Posted on May 25, 2018October 15, 2018 by Gluten Free Recipes Admin
I had a member email me requesting a copycat recipe for Tate’s Chocolate Chip Cookies. Not until I made them did I discover that there are actually Tate’s Gluten Free Chocolate Chip Cookies on the market. Tate’s cookies are extremely popular in the South Hamptons and are sold at the Tate’s Bake Shop, well known from coast to coast. I’ve never tasted them, but these cookies are crisp on the bottom and around the edges and buttery inside. I hope you enjoy them. Barb, I hope your grandson enjoys these just as much!
Adapted Recipe:
This recipe was converted using Baking with Dan’s gluten version of this cookie recipe.
Commercial Brand:
If you wish to purchase the commercially made Tate’s Gluten Free Chocolate Chip Cookies, they come in several flavors. Check Walmart. I saw them on their website. The ingredients in the commercially made cookies are free of corn, potato, and tapioca. My version may be made corn or tapioca-free.
If you look at this page of Tate’s Bake Shop’s website, you can see that this gluten free version looks awful similar!
How to BrownGluten Free Cookies:
Gluten freeflour doesn’t usually brown cookies as much as gluten dough. While adding a greater amount of brown sugar would create a dark cookie, it would make these cookies too chewy. You see, brown sugar contains molasses, which like honey, softens cookies and other dough. So, there are two things that you can add to cookie dough to make them brown. Milk browns dough. You can add a tiny bit of milk or better yet, nonfat dry milk powder. The second ingredient is cocoa powder. I love adding cocoa powder to chocolate chip cookies. They just taste better! I’ve added both to this recipe. If your cookies turn out too brown (if your oven runs hotter than mine), next time omit the milk. If you’re dairy free, opt for adding just cocoa powder. I added 1/2 teaspoon; however, 1/4 teaspoon would work perfectly. I just love that chocolate flavor.
Why Homemade?
Homemade cookies always taste better than commercial cookies, just because you’re using fresh ingredients without anything strange like lecithin, which is used as an emulsifier, which is usually soy-based. Plus, you just can’t get cookies as fresh as out of the oven just moments ago!
Testing One Cookie First:
Ovens vary. So, test one cookie by itself first. Then you can lower the temperature or increase it and adjust the time as needed. This dough can stay out at room temperature for hours without spreading too much in the oven.
Nightshade-Free Version:
Substitute cornstarch for potato starch in the all-purpose gluten-free flour blend recipe.
Tate’s Gluten Free Chocolate Chip Cookies Copycat Recipe
Yield: Makes about 2 dozen cookies
I bet these are better than the packaged Tate's Gluten Free Chocolate Chip Cookies!
Ingredients:
- 8 tablespoons (1 stick) unsalted butter, softened (or palm oil for dairy-free)
- 3 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar (100 grams)
- 1/4 cup brown sugar, packed (50 grams)
- 1 large egg (or 4 teaspoons beaten egg)
- 1 tablespoon water
- 1/2 tablespoon vanilla extract
- 1-1/4 Carla's Gluten Free All-Purpose Flour Blend Recipe (181 grams)
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon gluten-free cocoa powder (optional)
- 1/2 tablespoon dry milk powder (optional for dairy-free)
- 1 cup gluten-free chocolate chips, roughly chopped (Nestle or Enjoy Life Mini Chocolate Chips for dairy-free)
- Chopped nuts (optional)
Instructions:
- Preheat the oven to 370ºF.
- In the bowl of your electric mixer, fitted with the paddle attachment, cream 8 tablespoons (1 stick) of softened butter and 3 tablespoons of melted butter for 1 minute.
- Add both sugars and beat on medium speed until light and fluffy. Scrape the bowl at the end.
- Add the egg, water, andvanilla; cream together until fluffy, scraping the bowl as needed.
- In a separate bowl, whisk together the flour blend, salt, baking soda, cocoa powder, and dry milk powder, if using; add to the mixer along with the chopped chocolate chips. Beat on medium speed just until thoroughly combined, scraping the bowl as needed.
- Using a 2-1/2 tablespoon spring-actioned scooper, scoop the dough onto two to three silicone or parchment lined baking sheets (10 - 11 cookies per baking sheet) and flatten the dough about one-third way down. Bake on the center shelf for 8 minutes. Then lower the oven's temperature to 365ºF and bake an additional 2 minutes.
- Allow to cool on the baking sheet for 3 minutes and then transfer to a cooling rack. They become crisp the longer they cool.
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