Chocolate Chip Cookies GF, Egg Free Nut Free

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I have had a craving for chocolate chip cookies for weeks now, and today I finally caved.  Generally I bake a batch of these and freeze a bunch.  Then I can pull them out one (or three!) at a time and thaw / warm them in the microwave for 30 seconds.  Perfection. They satisfy that sugar craving and add a little sweetness to the day.  I haven't had any left in the freezer for awhile and I have been missing them.



As I pulled the first batch from the oven I was torn.  Which one to eat first.  Hot from the oven is heavenly, but do you go for the largest cookie, best cookie to chip ratio, most chips..?



I have been waiting for WEEKS!  So hard to choose, so I had to have two (or three).



I do tend to make these on the small size.  I know I can't eat just one, so if they are smaller...Besides, I can only get the Enjoy Life Chocolate Chips in the mini size around here.  I found them once, in a Wegmans when traveling through Syracuse, NY.  That was a great find, but a bag of chocolate chips does go fast.  I will remain thankful that I can even find the mini chips.

On to the recipe:

Gluten Free Chocolate Chip Cookies


Gluten Free
Corn Free
Allergen Free for: Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish

May Contain Dairy- source: butter for: texture; browning
possible dairy substitutions: nondairy butter

If using your own flour blend:    Flour = 203 grams; approximately 1.5 cups of a gluten free blend

1/4 c granulated sugar
1/2 cup brown sugar
1/2 cup butter

1/2 flax egg
 1/2 tsp. vanilla

47 grams white rice flour
47 grams potato starch
77 grams brown rice flour
32 grams sorghum flour

3/4 tsp. baking soda
1/2 tsp. cream of tartar
1/4 tsp. salt

1/2 cup chocolate chips

blend dry ingredients in a small mixing bowl

in a large mixing bowl blend sugars and butter with mixer at low speed

beat in flax egg and vanilla until light and fluffy

add dry ingredients and mix on medium speed until blended

stir in chocolate chips

chill 30 minutes

Bake at 350 degrees F     8-10 minutes


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