|gluten free chocolate chip cookies|
(makes 25-30 cookies)
1/2 c Margarine, Softened
1 c Brown Rice Flour (or White)
2 Tbsp Corn Starch
3 Tbsp Tapioca Starch
3/4 tsp Guar Gum (or 1/2 t xanthan gum)
1/2 tsp Salt
1/2 tsp Baking Soda
2 T Ground Flax Seed (optional)
2 T White Sugar
1/2 c + 2 Tbsp Brown Sugar
1 Tbsp Whole Milk (or Milk + Cream)
3/4 tsp Vanilla (optional)
1 c Chocolate Chips
can add chopped nuts or fruit if desired
Cream the margarine with the sugars (mix throroughly).
Beat in egg, milk, and vanilla.
Combine baking soda, flour, starches, salt and guar gum and add to mixture.
Stir in chocolate chips.
Chill the cookie dough in the fridge for at least an hour.
Line baking sheets with parchment paper.
Make balls of dough about 1 1/2 inches in diameter.
Flatten a bit with your hand on the baking sheet.
Bake for 8 mins at 375 degrees