I love this recipe, and amazingly enough most my friends enjoy it far more than my recipe for regular chocolate chip cookies! There is definitely a stigma against gluten-free recipes, and many people seem to feel gluten-free really means "not as delicious". It would be wonderful if more people were aware of the alternatives available for those with restrictive diets. Gluten-free recipes do tend to be a little more expensive when you're purchasing ingredients, but in this case it is worth it even if you don't steer free of gluten. I like to think of it as the difference between buying Hershey or Ghirardelli chocolate. Yes, they're similar, but one is so much more delicious and satisfying!
Gluten-Free Chocolate Chip Cookies
1 c butter
2 c brown rice flour
1/4 c cornstarch
2 Tbsp tapioca flour
1 tsp xanthan gum
1 tsp salt
1 tsp baking soda
1/4 c white sugar
1 1/4 c brown sugar
1 whole egg
1 egg yolk
2 Tbsp almond milk
1 1/2 tsp vanilla extract
12 ounces semisweet chocolate chips (Ghirardelli's chocolate chips are made in a gluten-free facility and they're the best)
Preheat oven to 375 degrees
In a medium bowl mix the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
In a large separate bowl, melt the butter, add both the white and brown sugar, then mix with an electric mixer on medium-high for 2 minutes. Add the whole egg, egg yolk, almond milk and vanilla extract and mix well. Slowly add the flour mixture in 1/4 c increments, mixing in between on medium speed until completely mixed. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, about 1 hour. Scoop the dough into approximately 4 Tbsp-sized balls and place on cookie sheets leaving plenty of room for expansion. 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, then move the cookies to a wire rack and cool completely.
Enjoy!
