Chocolate Chip Cookies

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Carol Fenster's Chocolate Chip Cookies

Reprinted with permission from Carol Fenster, Ph.D. of Savory Palate Press

(800) 741-5418 (for more recipes: www.savorypalate.com)

Copyright© 2001

1/4 cup butter or margarine

 

(softened, not melted)

 

3/4 cup brown sugar

 

1/3 cup granulated sugar

 

2 teaspoons vanilla extract

 

1 extra large egg -replace with 2 ener-g egg replacer-

 

3/4 cup brown rice flour or

 

garbanzo/fava bean flour*

 

1/2 cup tapioca flour

 

1/4 cup potato starch

 

1/2 teaspoon baking soda

 

1 teaspoon xanthan gum

 

1/4 teaspoon salt

 

1 1/2 cups gluten-free/dairy-free

 

chocolate chips

 

Keep the cookie jar full with these scrumptious treats.

 

Preheat oven to 350° . In large mixing bowl, use electric mixer to beat

butter (or margarine), sugars, and vanilla extract together until

smooth. Beat in egg. In separate bowl, whisk together flours, soda,

xanthan gum, and salt. Beat into egg mixture on low speed until

incorporated. Dough will be somewhat stiff.

 

Stir in chocolate chips. Drop by tablespoons (or use a small

spring-action ice cream scoop for evenly sized cookies) onto nonstick

cookie sheet lined with parchment paper or nonstick liners--or sprayed

with cooking spray.

 

Bake for 10-12 minutes or until cookies are lightly puffed and slightly

browned. Cool on rack. Store in airtight container. Makes 24.

 

Calories 120; Fat 5g; Protein 1g; Carb 20g; Chol 8mg; Sodium 76mg; Fiber 1g

 

*Available from Authentic Foods, Bob's Red Mill, Ener-G Foods,

Gluten-Free Pantry, or Miss Robens.

 

 

General Information: info. 2002 by Savory

Palate, Inc.

The material on this website is for informational purposes only

and should not be used as medical advice. Consult your health

professional.