Allergy-Friendly Chocolate Chip Cookies
 
Prep time
Cook time
Total time
 
These tasty cookies have a touch of chewiness and delicious flavor depth from the brown sugar. They can be baked soft or crisper, depending on how you like them!
Author:
Recipe type: Dessert
Cuisine: American
Serves: about 24 cookies
Ingredients
  • 1 cup packed brown sugar
  • ⅓ cup oil
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 1 cup white rice flour
  • ½ cup tapioca starch
  • 1 teaspoon baking powder
  • ¼ cup plus 2 tablespoons water
  • 1 cup dairy-free semi-sweet chocolate chips
Instructions
  1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
  2. Add the brown sugar, oil, vanilla, and salt to a mixing bowl. Mix with a hand mixer or wooden spoon until combined.
  3. Add the flour, starch, and baking powder, and mix until combined.
  4. While mixing, slowly pour in the water. Continuing mixing until the dough is smooth.
  5. Fold in the chocolate chips.
  6. Use a small ice cream scoop or cookie scoop, or drop dough by the tablespoon onto a baking sheet. Space the cookies about 2 inches apart.
  7. Bake the cookies for 12 to 15 minutes. They should be golden around the edges, but still soft in the center. For soft cookies, remove from oven before they are too golden – around 12 minutes. For darker, crisper cookies, bake for 15 minutes.
  8. Let the cookies cool on the baking sheet for less than 1 minute. Then carefully transfer them to a flat surface to cool completely.
  9. Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Notes
This recipe is reprinted with permissions from Cookies for Everyone! by Leslie Hammond and Betsy Laakso.
Nutrition Information
Serving size: 1 cookie Calories: 128 Fat: 5.4g Carbohydrates: 20.5g Sugar: 12.1g Sodium: 48mg Fiber: .6g Protein: .7g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/allergy-friendly-chocolate-chip-cookies