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Gluten Free Chocolate Chip Cookies

Prep Time5 minutes
Active Time9 minutes
Rest Time30 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate, gluten free
Yield: 6 people
Author: Stephanie

Equipment

  • 1 Stand mixer or hand mixer

Materials

  • 1/2 cup salted butter room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar I prefer evaporated cane juice crystals
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/2 cup gluten free rolled oats blend into a flour
  • 1 cup brown rice flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp xanthan gum
  • 1 cup semi-sweet chocolate chips

Instructions

  • Add you butter and sugars in the bowl of a stand mixer or into a large bowl to use a hand mixer. Beat butter and sugars until light and fluffy.
  • Next, add your eggs and vanilla extract. Beat until combined.
  • Put your oats in a blender or food processor and blend until you have a fine flour. Pour it into your bowl with your wet ingredients.
  • Add in the brown rice flour, baking soda, baking powder, salt, and xanthan gum. Beat until well combined.
  • Pour chocolate chips into the dough mix and turn the mixer on for about 10 seconds just to combine. If using a hand mixer, gently fold the chocolate chips in with a wooden spoon.
  • Put the bowl of dough into the fridge for at least 30 minutes. It can be longer. The dough gets better as it sits.
  • After the 30 minutes, take about 2 TBSP of dough and roll it into a ball. Press gently to flatten.
  • Place on a baking sheet about 2 inches apart. Bake at 350° for 9 minutes or until the sides are slightly golden and crispy and the center is still soft.
  • Cool on a wire rack. Store in an airtight container. These cookies are best on the first day but will keep for up to 4 days.