The chew in these cookies comes from xanthan gum, a safe and important ingredient when baking gluten-free.

Gluten-Free Crispy & Chewy Chocolate Chip Cookies

1/2 cup cornstarch

1/2 cup sorghum flour

1/4 cup brown-rice flour

1/4 cup ground almonds

2 tbsp flax meal

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp xanthan gum

1 egg

2/3 cup packed brown sugar

1/4 cup butter, at room temperature

1 tsp vanilla

140 g dark chocolate, coarsely chopped, or 1 cup dark chocolate chips

PREHEAT oven to 350F. Line a baking sheet with parchment paper. Whisk cornstarch with flours, almonds, flax meal, baking powder and soda, salt and xanthan gum in a large bowl. Whisk egg with sugar, butter and vanilla in a medium bowl. Stir into flour mixture. Stir in chocolate chunks. Scoop about 1 tbsp dough and roll into a ball. Place on prepared sheet. Repeat with remaining dough, placing balls 2 in. apart.

BAKE in centre of oven until edges are golden, 7 to 8 min. Remove sheet to a rack and leave for 2 min. Cookies will look undercooked, but will continue to bake as they sit. Transfer cookies to a rack to cool completely. Let baking sheet cool before baking the next batch.

makes 24 | Per cookie 112 calories, 1 g protein, 15 g carbs, 6 g fat, 1 g fibre,

108 mg sodium.

Make-Ahead Tip: Roll dough into balls and freeze until firm. Store in a freezer bag up to a month. Bake from frozen for 9 min. Let cool completely on baking sheet.

Courtesy Claire Tansey

http://www.chatelaine.com/