These cookies are dairy free, soy free, gluten free, but they do have eggs.
The most important part of this recipe is: Chill the dough overnight!
The second most important part is to put the dough on a cold cookie sheet. To keep the dough chilled, roll the dough into balls and place back in the fridge for about 30 mins before cooking.
Preheat your oven to 375. Line a cookie sheet with parchment paper OR foil with the shiny side up. Parchment paper is recommended as you can easily remove all the cookies by removing the sheet from the pan and put the next batch in.
- 1 Cup Spectrum Shortening, organic butter flavor
- 1 Cup brown rice flour
- 1 Cup Sweet Sorghum flour
- 1/4 Cup cornstarch
- 2 Tablespoons tapioca flour (this is the same as Tapioca starch)
- 1 teaspoon xanthan gum
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/4 Cup sugar
- 1 1/4 Cups light brown sugar
- 1 whole egg
- 1 egg yolk
- 2 tablespoons unsweetened rice milk
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips (If you use mini chips, less then 10 oz is more then enough. I used 'Enjoy Life' brand semi-sweet dairy, nut and soy free chips.)
Mix all dry ingredients in a bowl. In another bowl cream buttery spread with the sugars until light and frothy. Add the rest of the wet ingredients (eggs, rice milk, and vanilla) Slowly add the flour mixture until fully incorporated. Add chocolate chips. Place in the fridge overnight.
Form dough into small balls about 2 tablespoons worth. Place back into fridge for another 30 mins. Place on cool cookie sheet. Bake for 11 mins or until lightly brown around edges and top. They will still look undercooked in the center. Leave on the sheet for 2 mins and then move to a cooking rack until cool.
Enjoy!
Find ingredients here:
This recipe is adapted from:
http://www.foodnetwork.com/recipes/alton-brown/the-chewy-gluten-free-recipe/index.html
No comments:
Post a Comment