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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (56g) Recipe makes 12 servings |
||
| Calories 233 | ||
| Calories from Fat 87 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.7g | 14% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 17mg | 5% | |
| Sodium 205mg | 8% | |
| Potassium 206mg | 5% | |
| Total Carbohydrate 35.7g | 11% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 24.8g | ||
| Protein 3.8g | 7% | |
Gluten Free Awesome Chocolate Chip Cookies
SERVES 12 , 2 dozen
Ingredients
- 1/4 cup softened margarine
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 3/4 cup rice flour
- 3/4 cup soy flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup nestle chocolate chips
Directions
1
By hand blend margarine, sugars, egg, & vanilla until creamy.2
In a separate bowl blend flours, baking soda salt. Combine both bowls and mix well. Add chocolate chips and mix. Roll into balls.3
Bake at 375° for 12-15 minutes on a lighty greased preheated cookie sheet.(Stoneware works best).
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Browse similar recipes by category
- Course > Desserts > Cookies & Brownies
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Taste/Mood > Comfort Food
- Occasion > Taste/Mood > Sweet
- Dietary > Free of... > Gluten-free
Featured Reviews for This Recipe
From: Chef #326543
On Jun 28, 2009
We really like these. I used 3/4 cup brown rice flour, and 3/4 cup gluten free flour mix (rice flour, tapioca starch, potato starch) I also used flax seed egg replacer. Thank you for posting this great, forgiving recipe. I used mini chocolate chips (2/3 cup) and would use 1/2 cup next time.
From: Inhishad0
On Jun 23, 2009
The cookies are good, but 1 1/2 tsp of xanthum gum needs to be added to help the cookies hold together better. GF baking always needs some kind of xanthum or guar gum or even pre-gel starch added to it to make it hold together well and not crumble or fall. The typical ratio is 1 tsp for every cup of flour used.
From: TooAllergic
On Jan 1, 2006
I have been waiting for a cookie like this! I used Bob's Red Mill GF All-purpose "flour". They were crunchy on the outside and chewy on the inside. Perfect. Next time I am going to try almond extract. Thank you, thank you, thank you.
From: jackandfiona
On Dec 1, 2005
These were wonderful. They taste just like wheat flour cookies. I replaced a 1/4 cup of the soy flour with potato flour, as I find soy flour bitter sometimes.
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