Gluten-Free Toll House® Cookies
Description
White rice flour, sweet rice flour, and teff are the key ingredients in a gluten-free version of the classic Toll House cookie recipe.
Ingredients
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1 cup white rice flour
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3/4 cup teff flour
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1/2 cup cornstarch
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1/2 cup sweet rice flour
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1 teaspoon baking soda
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1 teaspoon xanthan gum
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1 teaspoon salt
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1 cup butter, softened
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3/4 cup white sugar
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3/4 cup packed brown sugar
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1 teaspoon vanilla extract
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2 eggs
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2 cups semisweet chocolate chips (such as Nestle® Toll House®)
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1 cup chopped walnuts
Directions
1
Preheat oven to 375 degrees F (190 degrees C).
2
Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
3
Beat butter, white sugar, brown sugar, and vanilla extract together in a bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat flour mixture into creamed butter mixture until dough is just mixed; fold in chocolate chips and walnuts. Drop dough by round spoonful onto the baking sheet.
4
Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes. Let stand for 2 to 3 minutes on the baking sheet before transferring to a wire rack to cool completely.