We had a free morning at home today. That usually means at least one baking project. Today we decided to go for a classic – chocolate chip cookies.
The kids helped with the baking. They made great taste testers too 🙂 These cookies were very easy to make and turned out well. You’d never know they are gluten free. Both kids happily ate one with lunch, fresh out of the oven.
Gluten Free Chocolate Chip Cookies
makes about 2 dozen cookies
8 Tbsp. fat (butter, palm shortening, lard tallow or any combination…I used butter and shortening), room temp or melted
1/2 cup sucant or organic brown cane sugar
1/4 cup organic cane sugar
1 cup white rice flour
2 Tbsp. tapioca flour
1/4 cup amaranth flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. vanilla
1/2 cup mini chocolate chips
Heat oven to 350.
Cream the butter and sugars. Add the egg. Beat on high for a couple minutes. Add the flours, soda, salt and vanilla. Blend well. Stir in the chocolate chips.
Drop by teaspoonful onto a parchment lined baking sheet. Bake for 11-13 minutes, until golden. Remove from oven. Let cool for 10 minutes on the pan. Transfer cookies to a cooling rack and allow to cool completely. Store in an airtight container or in the freezer for long term storage.
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