Chocolate Chip Cookies

Almost every child wants to eat a chocolate chip cookie or two. Here’s a gluten-free, dairy-free version of this favorite treat.

1 cup ghee, softened
2 cups Sucanat (Whole grain sugar)
2 large eggs
1/2 teaspoon salt
2 tablespoons vanilla
1 cup almond or rice flour
1 cup garbanzo flour
1 teaspoon baking soda
2 cups gluten-free, dairy-free semisweet chocolate chips
2 cups ground almonds or walnuts

1. Place a rack in the center of the oven. Preheat oven to 375 degrees.
2. Line several baking sheets with parchment paper.
3. With an electric mixer, beat the ghee with the Sucanat until very fluffy.
4. In a separate small bowl, mix together the eggs, salt, and vanilla until well blended. Add to the ghee/Sucanat mixture. Stir until well blended.
5. Stir in chocolate chips and the ground almonds or walnuts. If the dough is too stiff to work, add more ghee.
6. Drop onto the baking sheets, spacing the cookies 2 inches apart.
7. Bake until the cookies are just slightly colored on top and rimmed with brown at the edges (8 to 10 minutes). Be sure to rotate the sheets halfway through the baking time (front to back). Since the recipe does not use regular flour, the cookies can burn more quickly than usual. Watch them closely.
8. Remove sheets to a rack. Let the cookies cool for a few minutes before transferring them to a rack to finish cooling.

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