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  • Scott Adams
    Scott Adams

    Chocolate Chip Cookies #4 (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This came to me from Lisa S Lewis.

    Pre heat oven to 375

    1 ½ cup white rice flour
    ½ cup sweet rice
    ¼ cup potato starch
    1 teaspoon baking soda
    ½ teaspoon baking powder
    1 teaspoon xanthan gum
    1 teaspoon salt
    2 eggs
    ½ c sugar
    ½ C Brown sugar
    1 Cup margarine
    12 oz chocolate chips
    1 teaspoon vanilla

    Combine flours and other dry ingredients. Cream shortening and sugar. Beat in eggs. Add vanilla. Add to flour mixture. Stir in chips. Drop by round teaspoon on an un-greased sheet. Bake 10-12 minutes.

    (I came up w/this recipe, experimenting with the ingredient list from the gluten-free Pantry mix. Theirs are good, and a lot easier to make, but I wanted to be able to do it from scratch to save money. I make mine nondairy by using the excellent chocolate chips made by Barat (health food store). If I cant find those I use Ghirardelli brand.


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    I have celiac and my mom and I were looking for a recipe for chocolate chip cookies and we found this one. They were very good - yum! But when my mom put them in the stove they didn't flatten. But other wise they were good!

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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