When I was first diagnosed with celiac (in 2000) I didn't know there were replacements for foods I was used to eating. I will never forget baking these cookies, the first home baked treats I made for my family that tasted just like we were used to. Better, actually! Thank you Carol Fenster! Here is the recipe I found through one of the online support groups I had joined to understand my new diet, (back in 2000). I do not know which one of her many cookbooks this recipe came from. It is posted with permission from Carol Fenster.
Carol Fenster's Chocolate Chip Cookies
1/4 cup butter
3/4 cup brown sugar
1/3 cup granulated sugar
2 teaspoons gluten-free vanilla extract
1 extra large egg
3/4 cup white or brown rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1/2 teaspoon baking soda
1 teaspoon xantham gum (a touch less for flatter cookies)
1/4 teaspoon salt
1 1/2 cups gluten-free chocolate chips
In large mixing bowl, use electric mixer to beat butter (or margarine), sugars, and vanilla extract together until smooth. Beat in egg. In separate bowl, whisk together flours, soda, xantham gum, and salt. Beat into egg mixture on low speed until incorporated. Dough will be somewhat stiff.
Stir in chocolate chips. Drop by tablespoons on greased cookie sheet.
Bake for 10-12 minutes or until cookies are lightly puffed and slightly browned. Cool on rack. Store in airtight container. Makes 24.
I double (and sometimes triple) this recipe because 1/2 of them disappear before they cool if anyone is home. Enjoy!
Perfect Cookies Every Time!