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Chocolate Chip Cookies, Wheat Free – is this possible??

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I just ate about 5, so yes, it’s very possible!

And very yummy!

I tried out a recipe the other day that came out great! I’m sure I have to work on the recipe a bit more but it worked for my chocolate chip craving today.

Here’s the recipe :

Chocolate Chip Cookies

1 3/4 c sorghum flour

1/4 cup garbanzo bean flour

1/4 cup rice flour ( I used brown rice flour, you could also use sweet rice flour if you can find it)

1 tsp baking soda ( I messed up and put in baking powder, then I added the soda too, it still worked fine)

1/2 tsp salt

1/2 cup softened butter

1/2 cup shortening (butter flavored Crisco works great!)

3/4 cup sugar

3/4 cup brown sugar, packed

1 tsp vanilla

2 eggs (it’s usually better to use room temperature eggs when baking)

1-2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. Cream shortening and sugars. Add egg and vanilla. Combine all the dry ingredients. Stir into the egg and sugar mixture until combined. Stir in the chocolate chips. Drop in tablespoon sized dough balls. Bake 10-12 minutes.

Optional: 2 tsp zanthum gum (I don’t have any so I didn’t add it)

The verdict: yummy but a they were flat and they spread out a lot! They were crispy around the edges and soft in the middle which is just the way I like them!

Updated: Days 2 and 3 yielded crunchy yet still tasty cookies… Looks like I’ll still be trying to find the perfect soft chocolate chip cookie recipe!

Another Update: I put the dough in the fridge for a day and then I baked them for a few minutes less (10-12 minutes) and they stayed softer longer!

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1 Comment

  • Reply
    kirwin @ Graceful Creative
    June 20, 2009 at 5:08 pm

    These look really good. If I hadn’t just given up chocolate, I’d be eager to try the recipe. I’ve bookmarked the recipe for just-in-case.
    .-= kirwin @ Graceful Creative´s last blog ..H.A.L.T. =-.

  • Leave a Reply

    Hey Donna