How to make it

  • Preheat oven to 375.
  • Combine flour blend,baking powder,baking soda,salt and xanthan gum in medium bowl.Set aside.
  • Combine butter,brown sugar and sgar in in large bowl.Beat at medium speed,scraping bowl often,until creamy.Add eggs and vanilla.Continue beating,srcraping bowl often,until well mixed.
  • Reduce speed to low.Beat,gradually adding flour mixture,until well mixed.Stir in chocolate chips with spatula.
  • Drop by rounded tablespoons,2 inches apart onto ungreased cookie sheet.Bake 9-12 minutes or until golden brwon.Do not overbake.Let stand 2 minutes ,remove from cookie sheets.
  • Gluten-Free Flour Blend: Combine 2 cups rice flour,2/3 cups potato starch,1/3 tapioca flour and 1 teaspoon xanthan gum.Sift together.Store in container with tight-fitting lid,stir before using.
  • These cookies spread alot when baking.I tried placing dropped cookie batter already on cookie sheets in freezer while wating for first batch,which worked rather well.
  • *the double amount of vanilla helps to cover the slight bitterness of rice flour

Reviews & Comments 5

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  • sola 5 years ago
    Cookie results have alot to do with the temp of shortening.Too soft & cookies will spread too much.FOR BEST RESULTS baking GF cookies chill dough at least an hour before baking.You will be surprised how much better your cookies will turn out.
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  • esteban72 8 years ago
    Thanks for sharing! These were the best cookies to date since my partner was diagnosed as celiac, however, they don't spread like it says in the recipe, so I just flattened them before, and that did the trick. I used carob chips and margarine to avoid dairy as well. Thanks again!
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  • lynryn 8 years ago
    Hey, thanks for posting this recipe! Figured I'd leave some feedback since it doesn't have much.

    I made these last night and overall they turned out really good. The batch made 25 cookies for me.
    I wouldn't go as far to say "you can't even tell they're gluten free!" like a lot of recipes do - something about the texture is very 'gluten free'. They're quite crumbly and delicate, like the texture you'd expect with an arrowroot cookie. That being said my non-celiac boyfriend looooooved them.
    I tried baking them frozen and unfrozen and found no difference at all. Even unfrozen these didn't spread much at all for me. They were super tall and poofy, didn't flatten too much, which was a pleasant surprise for gluten free fare.

    Overall these were rad cookies and you should make them.
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    " It was excellent "
    momo_55grandma ate it and said...
    great post thanks
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  • michellem 9 years ago
    Another great one my friend will love..thank you for posting!
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