1 1/2 cups brown rice flour
1/2 cup potato flour (which is also called potato starch)
1/4 cup tapioca starch
1/4 cup millet flour
1 teaspoon baking soda
1 teaspoon xanthan gum
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup salted butter, at room temperature ( i used unsalted butter)
1 packed gluten free light brown sugar
3/4 cup granulated sugar
2 eggs, lightly beaten
1 teaspoon gluten free vanilla extract
1 12 ounce package gluten free bittersweet chocolate chunks ( i used semi sweet)
Nonstick cooking spray
1. Preheat the oven 350. Coat cookie sheets with non stick spray.
2. Place brown rice flour, potato flour, tapioca starch, millet flour, baking soda, xanthan gum, baking powder, and salt in a medium sized bowl. Stir until well combined, and then set aside.
3. Place butter, brown sugar, and granulated sugar in a large bowl. Using an electric mixer, beat on medium speed until the mixture is light brown and fluffy. Add the eggs and vanilla, and beat again on medium speed until just combined.
4. Sprinkle the flour mixture over the butter mixture over the butter mixture, and add the chocolate chunks. Using a wooden spoon, stir until a soft dough forms, about 10 turns of the spoon. Using a tablespoon measure, drop the dough onto the prepared cookie sheets, spacing them 2 inches apart.
5. Bake for 8 to 10 minutes, until the edges are lightly browned but centers are still soft. Cool for 2 minutes on the cookie sheets before transferring the cookies to a wire rack to cool completely.
These cookies are delicious! I will definitely make this recipe again. I forgot to take a picture of the cookies after i made the recipe so i got one from Elizabeth Hasselbeck's website.
She used white chocolate chips in this picture.
