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Ingredients
| light brown sugar (packed): 1 1/4 cups |
| granulated sugar: 1/4 cup |
| salted butter: 1 cup (melted) |
| eggs: 2 |
| 2% milk: 2 Tbl |
| vanilla extract: 2 tsp |
| brown rice flour: 2 1/3 cups |
| rice flour: 1/3 cup |
| tapioca flour: 1/4 cup |
| cornstarch: 1/4 cup |
| xanthan gum: 1 tsp |
| salt: 1 tsp |
| baking soda: 1 tsp |
| baking powder: 2 tsp |
| semisweet chocolate chips: 12 oz |
Perfect Gluten-Free Chocolate Chip Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
30 min -
Servings
58 serving(s)
Tags
- In a mixing bowl, cream together brown sugar, sugar, and butter.
- Stir in eggs, milk and vanilla.
- In a separate bowl, combine brown rice flour, sweet rice flour, tapioca flour, cornstarch, xanthan gum, salt, baking soda, and baking powder.
- Slowly add flour mixture to sugar mixture, mixing until combined.
- Stir in chocolate chips.
- Refrigerate dough for at least 1 hour.
- Pre-heat oven to 350 degrees.
- Line baking sheets with parchment paper. Put dough on pans in 1 inch balls.
- Bake for 10-12 minutes or until the tops just start turning light brown. Let cool on pans for 4 minutes before removing to cooling racks.
- Note: Refrigerate dough in between batches or it will become hard to work with.