Chocolate Chip Cookies
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| COOKIE |
1/2 cup Tapioca Starch
3/4 cup Sorghum Flour
2 tsp. Xanthan Gum
1 teaspoon Baking Soda
1 teaspoon Salt
1 cup butter substitute**
3/4 cup raw sugar
3/4 cup coconut sugar
1 tsp. Vanilla Extract
Egg Replacer for 2 eggs (4 tablespoons water + 2 tablespoon oil + 1 teaspoon baking powder, beaten together until smooth.)
1 cup Semi-Sweet Chocolate Chips
** I normally would use coconut oil or earths balance or a combination of those, but this time I was naughty and used butter flavored shortening .. wow. yummy!
Directions:
Preheat oven to 375° F.
In medium bowl, combine flours, baking soda, xanthan gum and salt, whisk to combine and set aside.
In a separate bowl, cream together the softened butter substitute, sugars and vanilla.
Add the egg replacer and mix until combined.
Add the dry ingredients to the wet ingredients and mix until combined.
Add the chocolate chips & stir
Roll cookie dough into balls and place on parchment paper covered cookie sheet
Bake in preheated oven for 10-12 minutes.
Remove cookies from the oven and allow them to cool slightly on the cookie sheet before transferring to a cooling rack. Its easiest to pull the entire sheet of parchment paper onto the cooling racks and then move the cookies a few mins later - they are very fragile and will seem underdone until they cool.
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