My Best Gluten-Free Chocolate Chip Cookies are rich and slightly dense with a crispy exterior. Brown sugar and three egg yolks are the secret, along with my pick of three gluten-free flours. The recipe yields about two and a half dozen cookies (2″ diameter).
Ingredients
- ½ C butter, softened (microwave a little if needed)
- 1 C brown sugar
- 3 large egg yolks (see suggested recipes at bottom of post that use 3 egg whites)
- 1 C tapioca flour
- ¾ C white rice flour
- ¼ C sorghum flour plus 2 – 4 additional tablespoons if needed (see note below)
- 1 t baking powder
- ½ t xanthan gum
- 1 C semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees.
Mix together melted butter and brown sugar. Add three egg yolks and mix until combined.
In a separate bowl, whisk together tapioca flour, white rice flour, ¼ cup of the sorghum flour, baking powder, and xanthan gum. Add to butter mixture and mix until thoroughly combined. You should be able to press the dough into balls that hold their form. If they feel too wet, add sorghum flour.
I use large eggs, but egg size can vary. You may need to add two to four tablespoons of sorghum flour if your eggs/the yolks inside are on the extra large end of the spectrum.
Press dough into one inch balls and then flatten to ⅜” thick disks on parchment covered baking sheets.
Bake at 350 degrees for 13 – 15 minutes, removing when edges start to brown. Cool on a rack.
Enjoy!
With the three leftover egg whites, you can make: