Gluten Free Chocolate Chip Cookies

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READY IN: 27mins
SERVES: 15
YIELD: 36 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oven to 375.
  • Combine GF flour, baking powder, baking soda, salt, flaxseed and xanthan gum in a bowl. Set aside.
  • Combine butter, brown sugar and sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed. Gradually add flour mixture, beating at low speed until well mixed. Stir in chocolate chips.
  • Chill the dough for 15-30 minutes in the refrigerator. This helps the gluten-free dough stay puffy and not get flattened out.
  • Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 9-12 minutes or until light golden brown. (Do not overbake.) Let stand 1-2 minutes on cookie sheets; remove to cooling rack.
  • This dough works great from frozen. You just have to freeze it pre-scooped in layers separated by parchment paper. For baking from frozen, set the oven to 400°F and bake for 11-12 minutes.
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