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Carol
Fenster’s Chocolate Chip Cookies
Reprinted
with permission from Carol Fenster, Ph.D., Savory Palate
Press
(800)
741-5418 (for more recipes: www.savorypalate.com)
Copyright©
2001
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1/4 cup
butter or margarine
(softened, not melted)
3/4 cup
brown sugar
1/3 cup
granulated sugar
2 teaspoons
vanilla extract
1 extra
large egg
1 1/2 cup
Carol's Flour Blend
1/2 teaspoon
baking soda
1 teaspoon
xanthan gum
1/4 teaspoon
salt
1 1/2 cups
gluten-free/dairy-free
chocolate chips |
Keep the cookie jar full with these scrumptious treats.
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Preheat oven to 350°F. In large mixing bowl, use
electric mixer to beat butter (or margarine), sugars, and vanilla extract
together until smooth. Beat in egg. In separate bowl, whisk together flours,
soda, xanthan gum, and salt. Beat into egg mixture on low speed until
incorporated. Dough will be somewhat stiff.
Stir in chocolate chips. Drop by tablespoons (or use a small spring-action
ice cream scoop for evenly sized cookies) onto nonstick cookie sheet lined with
parchment paper or nonstick liners––or sprayed with cooking spray.
Bake for 10-12 minutes or until cookies are lightly puffed and slightly
browned. Cool on rack. Store in airtight container. Makes 24.
Calories 120; Fat 5g; Protein 1g; Carb 20g; Chol 8mg; Sodium 76mg; Fiber 1g
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