Gluten Free Chocolate Chip Cake Cookies
Adapted by jalene
Makes 24 big cookies
- 2 & 1/2 cups super fine white rice flour (I grind my own from Calrose Rice in my KitchenMill)
- 1/2 cup cornstarch
- 1/2 Tbsp baking powder
- 3/4 tsp xanthan gum
- 3/4 tsp sea salt
- 3/4 cup butter (1 & 1/2 sticks) (For Dairy Free use Earth Balance instead)
- 1 & 1/2 cups sugar (I used organic evaporated cane juice sugar)
- 2 eggs
- 3/4 cup milk (or milk sub, I used almond milk)
- 2 tsp gluten free vanilla extract
- 1/2 tsp almond extract
- 1 & 1/4 cup chocolate chips (also come in Dairy Free options)
- Preheat your oven to 350 degrees F. Line 2 cookie sheets with parchment or a silicon liner.
- In a small bowl blend together the dry ingredients: rice flour, cornstarch, baking powder, xanthan gum, and salt. Set aside.
- In a mixer, cream together the butter and sugar for 1 minute. Add the eggs 1 at a time, mixing well after each. Add half of the dry ingredients and blend for 30 seconds, then add half of the milk. Blend for 30 seconds and then add the remaining of the dry ingredients, milk, and extracts.
- Stir in the chocolate chips.
- Using an ice cream scoop (or something equivalent to 1/4 cup) scoop the dough onto your prepared sheet. Space 2 inches apart. Bake for about 10-15 minutes. (My cookies went closer to 15 minutes.) The cookies do not brown on top so it's tricky to know when they are done. I usually touch the top and break one in half to make sure they are no longer doughy. Transfer to a cooling rack. Store leftovers in a covered container at room temperature.