Gluten-Free Chocolate Chip Cookie

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Gluten-Free can be delicious especially with this yummy cookie by Sonya Walos.

For more information visit Recipe to Riches!

Preparation time:
Cooking time: 12 minutes
Yield: 24

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.
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.
Arrange oven racks so one is in top third and one in bottom third of oven. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
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.
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.
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.