Gluten-Free Chocolate Chip Cookies

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

1 g
64 mg
13 g
3 g
1 g
12 mg
38 (1 ea.)

¼ cup canola oil
1 cup firmly packed brown sugar
2 lg eggs
1 tsp pure vanilla extract
1½ cups sorghum flour
½ cup tapioca flour
½ cup Arrowroot flour
½ tsp sea salt
1 tsp baking soda
1 package semi-sweet chocolate chips, about 6 oz

  1. Preheat oven to 350F. Lightly coat a baking sheet with canola oil spray.
  2. With an electric mixer on high speed, combine oil and sugar. Turn mixer to low and add eggs and vanilla and mix until just combined.
  3. In a medium bowl, combine flours together. Stir salt, baking soda and chocolate chips into flour mixture. 
  4. Add the dry ingredient mixture to the wet mixture and combine on low speed or by hand.
  5. Drop rounded heaping teaspoonfuls (or use a ¾-ounce scoop) onto baking sheet about 1½ inches apart. Bake for 10 minutes, or until golden. Cool on baking sheet until cookies are set. Transfer to cooling rack until completely cooled. Store in a tightly-sealed container.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.