Tuesday, August 23, 2011

Gluten Free Chocolate Chip Cookies

Just like your old wheat ones, but better:


From the pantry:
1 1/2 cups butter
2 cups brown sugar
1 cup brown rice flour
1 1/2 cup tapioca starch
2 cups buckwheat flour
2 tsp baking powder
2 tsp baking soda
2 tsp guar gum
1 tsp salt
2 tsp vanilla
2 eggs or 1/2 cup egg replacer
1 package (2 cups) chocolate chips

Cream butter, sugar and vanilla in mixer. Add eggs and mix. Add remaining ingredients. Preheat oven to 350 degrees F. Place spoonfuls of dough on ungreased cookie sheets two inches apart and bake for 8-10 minutes or until lightly brown. Remove from oven and let cool on cookie sheet for two minutes before removing to cooling rack.


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