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Gluten free chocolate chip cookies
Nb persons: 0
Yield: 20 3-Inch Cookies
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| Gluten-Free, Dairy-Free, Egg-Free Chocolate Chip Cookies 9 These chewy gluten-free, dairy-free, Egg-free Chocolate Chip Cookies are delicious for any occasion. For added nutrients and flavor variation, replace the chocolate chips with chopped dried fruit. | |
| 1¾ cups + 2 tablespoons | gluten-free flour blend of choice, (or see recipe below) |
| 2 tablespoons | golden flax meal |
| 1 teaspoon | baking powder |
| ¼ teaspoon | baking soda |
| ½ cup | Spectrum organic shortening or butter or margarine of choice |
| ¾ cups | packed brown sugar |
| 2 tablespoons | white sugar |
| 1 teaspoon | vanilla |
| 1½ teaspoons | tapioca syrup or lecithin |
| ¼-⅓ cup | water |
| ½ cup | semi-sweet chocolate chips |
| 1. Preheat oven to 350 degrees. Lightly grease a cookie sheet or line with parchment paper. 2. Mix together flour blend, flax meal, baking powder and baking soda. 3. In a separate bowl, mix together shortening and sugars. Add vanilla and tapioca syrup and blend. 4. Add flour mixture and enough water until dough comes together. Stir in chocolate chips. 5. Drop dough by the tablespoon about 2 inches apart onto prepared cookie sheet. Bake for 12 to 15 minutes for chewy cookies, longer for crisp cookies. Cool slightly before transferring onto cooling rack. Store in an air-tight container. *TIP Gluten-free, dairy-free, soy-free semi-sweet chocolate chips are available at www.enjoylifefoods.com. All Purpose Gluten-Free Flour Blend Makes 9½ cups | |
| 2 cups | super-fine brown rice flour |
| 1½ cups | sweet rice flour |
| 2 cups | cornstarch |
| 1 cup | chickpea or garfava flour |
| 1 cup | tapioca starch |
| 2 cups | sorghum flour |
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