kathysrecipebox

Cooking with food intolerances

Chocolate Chip Cookies January 12, 2011

Filed under: Dessert — Kathy Brown @ 3:23 am
Tags: , , , , , , , , , , ,

I don’t put many chocolate chips in these because my son still isn’t supposed to have cane sugar, but he tolerates it on rotation (every 4 days) in small amounts. So I use beet sugar for the main part of the recipe, but there is cane sugar in the Enjoy Life chocolate chips that I use.

1 c. sorghum flour + 1/2 c. tapioca starch + 1/2 c. sweet potato starch OR

1 1/2 c. sorghum flour + 1/2 c. tapioca starch

1/2 tsp. sea salt

1/4 – 1/2 c. safe chocolate chips

1 c. safe sugar

1/2 c. palm shortening

1 Tbs. corn-free vanilla extract

1/2 c. water

1 tsp. karaya gum

1/2 tsp. corn-free baking powder

Mix all ingredients together in bowl. Scoop out dough using medium scoop; place 2″ apart on insulated cookie sheet. Flatten slightly with a clean hand. Bake in preheated 350F oven for 12-14 minutes. Makes approximately 2 dozen cookies. These freeze well.

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One Response to “Chocolate Chip Cookies”

  1. Heidi Says:

    These cookies are delicious! You’d never know they were allergy friendly.


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