Gluten-Free Chocolate Chip Cookies

These gluten-free cookies will amaze everyone in your family! MORE + LESS -

cup packed brown sugar

3/4

cup granulated sugar

cup butter, softened

1 1/2

teaspoons gluten-free vanilla

eggs

2 1/2

cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

teaspoons xanthan gum

teaspoon gluten-free baking powder

teaspoon baking soda

1/2

teaspoon salt

bag (12 oz) semisweet chocolate chips (2 cups)

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1

Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.
2

In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.
3

On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.
4

Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.

Be sure to store these cookies in a tightly covered container since gluten-free baked goods dry out more quickly than wheat flour-based baked goods.
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.