Ingredients for Tasty Gluten Rice Corn Potato Free Chocolate Chip Cookies
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups sorghum flour
- Tapioca Starch
- Millet
- ½ teaspoon xanthan gum
- ½ teaspoon salt
- Cream Of Tartar
- 1 teaspoon baking soda
- Semi Sweet Chocolate Chips
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How to Make Tasty Gluten Rice Corn Potato Free Chocolate Chip Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) unsalted butter, ¾ cup granulated sugar, and ¾ cup packed brown sugar until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups sorghum flour, 1 teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon xanthan gum.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups chocolate chips.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 16-18 minutes, or until the edges are golden brown and the centers are set. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
58g
Fat
25g
Carbs
6g