Gluten-Free Chocolate Chip Cookies

I've been baking chocolate chip cookies since I was a kid.  I wrote all about it in this post.  Then my son was diagnosed with celiac disease last November and was prescribed a gluten-free diet.  At first, I was enthusiastic about trying new flours and I was sure that I'd come up with some fantastic baked goods that were gluten-free AND delicious.  Well, after a few failures with the packaged "all-purpose gluten-free flour" baking mixes, I decided it was time to start experimenting with creating my own flour mix.

I used my own blend for the first time in my banana bread recipe.  (I find that baked goods that already have a bit of a texture to them are easier to switch to gluten-free without anyone noticing.)  Then I tried it again in my chocolate chip cookie recipe. I am thrilled to say that these cookies are delicious.  They are a bit less chewy than the original recipe (but maybe that means I baked them a tad too long?).  I had a couple people try them and they said they wouldn't have been able to tell they were gluten-free unless I told them.

Can't wait to try them?  Here's the recipe!

Gluten-Free Chocolate Chip Cookies

Mix together with a whisk in a large bowl and set aside:
1/4 cup almond flour
1 cup white rice flour
1/2 cup sweet rice flour
1/2 cup tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking soda

In the bowl of an electric mixer, combine the following and beat until smooth and creamy:
1 cup softened butter
1/4 cup granulated sugar
3/4 cup firmly packed light brown sugar
1 teaspoon vanilla
1 package (4 serving size) Jello instant vanilla pudding mix

Beat in 2 eggs.

Gradually add the flour mixture.  Then stir in a 12-ounce package of chocolate chips.

Drop by rounded teaspoon onto ungreased baking sheets.  Bake at 375 for 8-10 minutes.

Makes about 4 dozen.