Mom's Best Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
The best gluten free chocolate chip cookies you will ever try. Delicious, soft, chewy cookies just the way you remember. This dough is perfect for making a variety of flavors. Mix away!
Author:
Recipe type: Dessert
Serves: 64
Ingredients
  • 1 stick butter, room temperature
  • ½ cup shortening
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1½ teaspoons vanilla
  • 1 cup white rice flour
  • ½ cup plus 2 tablespoons brown rice flour
  • ½ cup almond flour
  • ½ cup potato starch
  • ½ cup arrowroot starch
  • ¼-1/2 cup gluten free oat flour*
  • 1 teaspoon ground flaxseed meal (optional)
  • 1 teaspoon xanthan gum
  • 1½ teaspoons baking soda
  • 1¼ teaspoons salt
  • 1 bag chocolate chips
  • Optional mix ins: chopped nuts with chocolate chips, white chocolate chips with macadamia nut pieces and flaked coconut, peanut butter flavored chips with chopped peanuts, or 1 tsp. cinnamon with cinnamon flavored chips.
Directions
  1. Preheat oven to 375 degrees. In a large mixing bowl cream together the butter, shortening, sugar, brown sugar and eggs. Add vanilla and mix to combine.
  2. In a separate bowl whisk together white rice flour, brown rice flour, almond flour, potato starch, arrowroot starch, ¼ cup oat flour*, flaxseed meal, xanthan gum, baking soda and salt.
  3. Add flour mixture to sugar mixture and beat until combined. Dough should be just slightly sticky to the touch, but not enough to stick to your fingers. If dough sticks to your fingers add more oat flour, 1 tablespoon at a time until perfect consistency is reached. Mix for an additional minute.
  4. Add in chocolate chips for one flavor variety or divide dough into parts for flavor mix ins. With a wooden spoon, stir in desired mix ins.
  5. Scoop batter into 1" balls and place 2" apart on parchment paper lined cookie sheets.
  6. Bake at 375 degrees for 8-10 minutes until lightly brown, rotating baking sheet after about 7 minutes. Do not over bake! That's what makes these oh so delicious. Immediately slight parchment paper onto cooling racks and let cool for 10 minutes before removing from parchment paper.
Notes
*Depending on how you measure your flours, you may need a bit more oat flour. Start with ¼ cup and once the cookie dough batter is completely mixed, add more oat flour to reach the perfect consistency for the cookie dough. It should be slightly sticky to the touch, but not enough to stick to your fingers.
Recipe by Breezy Bakes at https://www.breezybakes.com/moms-best-chocolate-chip-cookies/