Chocolate chip cookies

Thin and crispy gluten-free dairy-free chocolate chip cookies

Sweet, thin, crispy – Adapted from the recipe on the Ghiradelli chocolate chip package.

Makes 2 dozen cookies

• 1-1/8 cup white rice flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp xanthan gum
• ½ cup coconut oil*
• ½ cup white sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract
• 1 egg
• 1 cup quality chocolate chips

Preheat oven to 375°F.

Grease cookie sheets with coconut oil and dust with rice flour, or line sheets with baking paper or silicone mats.

Mix together the flour, baking soda, salt, and xanthan gum. Set aside.

Stir coconut oil until smooth, smashing lumps if necessary.** Add sugars and stir until smooth. Mix in egg and vanilla. Add dry ingredients, stirring until mixed in and dough is smooth and stiff, but sticky. Add chocolate chips and mix. Scoop into tablespoon size lumps, roll into balls in your hands, press onto sheets, leaving room for cookies to spread. Bake 9-11 minutes, or until golden brown around the edges and barely brown in the middle. Watch cookies closely. Oven temperatures may vary.

Allow cookies to cool until firm before removing from sheets.

Chopped or whole pecan halves are a nice addition to this cookie. Try ½ cup to start.

Dark around the edges at 9 minutes or still white allover at 11 minutes? Many recipes require exact oven temperatures for ideal results. With an oven thermometer you can adjust the dial setting so the oven is at the right temperature. Some ovens allow a serviceman to adjust their settings, but with most, you just have to learn to set it right yourself.

* RDB (plain, flavorless) or virgin (for coconut flavor)

**Coconut oil should be solid. If it is liquid at room temperature where you are, you should keep some in the refrigerator for baking purposes.

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Soft, thick gluten-free dairy-free chocolate chip cookies

• 1-1/4 cup white rice cake flour mix*
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup shortening, spectrum shortening, or palm oil
• ½ cup white sugar
• ¼ cup brown sugar
• 1 tsp vanilla extract
• 1 egg
• 1 cup quality chocolate chips

Preheat oven to 355°F.

Grease cookie sheets with coconut oil or shortening and dust with rice flour, or line sheets with baking paper or silicone mats.

Mix together the flour, baking soda, and salt. Set aside.

Add sugars to shortening and stir until smooth and well-blended. Mix in egg and vanilla. Add dry ingredients, stirring until mixed in and dough is smooth and stiff, but sticky. Add chocolate chips and mix. Scoop into one ounce size lumps, roll into balls in your hands, press onto sheets to flatten somewhat. Cookies should be about an inch apart. They will not spread as much as thin-style cookies. Bake 9-11 minutes, or until golden brown around the edges and barely brown in the middle. Watch cookies closely. Oven temperatures may vary.

Allow cookies to cool until firm before removing from sheets.

*White rice cake flour mix

I have used this in brownies, chocolate cake, spongecake, and cookies. It stays softer and moister than baked goods made with straight white rice flour.

• 3 cups fine white rice flour (Chinese or Vietnamese is better than natural food store type and cheaper)
• 1 cup sweet rice flour
• 1 teaspoon xanthan gum