We have been trying a lot of different ideas to create the fabulous chocolate chip cookie that we KNOW is possible to make without wheat flour and finally came up with this delicious recipe. Just the right amount of crisp in the gooey chocolate goodness!
Three steps: mixing, chilling and then baking. Makes about six dozen cookies.
2 cups brown rice flour
1/4 cup cornstarch
1/4 cup tapioca starch
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1 cup soft butter
1 1/4 cups golden yellow sugar
1/4 cup white sugar
1 1/2 tsp vanilla
2 cups dark chocolate chips
1 c chopped walnuts (optional)
In a medium bowl, mix the dry ingredients. set aside.
In mixing bowl, beat the butter until light. Add the sugars. Cream until fluffy. Add the eggs and vanilla and mix until combined.
Slowly add the dry ingredients and continue beating until mixed. Add chocolate chips and walnuts if desired and stir in.
Refrigerate this cookie dough at lease an hour.
Preheat the oven to 350 F. Prepare a couple cookie sheets with parchment paper or we recently starting using silicone sheets on the metal cookie sheets. Work great and the cost is worth it!
Drop cookie dough by 1" balls about 2" apart on the cookie sheets.
Bake at 350 F in the middle of the oven for between 9 - 11 minutes. Cool on the sheets for a few minutes before transferring to wire racks to complete cooling.
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