Gluten-Free Chocolate Chip Cookies

  • 1 1/2 cups brown rice flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 tsp xanthan gum
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1 cup, softened butter
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 2, room temperature large eggs
  • 1 Tbsp vanilla extract
  • 1 1/2 cups gluten free oats
  • 2 cups chocolate chips
  • 1 cup chopped nuts

Recipe Instructions

Mix flours, potato starch, xanthan gum, salt, and baking soda in a large bowl. Set aside. Using the cookie paddles, cream softened butter and white sugar for 2 minutes on Speed 2. Periodically stop the mixer and use a spatula to scrape the sides of the bowl as needed.

Add brown sugar. Beat another 2 minutes, scraping as needed. Add eggs one at a time, mixing until each is incorporated. Add vanilla and mix. Gradually add flour mixture, pulsing with the “M” switch until combined. Do not overmix.

Add chocolate chips, oatmeal, and nuts (optional). Pulse just until combined. Cover and chill dough for 20-30 minutes.

Using a cookie scoop, drop dough 2″ apart on a parchment-lined cookie sheet. Bake at 375ºF for 8-11 minutes or until golden brown. Cool on a wire rack.

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