**If you want the closest taste to“Tollhouse-like” Cookies but are gluten-free then this recipe will hit the spot! I LOVE THEM with pecans! But if you don't want the nuts...ADJUST the recipe below accordingly!
¾ cup butter, softened (1 ½ sticks)
¼ cup of white sugar
1 1/4 cup of packed brown sugar
1 1/2 cups of chocolate chips
1/2 cup pecans
(***If you don't want the nuts, no problem, increase the chips to 2 cups and omit the nuts!)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup tapioca flour
2 cups brown rice four
1 teaspoon xanthan gum
(or replace the you can replace the tapioca, rice flour and xanthan gum and use 2 1/2 cups of Jen's all-purpose flour recipe!)
If larger dough balls (2") then increase cook time around 4 minutes.
Jen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you!