If you love crunchy cookies, these gluten free chocolate chip cookie chips are going to be a fast favorite. You can’t eat just one!
These are not your ordinary chocolate chip cookie đȘ
These gluten free chocolate chip cookies are unlike anything you’ve ever had before (unless, of course, you’ve had chocolate chip cookie chips before). They’re just under 2-inches in diameter (about the size of an Oreo cookie), thin as a wisp, and they’re as addictive as potato chips.
I’ve published my fair share of gluten free chocolate chip cookies. And then some. Thick and chewy, thin and crispy, thick and crunchy, you name it.
When, years ago, a longtime reader asked me to make a copycat recipe for the chocolate chip cookie chips from HannahMax Baking (which I had never, ever heard of), I figured, can’t you just use this thin and crispy chocolate chip cookie recipe?
You can’t. These cookies are just that unique.
What makes these cookies so special?
These cookies aren’t like oatmeal lace cookies, which are delicate and seem to bend in parts and shatter in others. These are uniformly crisp and firm all the way through and are surprisingly less fragile than you might think.
You don’t eat them by the handful, but you do eat them one after the other. Okay, just one more they’re so thin and wispy and delicate and adorable. The texture reminds me of a graham cracker, but with the flavor profile of a chocolate chip cookie.
Rather than using brown sugar, which is just refined granulated white sugar with molasses added to it, the recipe calls for granulated sugar with half of a tablespoon (or 1 1/2 teaspoons) of molasses in the whole batch. That way, the cookies bake up very crispy but are still unmistakably chocolate chip cookies. No molasses flavor, no chocolate chip cookie.
Is there a faster way to make each individual cookie?
The way the recipe is written, these cookies do take a few extra minutes to shape. They’re portioned easily if you use a #50 spring-loaded ice cream scoop, which I do in the video. But then you have to roll each scooped portion into a ball and press into a flat disk.
Once you get a rhythm going, it doesn’t take long at all. And of course, the end result is completely worthwhile.
I have tried shaping the cookie dough into a log that’s about 1 1/2-inches in diameter, and then slicing through it. But that creates its own set of issues since you have to chill the dough just enough to make it sliceable.
If you chill the dough too much, the cookie dough splinters as you try to slice through it and you’re piecing together shards of cookie dough like a cookie đ·surgeon. Plus, only when the cookie dough begins at room temperature does it spread just enough to make a perfectly crisp cookie from end to end.
If you can come up with a faster, and effective, method of shaping the dough, please share with the group! I’m all for crowd-sourcing a quicker way to these perfect cookies. Because they are, truly, perfect.
Ingredients and substitutions
Dairy-free: The dairy in this recipe that would need to be replaced is butter. Since it provides flavor and just the right amount of moisture and fat to make the perfect crispy cookie that spreads, but not too much, those are some big shoes to fill if you want to replace it.
I would try replacing it with half (56 grams) Earth Balance buttery sticks and half (56 grams) Spectrum nonhydrogenated vegetable shortening. That should help approximate the flavor and moisture balance of butter. Otherwise, you can try using Melt brand vegan butter, with which I have had a fair amount of success in baking.
Egg-free: There is only one egg white in these cookies, and it helps provide structure and balances the moisture (egg whites are actually drying in baking). You can try replacing it with aquafaba (the brine from a can of chickpeas), but I’m honestly not sure how it would turn out. If you experiment, please let us know how it goes!
Cornstarch: You can replace the cornstarch in this recipe with nearly any other light starch, like arrowroot or potato starch. Either should work great. If you are using a higher-starch all purpose gluten free flour blend like Cup4Cup, I recommend replacing the cornstarch with 18 grams more Cup4Cup.
HELLO! I’m Nicole! I make gluten-free food enjoyable & affordable. If they can make it with gluten, we can make it without. That’s a promise!
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Would it be alright to substitute Splenda for the sugar? GF and sugar free here. : )
I’m afraid I haven’t tried these with a sugar alternative, but I like Swerve alternative sweetener better than Splenda. It’s certainly worth a shot!
Hi Nicole, just found you and am looking forward to making some of your recipes. Could I use the whole egg instead of just the white?
Welcome, Linda! Please use just the white, as instructed in the recipe.
Hi could the molasses be omitted or Honey used in its place?
The molasses is really what makes them taste like chocolate chip cookies, Maria. I highly recommend using it. If not you can try honey but it wonât be the same at all Iâm afraid!
My husband and I just made these. After sampling one, his response was, “Oh. These are too good. Now I want more.” We are going to make sandwiches out of them using a dairy free peanut butter icing. Thanks for the great recipe!
Love the looks of these – I had a hankering for a good ‘ol CCC last week and made your chips ahoy. Thanks for another great recipe! :)
I haven’t been in a sweets-making mood in a while, but oh my, I think you have just tickled my dessert bone… This is a must.
I would love to be your neighbor!
I guess the constant stream of baked goods got old, Kat! Who would have thought, right? ;)
They look so much like the chocolate chip cookies my mother used to make! You have a way with baked goods!
These look just like the originals. I can’t wait to make them! Thank you so much! (although I may not be thanking you later when I can’t stop eating them_
That’s part of their charm, Michelle! ;)