Recipe of Homemade Gluten free chocolate chip cookies

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The ingredients needed to make Gluten free chocolate chip cookies:

1. Take 1/2 stick butter at room temp
2. Take 1/4 cup granulated sugar
3. Make ready 1/2 cup packed light brown sugar
4. Make ready 1 tsp vanilla extract
5. Get 1 large egg
6. Prepare 1 cup semisweet chocolate chips
7. Make ready 1 cup gluten free baking mix
8. Prepare 2 tbsp gluten free baking mix
9. Take 1 if you don't have gluten free baking mix, see step 4

These cookies are open to your own imaginative interpretation. Try butterscotch chips and toasted salted pecans, or white chocolate and cranberries, in place of the chocolate chips. Add the chocolate and gently mix to incorporate it. Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later.

Instructions to make Gluten free chocolate chip cookies:

1. using mixer, cream butter, and both sugars together
2. add egg and vanilla and beat until well combined. don't forget to scrape the bowl!
3. add gluten free baking mix in 2 sets. dough won't be too thick but will appear "doughy"
4. ((if you don't have gluten free baking mix, you can substitute for a gluten free flour mix. but then you must add 1/2 tsp each of baking soda, baking powder, and salt!))
5. stir in chocolate chips, cover, and refrigerate 4-6 hours or overt night until thoroughly chilled.
6. once chilled scoop out rounded Tbs amounts of dough, roll them into balls and place them 2 inches apart on cookie sheet
7. bake at 350° for 10-15 mins until edges are slightly brown. remove from oven and let rest in pan for 5 mins. then transfer to a cooling rack.

Add the chocolate and gently mix to incorporate it. Made with Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend, these easy and delicious cookies are ready to eat in under an hour and can be stored for later. The Best Gluten-Free Chocolate Chip Cookies. These cookies are a lovely combination of crispy and chewy. I've found that gluten free flours are often lighter tasting and sometimes more delicate, but the addition of oat flour means that these have a bit of a nutty taste, too, and some substance.

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