Chocolate Chip Cookies (Gluten Free)

Cookies have to be one of my favorite things to bake, and what's not to love about them? I love how quick they are to make and I love making big batches for the whole week, though, they never last the whole week. But, lately I've been having problems with gluten, and when I say lately that means, years, I have IBS and don’t have much tolerance with gluten, sometimes I indulge and seem to be fine, but others I regret 10 minutes later, it makes me feel bloated and I hate it, of course I don't want that to stop me eating the things I love, so I like to make some variations that way I can eat without regret.

This cookies turned out great, there are 2 ways you can make them, more on the crispy side or on the soft side, these I like soft, but if you prefer crispy I recommend you flatten them a little, for mine I like to scoop them with and ice cream spoon and live them like that. Either way, delicious!

You will need:

1/2 cup butter

1/4 cane sugar

1 egg

1 tsp vanilla extract

1 1/2 cup rice flour

1/4 cup chocolate chips

1 tsp baking powder

1. In a bowl add your butter and sugar and combine until creamy. (you can do this by hand or with a hand whisker)
2. Add then your egg and vanilla extract and beat or mix a little more.
3. Add now your dry ingredients and beat or combine until you have your cookie dough.
4. Lastly add your chocolate chips and fold them with a spatula in to the dough.
5. In a baking tray with parchment paper place your dough, I like to use a ice cream scoop since is the perfect size for my cookies, but feel free to make them bigger. And as I said before if you want thinner, crispier cookies flatten them a little. 
6. Bake at 180 C for about 15 to 20 min or until golden brown.