Homemade Cookies for One
Gluten Free, Irresistible

This recipe for gluten free chocolate chip cookies motivated me to bake twice in one day. See why in Smart Cookies #28. The recipe only yields about half a dozen lip-smacking, delicious cookies. The good news, depending on where you stand, is that they have no wheat flour and, therefore, no gluten.

If you just want a few homemade cookies in the least possible amount of time, you may think of rolling out a tube of refrigerated cookie dough, slice it, and bake. I can’t imagine, however, where the fun would be with this task. You sacrifice creativity, fun, and maybe quality for convenience.

Did I mention that you can certainly double or triple this recipe if desired? So problems are solved if there is any.

Both rice flour and glutinous or sweet rice flour are available in any Asian supermarket. Glutinous rice flour is also known as sweet rice flour.

White rice flour	3 Tbsp
Glutinous rice flour	3 Tbsp
Corn starch	1 tsp
A pinch of baking soda
A pinch of salt
Brown sugar	2 Tbsp
Granulated sugar	1 tsp
Unsalted butter, softened	2 Tbsp
Egg, beaten	1 Tbsp
Chocolate chips	3 Tbsp

Preheat oven to 350 degrees Fahrenheit and line baking sheets with parchment paper.

Whisk together white rice flour, sweet rice flour, cornstarch, baking soda, and salt.

Cream sugars and butter together in another bowl using a wooden spoon or handheld mixer. Add beaten egg and continue beating until smooth.

Add flour mixture and mix to form dough. Add chocolate chips and combine well.

Drop dough by tablespoons onto prepared baking sheets. Bake for 10 minutes or until golden brown. Allow cookies to cool on baking sheets for a couple of minutes before transferring them to wire racks to cool completely.

Recipes for Chocolate Chip Cookies

Recipes for Gluten Free Cookies