Merry Christmas Everyone!
Instead of making special themed cookies for Christmas, I decided to go with the good ole fashioned chocolate chip cookie:) But gluten-free and dairy-free. It's a gluten-free recipe by Alton brown, but tweaked to be dairy-free as well. They turned out so light and crispy, and literally melt in your mouth!
Ingredients
- 3/4 cup Spectrum Organic Shortening (dairy-free made from palm oil)
- 2 1/4 cups gluten free all purpose flour
- 1 teaspoon xanthan gum
- 1 teaspoon Himalayan salt
- 1 teaspoon baking soda
- 1/4 cup raw cane sugar
- 1 1/4 cups brown sugar
- 1 whole egg
- 1 egg yolk
- 2 tablespoons coconut creamer
- 1 1/2 teaspoons vanilla extract
- 12 ounces semisweet chocolate chips
Directions
Preheat the oven to 375 degrees F.
Melt the butter in a heavy-bottom medium saucepan over low heat. Once melted, pour into the bowl to be mixed.In a medium bowl, sift together the gluten-free all purpose flour, xantham gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the whole egg, egg yolk, coconut creamer and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Shape the dough into 2-ounce balls and place on baking sheets, they spread out pretty big, so don't place too close. Bake for 12-14 minutes, depending how curnchy you want them. I did some for 12 some for 14 mins, they were both delicious! Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
