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My review
Gluten-Free Chocolate Chip Hemp Seed Cookies
18
Christine
"I created this recipe about 3 years ago and I have made it over 5 times. It turns out perfectly every time. I do not publish any gluten-free recipes that I have not made 5 or more times with perfect results."
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Ingredients
1 h 3 m servings 144Original recipe yields 48 servings (4 dozen cookies)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- Combine sorghum flour, rice flour, baking soda, xanthan gum, and salt together in a large bowl.
- Beat butter, white sugar, and brown sugar together in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Beat eggs one at a time into the butter mixture; add vanilla extract. Pour butter mixture over flour mixture. Beat together until combined, about 2 minutes. Fold chocolate chips and hemp seeds into the cookie dough.
- Place cookie dough in the refrigerator to firm up, at least 20 minutes.
- Drop heaping tablespoons of dough 2 inches apart on baking sheets; press down with the back of the spoon to flatten slightly.
- Bake in the preheated oven until cookie edges are lightly golden, 8 to 11 minutes. Remove from the oven and let cool before taking off the parchment paper, about 10 minutes. Cool baking sheet before re-using for another batch.
Footnotes
- Cook's Notes:
- Substitute semisweet chocolate chips for the milk chocolate if preferred.
- With GF baking, you may need a lower or higher temperature depending on your oven. It may be best to make the first sheet at 350 degrees F (175 degrees C) and increase the temperature to 375 degrees F (190 degrees C) if needed.
- Do not use foil or grease baking sheets with cooking spray; use only parchment paper.
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11/16/2016
Well, this is a recipe I created and it is definitely a 5 star. I promise this will be as good, if not better than a wheat flour cookie. **If you want a higher, fluffier cookie, use duck eggs. ...