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Dairy, Gluten, and Sugar-Free Chocolate Chip Cookies

From the Wendy Cohan collection

Introduction

This recipe is adapted from one by Lisa Lewis. It’s not completely sugar-free, as the chocolate chips do contain some sugar.

Ingredients

	1½	cups gluten-free flour mix (see Note)
	¼	cup rice bran
	½	tsp. baking soda
	¼	cup tapioca starch
	2	tsp. xanthan gum
	½	tsp. sea salt
	½	cup dark agave syrup
	½	cup powdered fructose
	1	cup Earth Balance margarine (gluten- and dairy-free buttery baking sticks)
	1	egg white
	2	tsp. pure vanilla extract
	12	oz. gluten- and dairy-free chocolate chips
	1	cup walnuts, chopped

Steps

Combine flour with rice bran and add other dry ingredients.
In a separate bowl, beat margarine with fructose and agave until creamy; add eggs, one at a time, beating well. Add in flour mixture and beat at low speed until combined; do not overmix. Blend in nuts and chocolate chips by hand.
At this point, for best results, refrigerate dough for at least 15 minutes. Preheat oven to 375 degrees. Drop by rounded teaspoons on an ungreased baking sheet and slightly flatten mounds if necessary. Bake for about 10 minutes at 375 degrees.

Notes

To make gluten-free flour, blend 2 parts brown-rice flour, 1 part sorghum flour, 1 part tapioca starch, and 1/2 part potato starch.

This is a very versatile recipe and can be also used to make fruit-and-nut based cookies. A good combination is coconut, cranberry, and pecan.

Read more about gluten-free baking in “Are you gluten-intolerant?.”

This content is from the Wendy Cohan collection.

Baking alternatives

Desserts for the dietarily challenged

Ginger Apple Crisp

Austrian Christmas cookies

Wafer cookies with crunch

Oatmeal Chocolate Chip Cookies

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