Monday, 30 May 2011

Chocolate Chip Cookies

gluten free chocolate chip cookies
These are delicious freshly out of the oven and dipped in ice cold milk. I suggest making an amount that will be eaten within a day or two because they are the best fresh. You can keep the dough in the fridge for a few days or freeze so you can make fresh cookies in small batches!

(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 Egg
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.
Add flax.
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

before baking

after baking

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