Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: Christi J. Hrab
Ingredients
2/3 cup coconut butter
1/3 cup margarine
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp sea salt
1 1/4 cup brown rice flour
2 3/4 cup white rice flour
1/4 cup tapioca flour
1 1/2 tsp arrowroot
1/2 tsp xanthan gum
chocolate chips
Directions
Cream coconut butter, margarine and sugars. Add eggs and vanilla. Mix dry ingredients together and add to creamed mixture. Add chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 350 °F for 9 minutes.
Notes
Substitutions
This works well with my Chocolate Chips [1] recipe. Add them quickly to dough recipe above!
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy [2], consult your physician to find out if you need to avoid coconut.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions [3].
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions [4].