Gluten Free Chocolate Chip Cookies
Submitted by blomsdalen
Gluten-free chocolate chip cookies made with soy flour and potato starch. Tender, nutty cookies studded with chocolate chips prove gluten-free baking can be simple and satisfying.
YIELD
24 servingsPREP
15 minCOOK
10 minREADY
25 minNo wheat flour? No problem with these tender gluten-free chocolate chip cookies.
Soy flour brings protein and a subtle nutty flavor, while potato starch keeps the texture light and tender instead of gritty. Margarine creams with both sugars, an egg binds everything together, and chocolate chips plus chopped nuts add sweetness and crunch.
Twelve minutes and you’ve got cookies that nobody would guess are gluten-free.
Gluten-Free Tips
- Sift flours before measuring to prevent dense cookies
- Don’t substitute all-purpose gluten-free blend; this specific combo works best
- Store soy flour in freezer to keep fresh and prevent rancidity
- These spread less than traditional cookies, so shape as desired before baking
Ingredients
Directions
Sift dry ingredients.
Beat sugars and margarine. Add egg and beat again.
Add vanilla and stir.
Add dry ingredients. Add chips and nuts.
Drop by spoonful onto greased cookie sheet.
Bake at 375℉ (190℃). for 10 to 12 minutes.
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