Summary

Yield
Servings
SourceFound this on the Celiac.com forum.
Prep time
Cooking time
Total time

Description

These are the best chocolate chip cookies I have found since going gluten free. They disappear quickly at my house!

Category: 
Submitted by: 
Melinda

Ingredients

1 c
sorghum flour
1 c
tapioca flour/starch
1 c
potato starch
1 c
amaranth flour
1 T
xanthan gum
1 1⁄2 t
Baking Soda
2 t
baking powder
1 1⁄2 t
salt
1 1⁄2 c
Unsalted butter (2 1/2 sticks)
1 1⁄4 c
brown sugar
1 c
sugar
2 T
sugar
2  
large eggs
2 t
vanilla
16 oz
chocolate chips/pieces

Instructions

sift flours/starches, xanthan, soda, baking powder and salt, well.

In a separate large bowl cream butter and sugars (all)

Add 1 egg at a time to the butter/sugar mixture, fully incorporating each one. add vanilla and mix well.
Add sifted ingredients 1/2 c at a time, mixing well. Add chocolate pieces and mix.

Refrigerate for 48-72 hours for best results.

Bake at 350 degrees until lightly golden 8-12 minutes depending on size of the cookie. If you like, sprinkle with a bit of coarse salt before baking.