Last week my son needed to take snack for a home school class he attends once a week. I made these gluten-free chocolate chip cookies, and because I am the teacher for half the time, I was nearby when everyone ate them. The kids were outside, and I wasn’t close enough to hear all the comments, but I did hear things like, “These are really good.” Later my son said, “Everyone really liked the cookies.”
That’s the kind of report that makes any mom smile, but when you know they liked your gluten-free cookies, and didn’t know the difference, it can really make your day. Not that I was surprised. I wouldn’t have sent them if I thought they weren’t good, but it’s always nice to have confirmation. And you know kids will be honest. I hope you enjoy them too.
If you don’t have millet flour, you can use additional rice flour to replace it. Or try whatever flour mix you have on hand. They will probably turn out well.
- ¾ cup millet flour
- ½ cup rice flour
- ¾ cup potato starch
- ½ cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 cup butter or margarine, softened (or ½ cup margarine, ½ cup shortening)
- ⅔ cup brown sugar
- ⅔ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1½ – 2 cups chocolate chips
- Combine the dry ingredients in a small mixing bowl. I combine them with a whisk.
- In the bowl of your mixer, beat together the butter and sugars.
- Add the eggs and vanilla and beat well.
- Gradually add the flour mix and mix until incorporated.
- Remove the bowl from the mixer and stir in the chocolate chips. I think I only used 1½ cup in this recipe, but use more if you like. I find that sometimes they are too much chocolate and not enough cookie when I use 2 cups.
- Drop the dough by spoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 8 – 10 minutes.
- Remove to a wire rack to cool.