My gluten and corn free Tollhouse Chocolate Chip Cookie recipe is one that our family bakes year-around. My all time favorite has always been the chocolate chip cookie. I can remember my mother making chocolate chip cookies when I was a girl. I would often come in the door from school smelling them fresh from the oven.
Ingredients for Chocolate Chip Cookie Recipe:
1 cup Brown Rice Flour
3/4 cup of gluten-free Oat Flour
NOTE: we use Lara’s Oats from Cream Hill Estates
1/4 cup of potato flour
2 Tablespoons Tapioca Flour
1 Tablespoon flax seed meal
2 Tablespoons gluten-free Rolled Oats
NOTE: we use Lara’s Oats from Cream Hill Estates but this is optional, you could just add 2 more Tablespoons of Oat flour to the mixture.
1 teaspoon baking soda
1 teaspoon sea salt
1 cup of Spectrum Palm Oil Shortening (solid at room temperature)
3/4 cup of organic evaporated cane juice (or refined sugar)
3/4 cup of packed dark brown sugar (be sure it is corn-free)
1 teaspoon of vanilla extract (if you have a corn allergy make homemade vanilla extract or use vanilla beans)
2 large eggs
1 bag of gluten and casein-free chocolate chips (We use Enjoy Life and Trader-Joe’s brands)
1 cup of chopped walnuts (optional)
Directions for Chocolate Chip Cookie Recipe:
In a separate bowl combine all dry flours, baking soda and salt. Mix well and set aside. Combine the sugars, shortening, and vanilla until creamy. Add the eggs, one at a time, scraping the sides of the bowl until all ingredients are equally mixed. Gradually add the flour mixture. Stir in chocolate chips and walnuts.
Roll dough balls approximately one tablespoon in size. Place on baking sheet (we line ours with silicone mats, but parchment paper is good too).
Bake at 375 degrees Fahrenheit for 10-12 minutes. Let cool at least 15 minutes before removing from sheets. (If you use silicone mats bake 12 minutes.
The silicone cools much faster than the parchment paper.) Makes 48 cookies that can easily be frozen. Dough base can be frozen as well. Enjoy!