Gluten-Free Toll House® Cookies recipe
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Ingredients
- 1 cup white rice flour ¾ cup teff flour ½ cup cornstarch ½ cup sweet rice flour 1 teaspoon baking soda 1 teaspoon xanthan gum 1 teaspoon salt 1 cup butter, softened ¾ cup white sugar ¾ cup packed brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups semisweet chocolate chips (such as Nestle® Toll House®) 1 cup chopped walnuts
Nutrition Info
- 284 caloriescarbohydrate: 35.9 gcholesterol: 35.8 mgfat: 15.7 gfiber: 2.1 gprotein: 3 gsaturatedFat: 7.8 gservingSize: -sodium: 219 mgsugar: 20.8 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Toll House® Cookies
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Combine white rice flour, teff flour, cornstarch, sweet rice flour, baking soda, xanthan gum, and salt in a bowl.
Beat butter, white sugar, brown sugar, and vanilla extract together in a bowl until smooth and creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat flour mixture into creamed butter mixture until dough is just mixed, fold in chocolate chips and walnuts. Drop dough by round spoonful onto the baking sheet.
Bake in the preheated oven until cookies are golden brown, 9 to 11 minutes. Let stand for 2 to 3 minutes on the baking sheet before transferring to a wire rack to cool completely.