- These are My Dairy, Gluten, Corn & Soy free Chocolate Chip Cookies! They are so yummy & soft! Chris ate....at least 5 of them in a matter of a couple minutes LOL. He said they tasted better then my "normal" chocolate chip non safe cookies! They do not taste "free" of "the good stuff" Very impressed
- 1/2 cup of oil
- 1/2 cup brown sugar, firmly packed
- 1/4 cup granulated sugar
- 1 teaspoons gluten-free vanilla extract
- 1/2 teaspoon salt
- 1 large egg
- 1 1/6 cups King Arthur Gluten-Free Multi-Purpose Flour
- 1 teaspoon xanthan gum
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cups enjoy life chocolate chips
1) Beat the oil, sugars, vanilla and salt till fluffy.
2) Beat in the egg, be sure to scrape down the sides and bottom of the bowl midway through to make sure everything is well combined.
3) Whisk together the flour (I put the flour in the food possessor to make finer), xanthan gum, baking powder, and baking soda.
4) Beat the dry ingredients into the butter mixture, then blend in the chocolate chips and nuts. Again, scrape the bottom and sides of the bowl to be sure everything is well blended.
5) Preheat the oven to 350°F. Lightly grease stoneware baking sheet.
6) Scoop tablespoon-sized balls of dough onto the prepared baking sheets; a tablespoon cookie scoop works well here. Leave space between the cookies so they can spread. I scoop, roll my cookies then flatten.
7) Bake the cookies for 11 minutes, until golden brown. Remove from the oven and let rest on the baking sheets for 5 minutes, to set, before transferring to racks to cool completely. Or allow them to cool right on the baking sheets.
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