Everyone can enjoy these gluten-free chocolate chip cookies. Just like the traditional cookie, these are crisp on the outside with a rich and buttery flavor.
15m
PREP TIME
10m
COOK TIME
236
CALORIES
12
INGREDIENTS
Servings: 30 (2 cookies)
Ingredients
- Allspice Spice Cake
- 1 3/4 cups cornstarch
- 1 1/2 cups sorghum flour
- 1/4 cup tapioca flour
- 1 1/2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/3 cups butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed light brown sugar
- 3 eggs
- 4 teaspoons McCormick® All Natural Pure Vanilla Extract
- 1 package (12 ounces) semi-sweet chocolate chips
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 375°F. 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.
- 2 Drop by rounded tablespoons about 2 inches apart onto ungreased baking sheets.
- 3 Bake 8 to 10 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
TIPS AND TRICKS
Read labels of all recipe ingredients to ensure all are gluten-free.
Gluten-Free Dairy-Free Vanilla Cake with Chocolate Frosting
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Gluten-Free Dairy-Free Vanilla Cake with Chocolate Frosting
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