Gluten Free Chocolate Chip, Raisin, Walnut Cookies

Name: Gluten Free Chocolate Chip, Raisin, Walnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups brown rice flour, mix*; 1/2 teaspoon baking soda, gluten-free; 1/2 teaspoon salt; 1/2 cup chocolate chips; 1/2 cup raisins; 1/2 cup walnuts, chopped; 1/2 teaspoon xanthan gum; 1/2 cup canola oil; 1 large egg; 1/2 cup brown sugar, packed; 1/2 cup white sugar; 1 teaspoon vanilla; 1/2 tablespoon water

Servings: persons

2 cups brown rice flour, mix*
1/2 teaspoon baking soda, gluten-free
1/2 teaspoon salt
1/2 cup chocolate chips
1/2 cup raisins
1/2 cup walnuts, chopped
1/2 teaspoon xanthan gum
1/2 cup canola oil
1 large egg
1/2 cup brown sugar, packed
1/2 cup white sugar
1 teaspoon vanilla
1/2 tablespoon water

1
Preheat the oven to 190 degrees C (375 degrees F).
2
Mix all dry ingredients in a large bowl. (Use a stand mixer if available.).
3
Mix the oil, egg and sugars until pale and creamy looking. Add the vanilla and water.
4
Pour the liquid ingredients into the dry ingredients and mix until thoroughly combined. If the chocolate chips fall out of the dough, add a little more water.
5
Using two spoons, drop small walnut sized piles of the mixture onto Teflon or baking-paper-lined oven sheets, leaving about 4-5cm between each to allow spreading as they cook.
6
Place, one tray at a time, in the middle of the oven and bake for 10-11 minutes until not quite golden brown. Be careful not to overcook, they are still tasty but crumbly.
7
Cool on baking tray for a few minutes, then on racks until completely cool before transferring to an airtight container for storage. They keep well for a few days, otherwise store in the freezer.

936

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 cups brown rice flour, mix*, 1/2 teaspoon baking soda, gluten-free, 1/2 teaspoon salt, 1/2 cup chocolate chips, and more.

Yes, Gluten Free Chocolate Chip, Raisin, Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!