GLUTEN FREE DOUBLE CHOCOLATE CHIP COOKIES

GLUTEN FREE DOUBLE CHOCOLATE CHIP COOKIES

Recipe from:  Goodies Gone Gluten Free


1 cup (1/2 lb.) butter, at room temperature

1 3/4 cup brown sugar, packed

2 eggs

1 t. vanilla extract

1 3/4 cup brown rice flour

1 1/2 cup gluten free oats (measured then blended)

1/2 cup tapioca starch

1/4 cup potato starch

1 t. xanthan gum

1 t. baking soda

1/2 t. salt

1 4 oz. bar of milk chocolate, grated (refrigerate or freeze the bar for easier grating)

2 c. semi-sweet chocolate chips

1 c. chopped pecans


In a bowl, with an electric or stand mixer on medium speed, beat butter and brown sugar until well blended.  Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.


In another bowl, mix flour, starches, oats (measure and blend to a powder), baking soda, salt and xanthan. Grate chocolate bar into flour mixture and mix together. Stir or beat into butter mixture until well incorporated.  Stir in chocolate chips and nuts.


Drop dough in 2-tablespoon portions, or use cookie scoop for nicely rounded mounds, 2 inches apart onto parchment paper lined baking sheet.  Bake at 350 degrees F. for 7-10 minutes (I baked mine for 9 minutes and they were perfect).  Cool and transfer to cooling rack.

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