Mix 2 sticks softened butter or one cup canola margarine in a mixer until creamy. Add 3/4 cup granulated sugar and 3/4 cup packed brown sugar. (If you're in a hurry and don't want to take time to pack the brown sugar, just double the amount and add 1 1/2 cups. This is close enough to taste great.)
Add 2 large eggs, mixing well after you add each egg. Add 1 teaspoon vanilla flavoring.
In a separate bowl, mix together 2 1/4 cups Gluten free all-purpose flour with 1 teaspoon salt and 1/2 teaspoon xanthan gum. If you can't find xanthan gum, Marie Callender's Quick Mix Thickener is a good substitute. It's a mixture of xanthan gum and guar gum and works great as a thickener for gravies and sauces, too.
Gradually add flour mixture to butter mixture and mix well. Stir in 1 cup chocolate chips. Refrigerate dough for one hour. (Gluten free cookie dough cooks very thin cookies unless you chill the dough first. Thanks to my friend, Jayma, for that tip!)
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets.
Bake for 8-11 minutes or until golden brown. Remove cookies to wire racks to cool.
Yield: 4 dozen cookies
Note: Dough may be stored in a sealable plastic bag in the refrigerator up to one week. If you have a toaster oven, you can cook 6-8 small cookies at a time instead of cooking the entire batch at once.
No comments:
Post a Comment