Allergy Free Cookies
Prep: 25 min
Inactive: 1 hr
Cook: 14 min
Yield: 2 dozen cookies
1 Cup Olive Oil or Dairy Free Butter
2 Cups Brown Rice Flour
2 Tablespoons Tapioca Starch
1/2 teaspoon guar gum
1 teaspoon salt
1 teaspoon baking soda
1/4 Cup Sugar
1 1/2 Cup Brown Sugar
2 teaspoons Unflavored Gelatin
1/4 Cup Water
2 tablespoons almond milk
1 1/2 Cup Semisweet Chocolate Chips
Pour olive oil or melted dairy free butter into the bowl of a stand mixer.
In a medium bowl, whisk together the rice flour, cornstarch, tapioca flour, guar gum, salt and baking soda. Set aside.
Add both of the sugars to the bowl with the butter and using the paddle attachment, cream together on medium speed for 1 minute. Add the gelatin, water, and milk and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Add the chocolate chips and stir to combine.
Chill the dough in the refrigerator until firm, approximately 1 hour. (or 30 minutes in the freezer)
Preheat the oven to 350 degrees F.
Shape the dough into 2-ounce balls (about 1/4 cup) and place on parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes, rotating the pans after 7 minutes for even baking. Remove from the oven and cool the cookies on the pans for 2 minutes. Move the cookies to a wire rack and cool completely. Store cooked cookies in an airtight container.
Tweet me a picture if you try it out :)