Description
The Best Whole Grain Gluten-Free Chocolate Chip Cookies.
Ingredients
- 1-¾ cup America’s Test Kitchen Whole-Grain Gluten-Free Flour Blend
- 1-¼ teaspoon Baking Soda
- ¾ teaspoons Xanthan Gum
- ¾ teaspoons Salt
- 8 Tablespoons Unsalted Butter, Melted And Cooled
- ⅔ cups Packed Light Brown Sugar
- ⅓ cups Granulated Sugar
- 1 whole Egg
- 2 Tablespoons Milk
- 1 Tablespoon Vanilla Extract
- 1-¼ cup Chocolate Chips (I Used A Mix Of Semisweet, White And Dark Chocolate)
Preparation
In a medium mixing bowl, whisk together flour blend, baking soda, xanthan gum, and salt.
In a large mixing bowl, mix melted butter and sugars until smooth. Add egg, milk and vanilla and stir until smooth. Add flour mixture and mix until completely incorporated. Fold in chocolate chips. Cover the bowl with plastic wrap and let rest for 30 minutes.
Meanwhile, preheat oven to 350ºF. Line two baking sheets with parchment paper.
Working with two soup spoons, portion out the dough (about 1 1/2 tablespoons per cookie) and space the cookies 2 inches apart. You should have 12 per sheet.
Bake the cookies until golden brown. The edges will have begun to set, but the centers should still be soft, about 12–14 minutes. Rotate the sheets halfway through baking and swap from top to bottom.
Let the cookies cool on the sheet. Then serve alongside milk, or store for later!
