Gluten-Free Chocolate Chip Cookies

Gluten-Free Chocolate Chip Cookies

Prep Time: 45 minutes

Serves: 12 (2 oz) cookies

Ingredients

  • 1 stick of butter (4 oz)
  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 1 Tbsp maple syrup
  • 1/3 cup chopped dates (soaked in 1/2 cup water to soften—30 minutes to soak)
  • 3 cups rice flour
  • 1/4 cup almond flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup milk chocolate chips

Preparation

Preheat oven to 325°F.

Whisk dry ingredients (rice flour, almond flour, salt, and baking soda) and set aside.

Blend dates and water in a food processer to puree. Set aside.

Melt butter on medium-low heat and simmer until butter turns brown, about 5 to 10 minutes. Butter will have a hazelnut aroma. Be careful and whisk constantly to avoid burning. Once brown butter is attained, place in a bowl and set in the fridge to cool.

Once butter is cooled and returned to a solid state, place brown butter in an electric mixer and blend with both sugars on medium speed, increasing speed until a creamy state.

Once the sugars are thoroughly blended (2 minutes) add in egg, vanilla extract, maple syrup, and pureed dates.

Once all wet ingredients are mixed together, slowly add dry ingredients. After all ingredients are incorporated together, add in the chocolate chips a half of a cup at a time.

Use a 2-oz ice cream scoop and place dough on a greased 12x16 cookie tray. Space cookies 2 inches apart. This recipe will yield twelve 2-oz cookies.

Place cookie tray in a preheated convection oven at 325°F and bake for 12–15 minutes.

Rotate tray halfway through cooking time.

Once cookies are finished baking, remove from tray with a spatula on a cooling rack. Allow cookies to cool thoroughly. Place 2 (2 oz) scoops of vanilla ice cream in between two cookies and enjoy!

Print Recipe