Gluten Free Chocolate Chip Cookies
Gluten free cookies have unique challenges. The good news is that cooking and eating is the quickest way to learn and find the recipes you love.
Servings 30 cookies
Calories 122kcal
Equipment
Ingredients
- 1¾ cups EGFG gluten free flour blend* (225 g)
- 1 teaspoon baking soda
- ¾ teaspoon xanthan gum
- ¼ teaspoon salt
- ½ cup butter, melted
- ¾ cup brown sugar
- ⅓ cup sugar
- 1 egg
- 2 tablespoon milk
- 1 tablespoon vanilla
- 1¼ cup chocolate chips
Instructions
- In medium bowl whisk together flour blend, baking soda, xanthan gum and salt. Set aside.
- In a large bowl mix melted butter and both sugars until combined.
- Add egg, milk and vanilla stirring until smooth.
- Using a stand mixer add flour to butter/sugar and mix until soft.
- Add chocolate chips, mix until evenly combined.
- Cover cookie dough and let rest for 30 minutes. Or make dough balls using a portion scoop. Cookie dough balls can be frozen at this point.
- Preheat oven to 350°F.
- Place cookies on baking sheet at least 2 inches apart. Bake for 11-13 minutes until golden brown and the edges are set.
- Place baking pan on a wire rack for 2-3 minutes then transfer cookies to the wire rack and cool completely.
- Store in air tight container for maximum freshness.
Notes
*EGFG gluten free flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)
Resting Time: Some cookie recipes include a resting time which helps the gluten free flours and starches absorb the fat and liquid more fully. This is a guide and will vary depending on the specific flour blend you use.
Frozen dough balls: Bake cookies right from frozen exactly as directed.
Nutrition
Serving: 1cookie | Calories: 122kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 86mg | Potassium: 34mg | Fiber: 1g | Sugar: 12g | Vitamin A: 104IU | Calcium: 18mg | Iron: 0.3mg
