The chew in these cookies comes from xanthan gum, a safe and important ingredient when baking gluten-free.
Gluten-Free Crispy & Chewy Chocolate Chip Cookies
1/2 cup cornstarch
1/2 cup sorghum flour
1/4 cup brown-rice flour
1/4 cup ground almonds
2 tbsp flax meal
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp xanthan gum
2/3 cup packed brown sugar
1/4 cup butter, at room temperature
1 tsp vanilla
140 g dark chocolate, coarsely chopped, or 1 cup dark chocolate chips
PREHEAT oven to 350F. Line a baking sheet with parchment paper. Whisk cornstarch with flours, almonds, flax meal, baking powder and soda, salt and xanthan gum in a large bowl. Whisk egg with sugar, butter and vanilla in a medium bowl. Stir into flour mixture. Stir in chocolate chunks. Scoop about 1 tbsp dough and roll into a ball. Place on prepared sheet. Repeat with remaining dough, placing balls 2 in. apart.
BAKE in centre of oven until edges are golden, 7 to 8 min. Remove sheet to a rack and leave for 2 min. Cookies will look undercooked, but will continue to bake as they sit. Transfer cookies to a rack to cool completely. Let baking sheet cool before baking the next batch.
makes 24 | Per cookie 112 calories, 1 g protein, 15 g carbs, 6 g fat, 1 g fibre,
108 mg sodium.
Make-Ahead Tip: Roll dough into balls and freeze until firm. Store in a freezer bag up to a month. Bake from frozen for 9 min. Let cool completely on baking sheet.
Courtesy Claire Tansey
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