Only 77 calories per cookie!
You can snack on these cookies knowing that they are healthy and not so bad for you compared to a regular chocolate chip cookie.
I found this recipe in the Cooking Light Gluten-free Baking cookbook.
Make sure when making these that you flatten them when placing on the cookie sheet before baking. I made the mistake of not doing that and they didn’t look as nice but still tasted good though.
Here is what you need:
* 2.3 ounces brown rice flour ( about 1/2 cup)
*1.3 ounces white rice flour ( about 1/4 cup)
* 1.3 ounces potato starch ( about 1/4 cup)
* 1.15 ounces cornstarch ( about 1/4 cup)
*1 cup certified gluten- free quick – cooking oats
* 1 tsp. xanthan gum
* 1 tsp. baking powder
* 1/2 tsp. baking soda
* 1/4 teaspoon salt
*3/4 cup granulated sugar
* 1/2 cup packed brown sugar
*1/3 cup butter, softened
* 2 tsp. vanilla extract
* 1 large egg
* 1/4 cup chopped walnuts
* 1/4 cup semisweet chocolate mini chips ( I used regular size chips)
Here’s what you need to do:
Preheat oven to 375 degrees
- Weigh or lightly spoon flours, potato starch, and cornstarch into dry measuring cups; level with a knife Combine flours, potato starch, cornstarch, and next 5 ingredients in a bowl; stir with a whisk.
- Place granulated sugar, brown sugar, and butter in a large bowl; beat with a a mixer at medium speed until well blended. Beat in vanilla and egg. Gradually add flour mixture, beating at low speed until blended. Fold in walnuts and chocolate chips.
- Drop dough be level (flatten cookies ) table spoonfuls 2 inches apart onto baking sheets lined with parchement paper. Bake for 10 minutes or until edges of cookies begin to brown. Cool 5 minutes on pans. Remove from pans; cool completely on wire racks. Serves 39
( serving size: 1 cookie) Calories: 77; Fat:2.7 g. ( sat. 1.3g, mono 0.8g, poly 0.5g.) Protein: 1g; Carb 12.6g; Fiber 0.5g; Chol. 9mg; Iron 0.2mg; Sodium 62mg; Calc. 7mg