Sunday, February 26, 2012

Low fat, gluten free chocolate chip cookies

We are very picky about our chocolate chip cookies around here, so it is very rare when I experiment with   a recipe substituting all-purpose flour for gluten free options and butter for healthier alternatives and it actually works out.

This makes four dozen cookies, but I froze the dough so we would have fresh cookies for months.

Preheat oven to 350.

Beat 1/4 c room temperature butter, 1/3 c room temperature applesauce, 1/4 cup coconut oil (if you don't like coconut flavor or don't have coconut oil, just use more butter), 3/4 c granulated sugar and 1 c light brown sugar until light and fluffy. Add two eggs and 2 t vanilla extract and mix until combined.

In another bowl combine 1 1/2 c brown rice flour, 1/2 c potato starch, 1/4 c tapioca starch, 1/4 c oat flour, 1 t baking soda, 1/2 t baking powder, 1 t xanthan gum and 1/2 t salt.

Add dry ingredients to wet. Stir in one 12 ounce package of semisweet chocolate chips.

Bake for 8-10 minutes until edges are lightly browned.

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