A good chocolate chip cookie is hard to find when you are gluten and just about everything else free. I was happy to find a recipe from the gluten free goddess (glutenfreegoddess.blogspot.com) and from Alton Brown that fit the bill. No pics today but they did turn out really well.
Mix & set aside:
2 c. brown rice flour
1/4 c. cornstarch
2 tbsp. tapioca flour
1/2 tsp. xanthan gum
1/2 tsp. salt
1 tsp. baking soda
With a mixer, beat until smooth:
1/4 c. sugar
1 1/4 c. light brown sugar
1/4 c. ghee
1/2 c. canola oil
Add and beat until smooth
1 tbsp. Ener-G Egg Replacer beaten with 1/4 c. warm water
2 tbsp. warm water
1 tbsp. pure vanilla extract
Add the dry mix slowly and beat for 2 minutes.
Add in 1/2 to 1/3 c. of enjoy life chocolate chips and stir by hand to combine. Cover and chill the dough for one hour.
Preheat the oven to 350. Line a baking sheet with foil, parchment paper, or nonstick spray.
Form the dough into 2 inch balls. Place on your baking sheet and press down slightly.
Bake approximately 14 minutes.
Once the cookies have cooled you can wrap individually in saran wrap, place in a large ziploc bag and freeze for later.
