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Gluten Free Chocolate Chip Cookies

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Servings: 4 to 5 dozen
2 cups white rice flour or 1 cup white rice flour with 1/2 cup garbanzo, soy or ground seed mix flour and 1/2 cup tapioca starch

3/4 tsp. baking soda

1/2 tsp. salt (it brings out the sweetness)

1 cup softened shortening or butter or 1/2 cup transfat-free, non-hydrogenated shortening suitable for baking and 1/2 cup applesauce

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp. vanilla extract, gluten-free

12 oz., or 1-3/4 cup chocolate chips

1/2 cup nuts or seeds (optional)

Combine flours, soda and salt; set aside.

Cream shortening, puree and sugars until well blended and fluffy, mix in egg and vanilla.

Blend in flour mixture and add chips and nuts.

Place heaping teaspoonfuls on cookie sheet lined with parchment paper. Partially press down.

Bake in a 375 degree (190 C) oven 8 to 11 minutes, until lightly browned. Cool a minute before removing to a rack.

Yields 4 to 5 dozen

Source: Adapted from the Nestle Toll House Recipe
Submitted By: Joanne Teo
Date: 17 Mar 2004

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