Gluten-Free Chocolate Chip Cookies


Dry Ingredients

  • 3½ oz teff flour
  • 2 oz light buckwheat
  • 2 oz sweet brown rice flour
  • 1 oz  tapioca flour
  • ¾ tsp baking soda
  • 1 tsp baking powder
  • ¾ tsp salt
  • 5 oz butter (1¼ sticks) (can substitute vegetable shortening)
  • 7 oz rapadura (can substitute 5 oz brown sugar & 3 oz white sugar for the rapadura & maple syrup)
  • 1 oz maple syrup
  • 1 egg (can substitute 1½ tsp egg replacer + 3 tbsp water)
  • 1 tsp vanilla
  • 12 oz chocolate chips


  1. Combine dry ingredients and set aside
  2. In bowl of stand mixer or, if you don't have one, in a bowl combine butter, rapadura and maple syrup. Mix until uniform and add egg and vanilla.  Mix until egg is completely incorporated. Add dry mixture
  3. When flours are incorporated, mix in chocolate chips.  Once the chips are mixed in, spread dough out in roughly a straight line on a sheet of parchment paper and roll it into a cylinder. (Or individually scoop the dough into 1¼ oz portions and refrigerate inside a plastic bag.) Refrigerate at least 24-36 hours hours
  4. Bake at 350º for 9-10 minutes. Check at 8 minutes. When cookies are dry and crisp along the outside, they are done

Note: Dough can remain refrigerated for 3 days or freeze for a few months