Recently I have felt like something was seriously missing in my life. So after some soul searching I have figured out what that is. I am missing gluten free chocolate chip cookies that are crisp on the outside and soft and chewy in the middle. I know that isn’t earth shattering news to most of you. But think about those things from your childhood that make you smile. A warm chocolate chip cookie fresh from the oven is the same as an “I love you” in my book. This inspired me to hit the kitchen early this morning. I gathered what ingredients I thought I might use and set to work. Using the recipe on the back of the chocolate chip bag as my inspiration, I hit a grand slam at my first at bat! This recipe includes typical ingredients found in most gluten free kitchens. You can whip up a batch in about 30 minutes. These cookies are nut free and could be egg free if you use an egg replacer like Ener-G foods. So what are you waiting for???? Go knock it out of the park and tell someone you love them 🙂 I would love to hear your stories, please comment below. I read them all.
These cookies are a real treat. Make some today for someone special in your life. They will know they are loved!
- Yield: 60 small cookies
- Prep Time: 15 minutes
- Cook Time: 7-9 minutes
Gluten free chocolate chip cookies
- Spectrum shortening - 1 c.
- Water - 2 tbsp.
- Gf vanilla - 1 tsp.
- Eggs (can use egg replacer) - 2
- Granulated sugar - 1/2 c.
- Firmly packed brown sugar - 1 c.
- Coconut flour - 1/2 c.
- Tapioca starch - 3/4 c.
- Brown rice flour - 1/2 c.
- Potato starch - 1/4 c.
- Salt - 1 tsp.
- Baking soda - 1 tsp.
- Bag dairy and gluten free semi-sweet chocolate chips - 1, I used Trader Joe’s. Enjoy Life Foods sells one that are allergy friendly.
Preheat oven to 350.
In bowl of stand mixer cream together shortening and water. Add sugars and vanilla. Then while continuing to mix add eggs one at a time. Continue to cream these ingredients until light and fluffy. In a separate bowl combine coconut flour, tapioca starch, brown rice flour, potato starch, salt and baking soda. Then add slowly to the wet ingredients and stir to combine. Stir in chocolate chips. Drop by small scoop onto lightly greased cookie sheets. Bake 7-9 minutes or until golden brown around the outer edge. The cookies might appear slightly under done. Let cool for at least 1-2 minutes on cookie sheet. Then place on cooling rack. My small scoop produced 60 cookies.