Gluten-Free Chocolate Chip Cookies
Combine flour, baking soda and powder and salt in a small mixing bowl and set aside.
In a separate large bowl, cream together fat and granulated sweetener. The creaming of the fat and sugar is very important; make sure these two ingredients are really married before continuing. If using coconut oil, soften it slightly on very low heat first.
Beat in egg and vanilla. Add flour mixture slowly into the creamed fat and sweetener until the right consistency of batter is reached. With whole ingredients the dough may seem slightly stickier than if made with white flour and refined sugar. Stir in chocolate chips and cocoa nibs if using. Cover dough in plastic wrap and refrigerate until chilled well (30 minutes).
Preheat oven to 375 degrees F. For safety, bake one cookie first to make sure the texture is to your liking. Drop in heaping teaspoonfuls onto ungreased cookie sheet. Bake cookie dough 9-12 minutes until browned. Cool a few minutes on cookie sheet before removing.
Great sugar options for this cookie are Rapadura or Sucanat (dried sugar cane juice) or organic unbleached evaporated cane juice. (If using Sucanat, pre-grind in the blender or coffee grinder before creaming it with fat).
|Source||Original recipe for Bastyr University, Whole Foods Production by Cynthia Lair 2005. Do not reprint without permission.|
1 hour, 5 minutes