Gluten-Free Chocolate Chip Cookies
Ingredients
Dry Ingredients
-
1 ½
cups
white rice flour
-
½
cup
potato starch
-
¼
cup
tapioca flour
-
1
tsp
xanthan gum
-
1
tsp
baking soda
-
1
tsp
gluten-free baking powder
-
½
tsp
salt
Wet Ingredients
-
¾
cup
unsalted butter, softened
-
¾
cup
light brown sugar, firmly packed
-
½
cup
granulated sugar
-
2
large
eggs
-
2
tsp
gluten-free vanilla extract
Add-ins
-
12
oz
gluten-free chocolate chips
-
to taste
Maldon Sea Salt (optional)
Instructions
- Preheat the oven to 375°F.
- In a bowl, whisk together all the dry ingredients and set aside.
- In a stand mixer, blend the butter, brown sugar, and granulated sugar until creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually mix in the dry ingredients until combined, then fold in the chocolate chips.
- Drop dough onto a lined baking sheet, spacing them apart, and bake for 9 to 11 minutes until golden.
- Sprinkle with sea salt if desired and cool on a wire rack.
Nutrition Facts (estimated)
Servings
28 cookies
Calories
201
Total fat
10g
Total carbohydrates
26g
Total protein
2g
Sodium
117mg
Cholesterol
25mg
You might also like