This recipe is amazing. If you live a gluten free lifestyle, for whatever reason, and totally dream of chocolate chip cookies from your childhood, this is the recipe for you. If you have a gluten allergy- once you find a recipe like this you never let it go! This recipe was created by Mama Pea from www.PeasandThankYou.com, who is no longer online! I’m so happy I had this printed out and stored in my recipe book!
The Best Gluten-Free Chocolate Chip Cookies Ever
Ingredients (24 large cookies)
1 c. butter or non-dairy margarine, melted
1 c. brown rice flour
1 c. gluten free oat flour
¼ c. +1 tbl. cornstarch
1 tsp. xanthan gum
1 tsp. salt
1 t. baking soda
¼ c. sugar
¾ c. brown sugar
1 egg + 1 egg yolk OR *2 flax eggs
2 tbl. milk or nondairy milk
1 ½ tsp. vanilla
1 ½ c. semi sweet chocolate chips
*two flax eggs= 2 tbl. ground flax + 6 tbl. water, whisked to thicken
In a medium bowl, combine the rice flour, oat flour, cornstarch, xanthan gum, salt and baking soda. Set aside.
Using an electric or stand mixer, cream together the melted butter and both sugars. Add the egg and egg yolk (or flax “eggs”), milk, and vanilla. Mix well. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, about an hour. Scoop big spoonfuls of dough and shape them into cookies on the cookie sheet.
Preheat oven to 375 degrees
Bake for 11-13 minutes, until edges of cookies are starting to brown. The cookies will not look set, but will continue to cook on the pan. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely before eating or storing in an airtight container.