Gluten Free Chocolate Chip Cookies (gluten, Egg, Dairy Free)

Total Time: 1 hr 30 mins Preparation Time: 1 hr 15 mins Cook Time: 15 mins

Ingredients

• 3/4 cup sorghum flour
• 1/2 cup superfine brown rice flour
• 1/2 cup potato starch (not potato flour)
• 1/4 cup tapioca starch
• 1 teaspoon xanthan gum
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar (optional)
• 10 tablespoons crisco shortening (1/2 cup plus 2 tblsp)
• 2/3 cup packed light brown sugar
• 1/2 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 1/4 cup rice milk
• 1 1/2 teaspoons ener-g egg substitute, whisked with 2 tablespoons warm water till frothy
• 1 cup allergy-free chocolate chips

Recipe

• 1 whisk together dry ingredients in one bowl. in another bowl blend wet ingredients very well (i use a hand mixer). then add the wet ingredients into the dry and mix until combined, but do not over-mix. add chocolate chips; stir to combine. chill the dough for at least an hour before baking the cookies.
• 2 preheat the oven to 350 degrees f. form the dough into balls, rolling the dough between your palms. place the dough balls onto a large baking sheet with enough breathing room to spread a couple of inches. bake for 12 to 15 minutes. cool two minutes on pan before removing them to a cooling rack. makes 15-18 cookies.