Gluten Free Chocolate Chip Cookies (Gluten, Egg, Dairy Free)
photo by Chrishanna
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
15-18 Cookies
- Serves:
- 15-18
ingredients
- 3⁄4 cup sorghum flour
- 1⁄2 cup superfine brown rice flour
- 1⁄2 cup potato starch (NOT potato flour)
- 1⁄4 cup tapioca starch
- 1 teaspoon xanthan gum
- 1⁄2 teaspoon salt
- 3⁄4 teaspoon baking soda
- 1⁄4 teaspoon cream of tartar (optional)
- 10 tablespoons Crisco shortening (1/2 cup plus 2 tblsp)
- 2⁄3 cup packed light brown sugar
- 1⁄2 cup sugar
- 1 1⁄2 teaspoons pure vanilla extract
- 1⁄4 cup rice milk
- 1 1⁄2 teaspoons Ener-G Egg Substitute, whisked with 2 tablespoons warm water till frothy
- 1 cup allergy-free chocolate chips
directions
- Whisk together dry ingredients in one bowl. In another bowl blend wet ingredients very well (I use a hand mixer). Then add the wet ingredients into the dry and mix until combined, but do not over-mix. Add chocolate chips; stir to combine. Chill the dough for at least an hour before baking the cookies.
- Preheat the oven to 350 degrees F. Form the dough into balls, rolling the dough between your palms. Place the dough balls onto a large baking sheet with enough breathing room to spread a couple of inches. Bake for 12 to 15 minutes. Cool two minutes on pan before removing them to a cooling rack. Makes 15-18 cookies.
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RECIPE SUBMITTED BY
I have a dairy intolerance but my husband and children do not, so finding recipes that everyone enjoys and everyone can eat is my challenge.
I recently left my job to become a stay at home mom and am looking forward to more time to explore cooking and baking!