Sweet Rice Flour Chocolate Chip Cookies

Introduction

Sweet rice flour gives these cookies a chewy, tender texture, and the xanthan gum helps the dough hold together without wheat flour. Chilling the scooped dough before baking keeps the cookies from spreading too fast and gives you better shape. This is a straightforward cookie batch you can make for a weekend bake or prep ahead and bake later the same day.

Recipe Details

• Prep Time: 45 minutes
• Cook Time: 12 minutes
• Total Time: 57 minutes
• Servings: 18 cookies

Ingredients

• ½ cup (1 stick / 120 ml) butter
• ½ cup (120 ml) white granulated sugar
• ½ cup (120 ml) brown sugar
• 2 ea. (100 g) eggs
• ½ tsp vanilla powder (use half this amount if you prefer less rich vanilla flavor)
• 1¼ cup (300 ml / 1 cup + 2 tablespoons) sweet rice flour
• 1 tsp xanthan gum
• ¾ tsp baking powder
• ½ tsp baking soda
• Chocolate chips (as many as you like)

Instructions

1. Preheat oven to 350°F (180°C).
2. Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
3. In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
4. Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
5. Fold in the chocolate chips.
6. Line cookie sheet with silicone mat and spoon on balls of dough, about 1½ inches (4 cm) in diameter.
7. Put cookie dough in the fridge for 30-40 minutes or into the freezer for 10-20 minutes.
8. Bake until golden brown.

Variations

• Swap the chocolate chips for chopped dark chocolate if you want flatter chocolate pockets and more melted streaks through the cookies.
• Replace the vanilla powder (use half this amount if you prefer less rich vanilla flavor) with finely ground almonds (use 1–2 tbsp for subtle flavor; add more if desired) for a sharper, nuttier flavor that stands out more against the sweet dough.
• Use all brown sugar in place of the white granulated sugar for a softer cookie with more moisture and a deeper caramel note.
• Use dairy-free butter and dairy-free chocolate chips if you need a dairy-free version; the cookies will still work, though the flavor will be a little less rich.

Tips for Success

• Cream the butter with the white granulated sugar and brown sugar until the mixture looks lighter and smoother; if the butter is too cold, it will not aerate well.
• Mix the sweet rice flour, xanthan gum, baking powder and baking soda thoroughly so the xanthan gum and leaveners are evenly distributed before the wet ingredients go in.
• Scoop the dough before chilling, as written, so you can move it straight from the fridge or freezer to the oven without wrestling with firm dough.
• Bake until the edges are golden brown and the centers look set, not wet; they will continue to firm up as they cool on the sheet.
• Use the silicone mat called for in the recipe to reduce sticking and help the bottoms bake evenly.

Storage and Reheating

Store cooled cookies in an airtight container at room temperature for up to 3 days. If you want longer storage, keep them in an airtight container in the fridge for up to 1 week.

For freezing, place the baked cookies in a freezer-safe container or zip-top freezer bag with parchment between layers and freeze for up to 2 months. You can also freeze the scooped dough balls on a tray, then transfer them to a freezer bag for up to 2 months.

To reheat baked cookies, warm them in a 300°F oven for 3 to 5 minutes or microwave one cookie for about 8 to 10 seconds. If reheating from frozen, let the cookies sit at room temperature for 10 to 15 minutes first for more even warming.

FAQ

Can you use regular rice flour instead of sweet rice flour?

No. Sweet rice flour is made from glutinous rice and behaves differently, giving the cookies more chew and better cohesion.

Why does the dough need to be chilled before baking?

Chilling firms up the butter so the cookies spread less and hold a thicker shape in the oven. It also makes the dough easier to handle once scooped.

How do you know when the cookies are done?

Look for golden brown edges and tops that no longer look glossy or wet in the center. If you wait for deep browning all over, they can turn dry.

Can you make the dough ahead of time?

Yes. Scoop the dough first, then refrigerate it for up to 24 hours or freeze it for longer storage so you can bake off small batches as needed.