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Best Gluten/Allergy Free Cookie - Priscilla Hodge

Nov 01, 2018 12:00AM ● By Brian Saucedo

Category: Best Gluten/Allergy Free Cookie

Winner: Priscilla Hodge

Gluten Free Chocolate Chip 

1 cup organic butter, softened

1 cup organic sugar

1 cup organic dark brown sugar

2 cage-free extra-large eggs

2 teaspoons vanilla extract

1 1/3 cups almond flour

1 2/3 cups sweet sorghum flour

1/3 cup tapioca flour

1 teaspoon sea salt

1 1/2 teaspoons baking soda

1/2 cup walnuts, chopped

1 package (12 ounces) semi sweet
gluten free chocolate chips

Preheat oven to 375 degrees. Mix butter, sugars, eggs, and vanilla in large bowl until creamy using an electric mixer. Measure all the flours and other dry ingredients in a medium bowl. Whisk until blended. Slowly add dry ingredients to wet ingredients. Beat until blended. Add walnuts and chocolate chips mixing by hand so chocolate chips stay whole. Scoop a tablespoon of dough onto a baking sheet lined with parchment paper.  Keep cookies 2 to 3 inches apart. Bake for 9 1/2 minutes or until medium brown. Cool for 15 minutes before removing from cookie sheet.