Gluten-Free Chocolate Chip Cookies
Equipment
- mixer with paddle attachment
- measuring cups & spoons
- parchment sheets or silicone baking mat
- cookie sheets
Ingredients
- Gluten-Free Cookie Baking Mix
- ½ c. butter
- 1 egg
- 1 T. milk or cream
- 1 1/2 tsp. vanilla
- 1 c. semi-sweet chocolate chips
- 1/2 c. nuts optional
Instructions
PREP
- Gather equipment.
COOKIE BATTER
- Beat together butter and eggs.
- Pour in bag of baking mix into the mixer. Add milk and vanilla and mix well.
- Stir in chocolate chips or other mix-ins. Let batter rest for 5-15 minutes and mix again to fully hydrate gluten-free flour.
- Scoop batter into cookie pucks and press cookie flat using palm of hand and place in airtight container or on cookie sheets. To make as cookie bars, grease quarter sheet pan. Add batter to the pan and use an off-set spatula to spread evenly in the pan. Chill one hour or overnight.
BAKE
- Bake at 350° for 13-15 minutes. Let cookies cool and store in air-tight container.
Notes
Toss chocolate chips or other mix-ins in rice flour before adding them to the batter to evenly distribute them in the batter. For bakery style cookies-place a few chocolate chips on top of the cookie puck.
Use your favorite chocolate chips such as semi-sweet, bittersweet, white chocolate chips, toffee bits or a combination.
If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step for a light and tender bake. You can make the batter ahead of time and place in the fridge and scoop batter when needed.You can make the cookie batter ahead of time then scoop into balls and freeze to bake later.
Storage: Gluten-free baked goods do not have the same shelf-life as conventional baked goods. Store in airtight container on counter 1-2 days or for best results, seal in in freezer safe container for up to 6 months. When freezing, allow to come to room temperature before opening the container.
