Wednesday, August 5, 2009

Chocolate chip cookies

gluten free dairy free chocolate chip cookies
I've said it here before, but I am the weird girl who doesn't like chocolate chip cookies. Strange, though, that I've been craving them for a few weeks.

I used a little less sugar than I normally would, because I used milk chocolate chips instead of semi-sweet. They turned out better than I expected. The first batch out of the oven were scarfed down before the second batch could be put in. Thankfully, I did not do the scarfing by myself. I had some help from my mom, brother, and sister, who gave them the thumbs up and keep coming back for more.

You can just barely taste the vanilla in the cookie, and the chocolate taste is there but not overwhelming. By using less sugar, the individual flavors are much more detectable. I think these are the best chocolate chip cookies I've made. If they were made with butter, I'd imagine the flavor would be enhanced even more, but I decided to stick with shortening this time.

They are actually better the next day- if any last that long!

Chocolate Chip Cookies

1/4 c. brown rice flour
1/4 c. sorghum flour
scant 1/4 c. sweet rice flour
1/4 c. corn starch
1/2 t. xanthan gum
1/8 t. salt
1/8 t. baking soda
1/3 c. packed brown sugar
1/4 c. shortening
1 egg
1/4 t. vanilla
2/3 c. chocolate chips

Preheat the oven to 350.

Using a hand mixer, mix the shortening and brown sugar until all the sugar is moistened and the lumps of shortening are gone. It won't cream like normal, because there is less shortening in these cookies.

Add the egg and vanilla, and mix it well until the mixture looks uniform.

In a separate bowl, combine the dry ingredients. Add them to the wet ingredients and mix them together, then stir in the chocolate chips.

Place balls of dough on a greased cookie sheet. These cookies do not spread at all. They will pretty much come out exactly how they were placed on the sheet, so flatten them down a little before baking. Bake them for 8-10 minutes, until the edges begin to brown and the tops are set.

Makes about 1 1/2 dozen cookies.

Oh, check out the cute platter I painted at the Mad Potter. I didn't create the goofy cupcake; my sister Suzy did. I just took her drawing with me and copied it. She also drew the "Evil Wheat" over on the sidebar. She's got more talent than I do when it comes to drawing random things!


Suz said...

Those cookies look delicious. And I love the tray! Your sister is totally spot on with her opinion of wheat.

artherhults said...

Do you hae to use Xantham gum? What is this ingredient do? I've seen it on several food labels.
Thanks in advance!

Amy Green (Simply Sugar and Gluten-Free) said...

My first thought - Put some ice cream between those babies for my kind of dessert. They look so good.

NaTy said...

what a cute tray! i was just at mad potter yesterday, buying a gift certificate for a friend. our family loves that place.
-erin @ glutenfreewithapurpose