A good recipe for gluten-free chocolate chip cookies is an absolute ‘must have’ since chocolate chip cookies are by far the most popular cookie in America. I’ve been making chocolate chip cookies since junior high at least. And eating them too. In fact, I consider myself somewhat of an expert on the subject – both in baking and eating.
A few bits of trivia for your entertainment before we get to the recipe:
From a 1941 ad for Nestle Toll House morsels – “Your reputation as a housewife will increase.” Uhm, no. But my rear end might.
And from a 1943 ad for Nestle – “His One Weakness”, a picture of a soldier with a plate of chocolate chip cookies encouraging women to ship chocolate chip cookies to soldiers for emergency and combat rations. Wait, I think that’s MY one weakness AND my rationale for eating them.
Here’s my recipe for gluten-free chocolate chip cookies… which I have tirelessly tested countless times for you. (You’re welcome.)
Ingredients:
- 8 T butter, melted
- 1 C brown sugar
- 2 eggs
- 1 C white rice flour
- 1 C tapioca flour
- 1/2 C sorghum flour
- 1 t baking powder
- 1/2 t xanthan gum
- 1 C semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees.
Mix melted butter and brown sugar until combined. Add eggs and mix again until combined.
Whisk together flours, baking powder, and xanthan gum in a separate bowl. Add to butter mixture and mix until combined. I use an electric hand mixer for this.
Add chocolate chips and mix in thoroughly with a mixing spoon.
You can make these as drop cookies or roll into one inch balls and then flatten to 1/2 inch diameter. Bake on a parchment covered baking sheet for 14 – 16 minutes at 350 degrees.
Enjoy!
While chocolate chip are America’s favorite cookie, peanut butter are the second favorite. Here’s my recipe for gluten-free peanut butter cookies.
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