email this page
These are some of the best chocolate chip cookies we’ve ever had. No one will know (or care) they’re gluten-free.
Ingredients
Gluten-Free Baking Mix
Soul Dog substitutes this mix cup for cup for wheat flour, except in bread recipes. Look for xanthan gum next to the specialty flours.
21⁄3 cups chickpea flour
2⁄3 cup cornstarch
¼ cup sugar
3½ teaspoons xanthan gum
1½ teaspoons salt
1 teaspoon cream of tartar
1. Combine all ingredients. Store in an airtight container.
1 cup canola oil
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
2 1⁄3 cups Gluten-Free Baking Mix
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
Instructions
Soul Dog substitutes this mix cup for cup for wheat flour, except in bread recipes. Look for xanthan gum next to the specialty flours.
21⁄3 cups chickpea flour
2⁄3 cup cornstarch
¼ cup sugar
3½ teaspoons xanthan gum
1½ teaspoons salt
1 teaspoon cream of tartar
1. Combine all ingredients. Store in an airtight container.
1 cup canola oil
¾ cup sugar
¾ cup brown sugar
2 eggs
1 teaspoon vanilla
2 1⁄3 cups Gluten-Free Baking Mix
1 teaspoon baking soda
1 teaspoon salt
2 cups chocolate chips
1. Preheat oven to 350F. Grease a baking sheet.
2. Combine oil and sugar in a large bowl, and beat with a mixer on medium-high speed. Add eggs, one at a time, mixing until creamy. Add vanilla.
3. Reduce speed to low and gradually add baking mix, baking soda and salt. Stir in chocolate chips.
4. Drop by level tablespoons or small ice cream scoop 2 inches apart onto baking sheet. Flatten slightly.
5. Bake 10 to 12 minutes. Remove cookies from pan; cool on wire racks. Makes about 2 dozen.
Relish the Healthy Table," Going without the Grain," March 2008.
Nutritional Information
2. Combine oil and sugar in a large bowl, and beat with a mixer on medium-high speed. Add eggs, one at a time, mixing until creamy. Add vanilla.
3. Reduce speed to low and gradually add baking mix, baking soda and salt. Stir in chocolate chips.
4. Drop by level tablespoons or small ice cream scoop 2 inches apart onto baking sheet. Flatten slightly.
5. Bake 10 to 12 minutes. Remove cookies from pan; cool on wire racks. Makes about 2 dozen.
Relish the Healthy Table," Going without the Grain," March 2008.
Per cookie: 250 calories, 15g fat, 20mg chol., 3g prot., 29g carbs., 2g fiber, 250mg sodium.
