yield 24 cookies
1/4 cup unsweetened chocolate chips
1/4 cup vegetable oil
1 cup (8 oz.) sugar
2 ea. eggs
1 teaspoon vanilla
1 cup (6.25 oz.) flour blend (recipe to follow)
1 teaspoon baking powder
1/4 tsp. salt
1/2 cup (2.5oz) powdered sugar
- melt chocolate
- mix chocolate, oil, and sugar until just combined
- add eggs one at a time, scraping bowl as necessary
- mix in vanilla
- add flour, salt, and baking powder
- place dough, covered in plastic, in refrigerator, for at least two hours (overnight preferred)
- when ready to bake, preheat oven to 350ºF.
- scoop 30g portions (about the size of a quarter) and roll in powdered sugar
- place on parchment paper lined tray, 1/2 inch apart
- bake for 8-10 minutes
Flour blend:
white rice flour: 3/4 cup
potato starch: 4 cups
guar gum: 5 Tbsp.
albumen: 1/2 cup
total: 5-1/2 cups (1.5 pounds)
