Alton Brown's Chewy Gluten Free Chocolate Chip Cookies

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Servings: 24
Calories: 251
Author: Alton Brown

Ingredients

  • 8 ounces unsalted butter
  • 11 ounces brown rice flour** approximately 2 cups
  • 1 1/4 ounces cornstarch approximately 1/4 cup
  • 1/2 ounce tapioca flour approximately 2 tablespoons
  • 1 teaspoon xanthan gum
  • 1 teaspoon celtic salt
  • 1 teaspoon baking soda
  • 2 ounces sugar preferably raw sugar, approximately 1/4 cup
  • 10 ounces light brown sugar approximately 1 1/4 cups
  • 1 whole egg
  • 1 egg yolk
  • 2 tablespoons whole milk
  • 1 1/2 teaspoons vanilla extract
  • 12 ounces semisweet chocolate chips

Instructions

  • Preheat oven to 375°F (190°C).
  • For Blendtec and Vitamix: To 64-ounce jar add rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda and PULSE 3 to 5 times to sift.
  • For Vitamix: Pour into a large mixing bowl
  • For Blendtec: If you do not have a WILDSIDE jar, also pour in large mixing bowl
  • Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the Blendtec Wildside jar or Vitamix 64oz jar.
  • Add both of the sugars to the jar with the butter and blend on speed 2 for 1 minute.
  • Add the whole egg, egg yolk, milk and vanilla extract and secure lid.
  • For Blendtec: Press the BATTERS Button
  • For Vitamix: Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Blend for 20 seconds or until well blended.
  • For Vitamix and Blendtec (if you only have Fourside Jar): Pour wet ingredients plus chocolate chips to the into mixing bowl containing dry goods. Use spatula to incorporate wet and dry ingredients.
  • For Blendtec: Add 1/4 of the dry mixture to the Wildside jar with wet goods and PULSE several times until incorporated. Repeat this with remaining dry goods 1/4 at a time.
  • Chill the dough in the refrigerator until firm, approximately 1 hour. Shape the dough
  • Drop 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking.
  • Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely.
  • Store cooked cookies in an airtight container.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes

Notes

**Can also try with coconut flour OR sorghum flour OR almond flour
Try adding walnut pieces as well as the chocolate chips for variety. :)

Nutrition

Serving: 1g | Calories: 251kcal | Protein: 2g | Fat: 13g | Saturated Fat: 7.5g | Cholesterol: 38mg | Sodium: 143mg
ins

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