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Betty Crocker Gluten-Free Chocolate Chip Cookies Recipe

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This recipe for Betty Crocker Gluten-Free Chocolate Chip Cookies, by , is from Terra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terra Natalie
Added: Friday, January 31, 2014


1 cup packed brown sugar

3/4 cup granulated sugar

1 cup butter, softened

1 1/2 teaspoons gluten-free vanilla

2 eggs

2 1/2 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

2 teaspoons xanthan gum

1 teaspoon gluten-free baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 bag (12 oz) semisweet chocolate chips (2 cups)

- Heat oven to 375°F. In large bowl, beat sugars, butter and vanilla with electric mixer on low speed, or mix with spoon, until well blended. Beat in eggs until light and fluffy.

- In medium bowl, stir rice flour, xanthan gum, baking powder, baking soda and salt until thoroughly blended. Stir flour mixture into butter mixture. Stir in chocolate chips.

- On ungreased cookie sheets, drop dough by tablespoonfuls about 2 inches apart.

- Bake 7 to 9 minutes or until light brown (centers will be soft). Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Store in tightly covered container.




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