Gluten-Free Chocolate Chip Cookies Recipe
Our Gluten-Free Chocolate Chip Cookies Recipe is amazing! Soft, chewy and full of rich chocolate chips, these easy, homemade cookies taste just like the classic chocolate chip cookie with one small twist — they’re gluten-free! Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. That is, if there are any leftover!
Ingredients for Gluten Free Chocolate Chip Cookies Recipe
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup butter, softened
1 1/2 teaspoons pure vanilla extract
2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
2 teaspoons xanthan gum
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 bag (12 oz) semisweet chocolate chips (2 cups)
Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.
Be sure to store these cookies in a tightly covered container since gluten-free baked goods dry out more quickly than wheat flour-based baked goods.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Xanthan gum is a sugar-based ingredient that is used as a thickener and stabilizer in recipes and can be found online or in grocery stores.
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