Gluten Free Chocolate Chip Cookies
- 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
- Preheat your oven to 375 degrees and line your baking sheets with your silpat - set aside.
- In a medium bowl combine the white flour, potato starch, tapioca four, xanthan gum, baking soda, baking powder and salt.
- Whisk together for 30 seconds and set aside.
- Using your stand mixer cream the butter with the brown and granulated sugar - scraping the sides as needed.
- Mix in eggs one at a time, making sure its throughly combined before next addition.
- Stir in vanilla.
- With your mixer on low speed slowly add your dry ingredients until just combined.
- Fold in your chocolate chips with your spatula.
- Drop Dough onto your baking sheets - about 1-2 tablespoons in size - spacing cookies about 1 1/2 inches apart.
- Bake for 9-11 minutes - until golden brown around the edges.
- Be sure to check at 9 minutes as mine were done then.
- Sprinkle tops with your sea salt and let cool for 5 minutes before transferring to your cooling rack.
- 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/
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