This recipe is similar to a regular Tollhouse cookie recipe, but uses my gluten free flour mix and the addition of Xanthan Gum to bind the cookies together. The consistency is slightly lighter and fluffier than a regular cookie, but the flavor is that of a regular chocolate chip cookie. The dough stores in the freezer, too!
2 1/4 cups Gluten Free Flour Mix
2 teaspoons Xanthan Gum powder
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups (12-ounce package) Semi-Sweet Chocolate Morsels
In a mixing bowl, combine the flour, Xanthum Gum, baking soda and salt. In a separate bowl, cream together the butter, sugars, vanilla and eggs.
Add the dry ingredients to the butter and sugar mix slowly with a hand mixer or wooden spoon. Add the chocolate chips and combine well.
Drop teaspoons of batter onto a cookie sheet lined with parchment paper to prevent sticking. Bake the cookies for 10-11 minutes at 375 F. The cookies will be slightly soft when they come out, so carefully transfer them to cooling racks for at least five minutes before serving.
Â· Use different kinds of chips! Butterscotch or Peanut Butter chips work very well in this recipe.
Â· Add nuts if desired. Try walnuts or crushed macadamia nuts for a new flavor.
Â· Decorate the cookies with gluten free frosting or M&M candies for a special occasion!
Â· Make the cookie a large cookie bar by spreading the batter think on a parchment-lined cookie sheet or baking dish. Cook the cookie for an extra five minutes if you decide to do this.