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PostPosted: Tue Dec 08, 2009 2:16 pm 

Joined: Wed Nov 25, 2009 3:53 pm
Posts: 22
Location: Missouri, USA
Two weeks later, I'm finally happy with the results of my gluten-free chocolate chip cookie experiments. This makes a thin, crispy cookie, and goes one step further by replacing refined sugar with natural, delicious honey. One caveat: don’t feed honey to babies less than one year old.

Okay, here we go!


1/2 cup dairy-free shortening

2/3 cup honey

1 egg

1 tsp vanilla (make sure your brand is gluten-free; some aren’t)

1 1/4 cups rice flour

1/2 tsp salt

1/2 tsp baking soda

3/4 tsp xanthan gum

1/2 cup gluten-free, dairy-free chocolate chips (chopped dates are also a delicious substitution)


Preheat oven to 350F (175C).

In a large bowl, beat shortening and honey until smooth. Beat in the egg and vanilla. In a separate bowl, whisk together the rice flour, salt, baking soda, and xanthan gum. Stir the dry ingredients gradually into the wet ingredients and beat until smooth. Fold in the chocolate chips or chopped dates.

Place greased foil or parchment paper over cookie sheets. Drop cookie dough onto the sheets by the spoonful, leaving plenty of space in between for them to spread. Avoid the temptation to make the cookies too large– we’re going for thin and crispy, here. Bake for 6 minutes in center oven positions. Turn cookie sheets 180 degrees. Bake for another 4 minutes, or until golden brown. Cookies will be tender, but will quickly turn crisp as they cool.

Makes approximately 48 two-inch cookies.

A food allergy and intolerance sufferer, out to educate the world one internet user at a time.

PostPosted: Tue Nov 29, 2011 10:52 am 
Site Admin

Joined: Tue Mar 22, 2005 11:17 pm
Posts: 6557
Location: Ottawa

Daughter: asthma, allergies to egg, milk, peanuts, tree nuts, most legumes (not soy and green beans) & penicillin. Developing hayfever type allergies.
Husband: no allergies
Me: Oral Allergy Syndrome, Allergic to Birch trees

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