White chocolate, chocolate chips, and cocoa are combined in these delicious Gluten Free Inside Out Chocolate Chip Cookies. These are cookies so good that no one will know they are gluten free.
Starting with a good recipe is the key to success when adapting a recipe to gluten free.
A recipe that is tried and true favorite or that comes from a trusted source is much more likely to adapt well to gluten free.
That is exactly the case with this recipe for gluten free inside out chocolate chip cookies.
This gluten free recipe is adapted from Sally’s Baking Addiction Inside Out Chocolate Chip Cookies.
I saw this recipe online and instantly knew I had to figure out a gluten free version.
After trying a few things I came up with a gluten free version that is so good! It might be my new favorite gluten free cookie. Yes, it is that good.
Can I use a gluten free flour blend?
Technically you can use a gluten free flour blend in this recipe, but the results will be so much better if you use the individual flours listed in the recipe.
The individual flours give you the exact ratio of ingredients for the best taste and texture. It is worth it.
Can I freeze inside out cookies?
Yes, these cookies freeze great. The cookie dough also freezes well. In fact, I shared all the details on how I freeze gluten free cookies and cookie doughs in my how to freeze cookies post.
- white rice flour
- sweet rice flour
- xanthan gum
- granulated sugar
- brown sugar
- vanilla extract
- cocoa powder
- baking soda
- gluten free white chocolate chips
- gluten free chocolate chips ( optional)
- 1 1/4 cups white rice flour
- 1/2 cup sweet rice flour
- 1/2 cup cornstarch
- 1/2 teaspoon xanthan gum
- 1 cup butter, softened at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/3 cups cocoa powder
- 2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 tablespoons milk
- 2 1/2 cups gluten free white chocolate chips
- 1 cup gluten free chocolate chips ( optional, but good for extra chocolate flavor)
- This dough needs refrigerated from two to three hours to overnight, so plan ahead.
- In bowl combine white rice flour, sweet rice flour, cornstarch, xanthan gum, cocoa powder, baking soda, and salt. Set aside.
- In a mixing bowl beat butter, sugar, and brown sugar on medium speed until light and fluffy. This takes several minutes.
- Add in eggs one at a time.
- Add vanilla and mix until combined.
- Scrap down the sides.
- Slowly add half of the rice flour mixture.
- Pour in milk and mix until combined.
- Add in the remaining rice flour mixture and mix until combined.
- Stir in white chocolate chips. ( and chocolate chips is using)
- Drop cookie dough onto cookie sheets using about 2 tablespoons of dough. A cookie scoop works great for this. ( See note below.)
- Refrigerate cookies for 2 hours or up two 24 hours.
- When ready to bake preheat oven to 350 degrees.
- Arrange cookie dough on cookie sheet 2-3 inches apart.
- Bake for 11 to 12 minutes. The edges will brown slightly and the center will still be soft.
- Let cool for several minutes on the cookie sheet.
- Remove to wire rack to finish cooling.
You can refrigerate the whole bowl of this dough, but I have found that it works best to drop the dough on cookie sheets and then refrigerate it. It is easy to scoop this way and chills the dough faster.
Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 26mgSodium: 142mgCarbohydrates: 31gFiber: 1gSugar: 20gProtein: 3g
Nutritional values are approximate and aren't always accurate.