Gluten Free Chocolate Chip Cookies
The ingredients in this recipe result in the BEST chewy gluten free chocolate chip cookies ever - even better than the OG wheat version!
Servings: 30 Cookies
Calories: 179kcal
Equipment
- Parchment Paper
Ingredients
- 1 cup Butter softened
- 1 cup Dark brown sugar packed
- ½ cup Granulated sugar
- 2 Large eggs
- 1 tablespoon Milk
- 2 teaspoon Vanilla extract
- 1 cup Brown rice flour
- 1 cup Sorghum flour
- ¼ cup Coconut flour
- 2 tablespoon Tapioca starch
- 1 teaspoon Xanthan gum
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 bag milk chocolate chips ~ 2 cups
Instructions
- In stand mixer, cream butter and sugars until fluffy.
- Add eggs, milk, and vanilla, beat until everything is fully incorporated and smooth.
- In a large bowl, mix together remaining ingredients. Slowly add this dry mix to the mixer bowl, and carefully mix until well incorporated and smooth.
- Chill dough for 1 hour.
- Preheat the oven to 375F (190 C), line baking sheets with parchment paper.
- Roll 1" balls out of the cookie dough.
- Arrange dough balls on baking sheets leaving at least 2" between cookies - they flatten out a fair amount.
- Gently press the tops of each slightly - flatten JUST enough to prevent the dough from rolling.
- Bake for 11-13 minutes. Cookies will look puffy, but flatten out as they cool. Do not overbake!
Nutrition
Calories: 179kcal | Carbohydrates: 24g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 190mg | Potassium: 45mg | Fiber: 1g | Sugar: 15g | Vitamin A: 206IU | Calcium: 15mg | Iron: 1mg