Gluten Free And Dairy Free Chocolate Chip Cookies

• Brown Rice Flour - 168 grans
• Tapioca starch - 60 grams
• Gutinous rice flour - 75 grams
• Potato flakes - 30 grams
• Ground dessicated coconut - 30 grams
• Fine salt - 1/4 teaspoon
• Xanthan gum - 3/4 teaspoon
• CMC or Tylose - 1/4 teaspoon
• Baking powder - 1/4 teaspoon
• Baking soda - 1/2 teaspoon
• Dark Chocolate chips - 360 grams

1. Grind desiccated coconut in the blender to make a vert fine flour, sieve.
2. Gind potato flakes in the blender if you cannot find potato flour, this will give you fine flour.
3. Measure the rest of the dry ingredients and blend together and lastly sieve. Set aside.
4. Beat butter in a mixing with beater attachment. Beat for 2-3 minutes at medium speed.
5. Add the brown sugar and continue beating for another 1-2 minutes until light and creamy.
6. Add eggs one at a time and continue mixing at slow speed, mix until well combined.
7. Add vanilla and mix again for 1 minute.
8. Add all of the dry ingredients and continue mixing on the lowest speed until dough comes together.
9. Add half of the dark chocolate chips and continue to mix of 1 minute until all of the chips are incorporated evenly on the dough.
10. Using a small ice cream scooper, scoop dough this will weigh around 30 grams to 32 grams.
11. Roll the dough in your palm to make a better round shape.
12. Add few more dark chocolate chips on top and lightly flatten the ball.
13. Place the dough into a lined baking tray and place them 2 to 3 inches apart from each other.
14. Bake them in preheated (18C) oven for 9 to 10 minutes. or until the sides of the cookie have a light brown color and bottom have light golden brown color.
15. Cool on wire racks.
16. Store on closed dry container.

brown rice flour, tapioca, rice flour, ground dessicated coconut, salt, baking soda, chocolate chips

Taken from www.yummly.com/recipe/Gluten-Free-and-Dairy-Free-Chocolate-Chip-Cookies-1442079 (may not work)