Back by popular demand, these chewy homemade chocolate chip cookies are a readers’ favorite. This recipe can be made with egg replacement; see instructions below.
1¾ cups quinoa flakes or certified gluten-free oats (not instant oatmeal)
1¾ cups gluten-free all-purpose flour blend of choice
1 teaspoon baking soda
1 teaspoon xanthan gum (omit if included in your flour blend)
½ teaspoon salt
½ cup (1 stick) non-hydrogenated shortening, organic coconut oil or gluten-free margarine
1 cup dark brown sugar, maple sugar or organic Sucanat, firmly packed
½ cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 (10-ounce) package gluten-free, dairy-free chocolate chips (about 2 cups)
1 cup chopped walnuts, optional
1. Preheat oven to 375°F. Line 2 cookies sheets with parchment paper.
2. Finely grind quinoa flakes or gluten-free oats in a food processor. Add flour blend, baking soda, xanthan gum and salt and blend 5 seconds. Set aside.
3. Using a stand mixer or hand-held mixer, cream together shortening, brown sugar and granulated sugar in large bowl until well blended.
4. Beat in eggs and vanilla. Gradually add dry ingredients, beating until combined.
5. Stir in chocolate chips and walnuts, if using.
6. Form each cookie using 1 rounded tablespoon of dough. Place dough on prepared cookie sheets and flatten cookies slightly using the bottom of a glass.
7. Place cookies in preheated oven and bake until edges are golden brown, about 11 minutes.
8. Remove from oven and cool 5 minutes on cookie sheets. Transfer to a rack and cool completely.
Each cookie contains 113 calories, 5g total fat, 2g saturated fat, 0g trans fat, 9mg cholesterol, 55mg sodium, 17g carbohydrate, 1g fiber, 7g sugars, 1g protein, 11 Est GL.
For Egg-Free Chocolate Chip Cookies, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons hot water. Let cool. Use this mixture to replace 2 eggs in step 4.