Chewy Gluten Free Chocolate Chip Cookies

Chewy Gluten Free Chocolate Chip Cookies

Prepared by Sarah Shilhavy, Photo by Jeremiah Shilhavy

These cookies are excellent. They're perfectly crisp on the outside, and chewy on the inside. It's hard to tell that they're not made from wheat!

Servings: approx. 3 dozen cookies
Preparation Time: 15 minutes, plus 1/2 - 1 hour chilling time

• 8 oz unsalted butter, melted (you can use part palm shortening if desired)
• 2 oz coconut flour
• 1/2 oz tapioca flour/starch
• 1 1/4 oz corn starch
• 9 oz brown rice flour
• 1/2 teaspoon Himalayan salt
• 1 teaspoon xanthan gum
• 1 teaspoon baking soda
• 2 oz granulated sugar
• 8 ounces brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons whole milk
• 1 1/2 teaspoons vanilla extract
• 9 - 12 ounces semisweet chocolate chips

Pour melted butter into the bowl of an electric mixer fitted with a paddle attachment.

In a separate bowl, stir the coconut flour, tapioca, cornstarch, rice flour, salt, xanthan gum, and baking soda together. Set aside.

Add the sugars to butter and cream together on medium speed for about 1 minute. Add egg, egg yolk, milk and vanilla extract. Beat until well combined. Add flour mixture by heaping 1/4 cupfuls until well combined. Add chocolate chips and stir to combine.

Chill the dough in the refrigerator until firm, about 30 minutes to 1 hour.

Preheat the oven to 375 degrees F. Line cookie sheets with parchment paper

Shape the dough into approximately 1 oz balls and place on prepared cookie sheets. Flatten tops slightly if desired.

Bake for 7 - 10 minutes, rotating sheets halfway through baking for even browning. Cool the cookies on the sheets for 2 minutes before moving to a wire rack to cool completely.

Variation: Add about 1 1/2 cups of dried, unsweetened flaked coconut to the dough for Chocolate Chip Coconut Cookies.

Recipe courtesy Sarah Shilhavy

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