Modifications have a *
93 grams palm oil
1 Tb Grapeseed Oil
105 grams Coconut Palm Sugar*
105 grams raw turbinado sugar*
1 Tb Vanilla Extract
47 grams water
315 grams all purpose flour**
1 ts Salt
1 ts xantham gum
1.5 ts Baking Soda
.5 ts Baking Powder
1 10oz Enjoy Life Semi-sweet chocolate chips.
- Preheat oven to 375.
- Cream Oils and Sugars. (This will come out more gritty in appearance than normal shortning and sugar recipes)
- Add Vanilla and Water. Mix until just combined. (This will create a fluffy texture)
- Combine gluten-free all purpose flour, salt, xantham gum, baking soda and baking powder.
- Add to creamed mixture and beat until smooth.
- Add in mini chips. Allow to sit for at least 10 minutes.
- Drop by spoonguls onto parchment-lined baking sheet and slightly press down on each cookie to flatten.
- Bake for 8-10 minutes. Cool on baking sheet for 15-20 minutes and serve.
These turned out chewy and soft right out of the oven.
I had serious doubts of them rising with so little baking powder, but they rose beautifully.
**https://www.facebook.com/notes/sarah-hamelinck/gluten-free-all-purpose-flour-mix-2/351728504969020
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Disclaimer: this blog is not written from a professional medical standpoint. Any and all information is to be read and adapted at your own risk