Gluten Free Chocolate Chip Cookies with Sorghum Flour
Try your hand at gluten free baking with sorghum flour. This twist on the classic chocolate chip cookie is a great way to get started!
Servings 40 small cookies
Calories 87kcal
Ingredients
- 1 3/4 cups all-purpose sorghum flour
- 1/4 cup brown rice flour
- 1/4 cup tapioca flour
- 2 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar packed
- 1 tsp vanilla extract
- 2 eggs
- 1 1/2 cups mini chocolate chips
Instructions
- In a large mixing bowl, cream the butter, sugar, and brown sugar together until smooth. Add the eggs and vanilla extract and mix well.
- Combine the sorghum flour, brown rice flour, tapioca flour, xanthan gum, baking soda, and salt in a separate bowl. Mix to combine, then add to the wet ingredients and mix well. Add the chocolate chips, mixing again, then chill in the refrigerator until firm. Preheat the oven to 375 degrees F while the dough is chilling.
- Line your baking sheets with parchment paper. Form one inch balls from the dough and place on the baking sheet, flattening slightly. Bake for 10 to 12 minutes or until golden brown. Remove from oven and allow cookies to cool on a baking rack. Enjoy warm or store in an airtight container until ready to serve.
Notes
Tapioca flour is sometimes labeled as tapioca starch.
Nutrition
Serving: 1cookie | Calories: 87kcal | Carbohydrates: 16g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 76mg | Potassium: 34mg | Fiber: 1g | Sugar: 10g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg