Chocolate Chip Cookies (Gluten-Free)
These gluten-free chocolate chip cookies use sweet rice flour, also known as glutinous rice flour. Don't be fooled by the name; there's no gluten in glutinous rice flour (or any rice flour, for that matter). This flour, like most gluten-free flours, is easy to find if an Asian grocery can be located
Ingredients
- ½ cup (1 stick / 120 ml) butter
- ½ cup (120 ml) white granulated sugar
- ½ cup (120 ml) brown sugar
- 2 ea. (100 g) eggs
- ½ tsp vanilla extract
- 1¼ cup (300 ml / 1 cup + 2 tablespoons) sweet rice flour
- 1 tsp xanthan gum
- ¾ tsp baking powder
- ½ tsp baking soda
- Chocolate chips (as many as you like)
Instructions
- Preheat oven to 350°F (180°C).
- Mix the sweet rice flour, xanthan gum, baking powder and baking soda in a large mixing bowl.
- In a smaller mixing bowl or stand mixer, cream the butter, sugar, and brown sugar. Add the eggs and vanilla and continue mixing.
- Add the wet ingredients to the dry ingredients and mix thoroughly with a wooden spoon. Don't worry about over-mixing; since there is no gluten in the flour, there is no danger of overworking it.
- Fold in the chocolate chips.
- Line cookie sheet with silicone mat and spoon on balls of dough, about 1½ inches (4 cm) in diameter.
- Put cookie dough in the fridge for 30–40 minutes or into the freezer for 10–20 minutes.
- Bake until golden brown.