Auntie Tasha’s Brown Sugar Chocolate Chip Cookies (gluten-free of course!)
Auntie Tasha’s FAMOUS Chocolate Chip Cookies were created when she took my original Chocolate Chip Cookie recipe and changed it up. Omitting the white sugar and replacing it with more brown sugar gives this cookie a warm and inviting flavour with crisp golden edges and decadent, chewy insides.
And I’ll admit, this isn’t Auntie Tasha’s exact recipe BUT it’s my gluten-free version. It had to meet three requirements. It couldn’t have any white sugar - only brown sugar. It needed to be egg-free. And it had to be just as delicious.
Recreating this recipe to be gluten and egg free was my first adventure in gluten free baking. It was important to me to get them as close as possible to the original. The taste and texture had to be perfect.
It took some time but eventually we got there.
This cookie is a little crispy on the outside but chewy and soft on the inside. Not too sweet. It’s so good, you’ll have to stop yourself from eating the dough before it gets on the pan.
INGREDIENTS
½ cup melted butter (or vegan butter or margarine, room temperature)
¾ cup brown sugar
1tsp vanilla
3 tbsp JUST EGG liquid egg replacement or egg substitute equal to 1 egg
1 cup + 3 tbsp gluten free flour blend (I use Ancient Mills-rice, potato and tapioca starch)
½ tsp certified GF baking soda
½ tsp salt
1 tsp certified GF cornstarch
chocolate chips and/or chocolate pieces
INSTRUCTIONS
In a bowl, combine butter and brown sugar.
Add vanilla and egg replacement. Mix.
In a separate bowl, whisk together flour, baking soda, salt and cornstarch.
Add flour mixture to wet ingredients and combine.
Once combined - preheat your oven to 375°F - while letting the dough sit covered for 30 minutes (this is important, it allows the flour to absorb the moisture)
Add chocolate chips and combine. Add as much or as little to suit your preference.
Spoon or scoop dough onto a cookie sheet lined with parchment paper making sure they are evenly spaced with room to spread.
Bake at 375°F for 10-12 minutes. Ovens vary, only bake until the edges turn golden brown.
This recipe yields 10-12 cookies using an ice cream scoop, approximately 2 oz each.
NOTES
Gluten free flour. I use a GF Flour Blend fromAncient Mills made from rice, potato and tapioca starch. 1:1 GF flour will work, I don’t recommend almond flour for this recipe.
Don’t skip the rest time. Allowing the dry ingredients to absorb the moisture from the wet ingredients will improve the consistency and texture of your GF baked goods.
Egg replacements. I use an egg alternative in every recipe. I can’t eat eggs and it’s very common for those with a gluten intolerance, allergy or autoimmune condition to develop additional food sensitivities to foods like grains, dairy, eggs and nuts. I prefer Just Eggs but I have listed swaps below.
EGG REPLACEMENT SWAPS
1 EGG equals =
3 TBSP Just Egg liquid egg replacement
¼ cup unsweetened apple sauce
Flax egg (1 TBSP ground flax:3 TBSP water, let stand 5 min)
Chia egg (1 TBSP chia seed:3 TBSP water, let stand for 15 min)
It's important to consider the flavour of your finished recipe. Choose an option that will compliment the other ingredients.