These thin, crisp gluten-free cookies have a rich toffee flavor. If cashews are tolerated, add them for a hint of buttery taste. “This is my absolute favorite cookie recipe. Whenever I go to potlucks, people ask me, ‘Did you bring your chocolate chip cookies?’” This recipe can be made with egg replacement; see instructions below.
1¾ cups Garbanzo & Fava Flour or gluten- free flour blend of choice
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon xanthan gum
1 cup organic non-hydrogenated shortening
1½ cups dark brown sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups gluten-free, dairy-free chocolate chips
½ cup finely ground cashews, optional
1. Preheat oven to 375°F.
2. Whisk flour, baking soda, salt and xanthan gum together in a small bowl.
3. In a mixer, cream shortening and brown sugar until light and fluffy. Add eggs and vanilla and beat until thoroughly combined.
4. Add flour mixture to creamed mixture and beat well until combined. Stir in chocolate chips. Fold in cashews, if using.
5. Scoop batter in 1 tablespoon amounts into balls and place them on a baking sheet about 3 inches apart, allowing space for cookies to spread.
6. Place cookies in preheated oven and bake 8 to 9 minutes or until light brown around the edges. (Cookies baked the shorter time will be softer and chewy; cookies baked longer will be crunchy.)
Each cookie contains 145 calories, 8g total fat, 3g saturated fat, 0g trans fat, 9mg cholesterol, 83mg sodium, 16g carbohydrate, 1g fiber, 12g sugars, 2g protein, 10 Est GL.
For Egg-Free Chocolate Chip Cookies, omit 2 eggs. Reduce shortening to ½ cup. Add 2 tablespoons arrowroot powder to dry ingredients in step 2. Combine 2 tablespoons flaxmeal with 6 tablespoons hot water. Let cool. Use this mixture to replace the eggs in step 3. Bake 10 to 12 minutes or until golden brown.
TIP If using cashews, watch the cookies carefully while they bake. They brown very quickly due to the oil in the nuts.