Mom’s Chocolate Chip Cookies
adapted from Mom’s recipe. Adaptation by Lauren of Celiac Teen.
1 (1/2 cup) stick butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
3/4 to 1 tsp vanilla (she always eyeballs it)
1/3 cup millet flour (1.80 oz)
1/4 cup tapioca flour (1.15 oz)
2 tbsp sweet rice flour (0.65 oz)
2 tbsp quinoa flour (0.75 oz)
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 tsp salt
1 cup chocolate chips
Preheat oven to 375 degrees Fahrenheit.
Cream butter and sugars together until light and fluffy in a large bowl. Beat in egg and vanilla.
In a second bowl, whisk together dry ingredients (all but the chocolate chips). Dump dry ingredients into butter mixture, and stir slowly until incorporated. Stir in chocolate chips.
Drop tablespoonfuls of dough onto silpat-lined (this makes them just like I remember. An ungreased one will do as well though!) cookie sheet. Bake for 10 to 12 minutes, until browned and done.