Gluten-Free Chocolate Chip Cookies

Hello Friends! I'm happy to have you with me again to make one of my favorite recipes. Gluten-free Chocolate Chip cookies! They have crisp, buttery edges with a soft chewy interior studded with melted chocolate chips. Does this sound like the perfect cookie to you? I was so sad learning I was gluten-free and I couldn’t have this iconic cookie anymore. But now, we can all enjoy it! This recipe is adapted from the Cook’s Illustrated recipe for Chewy Chocolate Chip Cookies. I added rice flour and xanthan gum for chew and some oat flour for extra flavor and texture. The egg yolks and sweet potato give some moistness and lasting chew. You don’t have to add the sweet potato but, I do think it helps make this cookie even better.

Gluten-Free Chocolate Chip Cookies

Dry

2 1/3 cups Cup4Cup multipurpose flour (314.7g)

1 tablespoon 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 (226g)

½ cup granulated sugar (105g)

1  large egg

2  large egg yolks

1 teaspoon vanilla extract

1 teaspoon yellow sweet potato, cooked and mashed well

2 cups semi-sweet 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.

In a medium-sized bowl, whisk together flour, oat flour, rice flour, baking soda, salt, and xanthan gum. 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 13-18 minutes or until cookies are crisped on the edges but still soft in the center. Cool for 5 minutes on the sheet and then move to a rack to cool completely. Enjoy!

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