Gluten Free Toll House Chocolate Chip Mimicry |
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Prep Time: 20 Minutes Cook Time: 12 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is the end result of my long quest for a gluten free chocolate chip cookie that tastes and looks as good as Mom's. It's based on the actual Tollhouse Cookie recipe. :) Ingredients:
1/2 cup rice flour |
1/4 cup tapioca starch |
1/4 cup sorghum flour, plus |
2 tablespoons sorghum flour |
1 teaspoon xanthan gum |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/2 cup butter, softened |
3/8 cup granulated sugar |
3/8 cup packed brown sugar |
1/2 teaspoon vanilla extract |
1 egg |
1/2 cup semi-sweet chocolate chips |
1/2 cup pecans |
Directions:
1. Preheat your oven to 375 degrees F.
2. In the workbowl of your mixer, combine butter and sugars and vanilla and mix on low until combined (about 2 minutes). Add egg and combine.
3. In another bowl, measure out your flours, baking soda, xanthan gum and salt. With mixer on low, slowly integrate the dry goods into the wet.
4. When all the dry goods are integrated, add the chips and nuts and mix just long enough to combine.
5. Spoon out by the tablespoon onto a baking sheet and bake for 12 minutes. Let rest for about 10 minutes on the sheet for the middles to set.
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