Gluten-Free Chocolate Chip and Sea Salt Cookies
Chewy gluten-free chocolate chip cookies made with sorghum and superfine brown rice flours, chilled dough, and a sprinkle of fleur de sel.
- Use a mix of sweet sorghum and superfine brown rice flours plus xanthan gum for structure and texture.
- Chill the dough 24 to 36 hours for better flavor and a chewier, less spread cookie.
- Bake 2-inch scoops at 350°F for 20–22 minutes, finish with flaky sea salt while warm.
Spices
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Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
Can I swap the sorghum and brown rice flours for a 1:1 gluten-free flour blend?
Yes. A commercial 1:1 gluten-free all-purpose blend usually works fine. If the blend already contains xanthan gum, skip or reduce the extra xanthan called for in the recipe. If it does not, keep the xanthan to help the dough hold together.
What can I use instead of xanthan gum?
If you cannot use xanthan gum, try psyllium husk powder (about the same weight) or guar gum as replacements. Note that texture may change slightly and the dough can be more fragile without xanthan.
How can I make these cookies dairy-free or vegan?
Replace butter with a solid vegan butter or coconut oil measured cup for cup. For eggs, use two flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water) or a commercial egg replacer. Expect small texture changes; chilling the dough still helps.
Do I have to chill the dough? What happens if I skip it?
Chilling 24 to 36 hours improves flavor and gives a chewier, thicker cookie with less spread. You can bake right away, but the cookies will spread more and the flavor will be less developed. The dough can be refrigerated up to 72 hours.
How should I store the dough and the baked cookies?
Refrigerate shaped dough or the whole batch for up to 72 hours. For longer storage, freeze scooped balls on a tray, then transfer to a freezer bag for up to 3 months. Baked cookies keep in an airtight container at room temperature for about 3 to 4 days, or freeze for up to 2 months.
How do I get a chewy cookie instead of a crisp one?
Keep some brown sugar in the mix, underbake slightly so the center stays soft, do not overbake after oven time, and chill the dough. Also use the recipe amounts of butter and eggs for moisture and chew.
How many cookies does this recipe make and what scoop size should I use?
Using 2-inch dough balls as directed, you will get roughly 20 to 24 cookies depending on exact scoop size. Smaller scoops will yield more cookies and shorter bake time.
Can I use a different salt or skip the fleur de sel?
Yes. Flaky sea salt like fleur de sel or Maldon adds a bright finish. If you do not have flaky salt, use a light sprinkle of kosher salt. Skip it if you prefer, but the salt balances the sweetness well.
Can I swap the sorghum and brown rice flours for a 1:1 gluten-free flour blend?
Yes. A commercial 1:1 gluten-free all-purpose blend usually works fine. If the blend already contains xanthan gum, skip or reduce the extra xanthan called for in the recipe. If it does not, keep the xanthan to help the dough hold together.
What can I use instead of xanthan gum?
If you cannot use xanthan gum, try psyllium husk powder (about the same weight) or guar gum as replacements. Note that texture may change slightly and the dough can be more fragile without xanthan.
How can I make these cookies dairy-free or vegan?
Replace butter with a solid vegan butter or coconut oil measured cup for cup. For eggs, use two flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water) or a commercial egg replacer. Expect small texture changes; chilling the dough still helps.
Do I have to chill the dough? What happens if I skip it?
Chilling 24 to 36 hours improves flavor and gives a chewier, thicker cookie with less spread. You can bake right away, but the cookies will spread more and the flavor will be less developed. The dough can be refrigerated up to 72 hours.
How should I store the dough and the baked cookies?
Refrigerate shaped dough or the whole batch for up to 72 hours. For longer storage, freeze scooped balls on a tray, then transfer to a freezer bag for up to 3 months. Baked cookies keep in an airtight container at room temperature for about 3 to 4 days, or freeze for up to 2 months.
How do I get a chewy cookie instead of a crisp one?
Keep some brown sugar in the mix, underbake slightly so the center stays soft, do not overbake after oven time, and chill the dough. Also use the recipe amounts of butter and eggs for moisture and chew.
How many cookies does this recipe make and what scoop size should I use?
Using 2-inch dough balls as directed, you will get roughly 20 to 24 cookies depending on exact scoop size. Smaller scoops will yield more cookies and shorter bake time.
Can I use a different salt or skip the fleur de sel?
Yes. Flaky sea salt like fleur de sel or Maldon adds a bright finish. If you do not have flaky salt, use a light sprinkle of kosher salt. Skip it if you prefer, but the salt balances the sweetness well.
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