My gluten-free royal 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, melted
- 1 C brown sugar
- 3 large egg yolks (see below for what to do with the leftover whites)
- 1 C tapioca flour
- ¾ C white rice flour
- ¼ C sorghum flour plus 2 – 4 additional tablespoons
- 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. Your goal is to get a crumbly looking dough that holds together when pressed into balls by hand. Add two to four tablespoons of sorghum flour as needed. The exact amount will vary based on size variations of your large eggs. (If you want to know why all large eggs aren’t the same size, you can start your research here.)
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.
Those Leftover Egg Whites
With the three egg whites, you can make my gluten-free acorn cookies. (Skip the acorn ‘caps’ if you want to shorten your time in the kitchen.) Or, you can substitute those egg whites for one of the eggs in my gluten-free egg casserole.
Enjoy!
P.S. If you prefer your gluten-free chocolate chip cookies with a more cake-like consistency, check out this recipe.