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Ellenís Tollhouse Chocolate Chip Cookies Recipe


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     Ellenís Tollhouse Chocolate Chip Cookies

Category   Desserts - Breads
Sub Category   Gluten-Free

3/4 cup - 2 tbsp brown rice flour
1/4 cup - 2 tbsp sweet rice flour
1/4 cup - 1 tbsp tapioca flour
4 tbsp cornstarch
1 tbsp sorghum (if you donít have sorghum, increase potato starch flour to 2 tbsp)
1 tbsp potato starch flour
3/4 tsp baking soda
3/4 tsp xanthan gum
3/4 tsp sea salt
3/4 cup vegetable oil or coconut oil
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp flaxmeal
3 tbsp warm water
1 1/2 tsp vanilla extract
1 cup chocolate chips

1. Preheat oven to 375 degrees. Blend brown rice flour, sweet rice flour, tapioca, cornstarch, potato starch, bakin soda, xanthan gum, and salt in medium sized bowl.
2. Mix flaxseed meal with 3 tbsp warm water until blended together. Pour oil and both sugars into a large bowl. Add flaxseed/water mixture. Mix thoroughly.
3. Combine the dry ingredients with the wet ingredients. Add the chocolate chips and mix again. Pinch off about a tablespoon of batter. Roll in your hands to make a small ball. Place on the baking sheet and flatten slightly with palm of hand. If possible, leave in frig to chill for a few hours or even overnight. Remove from frig and let sit on counter for 10 minutes before baking.
4. Bake for 15 minutes, rotating trays halfway through baking time. Remove from oven. Let sit on baking tray for five minutes then remove to cooling rack.

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