Until recently I had not tried my hands on gluten free baking because I thought that gluten free and egg free baking is quite a challenging one. I have a book called Vegetarian, which I got from Barnes and Nobles and there is one recipe for gluten free chocolate chip cookies using cornmeal and rice flour, but of course with egg. Since I'm hosting the Corn event this month, I thought that I should give that cookie recipe a try using an egg substitute.
I have already baked eggless chocolate chip cookies using EnerG egg replacer powder and was floored by the result. So I decided to use EnerG in this recipe too. I also had some brown rice flour along with whole cornmeal and that's what I have used in this recipe.
I was really surprised (this is an understatement) that these gluten free cookies tasted as good as any other chocolate chip cookies. You have to actually try this recipe to believe me.
If you tried this Gluten-free Chocolate Chip Cookies recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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Recipe
Gluten-free Chocolate Chip Cookies Recipe
Ingredients
- 6 tablespoons Vegetable Oil Spread or Margarine
- ¼ cup Light Brown Sugar
- ¼ cup Granulated Sugar
- 2 teaspoons Egg Replacer Ener-G
- 3 tablespoons Warm Water
- 1 teaspoon Vanilla Extract
- ¾ cup Brown Rice Flour
- ¾ cup Whole Cornmeal use fine grind
- 1 teaspoon Baking Powder
- A pinch Salt
- ⅔ cup Semisweet Chocolate Chips
- ¼ cup Walnuts coarsely chopped, optional
Instructions
- Preheat the oven to 375F/190C for 15 minutes. Grease 2 baking sheets.
- In a medium bowl, cream together the margarine and sugars until light and fluffy.
- In a blender blend together the EnerG and warm water until its frothy. Add this and vanilla extract to the creamed sugar mixture and beat it well.
- Fold in the brown rice flour, whole cornmeal, baking powder, salt, chocolate chips and nuts (if using).
- Drop tablespoonfuls of dough on the baking sheets leaving space between each cookie. Bake for 10-15 minutes, until the cookies are lightly browned. I took out mine after 13 minutes. If you are using a dark coating non stick pan, be alert as the bottoms tend to brown very quickly. I used an aluminum pan, so mine took 13 minutes.
- Place the baking sheets on cooling racks. Let the cookies stand for 5 minutes. Transfer the cookies to the wire rack using a spatula. Let cool completely before storing in an airtight container.
My Notes
- Be sure to check that all the ingredients you are using is gluten free if you are baking these for gluten allergic people.
- The original recipe uses regular cornmeal and white rice flour. I have used whole cornmeal and brown rice flour to incorporate whole grains.
- The ratio of EnerG and water given in the pack is 1 and ½ teaspoons and 2 tablespoons of water. The EnerG egg replacer powder I'm having is almost a year old. So I wasn't sure if it was good enough, so I increased it to 2 teaspoons and 3 tablespoons of water and this did not affect the cookies. In fact the cookies came out very good, the shape, texture and taste was awesome.
MaryLou Giuliano says
I subbed a flax egg like some others. I did not have rice flour, so I used oat flour. They came out great! I love the slightly "corny" flavor. I do think I will reduce the white sugar just a bit as they are a bit sweeter than need be for my taste. I shaped them with my hands into the balls and baked for 14 minutes.
Madhuram says
That's awesome, MaryLou! Thanks for sharing your feedback.
Geetanjali Katyal says
Hello mam,
I tried this recipe, used flaxseed gel instead of egg replacer, cookies were crispy and baked well. Only problem is that taste is slight bitter, is it due to cornmeal. Also in this recipe u used baking powder and in oats n brown rice cookie recipe baking soda is used. Both give different result. What is the reason for using baking soda in that recipe if you can guide.
Madhuram says
Hi Geetanjali, thank you for trying the recipe. Baking powder or baking soda doesn't usually matter in most of the cookie recipes since it doesn't require much of raise or airy texture. The bitterness could be due to the staleness of any of the ingredients used. Was the flaxseed meal old? Sometimes such seeds and nuts because it has oil in it, it will turn rancid and would lend a bitter/unpleasant taste and smell. Also, check the expiry of the baking powder used. Hope this helps.
moondragon007 says
The fine ground cornmeal - is that anything like masa? That's what tamales are made out of.
Madhuram says
Yes. I guess it's called that too.
Shelley says
These were great! We just used olive oil for the margarine and a real egg. I loved the corn and rice flour idea. Thank you! I'm so glad I found this site!!
Madhuram says
You're welcome Shelley.
Libby says
Wow! these look great! It's getting so hard to bake with my six little kids (ranging in age from 20 months to 10 years) since my oldest daughter is allergic to dairy, nuts, and gluten and my son is allergic to eggs and nuts (among other things). Add in a few picky eaters, dye sensitivities and that my family has been vegetarian for almost 20 years and cooking and baking with these kiddos is getting near impossible!
I love how easy these recipes are and that my whole family loves them!
Madhuram says
Thanks for the compliments Libby. That's a lot of people and needs to cater for. You must be having a lot of patience.
asha says
hi madhuram,
I hopped into your site today and im glad i found a gf cookie recipe... since i cant source out the EnerG powder what can i replace it with and pls mention the qty for this recipe too.. my son is gluten allergic and im baking for the first time... plz post in some more of gf recipies... i would be glad.. Thanks.
Where do you live Asha? If you live in US, I think EnerG is pretty easy to find, you just have to look in the right place. See if this link is of use to you:
http://www.ener-g.com/Where/
I have another GF cookie recipe here, do try it: http://www.egglesscooking.com/2010/03/04/oats-brown-rice-flour-chocolate-chip-cookies/
I'll try to bake gluten free goods and post it here.
sowjanya says
Madhuram,
These cookies look tempting. I have cooked and baked without gluten and yours look good. I didnt notice the difference with the rice flour but they dont plump up so much,(obviously, no gluten to do the plumping up part). The rice flour also works for a home made pizza.
Sadhana says
That is very delicious. Gluten free & eggless is a tricky comibnation but brown rice flour is a sure saviour.
Mtn. Grandma says
As I am also wheat intolerant, I really appreciate great gluten free recipes. Can't wait to try this. I made your Christmas Fruitcake recipe a couple of days ago, using a combination of rice flour, buckwheat flour and tapioca flour. I also replaced some of the applesauce with orange juice and added a couple of tablespoons of orange peel. Quite yummy. Hope the grandkids think so too. I'm delighted to find your blog. Happy Holidays.
Thank you very much Mtn. Grandma. Happy Holidays to you too.
Sunshinemom says
He he! Just when I found organic barley flour today:). These cookies look good:)
Priya says
Such a wonderful cookies..looks gorgeous..
Cilantro says
Definitely a good recipe for people with gluten allergies. Looks lovely.
Happy Holidays to you and your family Madhu!
soumya Arun says
Nice recipe.Cookies r my son's favorite snack.I sure need to try this.
Champa says
Very nice recipe. A must try.