Prep1 hr 15 mins
This version is finally the one that my non-GF husband declared was as good as the "real" thing. I find that types and brands of GF flours can make a big difference in any GF recipe: I use Bob's Red Mill sorghum and Authentic Foods superfine brown rice flour. I also use Crisco shortening, which at the time of this writing is listed as gluten free (as with all ingredients you should double check when you purchase). Preparation time includes chill time. Note that I like to make these cookies larger than usual and then they get crunchy on the outer edge while still soft on the inside. If you make smaller cookies you will want to reduce the cook time. Enjoy!
- 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
- 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.