Chewy Gluten-Free Chocolate Chip Cookies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 24 |
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This is a gluten-free chocolate chip recipe based somewhat on BrendaP's recipe, but created to make a chewier cookie. I use Pamela's Baking Mix for the all-purpose flour but you can try a different blend if you prefer. Ingredients:
1 cup all-purpose gluten-free flour |
1/4 cup sweet rice flour (also called sticky rice flour or glutinous rice flour) |
1/4 cup tapioca flour |
2 tablespoons almond meal |
1/4 cup softened unsalted butter |
1/2 cup brown sugar or 1/2 cup turbinado sugar |
1/2 cup white sugar |
1 large egg |
1/2 teaspoon vanilla |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup chocolate chips |
Directions:
1. Preheat oven to 375 F degrees.
2. Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
3. In a separate bowl, blend flours, baking soda, almond meal and salt.
4. Fold dry ingredients into wet ingredients and mix well.
5. Grease a baking sheet.
6. Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
7. Bake for 10 minutes.
8. Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.
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