Chewy, Chocolatey And Gluten Free

by Two Chums on October 17, 2018

Usually when a recipe is modified to accommodate a sensitivity or food allergy, we just hope it will taste “OK”. Having someone say “It’s pretty good considering it’s______”, and you fill in the blank for what it’s missing, or how it’s different. But in this case, you are likely to love these cookies and make them again and again even if the gluten free person in your life isn’t around to eat them. As we’ve mentioned previously, we are experimenting with gluten free recipes for those members of our families who, for health reasons, need to eliminate gluten from their lives. These are truly delicious and were a really big hit with everyone who tried them. They are soft and chewy with crisp edges and have just the right amount of sweetness and a great ratio of dough to chocolate chips. That may all sound technical but it is those little things that make the difference between a good cookie and a great one. This recipe made 4 dozen cookies and within no time they were all gone!

Gluten Free Chocolate Chippers

Add to your mixer and beat together until well creamed.
3/4 cup softened butter (or coconut oil if you need a dairy free choice)
1 cup white sugar
1 cup brown sugar
1 tablespoon vanilla

Stir these dry ingredients together. With mixer running add dry ingredients to the butter mixture and combine. The mixture will look like damp sand.
1 1/2 cups brown rice flour
1 1/2 cups white rice flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking soda
1/8 teaspoon xanthan gum

Add the eggs and mix until the dough starts to hold together. Add chocolate chips and continue to stir until thoroughly mixed. If the mixture seems too dry or crumbly, add 1-2 tablespoons of milk.
2 eggs
12oz bag chocolate chips

Using a small ice cream/cookie dough scoop, put 12 scoops of dough on a parchment lined baking sheet. Bake the cookies in a preheated 375 degree oven for 8 minutes. The cookies may look slightly underdone when you remove them from the oven, but that’s all right. Leave them on the baking sheet for 3-4 minutes. They will continue cooking on the hot baking sheet even after they come out of the oven. Allow them to stay there as they cool. Remove them from the baking sheet after 3-4 minutes and cool completely.