11.13.2009

Gluten-Free, Dairy-Free Chocolate Chip Cookies



The first recipe to share? Chocolate chip cookies, of course! Classic. Comforting. What is better than an ooey gooey warm chocolate chip cookie. A delicate crunch on the outside, and nirvana on the inside. This recipe evolved from my trusty old pre-GF recipe. The cookie in the banner on the top of this page? That is this. You will love these, and when your gluten eating friends snitch one, they will never know the difference.
 


Gluten-Free Chocolate Chip Cookies
from: giddyupglutenfree, dorothy allard 2009
 
3/4 cup sorghum flour
3/4 cup millet flour
1/2 cup cornstarch
1/3 cup tapioca flour
2 tsp xanthan gum
1 tsp baking soda
1/2 tsp cream of tarter
1/2 tsp salt

1 cup canola oil
3/4 cup sugar
3/4 cup brown sugar
2 eggs
2 tsp vanilla

2 cups chocolate chips

Preheat oven to 350.

Sift together dry ingredients, set aside.

Combine oil and sugar in a large bowl, and beat with a mixer on medium high speed. Add eggs, one at a time, mixing until creamy. Add vanilla.

Reduce speed to low and gradually add dry ingredients. Stir in chocolate chips.

Scoop up 2 inch dollops of dough (no need to be precise), and drop 2 inches apart on baking sheet. Flatten slightly.

Bake 10 to 12 minutes. Cool on a wire rack.

Let me know how these work for you.

Ingredients note: Use organic ingredients when you can, and evaporated cane juice instead of refined sugar.

5 comments:

  1. Xantham gum? What is that? They look amazing! Yum Yum Yum!

    ReplyDelete
  2. Heather:
    Xanthan gum is used in gluten-free baking as a substitute for the gluten in wheat. It adds stretch and volume, and stabilizes the dough. If it is omitted from gluten-free baking, the product would be crumbly and not hold together.

    ReplyDelete
  3. Dorothy, those cookies fabulous! I can't wait to try the recipe. Great site-- more recipes! Cathy

    ReplyDelete
  4. looks yummy! I am excited to try this. When you said substitute cane sugar for the refined sugar.. is that at the same measurements? I appreciate you sharing your discovery and creations! Trina

    ReplyDelete
  5. Cathy: More recipes coming right up. Gluten-free adaptations of my tried and true holiday recipes are next.

    Trina: refined white sugar is nasty stuff. Evaporated cane juice is so much better for you. Use the same amount in recipes. -Dorothy

    ReplyDelete

I appreciate your feedback!

 
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 Unported License.