Gluten-free desserts can be delicious, like this yummy cookie by Sonya Walos.
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Directions for: Gluten-Free Chocolate Chip Cookie
Ingredients
cup unsalted butter, at room temperature
cup granulated sugar
cup packed brown sugar
1 egg
tsp vanilla
pinch salt
cup brown rice flour
cup potato starch
tsp baking powder
tsp baking soda
tsp tapioca starch
tsp xantham gum
cup unsweetened medium coconut
1 cup milk chocolate chips
2 cup Natures Path Organic Crunchy Vanilla Sunrise Cereal
Directions
1. In stand mixer fitted with paddle attachment, beat butter and sugars until creamy. Add egg; beat on medium-high speed until lightened in colour and smooth, about 1 minute. Beat in vanilla and salt.
2. In separate bowl, whisk together rice flour, potato starch, baking powder, baking soda, tapioca starch and xantham gum. Add flour mixture to butter mixture; mix on medium-low speed just until combined, about 30 seconds, scraping down side of bowl once or twice. Add coconut and chocolate chips; mix on low speed just until combined. Add cereal; mix on low speed for about 30 seconds, scraping side of bowl several times. Remove bowl from mixer. Cover bowl with plastic wrap. Chill dough for 1 hour.
3. Arrange oven racks so one is in top third and one in bottom third of oven. Preheat oven to 375F (190C). Line two baking sheets with parchment paper.
4. Form mixture into 2 tbsp (25 mL) mounds; mixture will be crumbly but can be pressed together into a mound. Place 2 inches (5 cm) apart on prepared baking sheets; flatten slightly.
5. Bake in top and bottom thirds of oven for 6 minutes; switch baking sheets from top to bottom and bake 6 minutes longer or until just starting to brown.
6. Cool for 5 minutes on baking sheets. Transfer to wire rack to cool completely. Let baking sheets cool 10 minutes before baking off remaining cookie dough.
See more: Healthy, Bake, Chocolate, Nuts