I’ve been working on a gluten-free chocolate chip cookie recipe for a while, and finally I think I’ve perfected it. No weird ingredients, gum-free, and economical if you are grinding your own flours. These cookies are crisp on the outside, and chewy on the inside. It’s the perfect combo. This recipe is bean-free so go ahead, eat the cookie dough. It really is good with no weird aftertaste. *We cook/bake with eggs from our own hens so I don’t stress about eating raw eggs, but if you are buying eggs from the store, you may not want to eat any raw cookie dough, it’s your call.
Helpful Tip: If you only want to make a few cookies at a time, bake what you want then flash freeze cookie dough balls on a cookie sheet. Once frozen remove dough balls from the cookie sheet and store in a zip top bag. When you are ready for cookies, pull a few out of the bag, place on a cookie sheet and bake for 15-20 minutes at 350. You’ll have to watch it as all freezers and ovens are different. *If your cookie dough is frozen at 10 degrees it will take longer to bake than at 25 degrees.
- ¾ cup butter (1½ sticks)
- 1 cup sucanat, rapadura, or brown sugar
- 2 eggs
- 1 tablespoon vanilla
- ½ teaspoon lemon juice
- 1¼ cup rice flour
- ½ cup potato starch
- ½ cup tapioca starch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon gelatin
- 1½ cups chocolate chips
- Using a stand mixer, combine the butter and sweetener, whip on high until creamy.
- Add eggs, vanilla, and lemon juice, whip until thoroughly combined.
- Add the rest of the ingredients except for the chocolate chips, then whip on medium high for one minute.
- Add chocolate chips and mix to combine.
- Drop teaspoon sized balls of dough onto a cookie sheet. Bake at 350 for 8-9 minutes or until golden brown.