I have searched high and low for a good gluten free chocolate chip cookies recipe and I have finally made one that is delicious and my kids love. Even my husband will eat it! I add a little sucanat to this recipe because it adds a yummy warm, toasty flavor.
There are a few natural kinds of chocolate chips. In this recipe I used the Sunspire brand. I also really like Enjoy Life because they are allergen free, unless you are allergic to chocolate, which would be really sad!
I also added some aluminum free baking powder. Make sure and always use aluminum free. The kind I used in this recipe was Rumford Baking Powder.
The flours that I use in this recipe are arrowroot and sorghum. I like sorghum flour better than rice flour because it seems to hold together better.
3/4 cup organic butter
1 1/4 cups organic sugar
1/2 cup sucanat
2 cups sorghum flour
3/4 cup arrowroot flour
1/2 tsp sea salt
1/2 tsp baking powder
1 cup chocolate chips
Preheat over to 350 degrees. Cream together the butter and sugar. Add eggs and blend. Blend in the remaining ingredients. Shape into balls on a parchment paper lined cookie sheet. Bake for 10 minutes or 12 minutes if you like them crunchy and chewy. If you are not using dairy, palm shortening from Tropical Traditions is a great butter substitute.
Sucanat is a wonderful natural sweetener. The sucanat from Wholesome Sweeteners is made by crushing freshly cute sugar cane, extracting the juice and heating it in a large vat. As it heats it turns into a dark syrup. As the syrup cools it is hand paddled to dry the syrup and create dry, porous granules. These granules are what goes directly into the bag and to you.Nothing else is added.
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