Introduction: Gluten Free Chocolate Chip Cookies
1 cup certified gluten-free oat flour (I make my own using rolled oats in the food processor)
1/2 cup sorghum flour
1/2 cup millet flour
1/4 cup cornstarch
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1/4 cup sugar
3/4 cup brown sugar
1 cup melted butter (2 sticks)
2 TB whole milk
1.5 tsp vanilla
1.5 cups bittersweet chocolate chips
Using a whisk, mix your flours, cornstarch, xanthan gum, salt and baking soda together in a small bowl. Set aside.
In your stand mixer using the paddle attachment on low speed, mix the melted butter and both sugars. Add in the eggs, milk and vanilla. Mix well. Slowly add your dry ingredient mix to the mixer bowl....mix until well combined. Add in your chocolate chips on the "stir" setting until they are just mixed in.
Chill the dough in the fridge for 30-45 minutes. Preheat your oven to 375 degrees. Drop by tablespoon onto a parchment paper lined baking sheet. Bake for 10-11 minutes. Let cool on wire cooling rack for at least 15 minutes before eating. Makes about 33 cookies.
Notes: These cookies are
perfect DANGEROUS! I'm not kidding....you just might eat the entire batch. I warned you. They taste almost identical to the original Nestle Tollhouse recipe made with white/wheat flour. They also freeze amazingly well. I use bittersweet chocolate chips because I like the taste and they have less sugar then semi-sweet chips....but these would also be terrific with any kind of chocolate chip or even M&Ms! I've thought about making a version of these with white chocolate chips and macadamia nuts....
One last thing....you really need to follow these steps exactly. I tried making them a different way but with the same ingredients and they turned out completely different looking. Still tasty...but not as pretty :)