This crispy, crunchy, gluten free chocolate chip cookie actually had my gluten-eating kids sneaking cookies from the cookie jar.
We’ve got food issues in our house. One daughter can’t eat peanut butter (so peanut butter cookies are out), my husband can’t eat rice (so much for the cookies made with gluten free cake mix), another daughter and I are gluten free, so I thought I’d struck gold with my awesome crunchy cornstarch based cookies.
Then I started reacting poorly to cornstarch. You know. And so, the idea of homemade cookies we can all eat went back out the window.
Then I had a sudden flash of brilliance. If I could use potato starch in place of corn starch in gravy, maybe I could use it as a substitute in my crunchy cookies!
So the five year old and I decided to try it.
As I was putting the cookies in the oven, it suddenly occurred to me that maybe it was the actual corn that made the cookies stick together, and I started mentally calculating the cost of the butter I’d just used, but, YAY, they turned out!! And they’re actually better than the corn starch cookies.
So, just a recap. These cookies are gluten free, grain free, corn free, nut free and peanut free. I use Nestle Toll House Mini Morsels, so there’s soy in my cookies, but you can use Enjoy Life chocolate chips if you need to avoid soy too. If one of you guys wants to try the recipe with a dairy free shortening or margarine or an egg substitute, let me know how they turn out. It would be awesome to have a cookie that was also egg and dairy free and actually good. (I might try it myself, but that would involve remembering things at the grocery store, so maybe not.)
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Gluten Free, Grain Free, Nut Free Chocolate Chip Cookies
- 1 1/2 sticks butter - softened 3/4 cup
- 1 cup lightly packed brown sugar
- 1 egg
- 2 tsp vanilla
- 2 cups potato starch
- 1 cup mini chocolate chips
Cream together butter, sugar, egg and vanilla until smooth.
Stir in potato starch and stir until you have a creamy cookie dough.
Stir in chocolate chips.
Drop by tablespoonfuls onto a parchment lined cookie sheet and flatten slightly with fingers dipped in potato starch.
For tender cookies, bake at 375F for 8 minutes or until just brown around the edges.
For crunchy dunkers, bake at 375F for 10-12 minutes or until the tops just start to brown.
LET COOL FOR AT LEAST 10 MINUTES or your cookies will crumble.