Gluten Free Chocolate Chip Cookies
Gluten Free Chocolate Chip Cookies can be made with your favorite gluten free flour blend.
Servings 20 cookies
Cost 5
Ingredients
- 228 grams by weight gluten-free flour blend without xanthan gum
- 1/16 teaspoon cinnamon (just a tiny pinch!)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon xanthan gum
- 8 tablespoons unsalted butter, melted and slightly cooled (114 grams)
- 2 teaspoons vanilla
- ⅓ cup granulated sugar (65 grams)
- ¾ cup packed brown sugar (150 grams)
- 1 large egg
- 1 ½ tablespoons whole milk
- 1 cup semisweet chocolate chips or chunks (more or less as needed)
- ⅓ cup finely chopped walnuts optional
Instructions
- Mix together the flour, cinnamon, baking soda, salt and xanthan gum. Set aside.
- Mix together the melted butter, vanilla extract and both sugars. Stir in the egg.
- Add the flour mixture to the egg mixture and stir until blended, then stir in the chips and nuts. Cover bowl and chill for an hour.
- Scoop dough using a medium size cookie scoop. You should get about 18 to 20 scoops depending on whether or not you used the nuts.
- Bake one sheet at a time at 375 degrees F. for 10 minutes or until cookies are brown around the edges. If using a convection oven, bake at 350 for 10-12 minutes or until cookies appear done.
- Let cool for about 5 minutes on baking sheets, then transfer to a wire rack and let cool completely. These are best when completely cool.
Notes
Gluten Free Flour Blend
- 260 grams white rice flour
- 85 grams brown rice flour,
- 75 grams potato starch,
- 30 grams tapioca starch
- 8 grams (1 tablespoon) nonfat milk powder.
