Name: Gluten Free Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 24
Cuisine: American
Ingredients: 1 1/2 cup Japanese Non-Gluten Rice Flour; 1/4 cup tapioca flour; 2 tablespoons milk powder; 1/2 teaspoon xanthan gum (optional); 1/4 cup arrowroot powder; 1/2 cup cane sugar; 1 teaspoon baking soda; 1/2 cup brown sugar; 1/2 teaspoon salt; 2 tablespoons sour cream; 3/4 cup unsalted butter, softened at room temperature; 1 1/2 teaspoon vanilla extract; 1 egg plus 1 egg yolk; 1 1/2 cup chocolate chips

Make a big batch of these easy non-gluten chocolate chip cookies as they are sure to delight kids and adults alike and will be snapped up quickly. They are equally enjoyable as an afternoon treat or for whenever the sugar cravings strike and are the best accompaniment for a glass of warm milk or a cup of coffee.

The Japanese Gluten-Free Rice Flour makes them melt-in-the mouth scrumptious and no one will guess that they are gluten free.

Make them healthier by substituting refined sugar with a sweetener such as monk fruit and use no sugar added dark chocolate chips.

You may freeze the raw cookies and bake frozen – just add a few minutes to the baking time.

Fun fact: America’s favorite cookie (and the official state cookie of Massachusetts) was invented by accident by Ruth Wakefield in 1930’s and became an immediate success after being published in a Boston newspaper.

YIELD: 24 cookies
PREP TIME: 10 min
BAKE TIME: 10 -12 minutes
RECIPE TYPE: American | Dessert | Gluten -free

Ingredients

1 1/2 cup Japanese Gluten-Free Rice Flour
1/4 cup tapioca flour
2 tablespoons milk powder
1/2 teaspoon xanthan gum (optional)
1/4 cup arrowroot powder
1/2 cup cane sugar
1 teaspoon baking soda
1/2 cup brown sugar
1/2 teaspoon salt
2 tablespoons sour cream
3/4 cup unsalted butter, softened at room temperature
1 1/2 teaspoon vanilla extract
1 egg plus 1 egg yolk
1 1/2 cup chocolate chips

Directions

Step 1

Preheat oven to 350°F/177C/Gas 4 and line a large baking sheet with a silicon baking mat or parchment paper; set aside.

Step 2

Combine Japanese Gluten-Free Rice Flour, tapioca flour, milk powder, xanthan gum, if using, arrowroot powder, cane sugar, baking soda, brown sugar and salt in a large mixing bowl.

Step 3

Whisk sour cream, butter, vanilla, egg and egg yolk in another bowl, then mix with the dry ingredients. Add the chocolate chips and stir to incorporate. Do not overmix the dough.

Step 4

Scoop out the dough using an ice cream scoop or a measuring spoon and place onto the prepared baking sheet, spacing them about 1 1/2 inch apart.

Step 5

Bake for about 10 to 12 minutes, until edges are golden brown but the center still slightly soft.

Step 6

Leave the cookies on the sheet for a few minutes before transferring onto a wire rack to cool completely. Store in an airtight container for up to a week.

Cook’s Notes

Experiment with different flavors of chocolate chips, such as peanut butter, mint chocolate, white chocolate, and butterscotch.
Open freeze the cookies before transferring to an airtight container.