Gluten-Free Chocolate Chip Cookies

They may be gluten-free, but Florida Crystals® Organic Raw Cane and Organic Light Brown Sugar both make an appearance in these delicious summer treats bursting with chocolate chips.

Prep Time
20 minutes
Cook Time
9-11 minutes per pan
Servings
  • 1/2 cup (1 stick) butter 1/2 cup (1 stick) butter
  • 1 cup Florida Crystals® Organic Light Brown Raw Cane Sugar, packed 1 cup Florida Crystals® Organic Light Brown Raw Cane Sugar, packed
  • 1 egg, plus 1 egg white, room temperature 1 egg, plus 1 egg white, room temperature
  • 2 teaspoons vanilla extract 2 teaspoons vanilla extract
  • 1 cup + 2 tablespoons gluten-free flour 1 cup + 2 tablespoons gluten-free flour
  • 1/2 teaspoon xanthan gum 1/2 teaspoon xanthan gum
  • 3/4 teaspoon baking soda 3/4 teaspoon baking soda
  • 1/4 teaspoon salt 1/4 teaspoon salt
  • 1 1/2 cups semisweet chocolate chips 1 1/2 cups semisweet chocolate chips

Instructions

Step 1

Preheat oven to 350 F. Line baking cookie sheets with parchment and set aside.

Step 2

Melt butter over medium heat in a small fry pan or skillet until it just begins to brown. Hold aside and cool to room temperature; then, chill for a minimum of 2 hours until hardened.

Step 3

In mixing bowl, beat hardened brown butter with Florida Crystals® Organic Light Brown Raw Cane Sugar together with egg, egg white, and vanilla just until blended. Sift or whisk together flour, xanthan gum, and baking soda. Stir dry ingredients with chocolate chips into batter.

Step 4

Using a spoon or a scoop, place tablespoon-sized portions onto prepared baking sheet, 1-inch apart. Bake 9 to 11 minutes or until the cookie edges are golden brown and centers are a bit soft. Do not over bake. 

Step 5

Cool; then, store cookies in an airtight container. 

Chef's Tip

Watch the butter closely, as it will begin to brown quickly after it starts bubbling and the moisture in the butter evaporates. It will give off a nutty aroma as it browns. Remove the pan immediately from the heat and pour the browned butter into a bowl or cup to prevent it from further browning in the hot pan. 

The extra egg white in this recipe serves to replace the moisture lost from browning the butter and the protein adds structure to the cookies.

If using a gluten free flour blend that includes xanthan gum, reduce the amount of xanthan gum in recipe to 1/4 teaspoon. 

Different gluten free flour blends have different measure to weight conversions, based on the manufacturer's proprietary blending. Refer to package labeling for accuracy, if weighing.