Cooking and Serving: 30 minutes | 16 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten-free flour blend | ¾ teaspoon xanthan gum, (omit if your blend already contains it) | ¼ cup (36 g) cornstarch
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 16 cookies
Ingredients
1 ½ cups (210 g) all purpose gluten-free flour blend
¾ teaspoon xanthan gum, (omit if your blend already contains it)
¼ cup (36 g) cornstarch
½ teaspoon kosher salt
1 teaspoon baking soda
½ cup (100 g) granulated sugar
½ cup (109 g) packed light brown sugar
½ cup (128 g) smooth no-stir gluten free peanut butter
8 tablespoons (112 g) unsalted butter, melted and cooled
2 (100 g (weighed out of shell)) eggs, at room temperature, beaten
2 teaspoons pure vanilla extract
6 ounces semi-sweet chocolate chips
Instructions
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached.
parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, cornstarch, salt, baking soda,.
Scoop the dough into portions about 1 1/2 tablespoons in volume. Roll each.
piece of dough into a ball and then flatten into a disk about 1/2-inch thick.
Place the baking sheets, one at a time, in the center of the preheated oven.
and bake until set and lightly golden brown all over (about 15 minutes).
sheet or until firm before transferring to a wire rack to cool completely.