I baked a batch of my deliciously G-free chocolate chip cookies with Taylor….and this time I substituted white chocolate chunks! Yum!     

Chocolate Chip Cookies

Makes 4 dozen cookies

Ingredients:

• Nonstick cooking spray
• 1 ½ cups brown rice flour 
• ½ cup potato flour 
• ¼ cup tapioca starch 
• ¼ cup millet flour 
• 1-teaspoon baking soda 
• 1-teaspoon xanthan gum 
• ½ teaspoon baking powder 
• ¼ teaspoon salt 
• 1 cup (2 sticks) salted butter, at room temperature 
• 1 cup packed gluten-free light brown sugar 
• ¾ cup granulated sugar 2 eggs, lightly beaten 
• 1-teaspoon gluten-free vanilla extract 
• 1 12-ounce package of gluten-free bittersweet chocolate chucks (or white chocolate chucks!) 

Directions:

1. Preheat the oven to 350 °F. Coat three cookie sheets with nonstick spray

2. Place the brown rice flour, potato flour, tapioca starch, millet flour, baking soda, xanthan gum, baking powder, and salt in a medium-size bowl. Stir until well combined, and set aside.

3. Place the butter, brown sugar, and granulated sugar in a large bowl. Using an electric mixer, beat on medium speed until the mixture is light brown and fluffy. Add the eggs and vanilla, and beat again on medium speed until just combined.

4. Sprinkle the flour mixture over the butter mixture, and add the chocolate chunks. Using a wooden spoon, stir until a soft dough forms, about 10 turns of the spoon. Using a tablespoon measure, drop the dough onto the prepared cookie sheets, spacing them 2 inches apart.

5. Bake for 8 to 10 minutes, until the edges are lightly browned but the centers are still soft. Cool for 2 minutes on the cookie sheets before transferring the cookies to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or transfer to a zipper-lock bag and freeze for up to 6 months.

Let me know if you try this recipe! Do you have a favorite G-free dessert? Share a link to the recipe in the comments below.