Chocolate Chip Cookies (Gluten-Free)
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These chocolate chip cookies get their gluten-free structure from sweet rice flour, which despite its other name, glutinous rice flour, contains no gluten at all. Xanthan gum holds the dough together, and because there is no wheat protein you can stir freely without toughening it. A short chill in the fridge or freezer firms the dough before baking, and a silicone mat keeps the sticky cookies from clinging to the pan.
Instructions
Heat the oven to 350°F (180°C). Line a cookie sheet with a silicone baking mat, since this dough sticks to a bare pan more than most.
Whisk the sweet rice flour, xanthan gum, baking powder and baking soda together in a large bowl.
In a smaller bowl or a stand mixer, beat the butter with the white and brown sugars until combined. Add the eggs and vanilla and keep mixing until the batter is smooth.
Tip the wet mixture into the dry ingredients and stir thoroughly with a wooden spoon. There is no gluten to toughen, so you can mix as much as you need to get an even dough.
Fold in the chocolate chips until they are spread throughout the dough.
Spoon the dough onto the lined sheet in balls about 1½ inches (4 cm) across.
Chill the sheet in the fridge for 30 to 40 minutes, or in the freezer for 10 to 20 minutes, so the dough firms up before baking.
Bake until the cookies are golden brown. Expect this to take longer than a wheat-flour cookie, around 25 minutes, depending on the flour you use.
Make it personal.
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