Miss the chewy chocolaty chip cookies that grandma would make? Here you go! These have recently become my family’s favorite cookie.
Allergy Proof Recipes for Kids by Leslie Hammond and Lynne Marie Rominger; Fairwinds Press (2003)
| 1 cup brown sugar | 1 cup plus 2 tablespoons white rice flour | |
| 1/4 cup vegetable oil | 1/2 teaspoon baking soda | |
| 1/2 cup vegetable shortening | 1/4 teaspoon salt | |
| 2 teaspoons vanilla extract | 2 cups allergy-safe chocolate chips |
Preheat oven to 350°F (180°C, or gas mark 4).
Using a mixer, beat together the brown sugar, oil, shortening, and vanilla. Add the flour, baking soda, and salt. Mix until smooth. Stir in chocolate chips.
Using a small cookie dough scoop, drop dough onto baking sheet about 2 inches (5 cm) apart.
Bake for 8 to 10 minutes, depending on size of cookie. These cookies get golden quickly. Remove from oven when the centers are a little soft. Let cookies cool completely on baking sheet. Remove with a spatula.