Gluten-Free Chocolate Chip Cookies
Active Time: 20 minutes | Total Time: 50 minutes | Serves 28 cookies | Gluten Free
- 1 cup teff flour
- ¾ cup gluten-free oat flour
- ½ cup brown rice flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
- 12 tablespoons unsalted butter, at room temperature
- 1 cup (packed) dark brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 12 ounces semisweet chocolate chips
Heat the oven (with the oven racks in the middle) to 350°F. Line two sheet pans with parchment paper.
In a medium bowl, whisk together the teff flour, oat flour, brown rice flour, baking powder, baking soda, and salt.
In a large bowl or the bowl of a stand mixer, using an electric mixer on medium speed, beat the butter, dark brown sugar, and granulated sugar until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl with a silicone spatula as necessary. Beat in the vanilla.
With the mixer on low speed, gradually mix in the flour mixture until incorporated. Stir in the chocolate chips.
Drop the dough in 2-tablespoon size balls, 3 inches apart (plan on 8 to a pan- they spread!). Bake until golden brown and crisp around the edges, 12 to 15 minutes. Let cool on the pan for 5 minutes before transferring to a wire cooling rack. Repeat with the remaining dough.
This recipe was printed from: