Gluten Free Chocolate Chip Cookies

1  teaspoon		baking powder
1-1/2  teaspoons		baking soda
1/2  teaspoon		salt
1/4  teaspoon		xanthan gum
3/4  cup		Earth balance
3/4  cup		firmly packed brown sugar
1/2  cup		Splenda granular
1/2  cup		pacific skim milk powder
4		egg whites
2  teaspoons		vanilla
150  grams		Safeway select jumbo chocolate chips
2  cups		brown rice flour
2/3  cup		potato starch
1/3  cup		tapioca flour

Tip: Click on the ingredient links to learn the nutritional information for all the Gluten Free Chocolate Chip Cookies ingredients. The serving size for any ingredient in Gluten Free Chocolate Chip Cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oven to 375°F. Combine flour blend, baking powder, baking soda, salt and xanthan gum in medium bowl. Set aside.



Combine butter, brown sugar and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and vanilla. Continue beating, scraping bowl often, until well mixed.



Reduce speed to low. Beat, gradually adding flour mixture, until well mixed. Stir in chocolate chips.



Drop dough by rounded tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 12 minutes or until light golden brown. (DO NOT OVERBAKE.) Let stand 1 to 2 minutes. Remove from cookie sheets.



 

 

Gluten-Free Flour Blend: To make flour blend, combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.



*This recipe was developed using alternative flours and other products labeled as "gluten-free". To date, the FDA and USDA have not defined the term "gluten-free." Therefore, to the best of our knowledge, the ingredients in our Process Cheese (example: American Process Cheese) and our natural dairy products (examples: natural cheese and butter) do not contain gluten.