Gluten Free Chocolate Chip Cookies (ช็อกโกแลตชิพคุกกี้ไร้กลูเตน)

1.Sift the rice flour, oat flour, tapioca starch, xanthan gum, baking soda and salt into a mixing bowl. Set aside.

2.Melt the unsalted butter and let it cool slightly.

3.Place the egg yolks, brown sugar, sugar, Greek yogurt and vanilla extract in a mixing bowl. Beat until well combined, then add the melted butter and mix until incorporated.

4.Add the dry ingredients and fold with a rubber spatula until no flour streaks remain. Add the chocolate chips and mix until evenly distributed. Chill the cookie dough for 30 minutes.

5.Preheat the oven to 160°C using top and bottom heat. Line baking trays with baking paper. Use a #50 cookie scoop to portion the dough onto the trays, leaving a little space between each cookie. This recipe makes about 50 cookies.

6.Bake for 14 minutes. Remove from the oven and let the cookies cool and set on the tray before storing in an airtight container. They can be kept for about 1 week.