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Recipe

Gabe's Chocolate Chip Cookies

These are the very first cookies I made for my son Gabriel. He was so happy to have a home-baked cookie that he clapped and danced while he ate them. These cookies placed “Second Premium” at the 2008 Minnesota State Fair in the “Everyday Baking” category.

Ingredients

  • 3/4 cup brown rice flour
  • 3/4 cup tapioca starch
  • 1/4 cup potato starch, or cornstarch, or arrowroot starch
  • 1/4 cup almond meal, or quinoa flour, or GF oat flour
  • 1/4 cup GF oat flour, or pure rice bran
  • 1 tablespoon egg replacer powder
  • 2 teaspoons xanthan gum, or 1 teaspoon arrowroot starch, or 1 teaspoon guar gum
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 cup lard, or 1 cup palm shortening
  • 1-1/4 cup light brown sugar (packed), or dark brown sugar, or 3/4 cup agave nectar
  • 1/4 cup water
  • 1-1/2 teaspoons GF vanilla extract
  • 2 cups soy-free vegan chocolate chips (Enjoy Life)

Method

  1. Place baking racks in first and third positions; preheat oven to 375°F.
  2. In airtight container combine brown rice flour, tapioca starch, potato starch, almond meal, GF oat flour, egg replacer powder, xanthan gum, baking soda, cinnamon, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  3. In large bowl, cream together (using hand-held electric mixer or large wooden spoon) lard, light brown sugar, water, and GF vanilla.
  4. Pour dry ingredients into creamed sugars; beat until well incorporated; beat in chocolate chips.
  5. Scoop up one rounded tablespoonful of dough per cookie onto parchment-lined baking sheet, placing dough balls about 3 inches apart.
  6. Place cookie sheet into preheated 375°F oven; bake 10 to 12 minutes, or until cookies are nicely browned and set.
  7. Remove baking sheets from oven; cool cookies on sheet 5 minutes; remove cookies to wire baking rack to cool completely.
  8. Repeat until all dough is used.

Store cookies in airtight container up to 5 days. Servings: 48 cookies. Preheat: 375°F. Prep Time: 10 minutes. Cooking Time: 12 minutes.

Variation

To use Gluten-free-Gluten (GfG): omit xanthan gum; reduce brown rice flour to 1/2 cup; reduce tapioca starch to 1/2 cup; add 1/2 cup GfG.

To use egg: omit egg replacer powder; reduce water to 2 tablespoons; beat 2 eggs to incorporate during step 3.

To use butter: omit palm shortening; add 3/4 cup butter during step 3.