I’ll be honest with you. I have a lot of trouble with gluten-free baking. It’s largely because I’m a hot mess who bakes on instinct and gluten-free ingredients don’t behave in the ways I want them to, except in this recipe! I threw it together one Sunday morning and, lo and behold, real people outside of my home loved the chewy texture and the creaminess of the white chocolate. Serve with coffee and relief at not having to go out and buy xanthan gum.
Yield: ~ 36 cookies Prep Time: 15 minutes Total Time: 1 hour
- 2 cups almond flour
- 1 cup rice flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 stick butter, softened
- 1 1/2 cups brown sugar
- 2 eggs
- 2 tbsp vanilla
- 4 oz white chocolate (I prefer Guittard)
Preheat oven to 350 degrees.
In a medium-sized bowl, combine flours, baking soda, baking powder, and salt. Set aside.
In a stand mixer or with beaters, cream butter and sugar until fluffy and lightened in color. (Usually anywhere from 3-5 minutes.) Scrape down the bowl and add eggs, one at time, then vanilla, mixing until just combined.
Add flour mixture into wet ingredients and mix on low until just combined.
Scoop the dough in balls (1-2 tbsp each) and place on a baking sheet. Bake for 12 minutes, or until the edges of the cookies are just set. Remove from the oven and let sit on the baking sheet for 5 minutes, then move to a wire rack to cool.
Melt the white chocolate over a double-boiler or in 30-second intervals in the microwave. Using a fork, drizzle over the cooled cookies and let set.
The Heart and The Hunger 