December 12, 2010
New and Improved GF Chocolate Chip Cookies
We have tweaked the original recipe to suit our specific nutritional needs....basically doubling the rising power with the additional cream of tartar and baking soda. This makes a thinner, lighter, crisper cookie...wafer like. If you prefer a chewier cookie, reduce the cooking time. Yum!
1/2 cup butter
1 cup cane sugar/cream of tartar mix
1 1/2 tsp vanilla extract
1 1/4 cup rice flour
4 TBS potato flour
2 tsp baking soda
1/2 tsp unrefined sea salt
1 cup lecithin free chocolate chips
preheat oven to 375*F
Beat eggs and blend in sugar and vanilla. Mix dry ingredients separately and then add to wet ingredients. Add chocolate chips (or substitute broken pieces of a 70% chocolate bar or 2.) Drop from spoon onto cookie sheet and bake for 7-9 minutes.
Gluten Free Wednesdays
Simple Lives Thursday