Wendy, Nature's Medicine
These are so good, make sure you double the recipe because they are sooooo good. Reminds me of the Nestle cookie dough I used to buy in the US…this is one of my favorite all time recipes! Normally I love milk chocolate but the rest is so sweet that the dark chocolate chips create the perfect balance.
Ingredients
- 1 cup white rice flour
- 1 cup potato flour
- 1 cup tapioca flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup white sugar
- 1 cup brown sugar
- 2 teaspoons vanilla
- 2 eggs, lightly beaten
- 2 cups dark chocolate chips
Instructions
- Preheat your oven to 375°F (190°C)
- In a large bowl add all the dry ingredients. I prefer to use a whisk to easily and quickly blend all of the ingredients together except for the chocolate chips.
- In a separate bowl, add all of the wet ingredients together and blend well.
- Add the wet ingredients to the large bowl.
- When everything is mixed thoroughly, fold in the chocolate chips.
- Drop whatever size cookie you want on a greased cookie sheet.
- Cook: 8-12 minutes, you’ll need to monitor them based on your location & oven.
- I advise taking the cookies out while they are not yet fully cooked as they’ll continue to cook when you remove them.
Let cool down a bit then enjoy!
I froze a bunch of these and they tasted great cold….never actually made it to the oven!
Tips
If you want them chewy, leave them on the cookie sheet to cool down.
If you want them more crunchy, cool them on a cooling rack.
