Since I went off wheat over a year ago I have desperately missed the taste of a freshly baked chocolate chip cookie. I’ve tested multiple recipes guaranteeing delicious results but none have been worthy of being dunked into my cold glass of milk until today. Based on my year’s worth of attempts, research and this recipe (that I modified) I think I have found the recipe that will become my go-to for gluten free chocolate chip cookies!
The Hubs said they tasted like the real deal and L’il E devoured his cookie in seconds. They’re soft, chewy and buttery sweet! #Winning!
I know you want to try them.
Dunk-worthy gluten-free Chocolate Chip Cookies
- 1 cup softened butter
- 1 cup packed brown sugar
- 1/2 cup granulated white sugar
- 2 tsp vanilla extract
- 2 eggs
- 2 cups brown rice flour
- 1/4 cup potato starch (important – this gives your cookie that softness)
- 1/4 cup tapioca starch (ditto for the tapioca starch)
- 1 tsp xantham gum
- 1 tsp baking soda
- 1/2 tsp salt
- 1 bag dark chocolate Hershey’s Chipits
- Preheat oven to 375F and prepare cookie sheet with parchment paper or tin foil.
- Mix butter and sugars using a handheld mixer until light and fluffy.
- Add in vanilla extract and eggs and continue mixing until well blended.
- In a separate bowl mix rice flour, starches, baking soda, xantham gum and salt until well mixed.
- Add dry ingredients to wet ingredients and mix until no flour is showing.
- Stir in chocolate chips.
- Spoon heaping teaspoons onto an ungreased baking sheet leaving two inches between each cookie.
- Bake at 375F for 10 minutes.
Do you think they’re dunk-worthy?