You know that feeling…you’re craving a really good chocolate chip cookie and it’s 9 o’clock at night, the kids are in bed and your watching the latest episode of Dexter? I sure do. It happened last night.
We had a busy weekend of soccer and cross-country skiing with the kids while a host of out of town family and local friends gathered for a birthday celebration in Roberts Creek. I was really tired after making three birthday cakes the day before but I had to have those cookies!
I searched online for an easy gluten free cookie recipe but I wasn’t impressed with all the different flours I had to blend before adding them to the mix. So, what’s a pastry chef to do…I formulated my own gluten free chocolate chip cookie recipe using the trusted recipe I’ve had for over 20 years.
I substituted white rice flour and cornstarch for the all purpose wheat flour and added a little guar gum to help bind it all together. Russ and the kids couldn’t tell the difference. It was a hit!
I want to share my recipe with you here….Happy Baking!
Gluten Free Chocolate Chip Cookies
Best Chocolate Chip Cookies Recipe
Cream 1 cup soft butter with 1 cup sugar (white, brown or a combination) in a large bowl until smooth and fluffy. Add 1 egg and 1 teaspoon pure vanilla extract, mix until well blended.
Combine 3/4 cup cornstarch, 1 1/2 cup white or brown rice flour, 1 teaspoon baking powder and 1/2 teaspoon guar gum or xanthan gum and add it to the butter mixture. Throw 1 cup Belgian chocolate chips on top and blend the whole mass until everything is incorporated.
Drop by the teaspoonful onto a parchment lined baking sheet. Bake at 375°F for 8-9 minutes until golden around the edges and set on top.
Enjoy!
