Going gluten free has had some downsides but great chocolate chip cookies made from scratch isn’t one of them. Seriously, these cookies are so good that many haven’t known that they are gluten free! And you don’t need a mix to make them so they are cheap to make them. The flours are 2 rice flours you can get cheap at any Asian grocery!

I make them ahead of time in a triple batch and freeze them as dough balls. Then bake them off fresh to get the best texture and shape.

Ingredients

Dry Ingredients

1 1/4 cups White Rice Flour
1/2 cup Sweet Rice Flour
1/4 cup Cornstarch
1 tsp Baking Soda
1/2 tsp Salt

Wet Ingredients

3/4 cup (or 1 1/2 sticks) Softened Butter
1/4 cup White Sugar
3/4 cup Brown Sugar (packed)
2 Eggs
2 teaspoons Vanilla Extract
1 bag (about 2 cups) Chocolate Chips

Process

Cream butter then add both sugars and cream together in a consistent mixture. Then add the eggs 1 at a time, followed by the vanilla. In a separate bowl mix all the dry ingredients together with a fork. I don’t feel sifting is needed (because all the dry ingredients are already very light) but mixing them together is a must! Then slowly blend the dry ingredients into the wet ingredients by adding the dry ingredients in small batches. Due to the powder like dry ingredients, there will be a little blowing of flours no matter how careful you are. So be prepared to wipe it up when you are done;). Then blend in the chocolate chips.

You can bake these immediately at 350 degrees for 12 to 14 minutes but they tend to spread. To give these gluten free cookies a great shape and texture I recommend scooping them out and freezing them before baking them. Then you bake them frozen at 375 degrees for 12 to 14 minutes.

I make these 3 batches at a time and scoop them all out onto a cookie sheet and pop them into the freezer. Remember you don’t need to leave much space because you are freezing them and there isn’t any spread in that;). I then put them  into single baking servings  portions in quart freezer bags. I find 14 cookies are a good batch for us. Then I store them in the freezer and bake as needed.

These seriously pass for cookies full of gluten;)!