Wheat-Free Chocolate Chip Cookies
Nutritional Info
- Servings Per Recipe: 36
- Amount Per Serving
- Calories: 103.0
- Total Fat: 3.2 g
- Cholesterol: 5.9 mg
- Sodium: 84.7 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 1.4 g
- Protein: 1.4 g
View full nutritional breakdown of Wheat-Free Chocolate Chip Cookies calories by ingredient
Introduction
Wheat-Free Version that's just as good as the original! Crunchy on the edges, soft in the center.(Gluten-Free if you substitute GF Choc Chips, vanilla, and baking soda/powder) Wheat-Free Version that's just as good as the original! Crunchy on the edges, soft in the center.
(Gluten-Free if you substitute GF Choc Chips, vanilla, and baking soda/powder)
Number of Servings: 36
Ingredients
-
2 1/2 Cups Bob's Red Mill Gluten-Free Baking Flour
1/2 teas (heaping) Xantham gum
1 teas Baking Soda
1 teas Baking Powder
1/2 teas Salt
3/4 Cup Butter, Softened
3/4 Cup Cane Sugar
1/2 Cup Brown Sugar
1 Egg
2 teas Vanilla
12 oz Chocolate Chips
Directions
Heat oven to 375 degrees. Cover baking sheet with parchment paper.
Combine flour, xantham gum, baking soda, baking powder, and salt in medium bowl with a whisk.
Beat butter, sugar, vanilla and egg in large bowl with a wooden spoon. Fold in chocolate chips (easier with a spatula).
Shape dough into 1 1/2" balls and space about 2" apart on cookie sheet.
Bake for 8-10 minutes, until light brown, but still shiny in the cracks.
Number of Servings: 36
Recipe submitted by SparkPeople user MARIEKEKNITS.
Combine flour, xantham gum, baking soda, baking powder, and salt in medium bowl with a whisk.
Beat butter, sugar, vanilla and egg in large bowl with a wooden spoon. Fold in chocolate chips (easier with a spatula).
Shape dough into 1 1/2" balls and space about 2" apart on cookie sheet.
Bake for 8-10 minutes, until light brown, but still shiny in the cracks.
Number of Servings: 36
Recipe submitted by SparkPeople user MARIEKEKNITS.