gluten free cookies

Ingredients

• 1/2 cup (113g) unsalted butter, softened
• 3/4 cup (150g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (180g) gluten-free all-purpose flour blend (with xanthan gum)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (170g) semi-sweet chocolate chips

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large bowl, cream together the butter and sugars until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In a separate bowl, whisk together the gluten-free flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the chocolate chips.
7. Drop by rounded tablespoons onto ungreased baking sheets.
8. Bake for 9-11 minutes, or until edges are golden brown.
9. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

• For best results, use a high-quality gluten-free flour blend. Bob's Red Mill 1-to-1 Baking Flour is a good option.
• Measuring gluten-free flour can be tricky. Spoon flour into your measuring cup and level off with a straight edge to avoid packing.
• Don't overbake! Gluten-free cookies tend to dry out quickly.
• Store cookies in an airtight container at room temperature for up to 5 days.