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Gluten-Free Chocolate Chip Cookies

  • Prep 60 min
  • Total 1 hr 10 min
  • Ingredients 12
  • Servings 36

Ingredients

1/2
cup butter
2
tablespoons canola oil
2 1/2
cups Betty Crocker™ Gluten Free all-purpose rice flour blend
2
teaspoons xanthan gum
1
teaspoon gluten-free baking powder
1
teaspoon baking soda
1/2
teaspoon salt
1
cup packed brown sugar
3/4
cup granulated sugar
2
eggs
1 1/2
teaspoons gluten-free vanilla
2
cups dark or semisweet chocolate chips

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
140
Calories from Fat
60
% Daily Value
Total Fat
7g
10%
Saturated Fat
3 1/2g
17%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
135mg
6%
Potassium
65mg
2%
Total Carbohydrate
20g
7%
Dietary Fiber
1g
3%
Sugars
15g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Browning the butter gives a rich nutty flavor to baked goods and allows the use of less butter in this recipe. Be sure to use a stainless pan so you can easily watch the color change in the butter.

These delicious cookies deliver big on flavor without gluten with the help of browned butter.

No time to brown butter? These cookies are delicious without browned butter. Simply soften butter, and beat with oil and sugars. Follow directions as written for a fabulous treat.

Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Directions

  • 1 Heat oven to 350°F. In 1-quart saucepan, melt butter over medium heat. Cook; swirling pan occasionally, until butter is golden brown. (Watch carefully, as it can change from browned to burnt quickly.) Remove from heat. Beat in canola oil with whisk. Pour into small bowl; set aside to cool 10 minutes.
  • 2 Meanwhile, in medium bowl, mix flour blend, xanthan gum, baking powder, baking soda and salt.
  • 3 In large bowl, place sugars. Add butter mixture. Beat with electric mixer on medium speed until well blended. Add eggs and vanilla. Beat until well blended. Stir in flour mixture until well blended. Stir in chocolate chips.
  • 4 On ungreased cookie sheets, drop dough by heaping tablespoonfuls 2 inches apart.
  • 5 Bake 10 to 12 minutes or until light golden brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store tightly covered.

These delicious cookies deliver big on flavor without gluten with the help of browned butter.

Rate and Comment

These delicious cookies deliver big on flavor without gluten with the help of browned butter.