Crispy Gluten-Free Chocolate Chip Cookie Recipe
If a crispy cookie is your preference, and you are gluten-free, then this is the one for you.
Prep Time5 mins
Cook Time8 mins
Total Time13 mins
Servings: 24 cookies
- 1/3 cup oil
- 2 tablespoons unsalted butter room temperature
- 1/2 cup sugar
- 1 cup sorghum flour
- 1 large egg
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon xanthan gum
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
Preheat the oven to 350 F.
In a medium-sized mixing bowl, mix the oil butter, and sugar.
Mix in the sorghum flour.
Mix in the remaining ingredients. The dough will be soft and seem oily.
Drop rounded teaspoonfuls of dough about 2 inches apart from each other onto a parchment-lined cookie sheet.
With moistened fingertips, press the dough balls to 1/4 inch thickness. This makes the cookies look much better. (I skipped this step in my first batch and the cookies had a strange blob-like look to them.)
Bake for 8-10 minutes or until the edges begin to brown.
Cool on cooling racks.
Calories: 116kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 60mg | Fiber: 1g | Sugar: 7g | Vitamin A: 0.9% | Calcium: 0.6% | Iron: 3.6%