Thursday, March 5, 2015

Soft Chocolate Chip Cookies

I have a sincere love for chocolate chip cookies. But I'm so picky, they have to be soft. I hate hard crunchy cookies. Making gluten free cookies soft is a challenge. Until now. I discovered Betty Crocker's Gluten Free All Purpose Rice Flour Blend. It's amazing! From pancakes to cookies to biscuits. You can use it in so many different ways. I've tried Betty Crocker's gluten free cookie mix and it does make good cookies, but it doesn't make a lot. The baking mix made about two dozen cookies and they are medium sized. 

I was craving cookies today, and my amazing husband took it upon himself to make me cookies. Seriously, he's so sweet. Just like his cookies! The recipe is from off of the box. And it can be found on Betty Crocker's website.

Soft Chocolate Chip Cookies 
2 1/2 Cups Gluten Free All Purpose Rice Flour Blend
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1 Cup Packed Brown Sugar
3/4 Cup Granulated Sugar
1 Cup Butter(I use Earth Balance) 
1 1/2 tsp Vanilla Extract
2 Eggs
1 Cup Enjoy Life Chocolate Chips


  • Heat oven to 375°F. 
  • In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.

  • In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.

  • On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart. 
  • Bake 7-9 minutes. Until cookies are just golden brown. Center should be soft. Let cool then transfer to cooling rack.