Tasty Gluten Rice Corn Potato Free Chocolate Chip Cookies Recipes

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

CHOCOLATE CHIP COOKIES (GLUTEN FREE)

Steps:

• Preheat oven to 375 degrees F ( 190 degrees C). Prepare a greased baking sheet.
• In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.
• Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

TASTY GLUTEN-RICE-CORN-POTATO FREE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• Cream the butter and both sugars together.
• Add egg and vanilla and beat until fluffy.
• In a separate bowl whisk together all dry ingredients - from sorghum flour through baking soda.
• Slowly add in the dry mix to the rest.
• Fold in chocolate chips.
• Drop cookies onto lined or non stick baking sheet - heavy spoonfuls of dough a couple inches apart to allow for spread.
• Bake for approx 16-18 minutes until a deep tan (they don't quite turn golden brown like wheat based cookies do).

GLUTEN-FREE POTATO CHIP COOKIES

Steps:

• Cream butter and both sugas together well.
• Beat in egg and vanilla.
• Add remaining ingredients and mix well.
• Roll into one inch balls and blace on ungreased baking sheets.
• Leave as is or flatted with the bottom of a glass dipped in sugar.
• Bake in a preheated 350* oven or 10 to 12 minutes.
• Enjoy!