One of the most popular treats at our bed & breakfast and coffeehouse is a couple of chocolate chip cookies. We leave a plate of cookies in each room to greet our guests upon our arrival, and our gluten-free guests aren’t left out!
I prefer to use Brown Teff Flour, but if you can’t find it, just grind up some gluten-free rolled oats in a food processor or blender to make oat flour as a substitute. There is a bit of potato starch (not potato flour!) in these to keep them soft, but the rest of the flours are healthy, whole grains! (Don’t worry, with that much butter, they’re not dense rocks.)
Use any chocolate of your choice; my favorite is real dark chocolate chunks, but you could use milk chocolate chips if you prefer.
Plan ahead with this recipe, though. They really are best if you refrigerate the dough at least a few hours or overnight.
Gluten-Free Chocolate Chip Cookies
1 Cup + 3 Tbl. Brown Teff Flour
1 Cup Brown Rice Flour
1/4 Cup + 2 Tbl. Potato Starch
1/2 tsp. real Salt
1/2 tsp. Baking Soda
3/4 tsp. Xanthan Gum
1/2 lb. Unsalted Butter, melted (2 sticks)
3/4 Cup organic Raw Sugar
3/4 Cup packed Dark Brown Sugar
1 tsp. real Vanilla Extract
2 large Eggs
2 Cups Chocolate Chunks, Chips, or Chopped Pieces
Mix flours, potato starch, xanthan gum, salt, and baking soda together well with a whisk to remove any clumps. In a separate large bowl, combine melted butter with the sugars and vanilla, then add eggs. Gradually add the flour mixture, scraping sides with a silicone spatula. Beat well for about a minute. Stir in chocolate. Refrigerate dough a few hours or overnight.
Preheat oven to 375 F. Line baking sheets with unbleached parchment paper (or grease pans). Roll out balls of dough, and place 2″ apart on the baking sheet. Bake about 12-14 minutes, until golden brown. Cool on a rack. Store in an airtight container up to one week. (They really don’t last that long around here, though! These cookies disappear quickly.)
Makes 4-5 dozen