Tasty Gluten-Rice-Corn-Potato Free Chocolate Chip Cookies
- Reviews 2
Ready In: 31 mins
Yields: 15-18 cookies
Ingredients
- 1⁄2 cup butter, softened
- 1⁄3 cup granulated sugar
- 1⁄2 cup brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 1⁄2 cup sorghum flour
- 7 tablespoons tapioca starch
- 1 1⁄2 tablespoons millet
- 1⁄4 teaspoon xanthan gum
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- 1⁄8 teaspoon baking soda
- 1⁄2 cup semi-sweet chocolate chips
Directions
- Preheat oven to 350°.
- Cream the butter and both sugars together.
- Add egg and vanilla and beat until fluffy.
- In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
- Slowly add in the dry mix to the rest.
- Fold in chocolate chips.
- Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
- Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).
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