I've been trying for quite a while now to perfect a chocolate chip cookie that is gluten free and has less processed sugar than other cookies. After experimenting with agave nectar, honey and date sugar, I finally remembered something I'd seen at a local Thai/Asian store- Palm Sugar. I did some research and found out that not only does palm sugar act more like regular sugar than anything else I've tried, it also has a much higher nutrient content and lower Glycemic Index (some report as low as 35) than most of the alternative sweeteners I've tried. Unfortunately, I've yet to find a good sugar free chocolate chip that isn't sweetened with grain (not gluten free), so the cookie still has a bit of regular sugar. The next step will probably be making my own chocolate chips. Try the recipe- you'll swear it isn't gluten free.
1 part rice flour
1/2 part tapioca flour
1/4 part modified tapioca starch (Expandex- sub corn or potato starch if needed)
2 1/4 cups flour mix (see above)
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon xantham gum
1 cup butter, softened
1 1/2 cups palm sugar (ground in food processor)
1 teaspoon gluten free vanilla extract
2 large eggs
12 ounces dark chocolate chips
1. Preheat oven to 375
2. Combine dry ingredients (flour, baking soda, salt, xantham gum) in a bowl. Beat butter, palm sugar and vanilla extract in stand mixer or large bowl with hand mixer until creamed. Add the eggs, one at a time until mixed well. Add the dry ingredients to the butter/sugar mixture gradually. Stir in the chocolate chips. Drop about a tablespoon of batter per cookie onto a sheet pan.
3. Bake about 10-12 minutes, until golden brown. Cool for 5 minutes, then enjoy. Or move the cookies to a cooling rack to cool completely for storage.