America's favorite chocolate chip cookies now in a gluten-free recipe version.
| 2 1/4 |
|
cups Gluten-Free Flour Blend (see below) |
| 1 |
|
teaspoon gluten-free baking powder |
| 1 |
|
teaspoon baking soda |
| 1/2 |
|
teaspoon salt |
| 1/4 |
|
teaspoon xanthan gum |
| 3/4 |
|
cup LAND O LAKES® Butter, softened |
| 3/4 |
|
cup firmly packed brown sugar |
| 1/2 |
|
cup sugar |
| 2 |
|
LAND O LAKES® All-Natural Eggs |
| 2 |
|
teaspoons gluten-free vanilla |
| 1 |
|
(12-ounce) package (2 cups) gluten-free semi-sweet chocolate chunks or chips |
Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.
Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.
Gluten-Free Flour Blend:
To make Flour Blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Store in container with tight-fitting lid; stir before using.
Recipe Tip
*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, however, the FDA and USDA have yet to define the term "gluten-free". We recommend reading all ingredient labels on food products thoroughly to ensure recipe success.
Learn about gluten-free baking.
