Heat oven to 375°F. Combine flour blend, baking powder, baking
soda, salt and xanthan gum in medium bowl. Set aside.
Combine softened butter, brown sugar and sugar in large bowl.
Beat at medium speed, scraping bowl often, until creamy. Add eggs
and vanilla. Continue beating, scraping bowl often, until well mixed.
Reduce speed to low. Beat, gradually adding flour mixture, until well
mixed. Stir in chocolate chips.
Drop dough by rounded tablespoonfuls, 2 inches apart, onto
ungreased cookie sheets. Bake for 9 to 12 minutes or until light
golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes.
Remove from cookie sheets.
GLUTEN FREE FLOUR BLEND
To make flour blend, combine 2 cups rice flour, 2/3 cup potato
starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use
appropriate amount for recipe; store remainder in container with
tight-fitting lid. Stir before using.
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