Glutenfreie Schoko-Cookies

Zutaten

• 1/2 Cup butter (melted)
• 1/2 Cup brown sugar (dark or golden)
• 1/4 Cup white sugar
• 1/2 Cup corn starch
• 1/3 Cup tapioca starch
• 2/3 Cup white rice flour
• 1 1/2 tsp xanthan gum
• 1 tsp baking soda
• 1/4 tsp Salt
• 1 tsp vanilla
• 1 egg
• 1/4 Cup mini chocolate chips

Zubereitung

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   Cut your butter into small squares before melting it, then set aside.

3. 3

   Place all your dry ingredients in a bowl. Add the melted butter, vanilla, and egg and mix thoroughly. Make sure to start mixing quickly, or if you have a stand mixture, begin mixing as soon as you start to pour the wet ingredients in. If you let the mixture sit with the liquid in it, the cornstarch and egg will turn into cement and lumps will be impossible to break up!

4. 4

   Mix until an even dough forms. If dough is a little crumbly, like in picture below, add a teaspoon or two of milk or water until the dough comes together easily and the sides of the bowl are clean.

5. 5

   Add chocolate chips and mix until chips are evenly distributed. You may need to mix the dough by hand a bit.

6. 6

   Take spoonfuls of the dough and roll them into 1.5 inch balls. Place the balls on a baking sheet lined with parchment paper, and press them to be about 1 centimeter thick. Leave an inch in between each cookie so they have room to spread.

7. 7

   Bake cookies on the middle oven wrack for 8-10 minutes. The cookies will look slightly underdone, because they won’t be turning golden brown on the top yet, and that’s how you want them to look! If you poke the edge of a cookie with the side of your oven mitt, they should hold their shape.

8. 8

   Cool for 15-20 minutes before eating. These cookies are tasty piping hot, but their texture is best when the cookie is completely cooled.