather them eat this as a sweet treat then most of the junk they are offered at friend’s houses. The beauty of having stuff in the freezer is that one can bake of a half a dozen, satisfy the sweet tooth, and be done with it. No over flowing cookie jars or packaged stuff in our house!!


3 Tammy April 17, 2012 at 9:59 pm

These sound great, I will try them! Thanks!
They also look puffy. Sometimes my choc chip cookies bake and turn out like pancakes, what’s up with that??


4 Susan April 17, 2012 at 10:14 pm

could be the ratio of starch to fat to sugar. it is usally a 3:2:1 kind of thing. send me the recipe, Tammy, and I will take a look at it. Remind me to bake some of these off for you the next time I see you – I would love to see what you think! xx


5 Kim April 18, 2012 at 3:44 am

These gluten free cookies looks amazing! With these, I think I’m ready to try gluten free flours!


6 HeatherChristo April 18, 2012 at 9:51 am

I can’t believe these are gluten free! They look soooooo good Susan!


7 Kristina Vanni April 18, 2012 at 10:36 am

Can we trade freezers? These sound great – so textural! Great idea Susan!


8 Susan April 26, 2012 at 2:18 pm

we can trade freezers as long as you put some of your amazing goodies in yours!!


9 Lucy Lean April 18, 2012 at 10:52 am

Gotta love salt in cookies! The pastry chef at Providence makes the best ones – his trick is quadrupling the salt! Eek!


10 Marla April 18, 2012 at 1:23 pm

A little salt goes a long way paired with great chocolate. Love the concept of slice and bake!


11 Allison [Girl's Guide to Social Media] April 18, 2012 at 5:00 pm

I am a sucker for chocolate chip cookies. Although I have never tried a GF version. This will be my 1st!


12 aida mollenkamp April 19, 2012 at 12:09 pm

Your freezer sounds like a treasure trove of deliciousness!


13 Sylvie @ Gourmande in the Kitchen April 19, 2012 at 9:10 pm

I always have to taste my cookie dough before I bake it, and stop myself from eating it all before it hits the cookie sheet!


14 Susan April 20, 2012 at 10:38 am

it is so in our DNA to always sneak a taste! so glad I am not the only one, Sylvie!


15 LP @dishclips April 25, 2012 at 5:48 pm

I like the pic where the dough is wrapped in paper and the reminder is written of what temp to bake and how long. Very clever. Thanks for sharing!


16 Susan April 26, 2012 at 2:19 pm

thanks! it is the only way to know exactly what is inside the parchment!


17 Michelle May 15, 2014 at 9:03 am

Dumbest question ever, but I am wrapping one half of the dough and then wrapping the other half right?


18 Susan May 31, 2014 at 10:09 am



19 Michelle May 15, 2014 at 11:33 am

Wow, just made these and they are AMAZING!


20 Susan May 31, 2014 at 10:09 am

Michelle – they are amazing. And they freeze so well! Perfect for those last minute guests!


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