Recipe: Chocolate Chip Cookies

[mlravenwrites]

From Gluten Free on a Shoestring

Absolutely delicious, soft while warm and crunchy after they cool. Dough is almost indistiguishable from gluten version, reports husband.

Notes on specifics, substitutions, etc:

• For flour, we used 150 grams sorghum flour, 100 grams brown rice flour superfine, and 100 grams tapioca starch/flour (same thing).
• We only had dark brown sugar, so we did 1/4c packed dark brown sugar and 50g white sugar.
• Egg wasn't room temp, and we may have used a bit more vanilla than called for.
• We used goat butter instead of cow butter, but I'm sure cow butter would be fine (and non-dairy margarine-types would probably be OK too).
• We used tapioca to coat the chocolate chips, as I'm allergic to corn.
• Cookies spread a fair amount, so err on the smaller side.

Minus the chocolate chips, these would make excellent sugar cookies. The noticeable granularity of the white sugar (possibly due to additional amount for subbing light brown sugar?) also suggests to me that it might be the beginnings of a good peanut butter cookie, though obviously with much alteration.

Next up: looking for a pb cookie recipe from the site, as this recipe was kickass!