Try These Gluten-Free Chocolate Chip Cookies for National Cookie Day!
Did you know that today is National Cookie Day? With that said, there is no better way to celebrate than to bake some delicious homemade cookies for you and your family!
Fun fact: the English word “cookie” was derived from the Dutch word “koekje” which means little cake. Sometimes the Dutch did not want to use an entire batch of cake mix and baked ‘little cakes’ instead. It didn’t take long before they realized how tasty these little treats were and with that, cookies were born. Try these gluten-free chocolate chip cookies from our friends at Peas and Thank You for a healthier ‘little cake’ option.
- 1 cup organic butter or non-dairy margarine, melted
- 1 cup brown rice flour
- 1 cup gluten-free oat flour (finely ground in a food processor or blender)
- 1/4 cup + 1 tbsp cornstarch
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tsp baking soda
- 1/4 cup organic sugar
- 3/4 cup brown sugar
- 1 organic egg + 1 organic egg yolk
- 2 tbsp organic or non-dairy milk
- 1 1/2 tsp vanilla
- 1 1/2 cup semi-sweet chocolate chips
- Preheat oven to 375 degrees.
- In a medium bowl, combine the rice flour, oat flour, cornstarch, xantham gum, salt and baking soda. Set aside.
- Using an electric mixer, cream together melted butter and both sugars.
- Add the egg and egg yolk, milk and vanilla. Mix well.
- Slowly incorporate the dry ingredients until all ingredients are thoroughly combined.
- Add the chocolate chips and stir to combine.
- Chill the dough in the refrigerator for about one hour or until firm.
- Scoop heaping tablespoons onto baking sheet and shape them into ‘little cakes’.
- Bake for 11-13 minutes, the edges of the cookies will start to brown. The cookies will not look set, but will continue to cook on the pan.
- Remove from the oven and allow cookies to fully cool before you eat them in celebration of National Cookie Day!