Gluten Free Chocolate Chip Cookies
Ingredients
Dry Ingredients
-
108
g
potato starch
-
90
g
gluten-free oat flour
-
90
g
sorghum flour
-
45
g
almond meal
-
1 ½
teaspoons
baking soda
-
1
teaspoon
xanthan gum
-
1
teaspoon
fine sea salt
Wet Ingredients
-
285
g
firmly packed brown sugar
-
¾
cup
melted and slightly cooled clarified butter
-
2
eggs
room temperature
-
1
tablespoon
vanilla extract
Chocolate
-
10 to 12
ounces
chocolate chips
Optional
Instructions
- Whisk together the dry ingredients in a large bowl.
- In a stand mixer, mix the brown sugar and clarified butter, then add eggs one at a time and mix until fluffy.
- Incorporate the dry ingredients into the wet mixture and mix in the chocolate chips on low speed.
- Refrigerate the dough for at least 3 hours or up to 5 days.
- Portion the dough into balls and freeze them.
- Preheat the oven to 350ºF and prepare a baking sheet.
- Bake the cookie balls for 12 to 14 minutes until golden brown.
- Let the cookies cool completely on the baking sheet.
Nutrition Facts (estimated)
Servings
24 cookies
Calories
150
Total fat
7g
Total carbohydrates
20g
Total protein
2g
Sodium
200mg
Cholesterol
50mg
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