Gluten Free Chocolate Chip Cookies

What You Need:

  1. 1 Cup Potato Starch
  2. 1/2 Cup Tapioca Starch (also sold as tapioca flour)
  3. 3/4 Cup White Rice Flour
  4. 1/4 Cup Brown Rice Flour
  5. 1/8 Cup Dry Nonfat Milk Powder
  6. 1 tsp Baking Soda
  7. 1/2 tsp salt
  8. 1/2 tsp xantham gum
  9. 8 tbsp melted butter
  10. 1/3 Cup Granulated Sugar
  11. 3/4 Cup Brown Sugar
  12. 1 Large Egg
  13. 2 tbsp Milk
  14. 1 tbsp Vanilla Extract
  15. 1 1/2 Cups Semisweet Chocolate Chips
  16. Parchment Paper or Cooking Spray

What You Do:

  1. Whisk potato starch, tapioca starch, white rice flour, brown rice flour, xantham gum, and salt in a mixing bowl.
  2. In a separate bowl (this one should be large, it’s your main bowl), mix melted butter, brown and granulated sugar until mixture is smooth.
  3. Add in the milk, egg, and vanilla extract. Keep whisking until mixture is smooth.
  4. Then add in the separate flour mixture. Use a rubber spatula and mix until you have a dough.
  5. Add in the chocolate chips and continue mixing until homogeneous. Cover the bowl with plastic wrap and lest rest for 30 minutes. It is important for the dough to have this resting time and to include the xantham gum so that the gluten-free flour mix better absorbs buttery goodness.
  6. Preheat oven to 350 F and have the middle rack available to use.
  7. Line two baking sheets with parchment paper or cooking spray. Dollop on 1 tbsp of dough onto the sheets spaced about 2 inches apart.
  8. Bake cookies, 1 sheet at a time. Bake each for 5 minutes, rotate sheet, and bake for an additional 5 to 6 minutes until edges are golden.
  9. Let cookies cool for 5 minutes and serve warm or at room temperature. Cookies will stay soft for up to a day if you take care to cover or store the cookies in airtight containers.