Chocolate Chip Cookies
No point trying to freeze these — the minute anyone knows they are in the house, these cookies disappear.
- Preheat oven to 350°F (180°C)
- Baking sheets, lightly greased
1 cup sorghum flour 250 mL
2⁄3 cup whole bean flour 150 mL
1⁄2 cup tapioca starch 125 mL
1 tsp baking soda 5 mL
1 tsp xanthan gum 5 mL
1⁄2 tsp salt 2 mL
1 cup vegetable shortening, softened 250 mL
11⁄3 cups packed brown sugar 325 mL
2 large eggs 2
1 tsp GF vanilla extract 5 mL
2 cups mini GFCF semisweet chocolate chips 500 mL
(see Tips)
1 cup chopped walnuts 250 mL
- In a bowl or plastic bag, combine sorghum flour, whole bean flour, tapioca starch, baking soda, xanthan gum and salt. Mix well and set aside.
- In a separate bowl, using an electric mixer, cream shortening and brown sugar. Add eggs and vanilla extract and beat until light and fluffy. Slowly beat in the dry ingredients until combined. Stir in chocolate chips and walnuts. Drop dough by level teaspoonfuls (5 mL), 11⁄2 inches (4 cm) apart on prepared baking sheets. Let stand for 30 minutes. Bake in preheated oven for 8 to 10 minutes or until set. Remove from baking sheets to a cooling rack immediately.
Tips
Read chocolate ingredient labels carefully for gluten-, milk- and casein-related food products. Choose GFCF or vegan chocolate.
For crisper cookies, replace the shortening with vegan butter substitute and replace half the brown sugar with granulated sugar.
Makes 61⁄2 dozen cookies.
Nutrients per cookie
Calories 83
Fat 5 g
Carbohydrate 9 g
Fiber 1 g
Protein 1 g
Calcium 8 mg
Vitamin D 1 IU
Courtesy of ASD: The Complete Autism Spectrum Disorder Health & Diet Guide by R Garth Smith, Susan Hannah, Elke Sengmueller 2014 © www.robertrose.ca Reprinted with publisher permission.
Self Disclosure: I received a copy of this book to facilitate this feature. No other compensation was received. Recipe credit is listed above.