Chewy GF Chocolate Chip Cookies
These Gluten free and dairy free chocolate chip cookies are chewy and loaded with chocolate chips!! Satisfying that sweet tooth and need for a chocolate fix!
Ingredients
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 cup softened DF butter sticks (or butter) 2 sticks
- 2 tsp vanilla extract
- 2 eggs
- 1 tsp baking soda
- 1 tsp sea salt
- 1 1/2 cups Freshly milled brown rice and/or sorghum flour or prepackaged brown rice flour or sorghum flour 210 grams
- 1 Cup Tapioca starch 120 grams
- 1 Tsp Xanthan gum
- 3 Cups Semi sweet chocolate chips Dairy free
- Flaky Sea salt for sprinkling optional, but so good!!
Instructions
- Cream together the brown sugar, white sugar and butter with the paddle attachment in the mixer until the mixture is light and fluffy and well mixed.
- Add the eggs and vanilla and mix until combined.
- Next, add the dry ingredients and mix until combined and cookie dough is smooth
- Add the chocolate chips until combined.
- Cover and refrigerate the cookie dough for at least 1 hour. This gives the dough time for the freshly milled flour to absorb some of the moisture and prevents the cookie dough from spreading too much in the oven
- Once the dough has chilled, Preheat the oven to 350 degrees.
- Grease cookie sheets or line them with parchment paper
- Using a 1 1/2-2 inch cookie scoop, drop cookies onto prepared pan, 2 inches apart.
- Bake for 10-12 minutes or the edges are lightly browned and cookies look just a little bit "wet" in the middle (they will set up once they cool).
- Sprinkle warm cookies with flaky sea salt.
- Allow to cool on the pan for 5 minutes and then transfer to a cooling rack.
- Enjoy!!
Notes
Storage: Once cooled, store the cookies in an airtight container for 3-5 days. Can be frozen for up to 6 months.
You can use any kind of chocolate chips for these cookies. I've used semi sweet mini chips, chocolate chunks, dark chocolate chunks, dark chocolate morsels, all with great success and flavor profile. You can't go wrong with anything chocolate!