Yesterday I made 15 dozen gluten-free chocolate chip cookies. It took about 3 hours, which is why I don't make cookies all too often!
We made this same recipe for Thanksgiving and everyone really liked them. They're a hit this time too. And even made a good breakfast this morning, with a full glass of goat milk, haha!
I used the regular Nestle Tollhouse recipe just modified to make it GF.
Gluten-Free Chocolate Chip Cookies
Yields: 5 dozen cookies
2 1/4 cups rice flour*
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon Xanthan Gum
1 cup butter or margarine, softened (we use lard or shortening to avoid the dairy)
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large egg
2 cups chocolate chips
*Note: We only used rice flour, but if you had any potato starch, about 2 tablespoons per 2 cups of flour would be a great addition to the recipe.
1. Preheat oven to 375 degrees F.
2. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts.
3. Drop by rounded tablespoon onto ungreased baking sheets.
4. Bake for 9 to 11 minutes or until golden brown.
The stacks of cookies cooling!
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