Gluten Free Chocolate Chip Cookies are a wonderful surprise for those with gluten allergies. I made these gluten free and casein free cookies for my grandson who is on a special diet.
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- 1 cup Crisco Butter Flavor shortening
- 1/2 cup granulated sugar
- 1/2 cup (firmly-packed) brown sugar
- 2 teaspoons pure vanilla extract
- 2 eggs
- 2 cups rice flour (brown or white)*
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon zanthan gum**
- 1 teaspoon salt
- 1 (12-ounce) package chocolate chips
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Preheat oven to 375 degrees F.
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In a large bowl, cream shortening, white sugar, brown sugar, and vanilla extract; add eggs and beat well.
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In another large bowl, combine white or brown rice flour, sweet rice flour, baking soda, baking powder, zanthan gum, and salt together; blend with batter. Add chocolate chips.
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Using a small ice cream scoop, drop dough onto non-stick cookie sheets about one-inch apart. Bake for 8 to 12 minutes or until light brown. Remove from oven and cool on wire racks.
* A variety of white rice flour called "sweet" rice flour can be used only as a thickener. Found in Asian grocery stores.
** Zanthan gum (or Xanthan Gum) is an emulsifier, lubricant, suspending agent and thickener. Commonly used in gluten free food to improve the texture and consistancy and is often found in sauces and salad dressings.
One Response to “Gluten-Free Chocolate Chip Cookies Recipe”
Rita
These look yummy! My son is also on the GFCF diet and I am on the hunt for great-tasting recipes for him. Just a question though– don’t the chocolate chips have casein since they are made with milk?