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Gluten Free Chocolate Chip Cookie Recipe

Gluten Free Chocolate Chip Cookie Recipe

Cristina bakes a recipe from Deb Tucker-Frank of Phillipsburg, NJ posted on the Home & Family Fridge!
Ingredients:
  • 2 ½ cups of rice flour
  • 1 cup of potato starch flour
  • 1 cup of tapioca flour
  • ¼ cup of garbanzo bean flour
  • ¼ cup of cornstarch
  • 2 ½ Tablespoons of xanthan gum
  • --Measure out 2 ¼ cups of the above mixture (freeze the rest in baggies)
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 cup (2 sticks) of butter or margarine (room temperature)
  • ¾ cup of sugar
  • ¾ cup of brown sugar
  • 2 teaspoons of vanilla
  • 2 large eggs
  • 2 cups of Milk Chocolate Chips


Directions:


  1. Put 2 ¼ cups of the gluten free flour mix, 1 tsp of baking soda & ½ tsp of salt in separate bowl & set aside.
  1. In second larger bowl add 1 cup (2 sticks of butter or margarine), ¾ cup of sugar and ¾ cup of brown sugar. Beat and mix together well at medium speed. Then add 2 teaspoons of vanilla & 2 large eggs one at a time -- mixing on low speed until incorporated.
  1. Gradually blend dry mixture into creamed mixture. Stir in 2 cups of the chocolate chips.
  1. The dough will be slightly sticky since the flours are gluten free so it is best to refrigerate a few hours or overnight.
  1. Place tablespoon size balls on parchment paper lined on your cookie sheet. Bake at 350 degrees for 9 to 11 minutes.



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