It’s that time of year, picnics, pool parties, lake adventures, potlucks. It seems like our calendar is more full than usual this year and I’m doing my best to keep up day by day. So far in the events we have had this summer one thing I’ve found hard to overcome is the dessert table. With both K and MarocBaba on a gluten-free diet there is a little bit of whining. (Try telling a 5 year old with a vicious sweet tooth he can’t have dessert!)
Last week I was alone and got a baking bug. I ended up making three different kinds of cookies however these chocolate chip cookies were by far the favorite. I tasted them and honestly they taste like their gluten-full cousins. I made them in a bite size version, using a melon baller to create evenly sized cookies. I need to tell you just that fact means I’m turning into a monster! You can make these small or big, rectangle or circle, soft of chewy they’ll be great. I swear.
If you’re making the small cookies as I did this recipe will make 35-40 cookies.
- 1 1/4c sweet white rice flour
- 3/4 c sorghum flour
- 1/4 c potato starch
- 1/2 tsp salt
- 1 tsp xanthan gum
- 1 tsp baking powder
- 1 tsp baking soda
- 2 tsp vanilla
- 3/4 c packed brown sugar
- 1/2 c white sugar
- 3/4 c soft butter
- 2 eggs
- 8 oz chocolate chips
Beat the sugars, eggs, butter, vanilla. In a separate bowl mix the flours, salt, baking soda, baking powder, and xantham gum. Slowly add the dry ingredients to the wet, blending to incorporate. Keep mixing just until everything comes together, being careful not to over mix. Finally, mix in the chocolate chips with a spatula. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 350F. Using a melon baller or a small spoon, create small balls of dough, about 1 1/2 inches in diameter. Place on a baking sheet, leaving adequate space between the dough balls. Place into the preheated oven and bake 8-10 minutes. If you prefer a softer cookie remove when the color is just starting to brown. Once out of the oven allow the cookies to cool about 5 minutes before removing from the tray. They may seem a little soft right out of the oven but will firm up once cooled down a bit. For a crunchier cookie, allow the tops to become a soft brown color, then remove.
Enjoy with a big glass of milk. These are a great treat for picnics!
Curious world traveling, mom of two busy boys, foodie at heart, addicted to social media and lover of all things Moroccan.