Gluten-Free Chewy Chocolate Chip Cookies

I used to feel so sorry for my friends and family members who couldn’t eat dessert at my dinner parties because they were had a gluten intolerance. I would sit there, thinking for an hour, how could their lives be so miserable?? With all the buzz these days about most stomachs not being able to tolerate or break down gluten, I decided it’s time to let everyone know that you can still eat delicious cookies without feeling like imploding afterwards! These cookies are genuine and guilt-free, and it’s hard to taste the difference between these and regular chocolate chip cookies! Enjoy these, my gluten-free friends! And please share!

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Gluten-Free Chewy Chocolate Chip Cookies

Ingredients
1 1/2 cups white rice flour*
1/2 cup potato starch
1/4 cup tapioca flour
1 tsp xanthan gum
1 tsp baking soda
1 tsp gluten-free baking powder
1/2 tsp salt
3/4 cup unsalted butter, softened
3/4 cup firmly packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp gluten-free vanilla extract**
12 oz (2 cups) gluten-free chocolate chips***
Maldon Sea Salt, for sprinkling tops (optional)

Directions
Preheat oven to 375 degrees. In a mixing bowl, whisk together rice flour, potato starch, tapioca flour, xanthan gum, baking soda, baking powder, and salt for 30 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter,
brown sugar and granulated sugar until mixture is well blended and creamy (if you aren’t using a beater blade, the paddle attachment that scrapes the bowl while mixing, then occasionally scrap down sides and bottom of bowl throughout entire mixing process). Mix in eggs one at a time, blending until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredient and mix until combined. Mix in chocolate chips. Drop dough (I shaped into balls for more even rounds) about 2 1/2 Tbsp (45g each) at a time onto Silpat or parchment paper-lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 9 – 11 minutes until golden. Sprinkle tops with Maldon Sea Salt if desired, cool on baking sheet several minutes then transfer to a wire rack to cool completely. Store in an airtight container.
*All the dry ingredients are to be scooped and leveled (rather than pour from the pouch and
level).
**If desired, reduce the vanilla to 1 tsp and add seeds of 1 small vanilla bean when blending
butter and sugars.
***I used 2/3 cup of each bittersweet, semi-sweet and milk chocolate chips because the blend
of the three is my favorite, but use whatever kind you prefer.

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Recipe Source: adapted from Land O Lakes

 


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