Gluten Free Chocolate Chip Cookies

Many of my clients these days are going off gluten for various reasons and I LOVE chocolate chip cookies.  I’ll offer vegan options as well.

Ingredients:

1/4 cup white sugar

1/2 cup brown sugar

*I have also used ¾ cup sucanat for both sugars, it tastes different but an option if you are against white sugar.

1/2 cup butter or earth balance

1/2 to 1 teaspoon vanilla extract

1 egg or 1 tbsp. ground flax seeds plus 3 tbsp. water = one egg

3/4 cup brown rice flour

1/4 cup soy flour (you can do all rice flour if you prefer no soy)

1/2 teaspoon baking soda

1/2 teaspoon salt

6 oz. package of gluten free and/or vegan chocolate chips

Preheat your oven to 350 degrees.

Stir well to combine the butter option in a large bowl with the white and brown sugars and vanilla extract.

Add the egg and combine.

Mix in the remaining dry ingredients until combined and then stir in the chocolate chips.

Grease your cookie sheet however you wish, I use coconut oil.

Then take small teaspoons of the cookie dough an inch or two apart on your cookie sheet and bake about 8-9minutes depending on your wish for how chewy they are.

These cookies will need to cool before eating or they will fall apart so leave them to cool!   This is also why you make them with small doses – as you should most gluten free baked goods – as without gluten and especially if they are vegan – they can fall apart and just be a mess if you make them too big.