The Perfect Gluten Free Chocolate Chip Cookies

The Perfect Gluten Free Chocolate Chip Cookies

Since having to bake gluten free for my daughter I have not made my chewy, gooey chocolate chip cookies. I miss those cookies, but it is more important that my daughter gets to enjoy cookies too! These cookies are so delicious, and made with an ingredient that I would have never thought in a million years to add; lemon juice.

I seriously ran out of vanilla extract, and looked up some substitutes. The only problem I had was that I didn’t own any! Lemons are one of my favorite fruits so I went on a whim, and squeezed two tablespoons worth into my batter. The end result was some of the most delicious gluten free chocolate chip cookies ever! They are not chewy, but they have a great texture, and are not grainy, or yucky!

Gluten Free Chocolate Chip Cookies Ingredients:

• 2 cups of white rice flour
• 1/2 cup tapioca starch
• 1/2 teaspoon baking powder
• 1/2  teaspoon of salt
• 1 cup of light brown sugar firmly packed
• 1/2 cup white sugar
• 1 cup room temperature unsalted butter
• 2 eggs
• 2 Tablespoons lemon juice, or vanilla extract
• 1 1/2 cups of semi sweet chocolate chips

Directions:

1. Preheat your oven to 350 degrees.
2. Mix together your dry ingredients first.
3. Add in your butter, eggs, and lemon juice.
4. Once it is thoroughly mixed, add in the chocolate chips. Mix well.
5. Drop small tablespoons of cookie dough onto your baking sheet.
6. Bake for 9-10 minutes {cookies will be golden brown on edges}.

I used my Mrs. Field’s 2-in-1 Cool Bake, and LOVED it!

I was able to make 48 cookies {4 batches of 12}.