Perfect Gluten-Free Chocolate Chip Cookies |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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It took some work, but I finally came up with a gluten-free chocolate chip cookie recipe that tastes wonderful (my husband likes these better than the regular kind), has a great texture and doesn't turn out flat. Mmmm, cookie heaven... Ingredients:
1 1/4 cups brown sugar |
1/4 cup sugar |
1 cup butter, melted |
2 eggs |
2 tablespoons milk |
2 teaspoons vanilla |
2 1/3 cups brown rice flour |
1/3 cup sweet rice flour |
1/4 cup tapioca flour |
1/4 cup cornstarch |
1 teaspoon xanthan gum |
1 teaspoon salt |
1 teaspoon baking soda |
2 teaspoons baking powder |
12 ounces semi-sweet chocolate chips |
Directions:
1. In a mixing bowl, cream together brown sugar, sugar, and butter.
2. Stir in eggs, milk and vanilla.
3. In a separate bowl, combine brown rice flour, sweet rice flour, tapioca flour, cornstarch, xanthan gum, salt, baking soda, and baking powder.
4. Slowly add flour mixture to sugar mixture, mixing until combined.
5. Stir in chocolate chips.
6. Refrigerate dough for at least 1 hour.
7. Pre-heat oven to 350 degrees.
8. Line baking sheets with parchment paper. Put dough on pans in 1 inch balls.
9. Bake for 10-12 minutes or until the tops just start turning light brown. Let cool on pans for 4 minutes before removing to cooling racks.
10. Note: Refrigerate dough in between batches or it will become hard to work with.
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