Monday, January 23, 2012

Mini Gluten-free Egg-free Chocolate Chip Cookies

Since so many people are allergic to gluten, I decided to experiment and make gluten-free, egg-free chocolate chip cookies. I tried using different gluten-free flours and decided that using a combination of white rice flour, coconut flour, and tapioca flour resulted in the best cookie. For my egg substitute I used silken tofu. I also used half shortening and half butter in these cookies which allows the cookies to hold their form longer in the oven (due to shortening's high melting point) and makes soft, chewy cookies.
Mini Gluten-free Egg-free Chocolate Chip Cookies
1/2 cup shortening
1/2 cup butter
3/4 cup white sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup silken tofu
1 cup white rice flour
1 cup coconut flour
2 tablespoons tapioca flour
1 teaspoon xanthan gum
1 teaspoon baking soda
3/4 teaspoon salt
2 cups chocolate chips

Preheat oven to 350°.
Cream together shortening, butter, and sugars. Add vanilla and tofu and beat until fluffy. Sift in flours, xanthan gum, baking soda, and salt. Stir in chocolate chips. Roll into 1-inch size balls and place on an ungreased cookie sheet. Using your fingers, gently flatten the balls just a little bit. Bake for 8-10 minutes.


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