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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Joselyn's gluten-free Toll House© cookies Recipe

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This recipe for Joselyn's gluten-free Toll House© cookies is from Crumbs of Faith, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7/8 c sorghum flour
3/4 c tapioca starch
3/4 c white rice flour
1/2 tbsp. xantham gum
1 tsp. baking soda
1 tsp. salt
1 c butter, soft
1 1/2 c mixed sugars *
1 tsp. vanilla extract
2 eggs, beaten
1 c bittersweet chocolate chips **

* The traditional recipe calls for 3/4 cups each of white and brown sugars.
Joselyn used 3/4 cup light brown sugar and 3/4 cup sucanat (whole sugar). She ran the sucanat through a coffee grinder because it melts better when it's a finer grind than how it is packaged. Regular or organic white sugar can be used.

** semi-sweet chocolate chips may be used.
Directions:
Directions:
Mix butter and sugars together until creamed, whisk the dry ingredients together, then add eggs and vanilla. Gradually mix the dry ingredients into the wet; stir in the chips.

Place on pan in size and shape desired (they won't spread much).

Bake at 350 degrees for about 11 minutes.

Let cool on rack for a good crispy cookie.
Personal Notes:
Personal Notes:
These cookies taste as good as the recipe on the back of the Nestle's semi-sweet chocolate chip package.

 

 

 

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