Amazing Allergen Free Chocolate Chip Cookies
Servings 24
Calories 198kcal
Ingredients
Dry:
- 1 cup brown rice flour
- 1 cup gluten free oat flour
- 1/2 cup tapioca flour
- 1 teaspoon sea salt
- 3/4 cup brown sugar or palm sugar
- 3/4 cup organic sugar may use a low carb substitute
Remaining Ingredients:
- 1/2 cup Spectrum Palm Shortening I use rainforest safe. Or coconut oil
- 1 teaspoon vanilla extract
- 3 tablespoons non-dairy milk or more
- 1.5 cup chocolate chips I used a dairy free soy free dark chocolate chips
Instructions
- In a large bowl, whisk all dry ingredients together.
- Cut in the shortening using a pastry blender. Alternately you could pulse all the ingredients in a food processor until mixtures resembles cornmeal.
- Mix in the milk and vanilla. Refer to the pictures, the dough should not come together completely until you press it together. Add more milk if you need to, the dough is NOT as dry as a pie crust, if you grab a ball and squeeze, it should come together easily.
- Form balls roughly the size of golf balls, place on cookie sheet and flatten. There is no leavening in these, so make them look like a cooked cookie would look before they go into the oven!
- Bake in a 350 degree oven for about 14-15 minutes until just golden, this way they will be crunchy on the outside, soft on the inside.
Nutrition
Calories: 198kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 108mg | Potassium: 48mg | Fiber: 1g | Sugar: 20g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg