Gluten Free Chocolate Chip Cookies
These Gluten Free Chocolate Chip Cookies are delicious - whether you make them with or without gluten. They are crisp on the edge and nice and soft in the middle. Yum!
Servings: 30 cookies
Calories: 303kcal
Ingredients
4 1/2 c Gluten Free Flour Mix
- 1.125 c white rice flour (1 c plus 2 tab)
- 1.125 c oat flour (1 c plus 2 tab)
- 1.125 c coconut flour (1 c plus 2 tab)
- 1.125 c tapioca flour (1 c plus 2 tab) or starch
- 1/4 c plus 1.5 tsp cornstarch
- 4 tsp xanthan gum
Remaining Ingredients
- 1 ¼ tsp baking soda
- 1 ½ tsp baking powder
- 1 tsp kosher salt
- 1 ¼ c salted butter (2 ½ sticks) room temperature
- 1 ¼ c brown sugar packed
- 1 c granulated sugar plus
- 3 tbsp granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 18 oz chocolate chips (1 ½ bags)
Instructions
- Cream butter and sugar until very light, about five minutes.
- Add eggs, mixing well after each.
- Add in vanilla.
- Add in dry ingredients. Mix until just combined.
- Add in chocolate chips.
- Refrigerate dough two hours (I put it in the freezer for 30 minutes).
- Bake at 350 degrees on parchment lined cookie sheets.
- Bake 12-14 minutes or until lightly brown.
Notes
If you are not making this gluten free, you can substitute 2 ½ c cake flour and 2 c all-purpose flour for the gluten free flour mix.
Nutrition
Calories: 303kcal | Carbohydrates: 44g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 238mg | Potassium: 66mg | Fiber: 2g | Sugar: 27g | Vitamin A: 290IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.7mg