Gluten Free Chocolate Chip Cookies
Indulge in the ultimate comfort of soft and chewy cookies with my Gluten Free Chocolate Chip Cookies. Made with a blend of gluten-free flours, these treats are rich, delicious, and irresistibly chocolatey. Perfect for any occasion, they’re sure to satisfy your sweet tooth!
Equipment
- Wooden Spoon
- Mixing Bowl
- Oven
- Baking Sheet
Ingredients
- 1 ½ cups white rice flour
- ½ cup potato starch
- ¼ cup tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter
- ¾ cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 12-ounce package cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- In a medium mixing bowl, stir together 1 ½ cups of white rice flour, ½ cup of potato starch, ¼ cup of tapioca flour, 1 teaspoon of xanthan gum, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and ½ teaspoon of salt. Mix until everything is well combined, and set this dry mixture aside.
- In a separate large mixing bowl, use an electric hand mixer or a stand mixer fitted with the beater blade to beat ¾ cup of unsalted butter, ¾ cup of brown sugar, and ½ cup of granulated sugar together until the mixture is light and creamy. This usually takes about 2 to 3 minutes.
- One at a time, add 2 large eggs to the butter mixture, beating well after each addition. This ensures that the mixture is well combined and fluffy. Then, add 1 tablespoon of vanilla extract and mix again.
- Gradually add in the dry flour mixture to the wet ingredients, beating just until combined. Be careful not to overmix; you want the dough to remain tender.
- Fold in 1 ½ cups of semi-sweet chocolate chips using a spatula or wooden spoon. The dough should be thick and studded with chocolate chips.
- Form balls of dough, approximately 50 grams or a little less than 3 tablespoons in size. Roll the tops and sides of the balls in the remaining ½ cup of chocolate chips for an extra chocolatey finish.
- Place the cookie balls on the prepared baking sheet, ensuring they are spaced about 2 ½ inches apart to allow for spreading while baking.
- Bake in the preheated oven for 9 to 12 minutes, or until the cookies are lightly browned and the surface no longer appears wet. Keep an eye on them, as baking times can vary based on your oven.
- Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up and makes them easier to handle.
- Store any leftovers in an airtight container for up to 4 days. Enjoy your delicious cookies!
Notes
If you have leftover cookies, store them in an airtight container at room temperature to keep them fresh.