Gluten-Free Chocolate Chip Cookies
These gluten-free chocolate chip cookies are crisp on the edges, soft in the middle, and loaded with chocolate chips! They're really easy to make and you're going to love every bite! They are perfect in a packed lunch, with a hot cup of tea or coffee or a glass of cold milk, or whenever you just want a sweet treat! You can be gluten-free and have your cookies, too!
- Prep time
- 30 min
- Cook time
- 10 min
- Yield
- 14 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 150 g brown rice flour
- 60 g tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspooon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 3/4 cup packed brown sugar
- 2 tablespoons sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 tablespoon whole milk
- 1 cup semi-sweet or dark chocolate chips
Instructions
- 1
Combine the brown rice flour, tapioca starch, xanthan gum, baking soda, and salt in a bowl and stir with a whisk. Set aside.
- 2
In a pot over medium heat, melt butter; do not allow to boil. Let cool a few minutes before adding to a mixing bowl containing the brown sugar and granulated sugar.
- 3
Whisk the butter with the sugars until it is like a thick paste.
- 4
Add the eggs, vanilla, and milk to the butter-sugar mixture and whisk together until well-combined.
- 5
Add the dry flour mixture to the bowl and use a mixing spoon or rubber spatula to mix into a dough. Scrape down the sides of the bowl as necessary to incorporate all the dry ingredients.
- 6
Mix in the chocolate chips.
- 7
Refrigerate the cookie door for at least 1 1/2 hours.
- 8
Baking the Cookies: