Thursday, March 27, 2014

Gluten Free Chocolate Chio Cookies

  • 1/2 cup (1 stick) butter at room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 1 cup + 2 Tbsp gluten free baking mix
  • 1 cup semisweet chocolate chips


First preheat oven to 350 degrees and using a mixer, cream butter and sugars in a large mixing bowl.Than add egg and vanilla and beat again until well combined, scraping sides of bowl as needed. 

Add gluten free baking mix in two batches and mix again. It won’t be so thick that you can’t continue mixing it. Stir in chocolate chips, cover and refrigerate overnight or for at least 4-6 hours until thoroughly chilled and once chilled, scoop out rounded Tablespoon amounts of dough, roll them into balls and place them 2 inches apart on a baking sheet.

Bake for 8-10 minutes or until the edges are just slightly golden brown and remove from oven and let rest on the pan for 5 minutes, then transfer to a cooling rack. Store leftovers in an airtight container at room temperature for up to several days. Freezer for longer term storage.

PREP TIME 30 mins
COOK TIME 10 mins
TOTAL TIME 40 mins


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