Sue Jennett's Gluten Free Chocolate Chip Cookies

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds more fiber and nutrients.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: chocolate chunks

Dark chocolate has less sugar and more antioxidants, while chocolate chunks can be less expensive.

Add 1 cup brown sugar and 1 cup room temperature butter to a mixer.

Add 1 teaspoon vanilla extract and 1 egg to the mixer.

Cream the mixture together until smooth.

In a separate bowl, combine 1 cup white rice flour, 1/2 cup soy flour (or quinoa flour), 1/2 cup potato starch, 1/2 cup tapioca starch, 1/2 cup ground almonds, 1 teaspoon baking soda, and 1/2 teaspoon salt.

Add the dry ingredients to the creamed mixture in the mixer.

Mix on low speed to combine the dry ingredients with the wet ingredients until a dough forms.

Add 1 cup semi-sweet chocolate chips to the dough and mix until combined.

Scoop the dough using a 1-ounce cookie scoop onto a baking pan, making 12 cookies.

Preheat the oven to 350°F (175°C).

Place the baking pan in the middle of the preheated oven.

Bake for 12 to 14 minutes until the cookies are golden.

Remove the cookies from the oven and let them cool on the baking pan.

Cooking Techniques

Equipment Needed

Dietary

Allergens