Gluten Free Chocolate Chip Cookies (Gluten, Egg, Dairy Free)
photo by Chrishanna
- Ready In:
- 1hr 30mins
- Ingredients:
- 15
- Yields:
-
15 Cookies
- Serves:
- 15-18
ingredients
- 177.44 ml sorghum flour
- 118.29 ml superfine brown rice flour
- 118.29 ml potato starch (NOT potato flour)
- 59.14 ml tapioca starch
- 4.92 ml xanthan gum
- 2.46 ml salt
- 3.69 ml baking soda
- 1.23 ml cream of tartar (optional)
- 147.89 ml Crisco shortening (1/2 cup plus 2 tblsp)
- 157.80 ml packed light brown sugar
- 118.29 ml sugar
- 7.39 ml pure vanilla extract
- 59.14 ml rice milk
- 7.39 ml Ener-G Egg Substitute, whisked with 2 tablespoons warm water till frothy
- 236.59 ml 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!