Soft & Chewy Gluten-Free Chocolate Chip Cookies | Recipe Cart

Name: Soft & Chewy Gluten-Free Chocolate Chip Cookies | Recipe Cart
Total time: 100 min
Ingredients: 8 tablespoons butter (115 g) unsalted butter; 1/2 vanilla bean, split lengthwise and scraped (or 1/2 teaspoon vanilla extract or paste, added with the egg); 1/2 cup (100 g) packed organic dark brown sugar; 1/4 cup (50 g) organic granulated sugar; 1 large egg (2 ounces by weight out of shell); 1/2 cup (80 g) sweet white rice flour (such as Koda Farms Mochiko); 1/2 cup (60 g) gluten-free oat flour (such as Bob's Red Mill); 2 tablespoons (15 g) tapioca flour; 1/4 teaspoon baking soda; 1/4 teaspoon fine sea salt; 1/4 teaspoon xanthan gum (optional, for chewier cookies); 7 ounces (200 g) bittersweet chocolate (around 70% cacao mass), coarsely chopped (1 1/2 cups); 1/2 cup (60 g) toasted pecans, cooled completely and coarsely chopped; flaky salt such as Maldon, for sprinkling

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These gluten-free chocolate chip cookies get loads of flavor from oat flour, vanilla bean brown butter, bittersweet chocolate, and flaky salt. Xanthan gum is an

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Ingredients

8 tablespoons butter (115 g) unsalted butter
1/2 vanilla bean, split lengthwise and scraped (or 1/2 teaspoon vanilla extract or paste, added with the egg)
1/2 cup (100 g) packed organic dark brown sugar
1/4 cup (50 g) organic granulated sugar
1 large egg (2 ounces by weight out of shell)
1/2 cup (80 g) sweet white rice flour (such as Koda Farms Mochiko)
1/2 cup (60 g) gluten-free oat flour (such as Bob's Red Mill)
2 tablespoons (15 g) tapioca flour
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
1/4 teaspoon xanthan gum (optional, for chewier cookies)
7 ounces (200 g) bittersweet chocolate (around 70% cacao mass), coarsely chopped (1 1/2 cups)
1/2 cup (60 g) toasted pecans, cooled completely and coarsely chopped
flaky salt such as Maldon, for sprinkling