I've gotten a lot of requests for this recipe at the office lately, so I figured I may as well post it here. I've never done a food blog before. I have a few friends who do food blogs and take amazing pictures of the ingredients, the cooking/baking process, and the end result. I read on one food blog that people really love close-ups of food with melty-chocolaty-goodness. I'm not that great a photographer, and I didn't remember to take a picture until after the cookies were already cooled. Cooled or melty chocolate chips, these cookies disappear quickly at my house.
The trick with gluten-free baking is finding the right blend of flours. Some flours are great for cookies, donuts, and waffles, but are not so great for baking bread or pizza crust. This is my go-to flour blend for cookies, donuts, and waffles. I've found all of these ingredients at our two main grocery stores.
Gluten-Free Flour Mixture
3 cups white rice flour
3 cups sorghum flour
2/3 cup corn starch
1 tablespoon xanthan gum
Keep the mixture in a gallon size Ziploc bag and store in the refrigerator.
Gluten-Free Chocolate Chip Cookies
1/2 cup butter softened
1/4 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 1/2 cups gluten-free flour mixture
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips.
Pre-heat the oven to 350°. In a large mixing bowl, combine softened butter, both sugars, egg and vanilla, and blend well with a mixer. Add remaining dry ingredients, mixing well with a large spoon, and add the chocolate chips last. Place tablespoon sized scoops on an ungreased cookie sheet. Bake for 12 - 15 minutes or until edges start to brown. Let cookies cool slightly and use a spatula to remove from cookie sheet. Yields about 20 cookies. Happy celiac friendly baking!