Have you guys tried Tates gluten free cookies before? They're delicious. Super crispy and insanely buttery. Well, I made a better version of this cookie and now it is my duty to share it with you.
The recipe was given to me by my friend Nick Millhiser - credit where credit is due. If you make these cookies, please make sure to share with some friends or loved ones. If you eat them all, you will get sick (I tried).
1 cup brown sugar (light, dark or both)
1/2 cup regular sugar
1 tsp salt
2 tsp vanilla extract
1 3/4 cup almond flour
1/2 rice flour
1 tsp baking soda
1 tsp baking powder
1 tsp Xanthan gum
Bag of semi sweet chocolate chips (tollhouse or similar)
Mix the butter, sugars, salt, vanilla adding each ingredient one at a time in that order on lowest setting until mixture is frosting like. Beat eggs individually then add one at a time while mixing.
In a separate bowl mix flours, baking soda, powder, Xanthan gum until evenly mixed. Again with the mixer at slowest setting, very slowly add the flour mix. Dump in a bit, let it incorporate into the mix, add more, etc. add chocolate chips. Store dough in fridge for a bit. 30 minutes is fine, an hour better, could be longer.
Bake at 350 for about 11 minutes -14 minutes. Start to watch them after about 9 minutes and take them out when the edges get brown. They may look a little “cakey” but they’ll settle down into a nice thin chewy cookie. If you like them more crispy let them brown a little more. When you take them out let them sit and cool on the sheet for 5-10 minutes on the tray and then move to a cooling rack.
NOTE: You can do this with only almond flour, replacing the 1/2 cup of rice flour and it’s totally good but you definitely taste the almond flour more. Again, totally good but definitely a little earthy tasting/less neutral than a normal choc chip.