Gluten-Free Chocolate Chip Cookies
3/4 cup gluten free oat flour
1/2 cup Bob's Red Mill All Purpose Gluten Free Baking Flour
1/3 cup organic sugar
2 tablespoons arrowroot starch
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
3-4 dashes cinnamon
1/3 cup grapeseed or melted coconut oil
3 tablespoons unsweetened organic applesauce
1 tablespoon gluten free vanilla
1/2 cup gluten and dairy free chocolate chips
Preheat oven to 325. Line a rimmed baking sheet with parchment paper and
set aside.
In a medium bowl, whisk together the flours, sugar, arrowroot starch,
xanthan gum, baking soda, salt and cinnamon. Add the grapeseed oil,
applesauce, and vanilla and stir with a rubber spatula until a thick dough
forms. Stir in the chocolate chips until evenly distributed.
Drop the dough by the tablespoonful onto the prepared baking sheets, about
11/2 inches apart. Bake for 7 minutes, rotate the baking sheets, and bake
for 7 minutes more, or until the cookies are golden brown and firm. Let
stand on the baking sheets for 15 minutes before eating.
Yield:
"18 cookies"
1/2 cup Bob's Red Mill All Purpose Gluten Free Baking Flour
1/3 cup organic sugar
2 tablespoons arrowroot starch
3/4 teaspoon xanthan gum
1/2 teaspoon baking soda
1/4 teaspoon salt
3-4 dashes cinnamon
1/3 cup grapeseed or melted coconut oil
3 tablespoons unsweetened organic applesauce
1 tablespoon gluten free vanilla
1/2 cup gluten and dairy free chocolate chips
Preheat oven to 325. Line a rimmed baking sheet with parchment paper and
set aside.
In a medium bowl, whisk together the flours, sugar, arrowroot starch,
xanthan gum, baking soda, salt and cinnamon. Add the grapeseed oil,
applesauce, and vanilla and stir with a rubber spatula until a thick dough
forms. Stir in the chocolate chips until evenly distributed.
Drop the dough by the tablespoonful onto the prepared baking sheets, about
11/2 inches apart. Bake for 7 minutes, rotate the baking sheets, and bake
for 7 minutes more, or until the cookies are golden brown and firm. Let
stand on the baking sheets for 15 minutes before eating.
Yield:
"18 cookies"
