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Gluten-Free Millionaire Cookies

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“An interesting, fruity twist on the classic chocolate chip cookie, these are quite a treat!”
READY IN:
30mins
SERVES:
28-32
YIELD:
24-32 cookies
UNITS:
US

Ingredients Nutrition

  • 1 cup butter
  • 12 cup sugar
  • 1 14 cups sweet rice flour
  • 12 cup potato starch
  • 12 cup tapioca starch (whichever you prefer, I like tapioca) or 12 cup light stoneground buckwheat flour (whichever you prefer, I like tapioca)
  • 1 teaspoon cinnamon
  • 23-1 cup semi-sweet chocolate chips
  • 12-34 cup jam (any flavour)
  • 2 tablespoons butter

Directions

  1. Cream butter with sugar until light.
  2. Blend in flour, cinnamon, and 1/3 cup chocolaate chips; mix well.
  3. Roll into 1" balls and place on ungreased baking sheets.
  4. Make an indentation in each ball with your thumb.
  5. Bake in a preheated 350* oven for 15 to 18 minutes.
  6. Remove and spoon jam into the centre of each cookie.
  7. Combine remaining chocolate chips with 1 tablespoon butter.
  8. Melt and blend until smooth.
  9. Spoon chocolate mixture over jam on each cookie.
  10. Enjoy!

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