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Madison Area Gluten Intolerance Chapter

Rice Flour Chocolate Chip Cookies

1 cup margarine
1 cup granulated sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 teaspoon salt
1 1/4 teaspoons baking soda
2 1/2 cups white rice flour
1/2 teaspoon xanthan gum
1 12-ounce package semi-sweet chocolate chips

Cream margarine with sugar, brown sugar, eggs, and vanilla.

Sift together several times the salt, xanthan gum, baking soda, and flour and blend well.

Add to the margarine mixture, blending well. Stir in chocolate chips.

Refrigerate dough several hours or overnight before baking. Drop by spoonfuls and bake on greased cookie sheet at 375° for 10 - 12 minutes.

Remove cookies from oven when they are just beginning to brown and are still doughy in the middle. Let cookies cool on cookie sheet a few minutes before removing. Makes 3 pans (13 cookies per pan). Freezes well.