I used C4C Gluten Free Flour available at Williams Sonoma stores or online. Try substituting your favorite gluten free flour blend to make these too!
Prep time: 10 minutes
Total time: 20 minutes
Yield: 21 cookies
1/2 cup unsalted butter, softened
3/4 cup brown sugar
1 teaspoon GF vanilla extract
1 1/4 cups C4C (or other gluten free flour mix)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon xanthan gum
1 cup GF semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. Beat butter until with sugar until smooth. Add egg and vanilla and beat to combine.
3. In another small bowl whisk together the flour, baking soda, salt and xanthan gum. Add to the butter mixture and stir until thoroughly combined. Stir in the chocolate chips.
4. Dollop cookies in tablespoon portions onto a baking sheet, about 2 inches apart. Bake until golden brown around the edges, about 8-10 minutes. For crispier cookies, bake a few minutes longer. Cool cookies on a rack and store in a sealed container at room temperature for up to 4 days. But I seriously doubt they will last that long.