Chocolate Chip Cookies

Chocolate Chip Cookies (Gluten Free & Nut Free)



Equipment: Standing Electric Mixer or Handheld Electric Mixer w/ Large Bowl, Spatula or Spoon, Baking Sheet, Unbleached Parchment Paper

· ¾ cup coconut palm sugar (I use Big Tree Farms SweetTree)
· ¾ cup rapadura (I use Rapunzel)
· 1 cup pasture butter, room temperature (See Resources)
· 1 pastured or organic egg
· 1 teaspoon gluten free vanilla extract (I use Simply Organic)
· 2 ½ cups sprouted brown rice flour or brown rice flour (See Resources)
· 1 teaspoon baking soda
· 1 ½ - 2 cups gluten free chocolate chips (I use Enjoy Life)

1. Preheat oven to 375 degrees F. Line baking sheet with parchment paper.

2. Assemble standing mixer with large mixing bowl and mixing blade. Add coconut sugar, rapadura and pasture butter – cream/mix on medium speed until mixture is combined and smooth, about 1-2 minutes.

3. Add egg and vanilla, mix on low speed just to combine.

4. Add brown rice flour and baking soda, mix on low speed until combined.

5. Add chocolate chips, mix on low speed or stir by hand until combined.

6. Using clean hands, roll dough into 2-inch large balls. Place on baking sheet 2 ½ inches apart.