Gluten Free Chocolate Chip Cookies

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Written by Gluten Free Recipes / Published in Cookies

I’ve you’ve been living on a gluten free diet for awhile, you probably have your favorite gluten free recipe for chocolate chip cookies already. But, that doesn’t mean there isn’t always room for more!

This gluten free chocolate chip cookies recipe has gotten such great reviews from the Celiac community that it was actually featured in the New York Times! Give it a try and let us know how they turn out in the comments!

Gluten Free Chocolate Chip Cookies Recipe

Cookie Ingredients:

3 1/4 c rice flour mix
1/3 c teff (can be omitted, replace with rice flour mix)
1 1/2 t xanthan gum
1 1/4 t baking soda
1 1/2 t baking powder
1 1/2 t salt
2 1/2 sticks of butter (room tempature)
1 1/4 c brown sugar
1 c plus 2 T granulated sugar
2 eggs
1 T vanilla
1 lb chocolate chips or broken chocolate pieces

Cookie Directions:

Preheat oven to 350 degrees.
Mix together the flour, teff, xanthan gum, baking soda, baking powder, and salt. Set aside.
Cream the butter with the sugars until light and fluffy.
Beat in eggs, one at a time, then add vanilla.
Stir in the flour mixture just until combined, then fold in the chocolate chips.
Cover tightly and refridgerate for 24-36 hours.
Line your baking sheet with parchment paper or a silicone baking mat, and scoop or roll balls of cookie dough about the size of golfballs.
Sprinkle lightly with coarse grained salt (be sure to wipe the pan between batches, or you will end up with extra salty cookies).
Bake 13-15 minutes, depending on your desired crispiness.
Cool a minute on the cookie sheets, then remove to a cooling rack.

(Makes a ton of cookies. Like two or three dozen big cookies)

[Recipe Courtesy of the New York Times]

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