Wheat Free Chocolate Chip Cookies

3/4 cup + 2 T brown rice flour

1/4 cup coconut flour

1/2 t baking soda

1/8 t salt

8 T butter or non-dairy alternative (we sometimes use coconut oil)

1/2 cup organic sugar

1 egg or egg substitute

1 1/2 t vanilla

1 cup chocolate chips

3/4 cup walnuts or pecan pieces (optional)

 

Preheat oven to 375 degrees.  Blend together butter and sugar until fluffy and well mixed.  Beat in egg and vanilla.  In a separate bowl, mix the flours, baking soda and salt.  Add this to the butter/egg mixture until smooth and well blended.  Stir in the chocolate chips and nuts.  Drop the dough by spoonful onto pre-greased cookie sheets spaced about 2 inches apart.  Bake 8-12 minutes or until brown around the edges.  Remove from oven and allow to cool 2 minutes before transferring to cooling rack.  Makes 24 cookies.

Notes: The original recipe does not include salt.  These just aren't the same without it.  We have also reduced the sugar by 1/2.  If 1 cup of chocolate chips is too much, you may want to reduce by 1/2.

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