Gluten-Free & Tasty Chocolate Chip Cookies

This rich and buttery recipe uses less sugar than a regular chocolate chip cookie recipe, and brown rice flour instead of the traditional wheat-based baking flour.  You can use other gluten-free flours, but brown rice flour has had the best end result, for me.

Brown rice syrup has a rich flavor reminiscent of butterscotch or caramel.  It causes a slower rise in blood sugar levels than does sugar, and the all-natural, plant-derived stevia causes almost no rise at all.  You can make this recipe without the 1/4 cup of sugar, but I find the granulated sugar helps augment the flavor of the cookies and makes the dough much more stiff.  If you leave the sugar out, cut the amount of brown rice syrup to 1/4 cup, and consider adding more stevia.  Don’t increase the amount of syrup you use, though, or your dough will turn into batter, and adding more flour to stiffen it up will result in sweet chocolate chip scones instead of cookies.

Ingredients:
2 c. brown rice flour
1 tsp. baking soda
1 tsp. salt
1 Tbs. cornstarch
6 packets of stevia powder (or 1-1.5 tsp. loose powder from bulk)
1/4 c. sugar (or a little less)
1/2 c. butter (1 stick), softened
1/3 c. brown rice syrup
2 tsp. vanilla extract
2 eggs or egg substitute containing egg whites and xanthan gum
1 c. chocolate chips
1/2 c. chopped walnuts

To make:
In a large bowl, mix together the butter, brown rice syrup, vanilla, and eggs or egg substitute.

Mix together the flour, salt, baking soda, cornstarch, stevia, and sugar and sift into the butter-syrup mixture.

Mix well and stir in the chocolate chips & walnuts.

Drop onto a non-stick cookie sheet and bake at 325 for 12 minutes.  If you find the cookies are not golden brown at the end of that time, adjust your oven temperature upward, but don’t exceed 375.  325 to 350 seems to be the optimal temperature zone for golden cookie tops, browned bottoms, and a chewy, buttery cookie middle.

Don’t forget a glass of ice cold milk!

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