Better than sex GF chocolate chip cookies
Ingredients:
1 cup vegetable shortening (yes you can use the new shortening made without trans fats; however if you use butter or margarine the dough will spread all over the cookie sheet)
1 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 cup plus 1 tablespoon quinoa flour
1 cup plus 1 tablespoon rice flour
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
12 oz chocolate chips
1 cup chopped nuts (optional)
1. Preheat oven to 375° f. Position rack in center of oven. Lightly grease cookie sheet with cooking spray. (if using a Demarle silpat you never need to add grease or oil)
2. Beat shortening and both sugars at medium speed in a large bowl of electric mixer. Add eggs and vanilla; beat until fluffy.
3. Add flour, baking soda, xanthan gum and salt; mix at medium speed until well blended. Mix in chocolate chips and nuts.
4. Drop heaping teaspoons of dough onto cookie sheet or silpat 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown. (For convection ovens, bake at 350° F using no more than 3 trays at a time.) After baking let sit for 5 minutes then transfer to wire rack and cool. Store in an airtight container
Makes about 60 cookies depending on how large your heaping teaspoon is when you drop the cookie dough.
1 cup vegetable shortening (yes you can use the new shortening made without trans fats; however if you use butter or margarine the dough will spread all over the cookie sheet)
1 cup granulated sugar
1/2 cup dark brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 cup plus 1 tablespoon quinoa flour
1 cup plus 1 tablespoon rice flour
1 1/2 teaspoons baking soda
1 teaspoon xanthan gum
1/2 teaspoon salt
12 oz chocolate chips
1 cup chopped nuts (optional)
1. Preheat oven to 375° f. Position rack in center of oven. Lightly grease cookie sheet with cooking spray. (if using a Demarle silpat you never need to add grease or oil)
2. Beat shortening and both sugars at medium speed in a large bowl of electric mixer. Add eggs and vanilla; beat until fluffy.
3. Add flour, baking soda, xanthan gum and salt; mix at medium speed until well blended. Mix in chocolate chips and nuts.
4. Drop heaping teaspoons of dough onto cookie sheet or silpat 2 inches apart. Bake in center of oven for 8-10 minutes until light golden brown. (For convection ovens, bake at 350° F using no more than 3 trays at a time.) After baking let sit for 5 minutes then transfer to wire rack and cool. Store in an airtight container
Makes about 60 cookies depending on how large your heaping teaspoon is when you drop the cookie dough.
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