Gluten-Free Milk Chocolate Chunk Cookies

Hi Bakers, This is the best chocolate chip cookie and it’s gluten-free! Here is how I did it. First, add lots of big milk chocolate chunks and even more semi-sweet chips and put them in this big soft cookie. One of my other tricks is to add a tiny bit of mashed sweet potato for moisture and it keeps these soft and delicious for days. Discover how good gluten-free can be when you make it yourself!

Gluten-Free Milk Chocolate Chunk Cookies with Chips

Makes ~16 three-inch cookies

Dry

2 1/3 cups Cup4Cup multipurpose flour

1/2 cup Oat Flour

1 teaspoon Koda Farms Sweet rice flour

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon xanthan gum

Wet

12 tablespoons or 1½ sticks of butter, melted and cooled

1 cup packed brown sugar

½ cup granulated sugar

1  large egg yolk

2  large eggs

1 teaspoon vanilla extract

2 teaspoons yellow sweet potato, cooked and mashed well

1 1/2 Hershey's Symphony Bars (4.25 ounce size) or other chocolate toffee bar broken into 1/2” pieces

1/3 cup chocolate chips

**The dough needs to be chilled before baking,**

In a microwave-safe bowl, melt butter and add granulated and brown sugar. Thoroughly mix in sweet potato and smash any lumps completely. Let cool if hot, and then add eggs, egg yolks, and vanilla. Mix well and scrape down the sides of the bowl as needed.

Whisk together flour, oat flour, rice flour, baking soda, salt, and xanthan gum in a medium-sized bowl. Add dry ingredients to the butter mixture and mix for a few minutes until the dough comes together. Stir in chocolate chips and refrigerate the dough for at least two hours or overnight.

Preheat the oven to 350 degrees. Make sure the oven rack is in the center position. Use a large scoop or drop 3 tablespoon-sized balls of dough on the cookie sheet. Space cookies a few inches apart to make room for spreading. Bake for about 13-15 minutes or until cookies are crisped on the edges but still soft in the center. I like to tap the tray of hot cookies on the counter to get the cookies flatter. Let rest for 5 minutes on the sheet and then move to a rack to cool completely. Enjoy!