Gluten-Casein Free Chocolate Chip Cookies By Caryn Talty
Ingredients:
1 cup brown rice flour
3/4 cup of gluten-free oat flour
1/4 cup of potato flour
2 Tablespoons tapioca flour
1 Tablespoon flax seed meal
2 Tablespoons gluten-free rolled oats
1 teaspoon baking soda
1 teaspoon sea salt
1 cup of spectrum palm oil shortening (solid at room temperature)
3/4 cup of organic evaporated cane juice (or refined sugar)
3/4 cup of packed dark brown sugar (be sure it is corn-free)
1 teaspoon of vanilla extract (be sure it is corn-free)
2 large eggs
1 bag of gluten and casein-free chocolate chips
1 cup of chopped walnuts
Directions:
In a separate bowl combine all dry flours, baking soda and salt. Mix well and set aside. Combine the sugars, shortening, and vanilla until creamy. Add the eggs, one at a time, scraping the sides of the bowl until all ingredients are equally mixed. Gradually add the flour mixture. Stir in chocolate chips and walnuts. Roll dough balls approximately one tablespoon in size. Place on baking sheet (we line ours with silicone mats, but parchment paper is good too). Bake at 375 degrees Fahrenheit for 10-12 minutes. Let cool at least 15 minutes before removing from sheets. (If you use silicone mats bake 12 minutes. The silicone cools much faster than the parchment paper.) Makes 48 cookies that can easily be frozen. Dough base can be frozen as well. Enjoy!
