Chocolate Chip Cookies – Wheat-Free Gluten-Free
We have tried all kinds of flours and various fats for our chocolate chip cookies. These wheat-free cookies have a soft, chewy center and a subtle golden brown sugar flavor. And they are dairy-free!
1 cup sorghum flour
3/4 cup potato starch (not potato flour)
1/2 cup almond flour
1 teaspoon xanthan gum
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 cups light brown sugar
2/3 cup expeller-pressed organic canola oil
2 large organic free-range eggs, beaten
1 tablespoon bourbon vanilla extract
Rounded 1/2 cup vegan dark chocolate chips
1/2 cup chopped walnuts or pecans
In a large mixing bowl, whisk together the sorghum flour, potato starch, almond flour, xanthan gum, sea salt, baking soda, and brown sugar.
Add in the oil, eggs and vanilla extract.
Beat the dough for two minutes, until it is sticky and smooth.
Add in the dark chocolate chips; and stir by hand to combine. Add in walnuts or pecans, if desired.
Note: If it is hot and humid, cover and chill the dough for one hour.
Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Form the dough into 28-30 balls. Place a dozen or so on the lined baking sheet and press down lightly- not too flat.
Bake for 14 minutes. The cookies will look golden- but still feel slightly soft to the touch. They crisp a bit as they cool.
Cool cookies on a wire rack.
Sensational warm from the oven.
Wrap cooled cookies by twos and freeze in freezer bags for future g-free treats. I place a small piece of parchment paper between cookies.
Warm thawed cookies briefly in a microwave for melty chocolate chips and a fresh-baked style soft center.
Makes 28 to 30 cookies.