These gluten-free cookies are crispy on the edges and soft in the middle – simply yummy. If you’re following a gluten-free diet, you have to give this recipe a try. You’ll be thrilled when you realise you can still enjoy a really good chocolate chip cookie even with a gluten sensitivity or allergy!
Makes: approximately 30 cookies
Ingredients:
Dry ingredients:
- 300g brown rice flour
- 50g tapicoa starch
- 10g sorghum flour
- 1 tsp xanthan gum
- 1 tsp bicarbonate of soda
- ½ tsp salt
Creaming ingredients:
- 1 cup unsalted butter
- 1 ¼ cup packed light brown sugar
- ¼ cup caster sugar
Wet ingredients:
- 2 eggs
- 1 ½ tsp vanilla extract
- 2 tbsp whole milk
- 1 ½ cups semi-sweet or dark chocolate chips
Method:
- Combine the dry ingredients in a bowl and stir with a whisk. Set aside.
- In a saucepan over low heat, melt the butter. Do not allow to boil. Let cool a few minutes.
- In a large mixing bowl, combine the melted butter, light brown sugar and caster sugar.
- Use a mixer to cream the butter and sugars together until well combined.
- Add the eggs, vanilla and milk to the butter-sugar mixture and mix well.
- Add the dry flour mixture to the bowl and mix until well combined.
- Scrape down the sides of the bowl as necessary to incorporate all the dry ingredients.
- Stir in the chocolate chips until they have been well incorporated into the dough.
- Cover and refrigerate the dough for at least 1 hour.
- After the dough has chilled, preheat oven to 190°C.
- Remove the dough from the fridge and shape it into balls using a cookie scoop or spoon.
- Place the dough balls on a parchment-lined baking sheet.
- Bake for 11–12 min, or until the edges are lightly browned and the centre still looks slightly underbaked. Let the cookies cool in the pan for about 5 min.
- Gently transfer the cookies to a foil sheet on a counter or flat surface in order to cool completely.
Recipe notes:
- When melting the butter, be careful not to allow it to boil. A good clue as to when to remove the pan from the heat is when a small chunk of solid butter remains. The residual heat from the melted butter will melt this remaining bit of butter.
- If you don’t have sorghum flour, you can replace it with additional brown rice flour.
- The cookie dough can remain in the fridge for about 5 days. It can also be stored in a container or ziplock bag in the freezer for several months.
- If you only want to bake 1–2 cookies, shape the refrigerated cookie dough into balls and freeze them on a pan or plate. Once frozen, transfer the frozen dough balls to a ziplock bag and continue to store in the freezer. Then you can just pull out as many dough balls as you want to bake.
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