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Rice Chocolate chip Biscuit (Cookies) Gluten-Free Recipe

These are chewy chocolate chip gluten-free cookies made with whole-grain rice flour (Brown Rice flour)

If you do not want 'chewy' cookies, replace brown sugar with equal amount of white granulated sugar and bake at 325º F for 20 minutes.

Ingredients

Wet Mixture

1. Un-salted Butter: 1 cup

2. White granular sugar: ¼ cup

3. Brown sugar packed: 1¼ cup

4. Large egg: 2

5. Pure Almond extract: 1½ teaspoon

6. Kewra Essence: 8 drops

Dry Mix

1. Brown Rice Flour: 2 cups

2. Corn Starch: 6 Tablespoons

3. Xanthan Gum: 1 teaspoon

4. Fine-grain sea salt: ¼ teaspoon

5. Baking Soda Gluten-free: 1 teaspoon

6. Green Cardamom seeds ground: ½ teaspoon

Add-ins

Semi-sweet chocolate chips: 12 ounce

Method

Step 1: Wet Mixture

1. Use Electric Mixer. Beat butter for one minute

2. Gradually add sugars and beat till light and fluffy, about 5 minutes

3. Add egg, Almond extract, and Kewra. Beat one minute to form a smooth mixture

Step 2: Dry mix

Mix all ingredients and sift together

Step 3: Dough

1. Gradually add dry mix to wet mixture beating at low speed.

2. Stir in Chocolate chips.

3. Divide the dough in two parts. We will make 2 batches. Cover with plastic film. Refrigerate for one hour

Step 4: Baking

1. Preheat oven to 375º F.

2. Line a cookie sheet with Parchment paper

3. Remove dough for one batch from the refrigerator. Drop rounded Tablespoon for each cookie on the Parchment paper leaving about 2" in between cookies.

4. Bake about 7 minutes. Rotate the cookie sheet, bake another 7 minutes. Total baking time is approximately 14 minutes. Remove from the oven and let it cool

5. Make the second batch

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