Gooey Chocolate Chip Cookies
Ashley Teare: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Gluten free cookies that are soft, chewy, and everything you miss about "real" cookies
Ingredients
  • ½ cup (113 g) Room temperature shortening
  • ½ cup (113 g) white sugar
  • ½ cup PACKED (190 g) light brown sugar
  • ½ tsp xanthan gum
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup (147 g) millet flour
  • 1 cup (190 g) Potato starch (*NOT potato FLOUR)
  • 1 cup (130 g) tapioca flour/starch
  • 1 tsp baking soda
  • 1 tsp sea salt
  • ½ tsp cream of tartar
  • 10-12 oz bag of chocolate chips
Directions
  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, cream together the shortening, sugars, and xanthan gum until fluffy.
  3. Stir in the vanilla and eggs until well combined.
  4. In a medium mixing bowl whisk together the millet flour, and starches until well combined.
  5. In a small bowl mix together the soda, salt, and tartar.
  6. Add about half of the flour to the fat, sugar, and egg mixture, along with all of the soda, tarter and salt. Stir, adding the remaining flour until the dough is no longer sticky.
  7. Stir in, by hand, chocolate chips.
  8. Bake at 350 degrees for about 10 minutes rotating after about 8 minutes.
Notes
1) Xanthan gum must be added to the fat otherwise you will have crumbly cookies.
2) 3 cups of the flour blend, should be more than enough. If you are above sea level you might need more. The blend is easy to adjust, by adding equal portions of each flour. Need an extra cup, mix together an additional ⅓ cup of the three flour and starches.
3) If you aren't sure you need more flour, bake a couple, if they spread, you need more flour.
Recipe by NourishingWhole at https://nourishingwhole.com/2017/02/03/gooey-chocolate-chip-cookies/