A chocolate chip cookie is a favorite for holidays and non-holidays, and may be the universally agreed upon favorite cookie (for a lot of cookie fans!). If you’re on a gluten-free diet, don’t let that stop you from enjoying a delicious holiday treat. With this gluten-free chocolate chip cookie recipe, you’ll be able to enjoy the delicious, gooey taste of a fresh baked chocolate chip cookie this holiday season. Make extra, and leave a delicious gluten-free treat for Santa while you’re at it.
- 8 ounces/unsalted butter
- 2 cups of brown rice flour
- ¼ cup cornstarch
- 2 tablespoons of tapioca flour
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- ¼ cup of sugar
- 1 ¼ cups light brown sugar
- 1 whole egg
- 1 egg yolk
- 2 tablespoons whole milk
- 1 /2 teaspoon vanilla extract
- 12 ounces semisweet chocolate chips
Preheat oven to 375 degrees. Melt butter in saucepan over low heat, and pour into mixer. In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xanthan gum, salt and baking soda. Set your mixture aside.
Add brown and white sugar together with melted butter, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract until the mix is well combined, slowly add the flour mixture until combined, and add the chocolate chips.
Chill the dough in the refrigerator until firm. Shape the dough into balls and place on baking sheets, 6 cookies per sheet is recommended. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove cookies and let cool.
