Gluten Free Chocolate Chip Cookie Recipe

One of my favorite thing in the whole world is chocolate chip cookies. When I went gluten free one of the first things I did was look up a good chocolate chip cookie recipe for when I need to bake and binge. This is my all time favorite gluten free chocolate chip cookie recipe. 

Makes: approximately 14 cookies
Prep: 10 minutes
Cook: 15 minutes
Freeze: 3 months

What You Need: 

8 tbsp unsalted butter, softened                               1 tsp baking powder
2/3 cup granulated sugar                                         1/2 tsp salt
1 large egg                                                               1/3 cup gluten-free rice flour
1 tsp pure vanilla extract                                         3oz (85g) chocolate chips, or chocolate broken into
1 1/4 cups gluten-free all-purpose flour                                   small chunks

1) Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius). Line the baking sheets with parchment paper.

2) Cream together the butter and sugar until fluffy, using an electric whisk. Add the egg and vanilla and whisk again.

3) Sift the flours, baking powder, and salt into the mixture, add the chocolate chips, and mix well with a wooden spoon. Heap 14 tablespoons of the mixture onto the prepared baking sheets; place them well apart since they will spread as they bake. Flatten them with your fingertips. I only made 12 with mine so they would fit comfortably on two of my cookie sheets at the size I wanted them.

4) Bake for 15 minutes or until golden brown. Use a metal spatula to transfer the cookies to a wire rack and leave until cold. Don't worry if the cookies are soft when you take them out of the oven; they crisp as they cool.

The cookies taste amazing. This recipe is my favorite gluten free chocolate chip cookie recipe that I have found. Most recipes that I have come across the cookies have turned out dry and crumby. This one is very moist and does not crumble into your hand when you take a bite.

Statistics Per Cookie:
Energy: 204kcals/858kJ
Protein: 2.3g
Fat: 9g
Saturated Fat: 5.5g
Carbohydrate: 28g
Sugar: 16g
Fiber: 0.8g
Salt: 0.2g

Recipe from:
The Gluten-Free Cookbook By Heather Whinney, Jane Lawrie, and Fiona Hunter.

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