Chocolate Chip Cookies
Ground oatmeal adds a subtle chewiness and crunch to these delicious cookies. If oatmeal is a no-no for you, just omit it, or substitute plain, not superfine, rice flour.
INGREDIENTS | YIELDS 36 cookies
- ¾ cup solid shortening
- 2 tablespoons coconut oil
- 1 cup brown sugar
- ½ cup sugar
- 1 egg
- 1 egg yolk 3 tablespoons rice milk
- 2 teaspoons gluten-free vanilla
- 1 cup superfine rice flour
- ¾ cup white sorghum flour
- ½ cup potato-starch flour
- 1 teaspoon xanthan gum
- ½ cup gluten-free oatmeal, ground
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cream of tartar
- 3 cups gluten-free semisweet chocolate chips
In large bowl, combine shortening, coconut oil, brown sugar, and sugar; beat until light and fluffy. Add egg, egg yolk, rice milk, and vanilla and beat well.
Stir in rice flour, sorghum flour, potato-starch flour, xanthan gum, ground oatmeal, baking soda, salt, and cream of tartar and mix until a dough forms.
Stir-in chocolate chips. Cover dough and chill at least 2 hours.
Preheat oven to 325ºF. Shape dough into 1″ balls; place on parchment paper or Silpat-lined cookie sheets.
Bake 13–17 minutes, or until cookies are golden brown around edges. Let cool on cookie sheets 2–3 minutes; remove to wire racks to cool. Store covered at room temperature.
Fat: 7.43 grams
Saturated Fat: 2.98 grams
Carbohydrates: 22.04 grams
Sodium: 42.70 mg
If you're allergic to eggs, you can still make the recipe above and just about any recipe except those calling for beaten egg whites; just use a dairy-free vegan egg substitute. One egg is usually equal to about ¼ cup of the substitute. Be sure to read the label for substitution amounts and preparation directions.