Gluten Free Chocolate Chip Cookies
1 cup butter (softened)
3/4 cup sugar
3/4 cup brown sugar
1 tsp. vanilla
2 1/4 cup rice flour**
1 tsp. baking soda
2 tsp. xanthan gum**
1 tsp. salt
12 oz. choc. chips (or other variety)
**These odd ingredients are popping up in more and more grocery stores in the United States (I’m not sure about other countries). I have even seen rice flour at Wal-Mart. But generally these items are found in the health food section at the grocery store, with all of the gluten free/wheat free items. Or, if you have a health food store nearby, you can check there…..these items will most likely be available there.
First, place vanilla, eggs, and butter (softened) in mixing bowl. Mix well. Then add your dry ingredients one at a time, mixing in between each one: sugar, brown sugar, baking soda, xanthan gum, salt……and then the flour. (You can mix them in a separate bowl and then add to the wet mixture…..but to be honest, I hate dirty-ing an extra bowl. So don’t ever hire me to cater an event……I take shortcuts!) Mix the dry ingredients in really well. You will have a dough form, just like regular cookies. But it will feel a lot more sticky. That’s okay. Don’t add extra flour.
Then add your favorite cookie ingredient. Like I mentioned above, these are my favorites: Chocolate Chip, White Chocolate/Macadamia Nut, and Andes Mints. Place little balls of dough on large cookie sheet. Oh, I don’t know…..regular cookie dough ball size. 1 inch? 1.5 inch? Bake in preheated 350 degree (F) oven and bake for 8-10 minutes. Do not overbake. The cookies tend to dry out and aren’t as forgiving as regular gluten-full cookies. Allow to cool on a wire rack (or paper towels on the counter).