Chocolate Chip Cookies

Allergy Friendly Chocolate Chip Cookies

This recipe from gluten -free Chef Robert M. Landolphi's Gluten Free Every Day Cookbook is sure to become a sweet staple of your kitchen – using a blend of garbanzo bean flour (link), sorghum flour and cornstarch – these are even better than their wheat filled counterparts! 

Allergy note: the recipe requires butter and eggs.

This recipe makes about 4 dozen cookies.

Ingredients:
1 cup sorghum flour
¾ cup garbanzo flour
½ cup potato starch
¼ cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon xanthan gum
1 cup (2 sticks) butter, at room temperature
¾ cup sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 cups chocolate chips
1 cup walnuts, chopped (optional)

Instructions:
Preheat the oven to 375 F.
In a small bowl, combine the sorghum flour, garbanzo flour, potato starch, cornstarch, baking soda, baking powder, salt and xanthan gum.
Stir with a whisk to blend.
In a separate bowl, using an electric mixer on medium speed, cream together the butter and sugars.
Beat in the eggs and vanilla and then gradually beat in the flour mixture until blended, stopping to scrape down the sides and the bottom once or twice.
Stir in the chocolate chips and walnuts.
Drop rounded tablespoons of dough 2 inches apart onto ungreased baking sheets.
Bake for 10 to 12 minutes, or until golden brown.
Remove from the oven and let cool completely on the pan before serving.