Gluten-Free Chocolate Chip Cookies

Preparation:  15 min. Cooking: 10 min. Total: 25 min.
Recipe photo
  • 1 3/4 Cup cornstarch
  • 1 1/2 Cup sorghum flour
  • 4 Tbsp tapioca flour
  • 1 1/2 tsp xanthan gum
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 1/4 Cup butter , softened
  • 3/4 Cup granulated sugar
  • 3/4 Cup light brown sugar, packed
  • 3 eggs
  • 1 1/4 Tbsp vanilla extract
  • 3/4 Lb semisweet chocolate chips
Preheat oven to 375 ℉. Mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking soda and salt in medium bowl. Set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips.

Drop by rounded tablespoons about 2 in apart onto ungreased baking sheets.

Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
Calories
240 Cal
Fat
12 g
Carbs
32 g
Protein
1.7 g
Fiber
1 g
Sugar
17 g
Cholesterol
42 mg
Sodium
180 mg


Nutrients

Fiber     1 g
Fat     12 g
Sugar     17 g
Carbs     32 g
Protein     1.7 g
Calories     240 Cal

Fats

Fat, Poly     0.6 g
Fat, Mono     3.4 g
Fat, Sat     7.1 g
Fat, Trans     0 g
Fat, Percent     46 %

Vitamins

Vitamin, K     1.5 mcg     1.3 %
Vitamin, A     270 IU     8.9 %
Vitamin, B12     0.1 mcg     2.6 %
Niacin     0.3 mg     1.7 %
Riboflavin     0 mg     3.3 %
Vitamin, C     0 mg     0 %
Vitamin, D     7.4 IU     1.2 %
Vitamin, B6     0 mg     3 %
Vitamin, E     0.3 mg     2.2 %
Panto, Acid     0.2 mg     3.1 %
Choline     16 mg     3 %
Thiamin     0 mg     1.7 %

Minerals

Calcium     16 mcg     1.6 %
Phosphorus     37 mg     5.2 %
Magnesium     18 mg     4.2 %
Copper     0.1 mcg     11 %
Fluoride     0.6 mcg     15 %
Zinc     0.3 mg     2.9 %
Cholesterol     42 mg     0.1 %
Sodium     180 mg     12 %
Selenium     3.4 mcg     6.3 %
Manganese     0.2 mg     2.9 %
Potassium     67 mg     1.4 %
Iron     0.5 mg     6.7 %