This is not my first chocolate chip cookie recipe but it’s certainly the one I’m most proud of and it didn’t happen over night either. I’ve been working on the perfect chocolate chip recipe since I stopped eating wheat a few years back. I’ve had this one for some time now and I’ve been too busy baking and eating it to post it. My kids love it, my husband loves it, my friends love it, and next week at a kitchen pot luck I’ll find out if my team loves it.
Today you can find out if you love it, cause I’m in a sharing kind of mood on this first day of December. These cookies have no grains or gluten and if you get this brand of chocolate chips they’ll be dairy free as well. If you’re trying to get right with nutrition and body this is a treat that should bring little to no guilt.
The only hiccup about the recipe is the mix needs to refrigerate for at least an hour. I like to mix them up at night and pop a few in the oven in the morning. Most times the cookies won’t last through my morning commute.
I’ll be baking and gifting these bad boys all throughout the holiday. So can you, and the receivers won’t even know they’re grain and gluten free unless you tell them, promise.
Ultimate Chocolate Chip Cookies
- 101 gram cassava flour
- 32 gram arrowroot flour
- 1 teas baking powder
- 1 pinch salt
- 151 gram light brown sugar
- 110 gram shortening
- 1 egg
- 15 gram melted non- dairy butter
- 1/4 teas xanthum gum
- 17 gram imitation vanilla extract
- 3/4-1 cup chocolate chip cookies
Mix together the cassava flour, arrowroot flour, and baking powder. Set aside. Cream the brown sugar, and shortening together until it reaches a light and fluffy texture. Add the egg & vanilla extract, now beat until smooth. sprinkle in the xanthum gum and vanilla extract continue to beat for about 20 more seconds. When mix is nice an smooth add the dry flour mixture and use a large spoon to incorporate all ingredients. Add in chocolate chips and get everything well incorporated.
Once mixed let cookies sit in the refrigerator for at least an hour. Preheat oven to 350. Drop a rounded Tbsp of cookie dough on baking sheet about an inch apart . Bake for 11-15 minutes or until tops begin to brown. Take out of oven and let cookies cool on sheet for about 1 minutes before moving them to wire cooling rack.