Best Gluten Free Carols Soft And Chewy Chocolate Chippies Recipes

CAROL'S SOFT AND CHEWY CHOCOLATE CHIPPIES

Steps:

• Preheat oven to 375°.
• Mix flour with baking soda in a bowl and set aside.
• In a large bowl, combine butter, sugars and pudding mix.
• Beat until smooth and creamy.
• Beat in eggs and vanilla; gradually add flour mixture.
• Stir in chips and nuts.
• Roll into balls and flatten slightly or drop by teaspoon full on a non greased cookie sheet.
• Bake at 375° for 8-10 minutes.

GLUTEN-FREE CAROL'S SOFT AND CHEWY CHOCOLATE CHIPPIES

Steps:

• Preheat oven to 375°.
• Sift rice flour, potato starch, and tapioca starch into a bowl.
• Mix baking soda with sifted flours and set aside.
• In a large bowl, combine butter, sugars and pudding mix.
• Beat until smooth and creamy.
• Beat in eggs and vanilla; gradually add flour mixture.
• Stir in chips and nuts.
• Roll into balls and flatten slightly or drop by teaspoonful on an ungreased cookie sheet.
• Bake at 375° for 8-10 minutes.
• *Note: You may use instant chocolate pudding instead of vanilla pudding for an extra chocolatey, chocolate chip cookie.

THE CHEWY GLUTEN FREE

Steps:

• Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl of a stand mixer.
• In a medium bowl, sift together the rice flour, cornstarch, tapioca flour, xantham gum, salt and baking soda. Set aside.
• Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
• Chill the dough in the refrigerator until firm, approximately 1 hour.
• Preheat the oven to 375 degrees F.
• Shape the dough into 2-ounce balls and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.

CHEWY GLUTEN-FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 F degrees.
• Blend butter, sugars, egg and vanilla with a wooden spoon until creamy.
• In a separate bowl, blend flours, baking soda, almond meal and salt.
• Fold dry ingredients into wet ingredients and mix well.
• Grease a baking sheet.
• Drop a tablespoon of the batter at a time onto the cookie sheet, leaving ample room between cookies.
• Bake for 10 minutes.
• Remove from oven and allow to sit for 5 minutes before transferring carefully to cooling rack.