Gluten-Free Chocolate Cookies With Chocolate Chips
by AllGoneGluten in Cooking > Cookies
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Gluten-Free Chocolate Cookies With Chocolate Chips
Directions:
- 1/2 cup GF buckwheat flour or certified gluten-free oat flour
- 1/2 cup sorghum (jowar) flour
- 1/2 cup brown rice flour
- 1/2 cup tapioca starch or potato starch (not potato flour!)
- 1/3 cup organic cocoa
- 2 teaspoons xanthan gum
- 1 teaspoon sea salt
- 2 teaspoons baking powder
- 1 cup organic cane sugar
- 1/3 cup light brown sugar
- 1/2 cup light olive oil or Spectrum Organic Shortening
- 1 tablespoon bourbon vanilla extract
- 1/2 cup vanilla rice milk, coconut milk, or almond milk- more as needed
- Stir in the chocolate chips as best you can (the dough is stiff).
- Roll a golf ball sized wad of dough between your palms, and place the ball on the lined baking sheet about two inches apart. Repeat this process to make 18 balls. Use your palm to press down on the dough and flatten slightly- not too much- unless you like your cookies thin. Press a few extra chocolate chips into the tops of the cookies, if you like.Bake in the center of a preheated oven for about 15 minutes until the cookies are set. They will still be slightly soft in the center. If you bake two pans at once, rotate the pans half way through baking.
- Remove the pans from the oven, and allow the cookies to cool and "set" for a few minutes; then use a thin spatula to move the cookies to a wire rack. The cookies will get crisper as they cool down.