Chewy Chocolate Chip Cookies Gluten Free Recipes

Steps:

• Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
• In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
• Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
• Chill the dough in the refrigerator until firm, approximately 1 hour.
• Preheat the oven to 375 degrees F.
• Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
• Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
• Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.

Steps:

• Preheat oven to 375 F degrees.
• Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
• In a separate bowl, blend flours, baking soda, almond meal and salt.
• Fold dry ingredients into wet ingredients and mix well.
• Grease a baking sheet.
• Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
• Bake for 10 minutes.
• Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.