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 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.