How to Make Gluten-Free Chocolate Chip Cookies

Preheat your oven to 375 degrees Fahrenheit.

Melt the butter in a saucepan over low heat, then transfer it to the bowl of your stand mixer. Alternatively, cut the butter into pieces, place it in a microwave-safe dish, loosely cover with plastic wrap, and microwave at half power for two minutes.

Sift together the brown rice flour, cornstarch, tapioca flour, xanthan gum, kosher salt, and baking soda in a medium mixing bowl and set it aside.

Add the sugar and light brown sugar to the bowl of the stand mixer with the melted butter. Cream everything together using the paddle attachment on medium speed for one minute.

Add the egg, egg yolk, whole milk, and vanilla extract to the mixture, mixing until well combined. Freeze any leftover egg white in an ice cube tray for future use.

Add the flour mixture to the creamed butter mixture in batches, stirring to combine. Continue stirring until the batter is completely mixed, then pour in the semisweet chocolate chips and stir.

Transfer the bowl to the refrigerator and chill the dough for one hour, or until firm. Line a baking sheet with parchment paper, shape the dough into small 2-ounce balls, and evenly space six balls on the sheet.

Bake the cookies for 14 minutes, rotating the sheets after seven minutes if baking more than one at a time. Remove the cookies from the oven and let them cool for two minutes before transferring them to a wire rack to cool completely.

Equipment Needed

Spice Level:

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