Gluten Free Chocolate Chip Cookies
Serves: 36 cookies
 
Ingredients
  • 1 1/2 cups white rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder - gluten free
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter - softened
  • 3/4 cup packed light-brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoon gluten-free vanilla extract
  • 1 1/4 cup Chocolate Chips - I used a mix of semi sweet and milk.
  • Coarse Sea Salt - for sprinkling tops - optional
Instructions
  1. Preheat your oven to 375 degrees and line your baking sheets with your silpat - set aside.
  2. In a medium bowl combine the white flour, potato starch, tapioca four, xanthan gum, baking soda, baking powder and salt.
  3. Whisk together for 30 seconds and set aside.
  4. Using your stand mixer cream the butter with the brown and granulated sugar - scraping the sides as needed.
  5. Mix in eggs one at a time, making sure its throughly combined before next addition.
  6. Stir in vanilla.
  7. With your mixer on low speed slowly add your dry ingredients until just combined.
  8. Fold in your chocolate chips with your spatula.
  9. Drop Dough onto your baking sheets - about 1-2 tablespoons in size - spacing cookies about 1 1/2 inches apart.
  10. Bake for 9-11 minutes - until golden brown around the edges.
  11. Be sure to check at 9 minutes as mine were done then.
  12. Sprinkle tops with your sea salt and let cool for 5 minutes before transferring to your cooling rack.
  13. Store in an air tight container for up to a week.
Recipe by Stacey's Recipes at https://www.staceysrecipes.com/gluten-free-chocolate-chip-cookies/