Gluten Free Chocolate Chip Cookies
If you had to choose just one, what would be your favorite cookie?
No question mine would be Oatmeal raisin.
Specifically, the recipe from the lid of the Quaker Oats container.
Probably because that is the one we made the most growing up.
It was in fact, the first cookie I ever attempted, by myself.
Loved them then, and still love them now (modified to be gluten free of course).
The rest of my household prefer any kind of chocolate chip.
Double chocolate chip, oatmeal chocolate chip, peanut butter chocolate chip, chocolate chip with craisins, with hazelnuts or walnuts…..
Doesn’t matter which kind they are, they will certainly gobble them up.
I however, don’t really care for them.
With bathing suit season upon us, I think I could be on to something here.
Make baked goods you don’t really care for.
So, you don’t eat as many.
Genius!
Ingredients
- 1 cup brown rice flour
- 1 cup GF oat flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 1/2 tsp baking soda
- 2 Tbs baking powder
- 1 tsp salt
- 1 1/2 cups butter, room temperature
- 1 1/2 cups brown sugar
- 2 large eggs, room temperature
- 2 tsp vanilla
- 16 ounces dark chocolate chopped, or chocolate chips
Instructions
In large bowl mix all dry ingredients together, set aside.
With stand or hand mixer cream butter and brown sugar together, approx 2 mins.
Add eggs one at a time until incorporated, then add vanilla, do not over mix.
Add dry ingredients to wet in 3rds until mixed.
Fold in chocolate.
Cover and refrigerate for at least 1 hour (overnight if you have the time) It really helps.
Preheat oven to 350 degrees.
Drop batter by tablespoon 4 inches apart onto baking sheet lined with parchment paper.
Bake 15-18 mins or until nicely browned.
Let sit 5 mins then remove to cool completely on wire rack.
Notes
You can make your own oat flour by adding to food processor and blending until a light flour is created.
Annette