These cookies are free from everything but deliciousness- no soy, eggs, wheat or milk required! The cornstarch can also be eliminated without much trouble; try an equal amount of potato starch.
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The Inclusive Chocolate Chip Cookie
makes about two and a half dozen medium cookies
8 ounces non-hydrogenated palm shortening
.25 C sugar
1.25 C lightly packed light brown sugar
3/8 C white rice flour
.25 C quinoa flour
.25 C sorghum flour
2 T bean flour (garbanzo or garbanzo-fava blend)
.25 C cornstarch
2 T tapioca starch
1 t xanthan gum
1 t kosher salt
1 t baking soda
.5 t ground cinnamon
7 T H2O
1.5 t vanilla extract
1 t apple-cider vinegar
10 ounces gluten-free, dairy-free, soy-free chocolate chips (EnjoyLife Brand is excellent)
Combine all the flours, starches and powders in a medium bowl and stir with a fork to combine. Set aside.
Combine the sugar and shortening in the bowl of an electric mixer and cream just until combined – there should remain a few small pieces of shortening within a generally homogenous mixture. Blend in the flour mixture. Add the water, vanilla and vinegar and mix until combined. Scrape the bowl before incorporating the chips.
Chill the dough at least one hour. About 20 minutes before baking, preheat the oven to 350°F. Portion dough by #40 scoop onto baking sheets, preferable parchment-lined. Bake 12-14 minutes, until lightly browned. Remove from oven and allow to cool 2 minutes before transferring cookies to a wire rack to cool completely.
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