Chocolate Chip Cookies – Gluten Free

7 Jun


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You know those  chocolate chip cookies that have a bit if a crisp outside and an oooey gooey center? Well these gluten free chocolate chip cookies mimic those oh so well. I used to cheat on my wheat free diet every once in a whole when this friend of mine would bring his chocolate chip cookies to a potluck. Of course the cheating ended when I was diagnosed with gluten intolerance but luckily I now have this recipe to satisfy the craving. Though, I do not make these often as they disappear at an alarming rate and there is only two of us in this household.

 

Ingredients:

  • 1/4 cup coconut flour
  • 2/3 cup brown rice flour
  • 2/3 cup sorghum flour
  • 1/3 cup tapioca starch
  • 1/3 cup potato starch
  • 1 Tsp gluten-free baking powder
  • 1 Tsp baking soda
  • 1/2 Tsp salt
  • 1/4 Tsp xanthan gum
  • 3/4 C butter softened
  • 1/2 C palm sugar, coconut sugar or brown sugar
  • 1/2 C white sugar
  • 2 Eggs
  • 2 Tsp gluten-free vanilla
  • 1/2 C gluten-free semi-sweet chocolate chips (I prefer the small ones)

Directions:

Preheat oven to 350 F.

Whip butter until it is creamy. If the butter is not soft soften it in the microwave in intervals of 10 seconds but make sure not to melt it.

Add sugars and beat again until smooth, add eggs and vanilla. Scrape down the sides of the bowl as needed.

Slowly add the dry ingredients (except chocolate chips) making sure to mix the dough well to ensure you do not get any clumps of flour. Gently mix in the chocolate chips.

Use a 1″ disher scoop to drop the dough onto an ungreased cookie sheet. Make sure to leave space between the cookies as they will spread out a bit. If you do not have a disher scoop, you can drop by tablespoons. Disher scoops are handy for making uniform sized cookies.

Bake for 9 to 12 minutes or until light golden brown.

Let the cookies cool a little before you remove them from cookie sheets to cool on wire racks.

Store in an airtight container for about 5 days or in the freezer for up to a month.

I adapted this recipe from this recipe, which I found to be a little bit too chewy and sweet.

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