1 cup firmly packed brown sugar
1/2 cup sugar
1 teaspoon gluten-free vanilla
2 1/4 cups Gluten-Free Flour Blend (see below)
1 teaspoon baking soda
1/2 teaspoon salt
1 (12-ounce) package (2 cups) gluten-free semi-sweet chocolate chips
1 cup chopped gluten-free pretzels
Heat oven to 375°F.
Combine butter, brown sugar and sugar in bowl. Beat at medium speed until creamy. Add eggs and vanilla; continue beating, scraping bowl occasionally, until well mixed. Add gluten-free flour blend, baking soda and salt; beat at low speed until well mixed. Stir in chocolate chips and pretzels.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until lightly browned around edges. Let cool 1 minute on cookie sheets. Remove to cooling rack.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking