Category: Best Gluten/Allergy Free Cookie
Winner: Priscilla Hodge
Gluten Free Chocolate Chip1 cup organic butter, softened
1 cup organic sugar
1 cup organic dark brown sugar
2 cage-free extra-large eggs
2 teaspoons vanilla extract
1 1/3 cups almond flour
1 2/3 cups sweet sorghum flour
1/3 cup tapioca flour
1 teaspoon sea salt
1 1/2 teaspoons baking soda
1/2 cup walnuts, chopped
1 package (12 ounces) semi sweet
brgluten free chocolate chips
Preheat oven to 375 degrees. Mix butter, sugars, eggs, and vanilla in large bowl until creamy using an electric mixer. Measure all the flours and other dry ingredients in a medium bowl. Whisk until blended. Slowly add dry ingredients to wet ingredients. Beat until blended. Add walnuts and chocolate chips mixing by hand so chocolate chips stay whole. Scoop a tablespoon of dough onto a baking sheet lined with parchment paper. Keep cookies 2 to 3 inches apart. Bake for 9 1/2 minutes or until medium brown. Cool for 15 minutes before removing from cookie sheet.
