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.
- 1 1/4 cups rice flour
- 3/4 cup potato starch
- 1/2 cup tapioca starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 cup butter (2 sticks), softened
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 12 ounces chocolate chips
- In a bowl, whisk together the flour, starches, baking soda, baking powder, xanthan gum, and salt.
- In a separate bowl, with an electric mixer, beat together the butter and sugars for a couple of minutes.
- Add the eggs and vanilla and beat well.
- Add the dry ingredients and mix just until the flour is all moistened.
- Stir in the chocolate chips.
- Drop tablespoon sized balls on an ungreased cookies sheet, about 2 inches apart.
- Bake at 350° for 8–10 minutes, until brown on the edges. Remove to a wire rack to cool.