Soul Dog Gluten-Free Chocolate Chip Cookies
- Yield: 2
- Prep: 5 mins
- Cook: 10 mins
Soul Dog substitutes Gluten-Free Baking Mix cup for cup for wheat flour, except in bread recipes. Look for xanthan gum next to the specialty flours.
Ingredients
- Gluten-Free Baking Mix:
- 2 1/3cups chickpea flour
- 1/4cup sugar
- 2/3cup cornstarch
- 3 1/2teaspoons xanthan gum
- 1 1/2teaspoons salt
- 1teaspoon cream of tartar
- Cookies:
- 1cup canola oil
- 3/4cup sugar
- 3/4cup brown sugar
- 2 eggs
- 1teaspoon vanilla
- 2 1/3cups Gluten-Free Baking Mix
- 1teaspoon salt
- 1teaspoon baking soda
- 2cups chocolate chips
Instructions
- Preheat oven to 350F. Grease a baking sheet.
- Combine ingredients for Gluten-Free Baking Mix. Store in an airtight container.
- Combine oil and sugar in a large bowl, and beat with a mixer on medium-high speed. Add eggs, one at a time, mixing until creamy. Add vanilla.
- Reduce speed to low and gradually add baking mix, baking soda and salt. Stir in chocolate chips.
- Drop by level tablespoons or small ice cream scoop 2 inches apart onto baking sheet. Flatten slightly.
- Bake 10 to 12 minutes. Remove cookies from pan; cool on wire racks.
Recipe courtesy of Soul Dog Cafe, Poughkeepsie, N.Y.
Nutritional Info *per serving
- Glycemic Load 5
- Calories 250
- Fat 14g
- Saturated Fat 3.5g
- Polyunsaturated Fat 3g
- Monounsaturated Fat 8g
- Cholesterol 15mg
- Sodium 270mg
- Potassium 135mg
- Carbohydrate 30g
- Fiber 2g
- Sugars 23g
- Protein 3g
- Trans Fat 0g
- Vitamin A 0%
- Vitamin C 0%
- Calcium 2%
- Iron 4%