Soft Gluten-Free Chocolate Chip Cookies
I used brown rice flour here. This is the one that is soft and more like a Toll House cookie. It is my favorite of the two, but that's, of course, a personal cookie preference.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 30 cookies
- 1/3 cup oil
- 1/2 cup brown sugar
- 1 cup brown rice flour
- 1/3 cup cornstarch
- 2 large eggs
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Preheat the oven to 350 F.
In a medium-sized mixing bowl, mix the oil and sugar.
Mix in the brown rice flour and cornstarch.
Mix in the remaining ingredients except for the chocolate chips.
Stir in the chocolate chips.
Drop rounded teaspoonfuls of dough about 2 inches apart from each other onto a parchment-lined cookie sheet.
With moistened fingertips, press the dough balls to 1/4 inch thickness. This makes the cookies look much better. (I skipped this step in my first batch and the cookies had a strange blob-like look to them.)
Bake for 10 minutes or until the edges begin to brown.
Cool on cooling racks.
Calories: 100kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 56mg | Potassium: 58mg | Sugar: 5g | Vitamin A: 20IU | Calcium: 9mg | Iron: 0.6mg