Gluten-Free Carol's Soft and Chewy Chocolate Chippies |
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Prep Time: 25 Minutes Cook Time: 8 Minutes |
Ready In: 33 Minutes Servings: 4 |
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I do not know the person in the Gluten-Free community who altered and tested the recipe, but I thank her too. I just wanted this recipe in print so that I can make it and not have to remember which ingredients were substituted and by how much. Ingredients:
1 cup rice flour |
1 cup potato starch |
1/4 cup tapioca starch |
1 1/2 teaspoons xanthan gum |
1 teaspoon baking soda |
1 cup butter (softened) or 1 cup margarine (softened) |
1/4 cup granulated sugar |
3/4 cup light brown sugar (packed) |
1 teaspoon vanilla |
1 (4 ounce) package gluten-free instant vanilla pudding mix |
2 large eggs |
1 (12 ounce) package chocolate chips |
1 cup nuts (optional) |
Directions:
1. Preheat oven to 375°.
2. Sift rice flour, potato starch, and tapioca starch into a bowl.
3. Mix baking soda with sifted flours and set aside.
4. In a large bowl, combine butter, sugars and pudding mix.
5. Beat until smooth and creamy.
6. Beat in eggs and vanilla; gradually add flour mixture.
7. Stir in chips and nuts.
8. Roll into balls and flatten slightly or drop by teaspoonful on an ungreased cookie sheet.
9. Bake at 375° for 8-10 minutes.
10. *Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.
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