Don't let a gluten sensitivity stop you from enjoy delicious, homemade chocolate chip cookies. You can make tasty, gluten-free treats that everyone will want to eat.
Step 1: Preheat oven and melt butter Preheat your oven to 375 degrees Fahrenheit. Meanwhile, place the butter in a saucepan and melt it over low heat. Then transfer the butter to the bowl of your stand mixer.
TIP: Save time by melting butter in the microwave. Cut it into pieces and place them in a microwave-safe dish. Loosely cover the dish with plastic wrap and microwave at half power for two minutes.
Step 2: Sift together dry ingredients Sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt, and baking soda in a medium mixing bowl and set it aside.
Step 3: Cream together butter and sugars Add the sugar and brown sugar to the bowl of the stand mixer to combine with the butter. Cream everything together using the paddle attachment on medium speed for one minute.
Step 4: Add the egg, milk, and vanilla Add the egg, egg yolk, milk, and vanilla extract, mixing until everything is well combined.
TIP: Freeze the leftover egg white in an ice cube tray. When it's frozen, remove the egg white cube and keep it in a freezer bag until you can use it.
Step 5: Stir in flour mixture and chocolate chips Add the flour mixture to the creamed butter mixture in batches, stirring to mix. Continue stirring until the batter is completely combined. Pour in the chocolate chips and stir.
Step 6: Chill dough; shape into balls Transfer the bowl to the refrigerator and chill for an hour, or until the dough is firm. Line a baking sheet with parchment, shape the dough into small, 2-ounce balls, and evenly space six balls on the sheet.
Step 7: Bake for 14 minutes Bake the cookies for 14 minutes. If you bake more than one sheet of cookies at a time, rotate the sheets after seven minutes. Remove the cookies from the oven, and let them cool for two minutes. Then transfer them to a wire rack to cool completely, or until you are ready to enjoy your delicious, healthy treats.
FACT: The National Institutes of Health estimate that about 1 percent of all Americans suffer from celiac disease, an allergic reaction to gluten.