Chocolate Chip Cookies with Expandex

Thee cookies were absolutely fabulous. I used a recipe off the Expandex site, but I modified it considerably since it was listed in volume and it contained high fructose corn syrup, and the first batch was slightly flat.

My family absolutely loved these cookies – there is no way that anyone could tell the difference between these and a good old Nestly Tollhouse cookie.

• 1 ½ cups Expandex Modified Tapioca Starch
• ½ cup sorghum flour
• ½ cup brown rice flour
• ¼ cup corn starch
• 1 t xanthan gum
• 1 ½ t baking soda
• 1 t salt
• 1 1/4 cup butter (use Earth Balance for casein free)
• 1 1/4 cup brown sugar
• 1 cup sugar
• 3 large eggs
• 2 t vanilla extract
• 1 10 ounce package chocolate chips (Use Tropical Source or Enjoy Life for casein free)

Preheat oven to 375 degrees F.

Thoroughly mix all dry ingredients. Either add them all to a one gallon size bag and shake, shake, shake or add all of the dry ingredients to a bowl and mix with a whisk.

Cream the butter (or Earth Balance) until it is white and smooth. Add the sugars and cream for 5 minutes. Add the eggs and vanilla and mix for one minute on a medium blender speed.

Gradually add the dry ingredients on a low or "stir" speed.

Fold in the chocolate chips by hand.

Put the dough in the refrigerator for 30 minutes to let it firm up – go ahead, have a lick, it is delicious (actually the dough has raw eggs, so lick at your own risk but we could not help ourselves)

Use an ice cream scoop or a tablespoon, place dough on the cookie sheet that has been lined with parchment paper.

For us, 11 minutes produced the absolute perfect cookie.

Follow this link for information on where to buy Expandex.