GLUTEN-FREE CAROL'S SOFT AND CHEWY CHOCOLATE CHIPPIES
I do not know the person named Dawn who posted Recipe #13563, but I thank her for it! I do not know the person in the Gluten-Free community who altered and tested the recipe, but I thank her too! I just wanted this recipe in print so that I can make it and not have to remember which ingredients were substituted and by how much...
Provided by Im-The-Cook
Categories Dessert
Time 33m
Yield 48-60 cookies
Number Of Ingredients 13
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.
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