Sunday, November 17, 2013

Gluten Free Dairy Free Chocolate Chip Cookies



Chocolate chip cookies are a favorite in our house. I have made many pretty good gluten free and dairy free versions over the last few years but none were exactly like the traditional ones I would make before we were gluten free. I made these yesterday as a test batch and when I got home from food shopping my husband had pretty much finished them! That's how I knew these were real deal chocolate chip cookies. He actually said "no one would know those were gluten free". I almost fainted. He is my toughest critic when it comes to chocolate chip cookies and when he asked if I was testing them out again today I knew he wanted more. I thought this would take a while to perfect, but since they are good enough for my toughest critic then I think you will all love them too. And, with the holidays coming these are the perfect treat!

Ingredients
1/2 cup organic palm shortening
1 1/4 cups of evaporated cane sugar
1 tablespoon blackstrap molasses
2 large eggs
2 cups Bobs Red Mill gluten free flour
1 teaspoon xanthan gum
1 teaspoon salt
1 teaspoon of baking soda
3/4 teaspoon of baking powder
1 cup enjoy life mini chocolate chips

Directions
Preheat oven to 350 and line 2 baking sheets with parchment paper.

In a large bowl, combine the shortening, sugar and molasses.



Add the eggs and stir until incorporated.

  


Add the flour, xanthan gum, salt, baking soda and baking powder and stir until fully combined.




Stir in the chocolate chips.



Batter will be very sticky. Scoop out batter with a cookie scoop and place 2 inches apart on prepared cookie sheet. These do spread a good amount. Bake at 350 for 10 minutes. Remove from oven and allow to cool before moving to a plate.

A few notes
When you take these out of the oven they will be a little puffy and will sink within seconds. This is suppose to happen. The end result is a chewy cookie with crisp edges.  

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