Gluten-Free Chocolate Chip Cookies
User Reviews
4.6
81 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
29 mins
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Servings
24 cookies
Gluten-Free Chocolate Chip Cookies
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These gluten-free chocolate chip cookies are perfectly soft and chewy and are sure to rival your current favorite!
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Ingredients
- 1 ½ cups 240 grams white rice flour
- ½ cup 96 grams potato starch (not potato flour)
- ¼ cup 30 grams tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- ¾ cup firmly packed brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 12- ounce package 2 cups semi-sweet chocolate chips, divided
Instructions
- 1. Preheat the oven to 375 degrees F. Line a baking sheet with a piece of parchment paper.
- 2. In a medium mixing bowl, stir together the rice flour, potato starch, tapioca flour, xanthan gum, baking powder, baking soda and salt. Set aside.
- 3. In a large mixing bowl using an electric hand mixer or a stand mixer fitted with the beater blade, beat the butter, brown sugar and granulated sugar until light and creamy. One at a time, add the eggs and beat until well combined. Add the vanilla and then gradually add in the flour mixture. Beat just until combined. Stir in 1 1/2 cups chocolate chips.
- 4. Form balls of dough, about 50 grams or a little less than 3 tablespoons in size, and roll the tops and sides of the balls in the remaining 1/2 cup chocolate chips. Place the balls 2 1/2" apart on the prepared baking sheet.
- 5. Bake for 9-12 minutes or until lightly browned and the surface no longer appears wet.
- 6. Let cool for 5 minutes and then remove to a wire rack to cool completely. Store in an airtight container for up to 4 days.
Genuine Reviews
User Reviews
Overall Rating
4.6
81 reviews
Excellent
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