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(from the Gluten Free Kitchen cookbook by Roben Ryberg)
¼ C softened butter
¾ C dark brown sugar
2 egg yolks
1 t vanilla
1/3 C water
¼ C oil
½ C potato starch flour
½ C cornstarch
¼ C cocoa
¼ t baking soda
½ t xanthan gum
½ t salt
1 ¼ C semisweet chocolate chips
Preheat oven to 350. In large bowl, cream together butter and brown sugar. Add egg yolks, vanilla, water and oil. Mix well. Add remaining ingredients except for choc. chips. Mix well, being sure to remove all lumps. Fold in choc. chips. Drop by rounded teaspoonfuls onto greased baking sheet. Bake 8-10 min. Makes 3 ½ dozen cookies. Note: These cookies will soften if stored in an airtight container. Freeze extras or set them out for a few minutes before serving.
Nutrition information: Calories 70, Protein 0, Fat 4g, fiber 0g, cholesterol 12mg, sodium 32mg, carbohydrate 9g.
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