- 1 cup brown rice flour
- 1 cup finely ground gluten-free oat flour
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) melted unsalted butter
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 teaspoons pure vanilla extract
- 1 large egg
- 2 cups semi-sweet chocolate chips
How to make this recipe
Preheat the oven to 375º. In a medium bowl, whisk together the rice flour, oat flour, cornstarch, baking soda and salt. Set aside.
In a large bowl or stand mixer, beat the butter, sugars and vanilla extract until smooth and creamy. Beat in the egg. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Drop the dough by rounded tablespoons onto an ungreased baking sheets and bake for 12 minutes, until the cookies are just beginning to brown. Remove from the oven and let cool for two minutes before removing to a wire rack to cool.
The cookie dough can be tightly rolled with plastic wrap into a log and stored in the freezer for up to 2 months. To bake, remove the dough from the freezer and slice into 1/2-inch pieces. Place on cookie sheet, allow to defrost for 10 minutes, then bake for 10 minutes.