Gluten Free Chocolate Chip Cookies

Really good, you'd never know they were gluten free

• 1/2 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla
• pinch salt
• 1/2 cup brown rice flour
• 1/3 cup potato starch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon tapioca starch
• 1/2 teaspoon xantham gum
• 3/4 cup unsweetened medium coconut
• 1 1/2 cups milk chocolate chips (one cup would be plenty)
• 2 cups Nature’s Path Organic Crunchy Vanilla Sunrise Cereal (or any puffed or flaked cereal)







1. In stand mixer fitted with paddle attachment, beat butter and
sugars until creamy. Add egg; beat on medium-high speed until
lightened in colour and smooth, about 1 minute. Beat in vanilla and
salt.
2. In separate bowl, whisk together rice flour, potato starch, baking
powder, baking soda, tapioca starch and xantham gum. Add flour mixture
to butter mixture; mix on medium-low speed just until combined, about
30 seconds, scraping down side of bowl once or twice. Add coconut and
chocolate chips; mix on low speed just until combined. Add cereal; mix
on low speed for about 30 seconds, scraping side of bowl several
times. Remove bowl from mixer. Cover bowl with plastic wrap. Chill
dough for 1 hour.
 3. Arrange oven racks so one is in top third and one in bottom third
of oven. Preheat oven to 375°F (190°C). Line two baking sheets with
parchment paper.
4. Form mixture into 2 tbsp (25 mL) mounds; mixture will be crumbly
but can be pressed together into a mound. Place 2 inches (5 cm) apart
on prepared baking sheets; flatten slightly.
5. Bake in top and bottom thirds of oven for 6 minutes; switch baking
sheets from top to bottom and bake 6 minutes longer or until just
starting to brown.
6. Cool for 5 minutes on baking sheets. Transfer to wire rack to cool
completely. Let baking sheets cool 10 minutes before baking off
remaining cookie dough.