Over the next few Tasty Tuesdays I will be baking chocolate chip cookies with different fair trade chocolate chips and I will be using different recipes from some of my favorite foodie bloggers!
This week’s recipe “The Best Gluten-Free Chocolate Chip Cookies Ever” comes from Sarah, at Peas and Thank You.
The Best Gluten-Free Chocolate Chip Cookies Ever
Ingredients (24 large cookies)
- 1 c. organic butter or non-dairy margarine, melted
- 1 c. brown rice flour
- 1 c. gluten-free oat flour (finely ground in a food processor or blender)
- 1/4 c. + 1 T. cornstarch
- 1 t. xanthan gum (I picked this up from my food coop)
- 1 t. salt
- 1 t. baking soda
- 1/4 c. organic sugar
- 3/4 c. brown sugar
- 1 organic egg + 1 organic egg yolk or 2 flax “eggs” (2 T. ground flax + 6 T. water, whisked and allowed to thicken)
- 2 T. organic or non-dairy milk
- 1 1/2 t. vanilla
- 1 1/2 c. semi-sweet chocolate chips
Instructions
- In a medium bowl, combine the rice flour, oat flour, cornstarch, xantham gum, salt and baking soda. Set aside.
- Using an electric or stand mixer, cream together melted butter and both sugars. Add the egg and egg yolk (or flax “eggs”), milk and vanilla and 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 1 hour. Scoop big spoonfuls of dough and shape them into cookies on a baking 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.
