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No Sugar Added Gluten-Free Chocolate Chip Cookies
Makes 1 ½ dozen cookies
2 sticks unsalted butter, at room temperature
1 cup erythritol or ½ cup monk fruit sugar substitute OR ½ cup stevia sugar substitute
2 tsp vanilla extract
3/4 cups brown rice flour
¼ cup potato starch
2 Tbsp tapioca starch
2 Tbsp white rice flour
1 ¼ tsp sea salt
½ tsp baking powder
¼ tsp baking soda
1 bag Lily’s Sweets Semi-Sweet Chocolate Chips or Milk Chocolate Baking Chips
Pinch of flaky sea salt (for finishing, optional)
Preheat the oven to 375°F. Line two sheet pans with parchment paper and set aside.
In a medium bowl, whisk together brown rice flour, white rice flour, tapioca starch, potato starch, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer with the paddle attachment, or a medium bowl with an electric mixer on medium speed, cream the butter and erythritol until light and thick. Add the egg and vanilla extract. Beat medium speed until creamy and well-incorporated. Scrape down the bottom and sides of the bowl.
Add the premixed dry ingredients and chocolate chips to the butter and sugar and mix on low speed until a nice dough forms. Stop the mixer. Now it’s time to shape your cookies!
Scoop the dough out by the 2 tablespoon measure onto the prepared cookie sheet, leaving 2 inches of space between cookies on the sheet (they’ll spread!) Press down the mounds of dough to flatten slightly. Chill the shaped cookies in the refrigerator for 20 minutes, until cool to the touch.
Bake the cookies in the preheated oven for 10-12 minutes, rotating the sheet pans halfway through baking, until the edges are golden and the centers of the cookies are no longer glossy. Remove the sheet pans from the oven. Sprinkle with flaky sea salt if desired. Allow the cookies to cool completely on the cookie sheet. Cookies will keep in an airtight container for up to a week.