Last Updated on January 2, 2014 by Hanna Trafford
You can make these with white or milk chocolate or dried apricots or currants – they will make great substitutes for the dark chocolate. Make sure you use just a level tablespoon of dough for each cookie, that will guarantee you the not-to-thin chewy texture that will make everyone wanting seconds!
- 1/2 cup of unsalted butter
- 1/2 cup of packed brown sugar
- 1/4 cup of granulated sugar
- 1 egg
- 1 teaspoon of vanilla
- 3/4 cup of gluten-free baking flour
- 1/2 cup of gluten-free quick-cooking (not instant) rolled oats
- 1/4 cup of sweet rice flour
- 1/2 teaspoon of xanthan gum
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 cup of dark chocolate chips of coarsely chopped dark chocolate
- In large bowl., beat together butter, brown sugar and granulated sugar until fluffy.
- Beat in egg and vanilla.
- Whisk together all purpose flour, oats, sweet rice flour, xanthan gum, baking powder, baking soda and salt.
- Stir into flour mixture.
- Stir in chocolate.
- Cover and refrigerate for 20 minutes.
- Roll by 1 tablespoon into balls, arrange 2 inches apart on 2 parchment paper lined rimless baking sheets.
- Bake in top and bottom thirds of 350F oven, switching and rotating pans halfway through, until golden – 10-12 minutes.
- Let cool on pans on racks for couple of minutes.
- Transfer to rack and let cool completely.
Hope you will enjoy these delicious gluten-free cookies! Please send me your comments and suggestions, your input is always welcomed and very much appreciated!